Mushroom Ravioli Recipe
Ingredients
| Butter | 2 Teaspoon | |
| 4 shallots or 1 red onion, chopped | ||
| Mushrooms | 1 1/2 Pound, chopped | |
| Chopped | 2 Tablespoon | |
| Gruyere cheese | 1/3 Cup (16 tbs), grated | |
| 28 won-tons water, in sufficient quantity | ||
| Chicken stock | 3 Cup (16 tbs), skimmed | |
| Tomato sauce | 1 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Chicken wings | 1 Pound | |
| Chopped | 2 Tablespoon | |
Directions
In a nonstick pan, melt the butter over medium heat.
Cook the shallots for 4 minutes, incorporate the mushrooms.
Cook for approximately 10 minutes, until the liquid has evaporated, and add the parsley.
Place in a bowl and let cool.
Add the Gruyere cheese when the mixture has completely cooled.
Stuff the won ton dough with the mushroom mixture and form ravioli.
Seal the sides with a little water.
In a pan, bring the chicken stock to a simmer.
Poach the ravioli in the stock and set aside in a little cooled chicken stock.
Reduce the rest of the broth until almost dry, then add the tomato sauce.
Reduce the heat and simmer gently.
In a pan, melt the butter and cook the chicken wings over low heat.
Line a platter or a plate with the sauce, garnish with the chicken wings and ravioli, and sprinkle with chives.
Cook the shallots for 4 minutes, incorporate the mushrooms.
Cook for approximately 10 minutes, until the liquid has evaporated, and add the parsley.
Place in a bowl and let cool.
Add the Gruyere cheese when the mixture has completely cooled.
Stuff the won ton dough with the mushroom mixture and form ravioli.
Seal the sides with a little water.
In a pan, bring the chicken stock to a simmer.
Poach the ravioli in the stock and set aside in a little cooled chicken stock.
Reduce the rest of the broth until almost dry, then add the tomato sauce.
Reduce the heat and simmer gently.
In a pan, melt the butter and cook the chicken wings over low heat.
Line a platter or a plate with the sauce, garnish with the chicken wings and ravioli, and sprinkle with chives.
Chef
