| Cuisine: Italian | Type: Soup | Serves: 4 |
|
Source:
|
Keith Brunell |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
Fresh pasta dough Mushroom ravioli filling: 2/3 cups Spanish onions finely chopped 2 tsp finely chopped garlic 2 cups finely chopped mushrooms 2/3 cup Marsala wine 1/3 cup grated Parmesan cheese 1 tsp fresh sage, chopped 2-3 Tbs Alfredo sauce (or heavy cream) Kosher salt Freshly ground black pepper 1 oz unsalted butter Brodo: 12 oz full flavored chicken stock A few parmesan peels or rinds 3 sage stems 1- lemon, juiced |
|
Instructions:
|
For the filling: in a 2 quart sauce pan, saute the mushrooms in butter until browned. Add onions and garlic and cook until translucent. Deglaze with the Marsala wine and reduce to nothing. Add Alfredo (or cream for small portion recipes), fresh chopped sage and seasonings. Cool. For Brodo: Heat seasoned chicken stock with Parmesan rinds and sage stems for 30 mintes. Blend with a hand-held stick blender. Adjust seasonings. Add lemon juice to taste and keep warm. For ravioli: Roll out dough. Make ravioli, making sure to seal the edges well. Refrigerate until ready to cook. Cook in brodo for 3 to 4 minutes. Serve ravioli in a bowl with brodo. Top with a little Parmesan cheese. |
|
Related recipes:
|
None |
2001-03-11