Ravioli ai Funghi Porcini
(Cheese Ravioli in a Porcini Mushroom Cream Sauce)

Appetizers, Pasta

6-8 as an appetizer

Ingredients Ravioli

18-24 high-quality cheese ravioli

Method

  • At least two hours before starting the sauce, soak the dried mushrooms in 4 ounces of water.
  • Melt butter in large sauté pan over medium heat.
  • Add shallot, drained porcini mushrooms and white mushrooms; sauté until shallots are soft.
  • Add brandy and cream.
  • Bring to slow simmer and cook until reduced by about one-fourth.
  • Purée in blender until smooth with additional 1 ounce of butter.
  • Add salt and pepper to taste.
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