Friday, July 29, 2011

Fun Times with Decolady!

Several years ago, I was asked to decipher a recipe for an online friend...Becky and I talked and decided to meet at Romano's Macaroni Grill. We ordered the appetizer Mushroom Ravioli and set out on our quest! This is the recipe that we derived from our tastebuds! Such fun as we identified the mushrooms, flavors in the sauce!

COPYKAT Mushroom Ravioli
from the taste buds of:
mecookin & decolady

Ravioli:
1 lb. flour
4 eggs
1 Tbsp. olive oil
1 Tbsp. water
1 tsp. salt
Place the flour in a mound on a clean, dry surface. Form a well in the center of the flour. Break eggs into the well
and add the oil, water and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead
until well mixed. Cover with a clean towel, let it rest for 30 minutes. Cut the dough into
quarters. Begin to pass through a pasta machine and continue to run it through until the
dough is smooth.Run the dough through the thinnest setting to form 4 sheets of dough.
FILLING:
1 Tbsp. olive oil
6 shitake mushrooms, chopped coarse
6 button mushrooms, chopped coarse
1 portobello mushroom, chopped coarse
1/2 cup heavy cream
1 cup grated Asiago cheese
1 cup grated fontina cheese
Salt and pepper to taste
Saute mushrooms for 5 minutes in 1 Tbsp. oil. Add cream and reduce by 1/3. stir in cheeses and
season with salt and pepper. Set aside to cool.
Marsala Cream Sauce:
2 shallots, sliced
1 Tbsp. unsalted butter
1 cup dry marsala wine
1 tsp. fresh thyme
1 cup heavy cream
2 Tbsp. unsalted butter
Saute the shallot in 1 Tbsp., covered for 5 minutes. Add the wine and thyme; reduce until only about 2-3 Tbsp. of liquid remain.
Add cream and simmer until reduced by half.Add 2 Tbsp. butter and stir continuously until fully emulsified. Season with
salt and pepper. Keep warm until ready to serve.
Additional Ingredients & Garnish:
beaten egg
1 cup sauteed sliced button mushrooms (lightly sauteed)
mixture of chopped basil, parsley and chives
1/2 cup grated Parmesan-Reggiano
Assembly:
Brush each pasta sheet with beaten egg. Place 1 Tbsp. of Mushroom filling mixture 3 inches
apart along 1 side of pasta. fold the pasta over to form pockets. Gently press an indention
between the mounds of mushroom/cheese mixture. Cut into pieces along these lines. Cook
ravioli in pot of boiling water for 2-3 minutes. Remove and drain. In baking dish, top
ravioli with the grated Parmesan Reggiano. Place under broiler until cheese has browned.
Spoon warm Marsala Sauce into serving platter. Sprinkle with sauteed button mushrooms.
Place hot ravioli over sauce. Sprinkle with herb mixture.

Sadly, Decolady left this earthly life this morning...God's Speed, My Friend! Will always cherish your friendship! oxox

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