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Рецепт Mushroom Ravioli With Roasted Tomato Sauce And Shaved Parmesan
by Global Cookbook

Mushroom Ravioli With Roasted Tomato Sauce And Shaved Parmesan
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Ингредиенты

  • 1 Tbsp. extra virgin olive oil
  • 1 c. sliced shiitake mushroom caps
  • 1 c. sliced chanterelle mushroom caps
  • 2 Tbsp. minced leek
  • 2 Tbsp. minced shallot
  • 3/4 c. dry white wine
  • 3 Tbsp. minced fresh chives
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 16 x won ton wrappers
  • 2 tsp cornstarch
  • 6 c. water
  • 4 x tomatoes, (about 1 3/4 lbs)
  •     (cored & cut in half lengthwise)
  • 1 Tbsp. extra virgin olive oil
  • 1 c. minced onion
  • 4 x garlic cloves, minced
  • 1 c. tomato juice
  • 2 Tbsp. minced fresh basil
  • 1/2 c. shaved fresh Parmesan cheese Chive sprigs, (optional) (2 ounce)

Инструкции

  1. To prepare ravioli, heat 1 Tbsp. oil in a skillet over medium-high heat- Add in mushrooms, leek, and shallot; cook 3 min. Stir in wine and chives. Reduce heat; simmer 7 min or possibly till liquid is evaporated. Sprinkle with salt and pepper.
  2. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 tsp. mushroom mix into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch.
  3. Bring 6 c. water to a simmer in a large saucepan; add in half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 min or possibly till done (don't boil). Remove ravioli with a slotted spoon. Keep hot.
  4. Repeat procedure with remaining ravioli.
  5. Preheat broiler.
  6. To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 min or possibly till blackened; peel.
  7. Heat 1 Tbsp. oil in a saucepan over medium heat. Add in onion and garlic; saute/fry 2 min. Stir in tomatoes, tomato juice. and basil; bring to a simmer.
  8. Place tomato mix in a blender or possibly food processor, and process 1 minute or possibly till smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if you like.
  9. Serving size: 4 ravioli, 1/2 c. sauce, and 2 Tbsp. cheese