Mushroom ravioli w/roasted tomato sauce and shaved parmesan

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 cup Sliced shiitake mushroom caps
1 cup Sliced chanterelle mushroom caps
2 tablespoons Chopped leek
2 tablespoons Chopped shallot
¾ cup Dry white wine
3 tablespoons Chopped fresh chives
¼ teaspoon Salt
¼ teaspoon Black pepper
16 Won ton wrappers
2 teaspoons Cornstarch
6 cups Water
4 Tomatoes; (about 1 3/4 lbs)
(cored & cut in half lengthwise)
1 tablespoon Olive oil
1 cup Chopped onion
4 Garlic cloves; chopped
1 cup Tomato juice
2 tablespoons Chopped fresh basil
½ cup Shaved fresh Parmesan cheese Chive sprigs; (optional) (2 oz)

Directions

SAUCE

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1. To prepare ravioli, heat 1 tablespoon oil in a skillet over medium-high heat- Add mushrooms, leek, and shallot; cook 3 minutes. Stir in wine and chives. Reduce heat; simmer 7 minutes or until liquid is evaporated.

Sprinkle with salt and pepper.

2. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch. Bring 6 cups water to a simmer in a large saucepan; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.

3. Preheat broiler.

4. To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel.

Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; saut‚ 2 minutes. Stir in tomatoes, tomato juice. and basil; bring to a simmer. Place tomato mixture in a blender or food processor, and process 1 minute or until smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if desired.

Serving size: 4 ravioli, ½ cup sauce, and 2 tablespoons cheese Recipe by: Chef Jim Coleman, Rittenhouse Hotel, Philadelphia, PA Converted by MM_Buster v2.0l.

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