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Portobella Ravioli
with English Pea Essence
recipe filevegetarianportobella ravioli
Portobella Ravioli with English Pea Essence

Serves 10

For The Ravioli
15 Portobella Mushrooms
3 Shallots
1 Garlic Clove
10 oz Freshly Grated Parmesan
4 oz Japanese Bread Crumbs
2 oz Chopped Chives
1/2 oz Chopped Tarragon
60 Wanton Papers
2 Beaten Eggs

The Garnish
2 Vidallia Onions
1oz Old Bay Seasoning
3 oz Flour
8oz Milk

The Sauce
10 oz English Peas (frozen can be used)
10 oz Vegetable Stock
20 Cilantro leaves

Portobella Ravioli with English Pea Essence

Recipe by Chef Dondi McNulty

  1. Make the ravioli; remove the black area and trim the stalk of the mushrooms. Cut the mushrooms into quarter inch dice and chop two shallots and the garlic. Cook the shallots and garlic without color , set to one side. In a large hot skillet sauté the mushrooms, finish with the cooked shallots, garlic, tarragon and half of the chives. Season to taste. Allow the mix to cool.
  2. Once the mix has cooled add the bread crumbs and parmesan cheese. Check the taste and assemble the raviolis. Use the wanton papers as you would pasta dough. Sandwich the mix between two wantons and seal with the egg wash. Shape the ravioli with a fluted cutter.
  3. 3. Peel and shave the onions into fine rings. Place them in the milk to soak for twenty minutes then remove and lightly dry. Mix the old bay and flour. Toss the onions with the flour, shake free any excess and deep fry the onions. Once golden lay, on a paper towel to dry. Season with salt , pepper and a little extra Old Bay ( if desired)
  4. For the sauce; bring the vegetable stock to a boil. Chop the remaining shallot, cook without color, add the peas heat for a moment and then place into a blender. Add a little of the vegetable stock and the leaves of cilantro. Season and blend. Continue adding the vegetable stock until you reach the desired constancy. Taste, adjust and strain the sauce.
  5. To finish; cook the raviolis in boiling salted water, remove and toss in a little olive oil and chopped chives. Warm the sauce arrange the raviolis ( three per order). Finish with the sauce and the crispy onions...

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