PARSNIP PARMESAN RAVIOLI WITH MUSHROOM RAGOUT

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PARSNIP PARMESAN RAVIOLI WITH MUSHROOM RAGOUT

For mushroom ragout:

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, sliced thin

1 pound Portobello mushrooms, caps (halved if large) and stems sliced

thin

3/4 pound white mushrooms, sliced thin

2 garlic cloves, minced

1 teaspoon chopped fresh sage leaves

a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and

chopped coarse

For ravioli filling:

2 pounds parsnips, peeled and cut into 1-inch pieces

1/2 cup freshly grated Parmesan (about 2 ounces)

1 1/2 teaspoons chopped fresh sage leaves

30 won ton wrappers*, thawed if frozen

 

 

 

 

Make mushroom ragout:

In a large heavy kettle heat butter and oil over moderate heat until

butter is melted and cook onion, stirring, about 5 minutes, or until

softened. Stir in all mushrooms, garlic, sage, and salt and pepper to

taste and cook, stirring, about 15 minutes, or until liquid mushrooms

give off is evaporated. Stir in tomatoes with reserved juice and cook,

uncovered, stirring occasionally, 30 minutes, or until sauce is

thickened. Ragout may be made 2 days ahead, cooled completely and

chilled, covered.

For ravioli filling

In a saucepan boil parsnips in salted water to cover by 2 inches,

uncovered, until very tender, about 15 minutes. Drain parsnips well.

In a food processor purée parsnips with Parmesan, sage, and salt and

pepper to taste until smooth, and cool. Filling may be made 1 day

ahead and chilled, covered.

 

Bring a kettle of salted water to a gentle boil for ravioli.

 

Put 1 wrapper on a lightly floured surface and mound 1 level

tablespoon filling in center. Brush edges of wrapper with water and

fold wrapper in half to form a triangle, pressing around filling to

force out air. Transfer ravioli to a dry kitchen towel to drain. Make

more ravioli with remaining wrappers and filling in same manner,

transferring to towel and turning occasionally to dry slightly.

 

In a saucepan heat ragout over low heat, stirring occasionally, until

hot. Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes,

or until they rise to surface and are tender. (Do not let water boil

vigorously once ravioli have been added.) With a spoon transfer

ravioli as cooked to shallow baking pans, arranging in one layer, with

about 1/2 inch cooking water. Keep ravioli warm, covered.

 

Transfer ravioli with a slotted spoon to 6 serving plates and top with

ragout.

 

Makes 30 ravioli, serving 6 generously.

 

Source: Gourmet, January 1996

Formatted by Chupa Babi in MC: 12.22.06

 

*available at Asian markets and many specialty foods shops and

supermarkets

 

 

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