Wild Mushroom Raviolis In Wild Mushroom Sauce

Name: Wild Mushroom Raviolis In Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 1 T butter; 8 oz cremini mushrooms, chopped; 2 oz dried porcini, reconstituted and rinsed; 8 oz tawny port; 1 quart chicken stock; 2 cups heavy cream; RAVIOLI; 1 1/2 lbs crimini mushrooms, chopped; 1 tsp garlic chopped; 4 T shallots, chopped; 2 oz dried porcini mushrooms, reconstituted and rinsed; 3 T butter; 6 oz Harvey's Bristol Cream; 1/2 cup ricotta cheese; 2 oz prosciutto; 2 eggs; ready made pasta wraps, preferably rounds; parsley, chopped

Servings: persons

SAUCE
1 T butter
8 oz cremini mushrooms, chopped
2 oz dried porcini, reconstituted and rinsed
8 oz tawny port
1 quart chicken stock
2 cups heavy cream
RAVIOLI
1 1/2 lbs crimini mushrooms, chopped
1 tsp garlic chopped
4 T shallots, chopped
2 oz dried porcini mushrooms, reconstituted and rinsed
3 T butter
6 oz Harvey's Bristol Cream
1/2 cup ricotta cheese
2 oz prosciutto
2 eggs
ready made pasta wraps, preferably rounds
parsley, chopped

1
saute cremini mushrooms with butter in heavy pan until moisture has evaporated. Add port and reduce again until nearly dry. Add chicken stock and reduce until 2 oz liquid remain. Add cream, bring to a boil and reduce by 1/4 or until the sauce coats the back of a spoon. Season with salt and pepper
2
grind prosciutto in food processor and set aside. saute first 3 ingredients until liquid evaporates. add dried porcini and sherry, cook until evaporated. place in a mixing bowl to cool and then mix in ricottan and prosciutto. Season to taste with salt and pepper. lay pasta sheets on floured board. Beat eggs and lightly brush dough. Place small scoop of filling in center of dough and cover with another pasta sheet. Press top sheet at edges to squeeze out and seal in filling.
3
Boil raviolis in lightly salted water for about 3 minutes or until they float on the surface. Drain well and place in shallow bowl. spoon sauce and garnish with parsley or chives.

1494

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: SAUCE, 1 T butter, 8 oz cremini mushrooms, chopped, 2 oz dried porcini, reconstituted and rinsed, and more.

Yes, Wild Mushroom Raviolis In Wild Mushroom Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!