Fillings for ravioli are endless
and should be relatively dry, if necessary use bread crumbs to
absorb excess liquid.
These ravioli wonton skins are extra-large that serve as
individual portions for a first course,
you can freeze and cook them later without defrosting (they will
take a little longer to cook),
or you can cook them, refrigerate and reheat in the sauce just
before serving.
I prefer to remove the portobello mushroom gills.
Though they are loaded with flavor, in this case, I want a light
cream sauce without any discoloration.
see more appetizer
ideas
Portobello
Mushroom Ravioli Appetizer
recipe created and photographed by www.finedinings.com
Makes 6
4 ounces Portobello mushrooms, gills and
stem removed, chopped fine
4 garlic cloves, minced
1 teaspoon dried Thyme
black pepper, to taste
2 tablespoons butter
12 wonton wrappers
1 cup chardonnay
1 tablespoon shallots, chopped fine
1 cup heavy cream
1/4 cup butter, chilled
1 small tomato, diced finely
Sauté chopped mushroom, garlic, thyme and pepper in 2 tablespoons
butter until browned, transfer to a processor, pulse to chop. Add salt to
taste, put 1 teaspoon mixture in center of 6 wonton wrappers, brush edges
with water, cover with the remaining wrappers, aligning them with the
squares beneath. Press out any air and seal the edges closed by
crimping with fork tines all around the outside of wontons. Place
in a large pot of boiling water, they are done when they rise to the
surface, approximately 3 to 5 minutes. Use a slotted spoon to remove them to
a dish and cover.
Boil chardonnay and shallots in a saucepan until reduced to 2
tablespoons; add heavy cream, return to a boil until reduced to half, then
whisk in 1/4 cup butter, 1 tablespoon at a time. Spoon chardonnay sauce onto
each plate with a Portobello mushroom ravioli, top with diced tomato and
serve.
see more
of my First Courses
with photographs
|
