Food shared with a friend is the only kind worth eating.
My best friend Melanie and I are passionate about food, and LOVE mushroom ravioli. Despite WAY to much basil for our first try, this recipe was a memory to make and a memory to eat.
I recommend a good Asian market for great variety and quality of mushrooms. Serve with a green salad and a crisp white wine to cut the richness of the mushrooms, pasta and cream sauce.
(makes about 20 large ravioli)
1 package round wonton wrappers
3-4 types of mushrooms, about 2 lb total (shitake, enoki, oyster, button, etc.), chopped
1 cup part-skim ricotta cheese
2-3 garlic cloves, chopped
1 shallot, chopped
Fresh basil and thyme, chopped
Salt and pepper
1 large egg
1/4 cup grated parmesan
Butter and olive oil
1/4 cup bread crumbs
Sauté shallot and garlic in butter and olive oil until softened and beginning to brown. Add all mushrooms and salt and pepper and cook until mushrooms reduce and sweat out all moisture. Add fresh herbs, salt and pepper to taste and remove from heat and let cool.
Mix ricotta, egg, bread crumbs, mushroom mix, parmesan and salt and pepper to taste in a mixing bowl. Set aside when mixed and seasoned.
Place wonton wrappers on greased tinfoil, waxed paper or a cutting board. Drop a tablespoon of mushroom filling on the center of a wrapper, wet edges with water with a pastry brush or your finger. Carefully place another wrapper over top of the filling, pinch out all air and seal edges - crimp with a fork if desired.
Meanwhile, boil salted water in a large saucepan or pasta pot. Stir water in a whirlpool and slowly drop in a ravioli at a time, careful not to let them stick or to crowd the pan. Cook 3-5 minutes or until translucent and floating in the water. Plate and top with sauce, or fold into sauce in the saucepan. Serve immediately.
Basil Cream Sauce:
2 tbs butter
2 tbs flour
Cream or half and half
Garlic powder, white pepper, crushed red pepper flakes or other spices as desired
Chopped fresh basil
Melt 2 tbs butter until bubbling slightly, add 2 tbs flour, and cook until golden brown. Add cream or half and half, stir to incorporate. Add goat cheese, stir until melted. Add spices. If the sauce tightens too much, thin with milk. Add chopped basil about 5 minutes before the pasta is ready, simmer until ready to pour over ravioli, or fold ravioli into sauce. Serve immediately, top with fresh grated parmesan if desired.