Sunday, June 7, 2015

Mushroom Ravioli with Crisp Morels

Yes, you are seeing two mushroom (and pasta) posts in a row. Because it's Morel Mushroom season! And let me tell you, like local dungeness crab season, you have got to get them while the getting is good. Cause when they're gone, that's it for another year!

This is ravioli the easy way - wonton wrappers! They are the cheater's way or the smart weeknight cook's secret. Either way, they work wonderfully. Saute some mushrooms, stir in some chevre (goat cheese) and dollop on a wonton and voila, you have a ravioli!

Morels are pricy, over $20 a pound at our food co-op. But with such a short season, they are a specialty so eat some! This dish uses other mushrooms, using the morels as an accent.

If you read the previous post you will remember the crispy morel garnish. It makes a second appearance here. Yup, it's that good!

Mushroom Ravioli with Crisp Morels in Cream Sauce
(serves 3)

1 1/2 lbs mixed mushrooms (white, cremini, a couple morels) chopped
4 morels, cut in quarters lengthwise (for garnish)
1 shallot, minced
2 tablespoons olive oil
2 tablespoons parsley, minced
3 oz chevre
24 wonton skins

1 small shallot, minced
2 teaspoons marsala wine
1 cup heavy cream

Heat skillet over medium heat and when hot add oil. Saute minced shallot until soft and then add chopped mushrooms. Cook over medium heat until mushrooms give up their liquid and begin to stick to the pan. Deglaze the pan with the marsala wine and cook until mushrooms just begin to stick. Turn off heat and scrape into a mixing bowl. Add parsley and chevre and mix well to combine. Season with salt and pepper. Allow to cool for at least 15 minutes. You can make the filling in advance but bring to room temperature so that the ravioli cooks evenly.

Bring a large pot of water to boil for cooking the ravioli. Meanwhile, place 1 wonton wrapper on a dry surface, spoon 1 tablespoon of filling in the middle, and dip your finger in water and run it along the outer 1/2 inch of the wonton, and then press down another wonton skin on top to seal where you moistened it. Place on a dry baking sheet to dry. Repeat until you have used up all the wontons.

To make the sauce, heat a small skillet over medium heat and saute shallot in oil until it softens. and begins to stick to the pan. Deglaze with the marsala wine and then add the cream, stirring well to combine. Turn heat down to low and allow cream to reduce by a third. Season with salt and pepper.

Meanwhile cook ravioli in boiling water. When it floats, allow it to cook another minute. Then scoop out with a slotted spoon and place on plates (3-4 per serving) and spoon cream sauce over top. Garnish with crispy morels (slice morels lengthwise and quick fry in a little bit of oil until crisp!)


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