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Ingredients
- 500 ml (2 cups) dehydrated mushroom mix
- Boiling water
- 15 ml (1 tbsp) olive oil
- 75 ml (5 tbsp) butter
- 1 French shallot, thinly sliced
- 250 ml (1 cup) white wine
- 125 ml (1/2 cup) ricotta cheese
- 30 ml (2 tbsp) chives, finely chopped
- Salt and freshly ground black pepper
- 40 won ton wrappers
- 60 ml (1/4 cup) fresh sage, thinly sliced
- 125 ml (1/2 cup) parmesan, shaved
Preparation
- In a bowl, soak the dehydrated mushrooms in boiling water.
- Let swell for about 1 hour, stirring occasionally.
- Squeeze the mushrooms and drain well.
- Chop finely.
- Set aside.
- In a skillet, heat the olive oil and 15 ml (1 tbsp) of butter over medium-high heat.
- Sweat the mushrooms and the shallot for 1 to 2 minutes, stirring frequently.
- Add the white wine and cook until the wine has completely evaporated.
- Add the ricotta and cook for 1 to 2 minutes, stirring constantly.
- Remove from the heat. Add the chives, salt and pepper.
- Let cool.
- Place a won ton wrapper on the countertop.
- Add 15 ml (1 tbsp) of mushroom stuffing in the centre of the wrapper.
- Moisten the edge with a bit of water.
- Top with another wrapper.
- Seal well, eliminating any air bubbles.
- With a round cookie cutter of an appropriate size, remove the excess dough.
- Repeat the previous steps until all the stuffing has been used.
- You should have about 20 ravioli.
- In a saucepan of boiling salted water, cook the ravioli for 4 to 5 minutes.
- Meanwhile in another saucepan, melt the remaining butter over medium heat.
- As soon as the butter melts, add the sage. Remove from the heat and let infuse for about 5 minutes.
- Drain the ravioli well and divide between bowls.
- Top the ravioli with sage butter.
- Garnish with parmesan shavings and serve.
