Mushroom Ravioli Rustico

1. 1

   Begin by sweating the onions until translucent in the tablespoon of butter and olive oil, add 1 cup of the finely strained mushroom broth and the rehydrated mushrooms and cook until mushrooms are soft (the mushroom broth will evaporate, intensifying the mushroom flavour.

2. 2

   Add the garlic and cognac and stir until the alcohol has evaporated.

3. 3

   Pour in the evaporated milk and 1/2 cup of mushroom broth, and simmer until liquid is reduced about 1/4 (there should be enough sauce for about 2-3 tbsps per person).

4. 4

   Add the remaining butter and stir until melted.

5. 5

   Place one sheet of pasta on each plate and spoon the mushroom ragu among the 5 plates with a little sauce on each - reserve a mushroom or two and some sauce per plate.

6. 6

   Place the remaining pasta sheet over each one, not perfectly, this is rustic ravioli!

7. 7

   Spoon the remaining mushrooms and sauce on top of the pasta and garnish with 3 shavings of Parmesan cheese.

8. 8

   Serve immediately. Enjoy!

No additional tips available.