Wild Mushroom Ravioli With Truffle Sauce & Pecorino Cheese

By shauna

Ingredients

• 1 lb. Each of Chanterelle, Morel & Porcini Mushrooms
• 1/3 C. Shallots, chopped
• 3 Tbsp. Garlic, chopped
• 1 tsp. Thyme, chopped
• 6 Tbsp. Dry White Wine
• 2/3 C. Grated Parmesan Cheese
• 6 Tbsp. Mascarpone Cheese
• 1/2 Bunch Italian Flat-Leaf Parsley
• Salt & Pepper to Taste
• 3 Sheets Fresh Pasta

Preparation

Step 1

Saute the mushrooms on med-high heat till chanterelles brown. Add shallots, garlic & thyme & cook for 2 min. Deglaze pan with wine, cover & cook for 5 min. over med heat. Uncover & let mushroom mixture rest & excess moisture evaporate. Remove from heat, transfer to a food processor & puree. Combine with cheeses, parsley, salt & pepper. Cool. Using a round cutter, cut an even number of circular disks from the pasta sheets. Place a spoonful of the mushroom mixture on half of the pasta disks, moisten the edges with water, & cover with the remaining pasta disks. Place the ravioli in salted, boiling water for 3 min, removing promptly. Divide ravioli on serving plates & cover with truffle sauce *See Truffle Sauce- Under "Sauces & Dips " Drizzle with Olive Oil & Salt, & Garlic Bread Crumbs.