Esta es una exhibición prevé de cómo se va ver la receta de 'Mushroom Ravioli With Roasted Tomato Sauce And Shaved Parmesan' imprimido.

Receta Mushroom Ravioli With Roasted Tomato Sauce And Shaved Parmesan
by Global Cookbook

Mushroom Ravioli With Roasted Tomato Sauce And Shaved Parmesan
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 c. sliced shiitake mushroom caps
  • 1 c. sliced chanterelle mushroom caps
  • 2 Tbsp. minced leek
  • 2 Tbsp. minced shallot
  • 3/4 c. dry white wine
  • 3 Tbsp. minced fresh chives
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 16 x won ton wrappers
  • 2 tsp cornstarch
  • 6 c. water
  • 4 x tomatoes, (about 1 3/4 lbs)
  •     (cored & cut in half lengthwise)
  • 1 Tbsp. extra virgin olive oil
  • 1 c. minced onion
  • 4 x garlic cloves, minced
  • 1 c. tomato juice
  • 2 Tbsp. minced fresh basil
  • 1/2 c. shaved fresh Parmesan cheese Chive sprigs, (optional) (2 ounce)

Direcciones

  1. To prepare ravioli, heat 1 Tbsp. oil in a skillet over medium-high heat- Add in mushrooms, leek, and shallot; cook 3 min. Stir in wine and chives. Reduce heat; simmer 7 min or possibly till 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 tsp. mushroom mix 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.
  3. Bring 6 c. water to a simmer in a large saucepan; add in half of ravioli (cover remaining ravioli with a damp towel to keep them from drying). Cook 5 min or possibly till done (don't boil). Remove ravioli with a slotted spoon. Keep hot.
  4. Repeat procedure with remaining ravioli.
  5. Preheat broiler.
  6. To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 min or possibly till blackened; peel.
  7. Heat 1 Tbsp. oil in a saucepan over medium heat. Add in onion and garlic; saute/fry 2 min. Stir in tomatoes, tomato juice. and basil; bring to a simmer.
  8. Place tomato mix in a blender or possibly food processor, and process 1 minute or possibly till smooth. Spoon over ravioli; top with cheese. Garnish with chive sprigs, if you like.
  9. Serving size: 4 ravioli, 1/2 c. sauce, and 2 Tbsp. cheese