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Bon Appétit

Wild Mushroom Ravioli in Porcini Broth

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

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(12)

Image may contain Bowl Cutlery Spoon Food Meal Dish Ravioli and Pasta
Wild Mushroom Ravioli in Porcini BrothPornchai Mittongtare

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Preparation

  1. Step 1

    Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).

    Step 2

    Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.

    Step 3

    Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

TagsPastaSoupSoup/StewWhite WineWineAlcoholBeveragesPorcini MushroomMushroomVegetableScallionOnionRoot VegetableMainDinnerNut FreeDairy FreeWeeknight MealsSimmerBon Appétit
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