Mushroom Ravioli With Roasted-Tomato Sauce and Shaved Parmesan Cheese
Yield: 4 servings
For Ravioli:
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 white wine
3 tablespoons chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
16 wonton wrappers
2 teaspoons cornstarch
6 cups water
For Sauce:
4 tomatoes, cored and cut in half lengthwise (about 1 ¾ pounds)
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, chopped
1 cup tomato juice
2 tablespoons chopped fresh basil
½ cup (2 ounces) shaved fresh Parmesan cheese
Chive sprigs (optional)
To Prepare Ravioli:
1. 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.
To Prepare Sauce:
1. Place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel.
2. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Stir in tomatoes, tomato juice, and basil; bring to a simmer.
3. 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, 1/2 cup sauce, and 2 tablespoons cheese.
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