Ravioli
24 (1") square Ravioli's
Ingredients
1 Cup Flour
1 Egg
1-2 Tablespoons Water
Semolina Flour for dusting
Olive Oil for the cooking Water
Instructions
Using a Pasta machine, roll the dough out on the widest setting folding into thirds after each time. Then, lower the setting
and begin rolling the dough out without folding it anymore and until you have reached the smallest setting. The Pasta
sheets should be very thin.
Lay the sheets on a long work table trimming the ends so they are even.
Fill the Pasta sheets with the cooled Onion Confit.
Onion Confit Ravioli- Shiitake Mushroom, Port Reduction
8 servings
Ingredients
2-3 Vidalia Onions
3 Tablespoons Butter
½ teaspoon Thyme
¼ – ½ cup White Wine
Salt and Pepper
2 Shallots (minced)
Olive Oil
1 ½ cups Port Wine
2 Tablespoons Butter (room temperature)
Shiitake Mushrooms
1 Tablespoon Olive Oil
Instructions
Finely slice the Vidalia Onions. Set aside.
Heat the Butter in a saute pan, add the Onions, Thyme, Salt and Pepper.
Cook over medium heat stirring frequently adding the White Wine as needed to keep the Onions moist. This may take around 20 minutes. The Onions should be a golden brown.
Set aside to cool.
Port Reduction Sauce:
Mince the Shallots very finely and saute in the Butter over medium heat until translucent and slightly browned.
Pour the Port Wine into the pan and increase the heat to medium high. Let the Wine boil until reduced by at least half the amount. This should take around 20-30 minutes. Keep an eye on the pan making sure the sauce doesn’t completely evaporate.
Once the Port has reduced, whisk in the room temperature Butter in small piece. Whisking constantly until all of the Butter is incorporated and the sauce has slightly thickened.
Shiitake Mushrooms:
Simply Saute the Shiitake Mushrooms in a little Olive Oil until tender.
Notes
There are many different cooking techniques in this flavorful dish. Learning to make Pasta is a real confidence booster and the simplicity of the Port Reduction sauce, makes complex sauces easy.