Recipe for Ravioli Fillings


1 double mushroom filling
1 oz dried porcini mushrooms
2 tablespoon olive oil
3 oz sliced pancetta or bacon, minced 1; 0 oz fresh mushrooms,
1 finely chopped
1 large garlic clove, minced
1 crumbled
1 cup hot water
1 large onion, minced
1/2 teaspoon marjoram dried,


pinch thyme leaves dried, crumbled 1/3 cup dry red wine 2 tbs tomato puree 5 tbs whipping cream salt and freshly ground pepper Directions: Rinse porcini mushrooms. Place in small bowl. Cover with 1 cup hot water and let stand till softened, about 30 mins. Drain mushrooms, reserving soaking liquid. Squeeze dry. Mince mushrooms, discard any hard parts. Strain soaking liquid through paper towel-lined sieve and reserve. Heat oil in heavy large skillet over high hear. Add onion and cook until beginning to color, stirring frequently, about 4 mins. Add pancetta and cook till onion is pale golden, stirring frequently. Add fresh mushrooms. Reduce heat to medium and cook until mushrooms give off moisture, about 3 minutes. Increase heat to high and stir until liquid is reduced to glaze, about 3 minutes. Add dried mushrooms, garlic and herbs. Stir 30 seconds. Add porcini soaking liquid. Boil until liquid evaporates, stirring constantly, about 2 mins. Add wine and boil until evaporated, stirring constantly, about 2 mins. Add tomato puree and stir 1 minute. Add cream and boil until mixture is thick, about 1 minute. Season with salt and pepper. Cool. Can be prepared 2 days ahead and refrigerated. enough filling for 6 to 8 first course servings or 4 to 6 main course servings. CHOPPED MEAT FILLING In medium-size bowl, combine: 1/2 lb ground beef 1 slice day-old bread, crumbled 1/4 cup grated Romano or Parmesan cheese 1 clove garlic, finely chopped 1 tbs finely chopped Italian parsley leaves 1 large egg 1/2 tsp salt 1/4 tsp ground black pepper Makes 1 3/4 cups.

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