GOLD RECIPE - Porcini Ravioli with a Fire Roasted Tomato Shallot Sauce
Fresh Imported Porcini mushrooms kettle-cooked with Chablis wine, thyme, garlic and blended with Parmesan Cheese and a hint of truffle oil, wrapped in par cooked high egg content pasta. SKU# 46015
Ingredients
- 5-8 Porcini Ravioli 46015
- 1 TBSP Butter
- ½ Shallot sliced
- 1 Clove Garlic minced
- ½ Cup White Wine
- ½ Cup Fire Roasted Tomatoes chopped
- ½ Cup Beef Broth
- 1 TBSP Heavy Cream
- Springs of Thyme
- Salt & Pepper
- Crispy Shallots *see below
Instructions
- Bring a pot of water to boil.
- Once boiling add ravioli and cook per instructions, about 3 minutes. Set it aside.
- While water is coming boil, heat a medium sauté pan on medium-high heat.
- Add 1 TBSP of butter to pan and melt. Add shallots and cook until they start to become translucent. Add garlic and cook an additional 1-2 minutes. Do not brown.
- Add white wine and allow to reduce by half.
- Add tomatoes, beef broth and thyme, bring to simmer.
- Add in heavy cream and mix until evenly combined. Season with salt & pepper.
- When ready, add ravioli to the pan and coat with sauce.
- Plate and top with Crispy Shallots.
*Crispy Shallot Straws
- Thinly slice shallots lengthwise into strips. Lightly toss in flour or cornstarch and fry in 350F oil for about 1-2 minutes until golden brown.
- Drain on paper towel, season with salt and reserve until needed.
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