Wild Mushroom Ravioli in Porcini Broth

Name: Wild Mushroom Ravioli in Porcini Broth
Yield: 6 Servings
Ingredients: 3 cups water; 2 ounces dried porcini mushrooms (about 3 cups); Cheesecloth; 2 tablespoons olive oil; 2 large shallots, minced (about 3/4 cup); 4 1/2 cups low-salt chicken broth; 1/2 cup dry white wine; 3 tablespoons dry Sherry; 1 1/2 tablespoons coarse kosher salt; 1/2 teaspoon ground black pepper; 8 ounces purchased fresh or frozen wild mushroom ravioli; 3/4 cup thinly sliced green onion tops

By Anna PumpPhotographer Pornchai Mittongtare

October 31, 2006

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Recipe notes