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vermouth and mushroom ravioli with sage butter<

vermouth and mushroom ravioli with sage butter

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Background Info:
this was served as a starter at a very autumnsl dinner party served in Tuscany during my wedding anniversary. Lovely local flavours for a memorable occasion.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Finely chop the shallots, onions and garlic. Saute these in the 50g melted butter for 5 mins. Finely chop the mushrooms and heat on a high heat with the veg until they have browned and their juices have evaporated. Deglaze with the vermouth and leave to cool. Add the finely chopped parsley and season to taste.

Roll out nthe pasta dough ponto a floured surface and cut 5cm wide rounds. Put a teaspon of the mushroom mix on half the rounds. Moisten the edges and place the other rounds on top to encase the filling and crimp. Sprinkle with flour and leave to rest for half an hour.

Cook the rounds in a large pan of boiling salted water for about 4 mins or until al dente. Menwhile melt the lbutter and fry until crisp the sage leaves. Drain the ravioli. nServe immediately with the sage butter poured over and parmesan grated on top.
100g shallots
small bunch of spring onions
2 large garlic cloves
50g unsalted butter
a handful of flat headed parsley
600 g freshly picked mushrooms
100 mls dry vermouth
350 pasta dough
125g butter
handful of sage
freshly ground parmesan cheese
salt and freshly ground pepper
pasta roller (optional) or rolling pin
Recommended Wine:
Red : Cabernet Sauvignon