Ravioli Maruzza

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By Shannon O'Donnell

My dear friend Brandyn gives the most wonderful, thoughtful gifts...many years ago, she surprised me with a cooking class at what was then the Bon Marche' (now of course, it's Macy's).  The class I took was headed up by the Chef of the Assagio Restaurant in Seattle.  I'm not a huge fan of mushrooms, but one of the recipes he demonstrated was Ravioli Maruzza...mushrooms aplenty.  It won me over...the combination with the demi-glace is delicious, and this dish makes for a quick yet elegant winter supper.

RAVIOLI MARUZZA 

Ingredients:
 
*  1 T butter
*  1/4 cup porcini mushrooms, sliced (use dry if out of season...you reconstitute for awhile in water, then can boil your ravioli in that water for extra mushroom flavor)
*  1 cup wild mushrooms (like chantrelles, oyster, etc.), sliced
*  2 oz marsala
*  2 oz barolo wine
*  2 oz demiglace (reduced veal stock...pretty easy to find now in the soup aisle)
*  1/2 cup heavy cream
*  1/4 cup green onion, sliced (use greens, not whites)
*  18-20 pieces cheese-filled ravioli
*  salt & pepper to taste
*  shaved parmesan
 
Directions:
 
1)  Cook ravioli al dente.  Use 'mushroom water' to boil pasta if you used dried mushrooms and had to 'reconstitute' them...gives the pasta an even deeper flavor.
2)  In a large saute' pan, melt butter over medium heat.  Add mushrooms and sauted 3-5 minutes.
3)  Add in the wines and demiglace.  Let simmer a minute or so.  Lower heat and add in cream and onions.
4)  Toss with ravioli, then season with salt and pepper.  Dress with parmesan.
 

Serves 4.  I usually double!

Shannon O'Donnell: Rainy Day Cafe

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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