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Ravioli ai Funghi Porcini
(Cheese Ravioli in a Porcini Mushroom Cream Sauce) |
| 6-8 as an appetizer |
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| Ingredients Ravioli |
| 18-24 high-quality cheese ravioli |
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| 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. |
| Ingredients Porcini Mushroom Cream Sauce |
1 whole shallot, peeled and diced
2 oz unsalted butter
1 C Korbel brandy
4 oz dried porcini mushrooms
2 oz fresh white mushrooms, diced
2 C heavy whipping cream
1 oz unsalted butter
to taste salt and pepper
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