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Sauce for wild mushroom ravioli

post #1 of 11
Thread Starter 

I got the pasta attachments for my kitchen-aid mixer and since I love ravioli, but not so many the effort in rolling out pasta, I want to try my hand at making some wild mushroom ravioli. I'm pretty confident on the filling, and I purchased semolina flour vs. going with a basic egg pasta. My question to you all is how you would handle a sauce. Here's what I thought up while in the store..

 

I will reserve some of the diced & sauteed mushrooms and add to them:

diced garlic

thyme

I have some beef stock as a base that I want to reduce (I think beef and mushrooms are a perfect combo)

heavy cream to add to the reduced stock to smooth it out

-should I try to mount it with butter or would that be too rich?

finally just before spooning it over the raviolis I will grate some romano cheese into it

 

Does that sound decent? What is your favorite sauce for something like mushroom ravioli?

post #2 of 11

Your idea for the sauce sounds really good.

 

When I make mushroom stuffed pasta I always make a cream sauce too.  I like to add lots of fresh mushrooms as well. 

 

First off I render some bacon or ham, then sautee the mushrooms with a little thyme and butter.  Then I throw in a handful of thinly sliced scallions and add heavy cream and a tsp of tomato paste.  Lots of pepper and a handful of frozen peas.  At the end before serving I add heaping mounds of parmesan.  Stir in some freshly chopped parsley.  It is a rather heavy sauce so for me I do need that little bit of fresh green in it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 11

Some other ideas might include:

 

Adding a red wine to a reduction of the beef stock

Making a Veloute' from roux thickened stock

The addition of finely shredded Prosciutto or finely brunoise Pancetta

Or the addition of a seafood based sauce to coat the raviolis

post #4 of 11

wild shrooms all have different flavor profiles....filling and sauce depend on the shroom. JMTPC

cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 11
Thread Starter 
Quote:
Originally Posted by Chefross View Post

Some other ideas might include:

 

Adding a red wine to a reduction of the beef stock

Making a Veloute' from roux thickened stock

The addition of finely shredded Prosciutto or finely brunoise Pancetta

Or the addition of a seafood based sauce to coat the raviolis


Thanks, I was thinking I really don't want a sauce that is too loose. I believe I will go for the Veloute'

Shroomgirl.. I probably shouldn't say its wild mushroom, they are a "gourmet" blend that includes oyster, shitake, and bella. I have gone mushroom hunting, but have yet to consume a wild one, the one time I was ready to, as a final test I tasted the raw mushroom and it was unfortunately a bitter bolete eek.gif

post #6 of 11

Add a little black truffle oil. : D

Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #7 of 11

oyster, shiitake, crimini....bump it up with some dried powdered shiitake.

duxelle...shallot, reduced cream, filling....

Since it's so rich I'd go small side or course.

butter or cream with some herbage for sauce.....or work on a miso base sauce.

cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 11

I prefer a light creamsauce like this;

- sweat a chopped shallot in olive oil

- add a good dash of white wine (or vermouth or dry sherry) and let evaporate untill a tbsp remains

- add a cup of chickenstock and reduce to 1/3

- add 1/2 cup of cream and reduce untill desired thickness (I prefer a rather thin sauce on ravioli)

- add some chopped parcely & taste for seasoning

 

Or, serve them "à la nage", aka submerged in a nice clear broth; some kind of a soup

- Take some nice chickenstock, heat with a pinch of chili flakes, all the mushroom trimmings and a few chopped mushrooms for 20 minutes, sieve.

- make a micro-brunoise from carrot, celeriac, parsnip... whatever you like. Steam or sweat these in very little oil untill barely soft. Pour the chickenstock over it.

- serve in a nice bowl, the ravioli nearly completely submerged

 

BTW Eastshores, how do you make your filling? Duxelle? Mixed with ricotta? Other? 

post #9 of 11
Thread Starter 
Quote:
Originally Posted by ChrisBelgium View Post
 
BTW Eastshores, how do you make your filling? Duxelle? Mixed with ricotta? Other? 


Chris I am planning to use ricotta. I contemplated a small curd cottage cheese (the texture can be nice) .. maybe half and half would be the ticket. Outside of that, S&P, possibly chives.

post #10 of 11
Thread Starter 

I waited too long (work schedule has been tough) so I think the mushrooms are past their prime. I picked up some stew meat, and now have that braising in a crock pot, with red wine, rosemary, thyme, sliced garlic and s&p. The beef will go into the mixture with ricotta for a stuffing and the juicy goodness left from the braising will become the new base for a sauce.

post #11 of 11

I love the idea of your sauce, but I personally would put some cognac in it.

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