Skip to main content
Epicurious

Wild Mushroom Ravioli in Porcini Broth

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

3.7

(12)

Image may contain Bowl Cutlery Spoon Food Meal Dish Ravioli and Pasta
Wild Mushroom Ravioli in Porcini BrothPornchai Mittongtare

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Preparation

  1. Step 1

    Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).

    Step 2

    Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.

    Step 3

    Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

TagsPastaSoupSoup/StewWhite WineWineAlcoholBeveragesPorcini MushroomMushroomVegetableScallionOnionRoot VegetableMainDinnerNut FreeDairy FreeWeeknight MealsSimmerBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.