Recipe: Portabella Mushroom Ravioli

Hi Carol,

Here's one recipe from an 1999 food newsgroup posting. We'd love to see others anyone has to share.

Recipe: Portabella Mushroom Ravioli
Newsgroup: rec.food.cooking
Date: 07/24/1999
Author: b.russell

I made this last Christmas and it was excellent:

Filling:

6 tbsp butter
1 small hot red pepper, diced
1 lb. portabella mushrooms, stemmed, cleaned and diced
Fine sea salt to taste
1/3 cup dry red wine

Dough:

2 1/2 cups unbleached alll purpose flour
3 large eggs
1/8 tsp. fine sea salt

Sauce:

3 tbsp butter
3 large cloves garlic, cut length in half
1 cup heavy cream
1/3 lb. Italian Fontina cheese, diced
1/2 tsp peppercorns, crushed
Fine sea salt to taste.

In large skillet, melt butter. Add the chili pepper and cook 5 minutes. Stirring occasionally. Add mushrooms and cook, stirring until soft about 8 minutes. Sprinkle salt over and raise heat to high. Add the wine and let it evaporate. Transfer to food processor and process to a paste. Set aside.

Make pasta dough. Divide into 4 pieces. Roll to next to last setting on a pasta machine.

Fill cavity of ravioli wiith 1/2 tsp filling. Form ravioli.

In a saucepan, melt the butter over medium heat. Add garlic and cook pressing on cloves with a wooden spoon until just starts to brown. Add the Fontina, peppercorns and cream, cook, stirring constantly, until the cheese has melted and sauce has thickened. Season sauce with salt, cover and set aside.

Bring 8 quarts of salted water to a boil. Add half the ravioli at a time and cook until aldente, 2 - 3 minutes. Drain.

Reheat the sauce stirring until smooth. (I found if you left it on too long it started to separate, so be carful.) Pour over ravioli and gently toss.

Note: Filling and sauce can be made 2 days ahead and refrigerated. Uncooked ravioli can be frozen on cooking sheets. Cook ravioli
unthawed.

Makes app. 7 dozen ravioli

Happy Cooking,

Betsy
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