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Porcini Mushroom Ravioli A web-exclusive recipe from Italian Cooking and Living
Recipe from Chef Alberto Perez
3 ounces of leeks
5 ounces porcini
1 stick plus 2 tablespoons unsalted butter
1/4 cup white wine
3/4 cup vegetable stock
1/2 cup heavy cream
1 pound of Ravioli stuffed with porcini
1/2 cup of Parmigiano Reggiano-grated
1 tablespoon chopped parsley
Sauté leeks and porcini mushrooms with the butter until
they are golden in color. Over a low flame, add the white wine and let the alcohol
evaporate. Add the stock and heavy cream, and cook until the sauce has a creamy
texture. In a separate pot, boil the ravioli until al dente. Add the cooked
ravioli to the sauce and mix to coat.
Add the Parmigiano Reggiano and sprinkle with some chopped parsley.
Serve warm.
RAVIOLI IN BUTTER AND SAGE SAUCE
- 3 sticks unsalted butter
- 3 ounces of fresh sage, chopped
- 1/4 cup of vegetable stock
- 1 pound of ravioli stuffed with ricotta and spinach
- 1/2 cup of Parmigiano Reggiano
- 1 tablespoon chopped parsley
Melt the butter in a pan, add the sage and sauté for about
20 seconds. Add the vegetable stock and mix well with the butter on a low flame.
Cook until sauce has a creamy texture. In a separate pot, boil the ravioli until
al dente. Add the cooked ravioli to sauce and mix to coat.
Add the Parmigiano Reggiano and sprinkle with some chopped parsley.
Serve warm.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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