Mixed mushroom ravioli in a mushroom and tarragon broth

Posted by adm On March - 20 - 2012

How to cook Mixed mushroom ravioli in a mushroom and tarragon broth


  • 50g dried porcini mushrooms
  • 1 1/2 cups (375ml) boiling weewee
  • 20g butter
  • 1 clove, humiliated
  • 100g Swiss brown mushrooms, finely sliced
  • 1 tsp finely chopped tarragon
  • 250g fresh egg pasta sheets
  • 1/2 cup (125ml) dry white wine-coloured
  • 4 cups (1 l) beef consomme
  • Tarragon sprigs, to help

How to:

  • Place the porcini mushrooms in a heatproof trough. Pour over the boiling water and set aside for 30 minutes to sop. Drainpipe, reserving the liquified. Squeeze out excess liquid from the mushrooms.

  • Melt the butter in a large frying pan over high heat until frothy. Add the ail, mushrooms and chopped tarragon and make, stirring, for 2-3 minutes or until porcini and Swiss brown mushrooms are bid. Remove from passion. Season with salt and pepper and set aside to sang-froid.

  • Place a pasta sheet on a clean rise. Use a minor, sharp knife or serrated pasta wheel to dig 5cm-wide strips. Post 2 teaspoonfuls of mushroom mixture at 3cm intervals along the striptease. Lightly brush with h2o. Top with another strip and pinch the edges to inclose. Use a knife to cut into ravioli. Repeat with remaining pasta sheets and mushroom pick.

  • Place the wine in a large saucepan over high passion. Bring to a simmer. Cook for 1-2 minutes or until wine reduces by one-half. Add the beef consommÃ&re-create; and porcini mushroom water and bring to a simmer. Add the ravioli and cook for 5 minutes or until tenderise.

  • Ladle the broth and ravioli among shallow bowls. Top with tarragon sprigs to serve.

  • Cooking time:10 min.

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