Ravioli Fillings Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
DOUBLE MUSHROOM FILLING,
INGREDIENTS
1 ounce: Dried porcini mushrooms,
1 large: Garlic clove, minced
2 T: Olive oil,
Crumbled,
3 ounce: Sliced pancetta or bacon,
1 cup: Hot water,
-minced 10 oz fresh,
1 large: Onion, minced
-mushrooms,
1/2 t: Marjoram dried,
Finely chopped,
Directions:
pinch thyme leaves dried, crumbled 1/3 cup dry red wine 2 tbs
tomato puree 5 tbs whipping cream salt and
freshly ground pepper Directions: Rinse porcini mushrooms. Place in
small bowl. Cover with 1 cup hot water and let stand till softened,
about 30 mins. Drain mushrooms, reserving soaking liquid. Squeeze
dry. Mince mushrooms, discard any hard parts. Strain soaking liquid
through paper towel-lined sieve and reserve. Heat oil in heavy large
skillet over high hear. Add onion and cook until beginning to color,
stirring frequently, about 4 mins. Add pancetta and cook till onion
is pale golden, stirring frequently. Add fresh mushrooms. Reduce heat
to medium and cook until mushrooms give off moisture, about 3
minutes. Increase heat to high and stir until liquid is reduced to
glaze, about 3 minutes. Add dried mushrooms, garlic and herbs. Stir
30 seconds. Add porcini soaking liquid. Boil until liquid
evaporates, stirring constantly, about 2 mins. Add wine and boil
until evaporated, stirring constantly, about 2 mins. Add tomato
puree and stir 1 minute. Add cream and boil until mixture is thick,
about 1 minute. Season with salt and pepper. Cool. Can be prepared 2
days ahead and refrigerated. enough filling for 6 to 8 first course
servings or 4 to 6 main course servings. CHOPPED MEAT FILLING In
medium-size bowl, combine: 1/2 lb ground beef 1 slice day-old bread,
crumbled 1/4 cup grated Romano or Parmesan cheese 1 clove garlic,
finely chopped 1 tbs finely chopped Italian parsley leaves 1 large
egg 1/2 tsp salt 1/4 tsp ground black pepper Makes 1 3/4 cups.
Submitted By EARL SHELSBY On 01-16-95
Source from luhu.jp
tomato puree 5 tbs whipping cream salt and
freshly ground pepper Directions: Rinse porcini mushrooms. Place in
small bowl. Cover with 1 cup hot water and let stand till softened,
about 30 mins. Drain mushrooms, reserving soaking liquid. Squeeze
dry. Mince mushrooms, discard any hard parts. Strain soaking liquid
through paper towel-lined sieve and reserve. Heat oil in heavy large
skillet over high hear. Add onion and cook until beginning to color,
stirring frequently, about 4 mins. Add pancetta and cook till onion
is pale golden, stirring frequently. Add fresh mushrooms. Reduce heat
to medium and cook until mushrooms give off moisture, about 3
minutes. Increase heat to high and stir until liquid is reduced to
glaze, about 3 minutes. Add dried mushrooms, garlic and herbs. Stir
30 seconds. Add porcini soaking liquid. Boil until liquid
evaporates, stirring constantly, about 2 mins. Add wine and boil
until evaporated, stirring constantly, about 2 mins. Add tomato
puree and stir 1 minute. Add cream and boil until mixture is thick,
about 1 minute. Season with salt and pepper. Cool. Can be prepared 2
days ahead and refrigerated. enough filling for 6 to 8 first course
servings or 4 to 6 main course servings. CHOPPED MEAT FILLING In
medium-size bowl, combine: 1/2 lb ground beef 1 slice day-old bread,
crumbled 1/4 cup grated Romano or Parmesan cheese 1 clove garlic,
finely chopped 1 tbs finely chopped Italian parsley leaves 1 large
egg 1/2 tsp salt 1/4 tsp ground black pepper Makes 1 3/4 cups.
Submitted By EARL SHELSBY On 01-16-95
Source from luhu.jp