Mushroom Ravioli in Porcini Broth
(Ravioli di Funghi in Brodo di Porcini)
Ingredients:
8 ounces purchased fresh or frozen wild mushroom ravioli
2 ounces dried Porcini mushrooms (about 3 cups)
3/4 cup thinly sliced green onion tops
2 tablespoons extra virgin olive oil
2 large shallots, minced (about 3/4 cup)
3 cups water
Cheesecloth
4 and 1/2 cups chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 and 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
Directions:
Bring 3 cups water to a boil in medium saucepan.
Add Porcini mushrooms.
Remove from heat.
Let soak until mushrooms are soft, about 20 minutes.
Place strainer over medium bowl.
Line strainer with cheesecloth.
Strain mushroom soaking liquid.
Heat olive oil in large saucepan over medium heat.
Add shallots.
Reduce heat to medium-low and saute until shallots are soft, about 5-6 minutes.
Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper.
Bring to a boil.
Reduce heat, cover, and simmer for about 5 minutes.
Cook ravioli in large saucepan of boiling salted water until 'al dente'.
Drain.
Add ravioli to hot mushroom broth.
Ladle into bowls.
Sprinkle with green onion tops and serve. Makes 6 servings.