Monday, January 14, 2013

Mushroom Ravioli with White Wine Butter Sauce and Asparagus Tips

Today I dined on homemade mushroom ravioli with a white wine sauce and asparagus. This was a two-day effort. I made the ravioli yesterday and then cooked the pasta and sauce today. Here's the results.

I used two different recipes and adapted them to what I had. The ravioli was based upon Cyn's Wild Mushroom Ravioli at Her recipe calls for shitake, oyster, cremini, and white mushrooms. I used just the cremini and white mushrooms. Cyn also made the pasta dough from scratch. I used these instead.

I've read several recipes where people used egg roll wrappers in place of pasta dough for ravioli. I thought I'd give it a try. Also, in keeping with my ovo-lacto vegetarian fast, I used vegetable broth in place of beef broth. Everything else I followed Cyn's recipe.

I chopped the cremini and used pre-sliced white mushrooms. Then they were sauteed in a yummy butter and olive oil mixture.
I pureed the filling mix using my blender. (Sorry, no photo of that step.) Then I assembled my ravioli. I made two per won ton wrapper, sealed them around the edges and down the middle with water, and then used my pizza cutter to cut them apart.

I dried them for an hour on a wire rack.
I got sleepy so I piled them into glass containers until this evening.That was a mistake. They stuck together from the moisture that condensed in the containers. I had to slowly peel each off the stack by grabbing a drier edge and pulling it slowly up. What a hassle.

The sauce is from the Ravioli with White Wine and Asparagus Tips recipe on Again, I generally followed the recipe substituting shallots with red onions, eliminating fresh thyme (since I didn't have it), and used Yellow Tail Moscato wine which I opened last night. Another mistake. The sauce ended up sweet since Moscato is sweet. DUH. I also used baby asparagus which I probably could have left whole instead of cutting them as instructed in the recipe.

Instead of using a large pot to cook the asparagus and pasta in, I used a too small 4-quart one because I was being lazy and water conscience. That meant I could only cook 4 raviolis at a time. Third mistake.

My final mistake was making the ravioli so large. When they cooked, they expanded and ended up being jumbo ravioli. They were REALLY BIG ones!

Even with all of these mistakes, I enjoyed my dinner and I would definitely make it again after correcting my mistakes. Next time I would probably top them with roasted pine nuts to add some crunch and maybe red pepper flakes or something else red to add color.

I felt like such a gourmet.

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