Recipe: Vegetable Consomme with Mushroom Ravioli

Vegetable Consomme with Mushroom Ravioli
rec.food.recipes/Fred Towner (1998)
Yield: 8 Servings

BROTH
1 large onion, halved and thinly sliced
9 oz leek, well washed, white and tender green part sliced
3 cloves garlic, thinly sliced
1 tbsp fresh ginger, chopped
2 tbsp olive oil
8 oz carrots, pared and thinly sliced
6 oz parsnips, pared and thinly sliced
4 oz turnip, pared and thinly sliced
13 1/3 oz can plum tomatoes in juice
1 tsp salt
1/2 tsp leaf marjoram, crumbled
8 cup water

RAVIOLI
1/3 cup shallots, finely chopped
1 tbsp olive oil
8 oz mushrooms, finely chopped
1/4 tsp salt
1/8 tsp pepper
2 tbsp dry port wine
12 wonton wrappers

VEGETABLE GARNISH
2 carrots, pared and finely diced
1 parsnip, pared and finely diced
1 leek, washed well and finely diced

Broth: Saute onion, leek, garlic and ginger in 1 Tbsp oil in a large saucepan over medium heat until softened, about 10 minutes. Add remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add tomatoes with juice, salt, marjoram and 8 cups water. Bring to a boil. Lower heat; simmer, covered, 45 minutes. Strain through a fine-meshed sieve, pushing on solids to extract all liquid. Discard solids. Set aside.

Ravioli: Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes. Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated. Stir in salt, pepper and Port. Cook 5 minutes over high heat until liquid has evaporated. Cool to room temperature.

Lay 12 wonton sheets on a dry work surface. Cut each wonton in half lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal. Repeat with remaining wonton wrappers and filling.

Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2 minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes. Serve.

Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.

Exchanges: 1 starch/bread, 2 vegetable, 1 fat.