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Fleming’s Roasted Mushroom Ravioli

 

Prepared by Executive Chef Partner David Goss

Serves 5

 

Ingredients for Roasted Mushroom Ravioli

1 qt. water

5 ea. ravioli, precooked

¾ Tbsp. butter

5 oz. porcini butter sauce (see recipe below)

1 ¼ tsp. chives, ¼ inch dice

½ oz. (wt.) Parmesan cheese, shaved

 

Preparation:

1.     Bring 1 quart of water to a boil in a small saucepot. Add the ravioli and cook for 4-5 minutes or until the pasta is cooked.

2.     Melt the butter in a medium sauté pan over medium heat. Drain the pasta well then place in the pan and toss well.

3.     Place 1 ravioli on a warm, small plate then ladle 1 ounce of warm porcini butter sauce on top.

4.     Garnish each ravioli with ¼ diced chives and 2-3 pieces of shaved Parmesan cheese.

 

Ingredients for Porcini Butter Sauce

¼ oz. (wt.) dried porcini mushrooms

1 ½ cups hot water

½ tsp. pomace Oil

2 Tbsp. Shallots, ¼ inch dice

3 ea. black peppercorns

½ cup white wine

½ cup heavy cream

½ lb. butter, lightly salted

1 pinch kosher salt

 

Preparation:

1.     Place dried porcini mushrooms in a small mixing bowl then cover with hot water. Let sit for 30 minutes then drain well. Mince the mushrooms and reserve.

2.     Heat pomace oil in a small saucepot over medium heat. Add ¼-inch diced shallots and cook for 45 seconds or until translucent and tender. Add peppercorns, white wine and porcini mushrooms and bring to a boil; lower to medium heat and cook the liquid until reduced to ¼ cup.

3.     Add the cream and reduce to ½ cup. Whip the butter and kosher salt into the sauce. Strain the sauce through a chinoise into a container and hold at 140 degrees in the steam well.

 

Recipe courtesy of Fleming’s Prime Steakhouse & Wine Bar

http://www.FlemingsSteakhouse.com

8985 Tamiami Trail North

Naples, FL 34108

239-598-2424

 

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