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porcini mushrooms extra-virgin olive oil Vidalia onion garlic bird chile salt white mushrooms flat-leaf Italian parsley wonton skins grape tomatoes lemon juice
Viewed: 80 - Published at: 5 years agoIngredients
- 1 (2-ounce) package dried porcini mushrooms
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 8 ounces Vidalia onion, diced
- 3 cloves garlic, minced
- 1 small Thai bird chile
- Sea salt and pepper
- 1/2 pound white mushrooms, sliced
- 1 bunch flat leaf Italian parsley, chopped
- 1 package wonton skins
- 1/2 pound cherry or grape tomatoes
- Lemon juice
Method
- Soften the dried mushrooms in hot water for about 15 minutes.
- Meanwhile, preheat saucepan, and 2 tablespoons of the olive oil, onion, garlic, and Thai pepper.
- Season with the sea salt, and cook for 5 minutes.
- Drain the mushrooms, squeeze dry, and mince finely.
- Strain the liquid into the pan with the vegetables.
- Add the minced mushrooms, sliced white mushrooms, and chopped parsley to the pan.
- Stir well and simmer for 15 to 20 minutes over low heat, or until soft and almost dry.
- To make the raviolis, use 2 wonton wrappers for each ravioli.
- Place a spoonful of mushroom mixture in the center of 1 wrapper.
- Brush the edges with a small amount of water and place a second wonton on top, pinching edges closed.
- Repeat with remaining ingredients.
- Add ravioli to boiling, salted water and cook for about 8 minutes.
- To make the sauce, quarter the tomatoes and saute in a small skillet with 1 tablespoon olive oil and season with salt and pepper.
- Drain the ravioli and plate on a large dish.
- Top with the tomato sauce and dress with the remaining olive oil and season with salt, pepper, and a few drops of lemon juice.
