Shiitake Mushroom Raviolis

Shiitake Mushroom Raviolis

Shiitake mushrooms are lovely, with a great meaty flavor and texture. Too often, I think they are relegated to a subservient role in Asian flavored cuisine or as an afterthought addition to a steak. Here we let them take center stage in a delightful filling with a more Mediterranean zest. Serve 1 or 2 of these per person for a great appetizer.

  • Basic Pasta Dough Recipe
  • 6 oz Shitake Mushroom
  • 4 oz White wine
  • 1 tsp Lemon zest
  • 4 Tbs Mascarpone cheese
  • 4 Tbs finely chopped parsley
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 2 Tbs Butter
  • 1 tsp finely chopped Sage
  • Grated parmesan cheese for garnish

Prepare the pasta dough. Allow it to rest at least 2 hours in the refrigerator. For the filling, thinly slice the shiitake mushrooms and cook over medium heat in a sauté pan until browned. Add the wine and cook until it is almost all evaporated. Combine in a bowl with the lemon zest, mascarpone cheese, parsley, salt and pepper. Set aside. Allow the pasta dough to come up to room temperature then roll out to desired thickness, or use a pasta machine or pasta attachment to achieve the desired thickness. Make raviolis of desired shape. To serve, heat a little butter in a sauté pan over medium heat. The butter will foam and begin to brown, add the sage and raviolis and cook through. Remove and top with the parmesan cheese.

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