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| RAVIOLI WITH DRIED MUSHROOM SAUCE
1-1/2 cups dried mushrooms, soaked as indicated below 3 pounds mini cheese ravioli 3 tablespoons olive oil 3 tablespoons unsalted butter 4 large cloves garlic, minced 1 tablespoon dried marjoram 1 teaspoon rubbed sage leaves Salt and pepper to taste 1/2 cup liquid reserved from soaked mushrooms 1 tablespoon truffle oil (optional, but excellent) 1 tablespoon chopped fresh parsley Freshly grated Parmesan and/or Romano cheese Place the mushrooms in a medium bowl and add about 1 cup boiling water. They will probably float to the top, so you will need to stir them occasionally so that all surfaces get moisture. Soak until softened, about 1 hour. Drain, reserving 1/2 cup of the liquid. Squeeze the excess moisture out of the mushrooms and chop finely. Set aside. Cook ravioli according to package directions. Meanwhile, make the sauce. Heat the olive oil and butter in a medium saucepan over medium- high heat. Add the mushrooms, sprinkle with salt, pepper, marjoram and sage and saute about 3 minutes. Add the garlic and saute another minute. Add the reserved mushroom liquid. Drain the pasta. Pour the sauce over. Sprinkle with the optional truffle oil, the parsley and toss. Serve immediately, passing the grated cheese. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By aaron_finster@... |