Recipe - Ravioli Filled With Porcini Mushrooms And Two Cheeses

1 ounce Dried porcini mushrooms,
soaked in
1 cup Boiling water for 30 minutes
1/3 cup Minced shallots
2 tablespoon Olive oil
One fourth pound Fresh wild mushrooms, minced
Salt and pepper
2 Garlic cloves, minced fine
6 ounce Chopped mozzarella
One fourth cup Grated fresh Parmesan, plus
extra for garnish
1 pound Fresh pasta dough sheets
2 tablespoon Unsalted butter
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 cup Heavy cream
2 tablespoon Minced fresh parsley leaves

First make the filling: Drain the dried mushrooms, reserving the soaking
liquid, and mince. In a skillet cook the shallots in the oil over moderate
heat, stirring until they are softened. Add the fresh mushrooms and salt
and pepper to taste and cook the mixture, stirring, until it is dry. Add
the dried mushrooms and the garlic, cook the mixture, stirring, until it is
dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt
and pepper to taste to the mushroom mixture and stir the filling until it
is well combined. Make the ravioli: Trim the ends of the dough and cut the
dough crosswise into 2 pieces, 1 piece 1 One half inches longer than the other.
Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter
piece, spacing them about 1 inch from the edges and with their centers
about 1 One half inches apart. Brush the dough around the filling with water,
put the longer piece of dough on top, and press it gently around the mounds
of filling. With a fluted pastry wheel or knife cut the dough between the
mounds.

Arrange the ravioli in one layer on a baking sheet sprinkled with flour and
let dry one hour.

When ready to cook the ravioli, bring a large pot of salted water to a
boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just
tender, drain it in a colander and transfer it to a large bowl. Then in a
small saucepan melt the butter and add the butter to the ravioli, tossing
to coat it well. Transfer to serving dish. In another saucepan combine the
heavy cream, One half cup of the reserved mushroom soaking liquid, strained
through a double thickness of rinsed and squeezed cheesecloth, and simmer
the mixture, stirring occasionally, until it is slightly thickened. Season
the sauce with salt and pepper to taste. Top the ravioli evenly with the
sauce and sprinkle with the parsley and the Parmesan before serving.

Yield: 4 to 6 servings MONDAY TO FRIDAY PASTA SHOW #PS6519 Copyright, 1997,
TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer,
4paws@netrax.net

Recipe by: MONDAY TO FRIDAY PASTA SHOW #PS6519 Posted to MCRecipe Digest
V1 #511 by 4paws@netrax.net (ShermeyerGail) on Mar 11, 1997