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Wild Mushroom Ravioli Recipe

Wild Mushroom Ravioli Recipe

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Ingredients:

Serving

mushroom filling , recipe follows
16 wonton wrappers
salt
2 oz olive oil
4 oz mushrooms of your choice, sliced
1 - oz minced garlic
2 oz scotch whiskey
16 oz chicken broth
2 oz whole butter
4 oz smoked salmon , cut into 1/2-inch by 1 1/2-inch pieces
2 tsp chopped fresh dill
4 tbsp green onions , cut on the bias
2 tsp capers, drained

Directions:

Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
Mushroom Filling:
4 ounces whole butter
3 ounces shallots, peeled and minced
1 tablespoon minced garlic
2 ounces oyster mushrooms, minced
5 ounces portobello mushrooms, minced
8 ounces button mushrooms, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
3 ounces dry vermouth
2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)
1 teaspoon porcini mushroom powder
2 tablespoons sliced green onions
2 ounces panko bread crumbs
3 tablespoons ricotta cheese
3 ounces your favorite cheese or any combination
Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.67 Kcal (1736 kJ)
Calories from fat	247.65 Kcal
		% Daily Value*
Total Fat	27.52g	42%
Cholesterol	39.87mg	13%
Sodium	865.02mg	36%
Potassium	299.32mg	6%
Total Carbs	22.19g	7%
Sugars	0.94g	4%
Dietary Fiber	1.23g	5%
Protein	9.81g	20%
Vitamin C	11.6mg	19%
Vitamin A	0.1mg	5%
Iron	1.8mg	10%
Calcium	45.9mg	5%

Amount Per 100 g
Calories	160.08 Kcal (670 kJ)
Calories from fat	95.6 Kcal
		% Daily Value*
Total Fat	10.62g	42%
Cholesterol	15.39mg	13%
Sodium	333.92mg	36%
Potassium	115.55mg	6%
Total Carbs	8.57g	7%
Sugars	0.36g	4%
Dietary Fiber	0.47g	5%
Protein	3.79g	20%
Vitamin C	4.5mg	19%
Vitamin A	0.1mg	5%
Iron	0.7mg	10%
Calcium	17.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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