I’ve really been in a bit of a funk lately, which means no inspiration to cook or write. In fact, I have even ordered Chinese take out for dinner…twice! So this post is from a dish I made almost two weeks ago with my fabulous morels. Luckily there are a slew of recipes I made and photographed just in case such a funk hit…yes, I’m a planner…
A few years (and several boyfriends) ago, I went to a great Italian restaurant in North Carolina. I think we were celebrating something but for the life of me I can’t remember what (which pretty much tells you all you need to know about that relationship). What I do remember is this amazing mushroom ravioli I had there and I have always wanted to try to recreate it at home. Since I had these great mushrooms at my disposal, I figured now was as good a time as any to give them a whirl. I opted to use won ton wrappers instead of making a more traditional ravioli dough because I had some left over from a previous dish. But feel free to use the filling any way you see fit!
For the filling:
8 ounces morels (or any other wild mushroom)
1/4 cup breadcrumbs
1 medium shallot, chopped
2 handfuls of baby spinach
1/4 cup parmesan cheese, grated
2 tablespoons butter
Salt and pepper
24 won ton wrappers, cut lengthwise
For the sauce:
4 ounces morels
1 tablespoon butter
1 small shallot, diced
Salt and pepper
Place a large pot of water on the stove on medium heat to boil. While waiting for the water, start on the filling. In a large skillet, melt the two tablespoons of butter and add the medium chopped shallot and the 8 ounces of morels. At this point, add the salt and pepper to suit your tastes. Cook until the shallots are translucent and the mushrooms are soft (but not soggy). Add the spinach and cook until it’s wilted. Remove the mixture from the heat and allow to cool.
While waiting for the mushroom mixture to cool, cut the won ton wrappers lengthwise and create a ravioli making station. Place half the wrappers in one stack and the other half in another stack. Pour some water in a small bowl and place it next to the wrappers. Once the mushroom mixture has cooled, transfer it to a bowl and add the breadcrumbs and cheese. Mix everything together thoroughly and then begin the ravioli assembly. Place one wrapper on a clean work surface and add a small dollop of the filling to the center. Dip your finger in the water and brush all four sides of the wrapper with it. Place another wrapper on top of the filling and press down around the edges (the water serves as a bit of glue to hold the two wrappers together). Set aside the completed ravioli and repeat the process until all the raviolis are formed.
Salt the boiling water and then (gingerly) add about 10 raviolis at a time to it. When the raviolis float up to the top, they’re done. Using a slotted spoon, gently fish out the raviolis and place them in a large serving bowl. Repeat this process until all the raviolis are cooked.
For the sauce, melt the butter in a sauce pan and add the mushrooms and shallots. As before, salt and pepper the vegetables to suit your taste. Cook until the shallots are translucent and the mushrooms are soft (just like you did for the filling). This makes an excellent butter sauce that can be placed atop the raviolis!
This was one of my most recent favorite dishes, hands down! I am going to try a variation using shiitake mushrooms and another type of cheese, so stay tuned! I am also sending this over to Ruth at Presto Pasta Nights for the weekly Friday Presto Pasta round up! This is my first time submitting for this but since I adore pasta, I’m sure it won’t be my last!
Hopefully I can kick out of this lazy funk I’ve been in lately. But with so much to do this weekend with the Culturati posse, I’m just glad I have the foresight to store recipes and pictures for just such a cooking inspiration drought!