Mushroom Ravioli with Tomato-Basil Cream Sauce



8 servings



Mushroom ravioli

2 cups portabella mushrooms, minced fairly fine
2 cups crimini or
oyster mushrooms, minced fairly fine, or
4 cups any combo of other mushrooms, minced
2 tbsp. fresh chopped basil, divided
2 tbsp. sesame oil
2 shallots, finely minced
2 lg. cloves garlic, finely minced
1/4 cup wine
1/2 cup freshly grated parmesan
Egg pasta dough

Tomato-Basil Cream Sauce

1/4 cup sundried tomatoes, soaked in hot water or
2 hours before use or
overnight in refrigerator
1 cup tomato concasse*
2 tbsp. fresh chopped basil
1/2 cup olive oil
1/4 cup orange juice
1/4 cup heavy cream


Mushroom ravioli:
Sauté shallots until clear; add garlic, mushrooms and 1 tbsp. basil. Sauté until mushrooms lose most of their water, and keep stirring to evaporate juices, approximately 5 minutes total. When mushrooms are about 1/2 the volume they were, add wine and cook down another few minutes. Remove from pan and allow to cool.

Before using, squeeze out excess moisture, which can be added to sauce. Toss with parmesan and the remaining fresh basil. Use a plain egg pasta dough rolled out to 1/4-inch or less. Make rather large ravioli to serve as appetizers, allowing 2 to a plate. Boil immediately for 4 to 5 minutes or allow to dry before using.

Tomato-Basil cream sauce:
In a saucepan heat tomato concasse with reconstituted sundried tomatoes. Cook until a thick liquid is formed. Process in food processor or blender and strain. Return to food processor and add oil, orange juice, basil and then cream until desired color is reached. Not too much cream, of course. Serve immediately with ravioli above.

Author's Comments

*Tomato concasse is peeled, seeded and chopped tomatoes.

I made this dish as an appetizer. It was my first time making ravioli and I learned the hard way not to use wonton wrappers. They're too thin. Use any egg pasta dough rolled out to 1/4-inch or less, but not too thin as they could break in cooking and you'll lose your stuffing in the water. That's what happened to me! (Sigh.)

Allow mushroom mixture to cool completely before stuffing ravioli.

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