Mushroom Ravioli - Rombauer Vineyards
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Mushroom Ravioli

Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Total Time:

40 Minutes

Ingredients

  • 1/3 cup dried mushrooms
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 bay leaves
  • 12 ounces any kind of mushrooms, coarsely chopped
  • 1/3 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1/2 cup chicken stock or broth
  • salt and black pepper to taste
  • 1/2 to 1 cup grated parmesan

1Step 1

  • Rinse and soak in hot water to cover: generous 1/3 cup dried mushrooms, such as porcini
  • Heat in a large skillet over medium heat: 2 tablespoons olive oil
  • Add and cook, stirring, until the onion is browned: 1 medium onion, finely chopped, and 2 bay leaves

2Step 2

  • Lift the mushrooms from the soaking liquid, reserving the liquid, squeeze dry, and finely chop. Add the mushrooms to the skillet, along with:
    • 12 ounces of any kind of fresh mushrooms, coarsely chopped

3Step 3

  • Cook, stirring, for 2 minutes. Add, bring to a boil, and cook until the pan is almost dry:
    • 1/3 cup dry red wine
    • 2 tablespoons tomato paste
    • 2 garlic cloves, minced

4Step 4

  • Strain the mushroom soaking through a sieve lined with dampened paper towels to the skillet. Let it boil until evaporated. Do the same with:
    • 1/2 cup chicken stock or broth
  • Add:
    • Salt and black pepper to taste

5Step 5

  • Remove from the heat and let cool; remove and discard the bay leaves.
  • Blend in:
    • 1/2 to 1 cup grated parmesan

Comments

We'll cheers to that

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