Roasted Mushroom Ravioli

Fleming's Prime Steakhouse Recipe

Roasted Mushroom Ravioli:
1 quart water
5 ravioli, precooked
3/4 tablespoon butter
5 ounces porcini butter sauce (see recipe below)
1 1/4 teaspoon chives, 1/4 inch dice
1/2 ounce parmesan cheese, shaved

Bring 1 quart of water to a boil in a small sauce pan. Add the ravioli and cook for 4 to 5 minutes or until the pasta is cooked. Melt the butter in a medium saute pan over medium heat. Drain the pasta well then place in the pan and toss well. Place 1 ravioli on a warm, small plate then ladle 1 ounce of warm porcini butter sauce on top. Garnish each ravioli with 1/4 diced chives and 2 to 3 pieces of shaved Parmesan cheese.

Porcini Butter Sauce:
1/4 ounce dried porcini mushrooms
1 1/2 cups hot water
1/2 teaspoon olive oil
2 tablespoons shallots, 1/4 inch dice
3 black peppercorns
1/2 cup white wine
1/2 cup heavy cream
1/2 pound butter, lightly salted
pinch kosher salt

Place dried porcini mushrooms in a small mixing bowl then cover with hot water. Let sit for 30 minutes then drain well. Mince the mushrooms and reserve. Heat oil in a small sauce pan over medium heat. Add 1/4 inch diced shallots and cook for 45 seconds or until translucent and tender. Add peppercorns, white wine and porcini mushrooms and bring to a boil; lower to medium heat and cook the liquid until reduced to 1/4 cup. Add the cream and reduce to 1/2 cup. Whip the butter and kosher salt into the sauce. Strain the sauce  into a container and hold at 140 degrees in the steam well.

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