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Recipes

Wild Mushroom Ravioli in Porcini Broth

By Anna PumpPhotography by Pornchai Mittongtare
Image may contain Bowl Food Meal Dish Cutlery Spoon and Soup Bowl

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).

    Step 2

    Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.

    Step 3

    Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

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