Fleming’s Roasted Mushroom Ravioli Recipe

Roasted Mushroom Ravioli (serves 5)

Recipe courtesy of Fleming’s Prime Steakhouse & Wine Bar


  • 1 qt. water
  • 5 ea. ravioli, precooked
  • ¾ Tbsp. butter
  • 5 oz. porcini butter sauce (see recipe below)
  • 1¼ tsp. chives, ¼ inch dice
  • ½ oz. (wt.) Parmesan cheese, shaved


  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
  • 1½ 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


  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.


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