Mushroom Ravioli with Tomato-Basil Cream Sauce
- 2 cups portabella mushrooms, minced fairly fine
- 2 cups crimini
- oyster mushrooms, minced fairly fine
- 4 cups any combo other mushrooms, minced,
- 2 tbsp basil, chopped, fresh, divided
- 2 tbsp sesame oil
- 2 shallots, finely minced,
- 2 lg. cloves garlic, finely minced,
- 1/4 cup wine
- 1/2 cup parmesan, freshly grated
- Egg pasta dough
- 1/4 cup sundried tomatoes, soaked in hot water
- 2 hours before use
- overnight in refrigerator
- 1 cup tomato concasse*
- 2 tbsp basil, chopped, fresh
- 1/2 cup olive oil
- 1/4 cup orange juice
- 1/4 cup heavy cream
DirectionsMushroom ravioli: Saute shallots until clear; add garlic, mushrooms and 1 tbsp.
Saute until mushrooms lose most of their water, and keep stirring to evaporate juices, approximately 5 minutes total.
When mushrooms are about 1/2 the volume they were, add wine and cook down another few minutes.
Remove from pan and allow to cool.
Before using, squeeze out excess moisture, which can be added to sauce.
Toss with parmesan and the remaining fresh basil.
Use a plain egg pasta dough rolled out to 1/4-inch or less.
Make rather large ravioli to serve as appetizers, allowing 2 to a plate.
Boil immediately for 4 to 5 minutes or allow to dry before using.
Tomato-Basil cream sauce: In a saucepan heat tomato concasse with reconstituted sundried tomatoes.
Cook until a thick liquid is formed.
Process in food processor or blender and strain.
Return to food processor and add oil, orange juice, basil and then cream until desired color is reached.
Not too much cream, of course.
Serve immediately with ravioli above.