On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli

Tapanade’s Wild Mushroom Ravioli

For 6 persons


* Ravioli Stuffing

2 ounces porcini minced

2 ounces yellow chanterelle minced

1/3 cup white mushrooms minced

1 cup heavy cream

½ cup Port wine sauce

2 garlic cloves minced fine

Salt & pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

Ravioli Dough

28 wonton wrappers squares

1 egg beaten

Port Wine Sauce

1/3 cup shallots minced

½ cup Port wine

2 cups brown chicken stock

½ cup heavy cream

2 tablespoons black truffle oil

4 tablespoons whipped cream

Salt & pepper to taste


¼ cup shaved Regiano Parmesan cheese

2 tablespoons Italian parsley chopped

Progression …..

1. Prepare the filling:

In a skillet cook the minced shallot and chopped garlic in the olive oil and butter over moderate heat, stirring until golden brown. Add all the mushrooms. Cook the mixture until all water evaporates, then deglaze with Port wine, reduce completely. Then add the heavy cream, simmer on low flame until the mixture is almost dry. (Be sure to stir during the cooking time.) Add salt and pepper to taste. Reserve.

2. Prepare the sauce:

In heavy bottom saucepan add the shallots and Port wine, and reduce almost to dry. Then add the chicken stock, reduce to the half, add the heavy cream and cook for 10 more minutes. Next, drain through a fine sieve and discard the shallots.

3. Stuff the ravioli:

Lay 12 of the wonton pasta over parchment paper, put a rounded teaspoon of the mushrooms filling in the middle of the wonton pasta, brush the wonton pasta with the beaten eggs around the filling. Start by pulling the opposite corners up and pinching together, then bring up other two corners to create a triangle making sure to seal thoroughly all edges. Reserve.

4. Dressing:

Just before serving, warm the sauce. Boil salted water and cook the raviolis 3 minutes and place the ravioli in soup bowl. Add the whipped cream to the sauce, add the truffle oil into the sauce mix using a whisk. Pour the sauce over the raviolis and garnish with chopped parsley and shaved Parmesan.

***Note: The filling and the sauce can be made a day in advance.

Related posts:

  1. On the Menu: Manhattan’s Cannelloni
  2. On the Menu:CALVADOS-POACHED APRICOTS from Chef William Bradley, Addison Restaurant
  3. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara
  4. On the Menu: Beaumont’s Cioppino
  5. On the Menu recipe: Piatti’s Basil Ricotta Ravioli

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Posted by Staff on Mar 3, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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