Wednesday, September 26, 2007

Portobello Ravioli (like Olive Garden's)

FOR THE FILLING:
1 pound Portobello mushrooms, finely chopped*
1 onion, finely chopped
1/4 cup butter
Salt and pepper to taste
FOR THE SUN DRIED TOMATO SAUCE:
2 cups milk
1/4 cup butter
1/4 cup flour
2 cups medium white sauce (recipe follows)
8 ounces smoked Gouda
2 or 3 sun dried tomatoes, chopped
FOR THE DUMPLINGS WRAPPERS:
1 1/2 cups cake flour
2 eggs, beaten
2 Tablespoons baking powder
1/2 tbsp salt
FOR GARNISH:
chopped green onion
chopped fresh tomatoes

TO PREPARE THE FILLING:
Melt butter in a skillet and saute the onion for approximately5 minutes or until transparent.

Add mushrooms and stir-fry over high heat for about five minute so that all liquid is evaporated. Reduce heat and cook for another five minutes. Remove from heat and let mixture cool.

TO PREPARE THE SUN DRIED TOMATO SAUCE:
Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes.

Whisk in milk and cook for about another 2 minutes until thickened.

Add 8 oz smoked gouda cheese and 2-3 chopped sun dried tomatoes. Mix over medium-low heat until cheese is melted. Set aside; keep warm.

TO PREPARE THE DUMPLINGS WRAPPERS:
Mix flour, eggs, baking powder, and salt together thoroughly.

TO MAKE THE RAVIOLI:
Roll dough on a flat surface until dough is 1/4 inch thick. Cut out circles of the dough. With fingertip or cooking brush, spread some water on the edges. Fill with mushroom mixture. Fold in half and squeeze gently. This will create the dumpling or ravioli.

Bring a pot of water to boil.

Place ravioli in boiling water and cook for 4-5 minutes or until done/tender (they will float to top); drain.

TO SERVE:
Place ravioli on 4 plates. Pour Sun Dried Tomato Sauce over mushroom stuffed ravioli. Top with chopped green onion and tomato.

MEDIUM WHITE SAUCE:
2 cups milk
1/4 cup butter
1/4 cup flour

Heat butter in a sauce pan until it melts, whisk in flour and cook over medium heat for about 3 minutes. Whisk in milk and cook for about another 2 minutes until thickened.

*You can use a mix of portobello and button mushrooms or Portobello only

Makes 15-20 dumplings (4 servings)

2 comments:

eatatrileys said...

what's with the white sauce??

eatatrileys said...

do I need to make it seperate or is it in the original recipe??