MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Ravioli with Tomato-Basil Cream Sauce
 Categories: Appetizers, Vegetables, Salsa/sauce
      Yield: 8 Servings
 
MMMMM----------------------MUSHROOM RAVIOLI---------------------------
      2 c  Portabella mushrooms; minced
           -fairly fine
      2 c  Crimini or Oyster mushrooms;
           -minced fairly fine -OR-
      4 c  Mushrooms; minced, any combo
           -of wild or other shrooms
      2 tb Basil; fresh chopped, divide
      2 tb Sesame oil
      2    Shallots; finely minced
      2 cl Garlic; finely minced
    1/4 c  Wine
    1/2 c  Parmesan; fresh grated
           Egg pasta dough

MMMMM------------------TOMATO-BASIL CREAM SAUCE-----------------------
    1/4 c  Sundried tomatoes; soaked in
           -hot water or wine at least
           -2 hours before use or over-
           -night in fridge.
      1 c  Tomato concasse *
      2 tb Basil; fresh chopped
    1/2 c  Olive oil
    1/4 c  Orange juice
    1/4 c  Heavy cream
 
  "I made this dish as an appetizer. It was my first time making
  ravioli and I learned the hard way not to use wonton wrappers.
  They're too thin. Use any egg pasta dough rolled out to 1/4" or less
  but not too thin as they could break in cooking and you'll lose your
  stuffing to the water... That's what happened to me! "
  
  MUSHROOM RAVIOLI: Saute shallots until clear, add garlic, mushrooms
  and 1 tb basil. Saute until mushrooms lose most of their water and
  keep stirring to evaporate juices... about 5 minutes total. When
  mushrooms are about 1/2 the volume they were add wine and cook down
  another few minutes. Remove from pan and allow to cool. Before using,
  squeeze out excess moisture which can be added to sauce. Toss with
  parmesan and the remaining fresh basil. Use a plain egg pasta dough
  rolled out to 1/4" or less. Not too thin though. Make rather large
  ravioli to serve as appetizer, making 2 to a plate. Boil immediately
  for 4-5 minutes or allow to dry before using.
  
  TIP: Allow mushroom mixture to cool completely before stuffing
  ravioli.
  
  TOMATO-BASIL CREAM SAUCE:
  
  * Tomato Concasse is peeled, seeded and chopped tomatoes. However,
    you can use the scooped out centers left over from my Avocado &
    Mozzarella Cheese Stuffed Tomatoes.
  
  In a saucepan, heat tomato concasse with reconstituted sundried
  tomatoes. Cook until a thick liquid is formed. Process in food
  processor or blender and strain. Return to food processor and add
  oil, orange juice, basil and then cream until desired color is
  reached. Not too much cream, of course. Serve immediately with
  ravioli above.
  
  Source: .\\ichele Cooks! 1994
  Submitted By LAWRENCE KELLIE On 03-17-95
 
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