| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | Veg09 | 4 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Sliced shiitake mushroom caps |
| 1 | c | Sliced chanterelle mushroom caps |
| 2 | tb | Chopped leek |
| 2 | tb | Chopped shallot |
| 3/4 | c | Dry white wine |
| 3 | tb | Chopped fresh chives |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 16 | Won ton wrappers | |
| 2 | ts | Cornstarch |
| 6 | c | Water |
| 4 | Tomatoes; (about 1 3/4 lbs) | |
| (cored & cut in half lengthwise) | ||
| 1 | tb | Olive oil |
| 1 | c | Chopped onion |
| 4 | Garlic cloves; chopped | |
| 1 | c | Tomato juice |
| 2 | tb | Chopped fresh basil |
| 1/2 | c | Shaved fresh Parmesan cheese Chive sprigs; (optional) (2 oz) |
INSTRUCTIONS
SAUCE ~- 1. To prepare ravioli, 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. 4. To prepare sauce, place tomato halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 3 minutes or until blackened; peel. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; saut. 2 minutes. Stir in tomatoes, tomato juice. and basil; bring to a simmer. 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 Recipe by: Chef Jim Coleman, Rittenhouse Hotel, Philadelphia, PA Converted by MM_Buster v2.0l.
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”