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1
Soak the porcinis in 2 C boiling hot water for 30 minutes or until soft. Set aside.
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2
In a medium sized pot, melt butter over high heat. Add the onion, carrot and celery. Saute until golden brown and caramelized. Next put in cremini and shiitake stems, rehydrated porcinis and saute for 3 minutes. Deglaze with sherry and pour in the reserved porcini liquid and 8 cups of cold water. Add the rest of the ingredients ( I also threw in a corn cob from my freezer stash. I save them because they add a nice flavor and sweetness to stocks) and bring up to a boil. Reduce heat and simmer, half covered, for 30-40 minutes.
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3
Strain broth through a colander that has been double lined with paper towel. Return the strained liquid to the pot and season with salt and pepper. This step is very important. Adding enough salt will help bring out the full flavor of the mushrooms.
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4
Mince the mushrooms in the food processor, but do not make them so small that they turn into a paste. You want them to still have texture. In a medium sized saute pan, heat the butter over medium high heat. Add the shallots and sweat until soft. Add the minced mushrooms, rosemary, salt and pepper and saute for 4-5 minutes. Deglaze with the sherry and cook until liquid is completely evaporated. Remove from heat and let cool.
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5
When the mushrooms are cooled, fold in the ricotta, lemon zest and parmigiano reggiano. Season with salt and pepper.
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6
Arrange wanton wrappers on a flat surface. Place a heaping tsp of filling onto the center of each. Using your finger, trace the perimeter of the ravioli square with water, and then fold over the corners to create a triangle. Press the edges to seal. I like to make 3-4 ravioli per person. You will probably have excess filling.
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7
To finish and serve: Bring broth to a boil and add in ravioli. Cook until tender and gently transfer into soup bowls. Ladle consomme over pasta and serve.
