WILD MUSHROOM RAVIOLI WITH SHERRY CREAM SAUCE

WILD MUSHROOM RAVIOLI WITH SHERRY CREAM SAUCE image

Yield 4 servings

Number Of Ingredients 27

Steps:

Pasta: Combine 2 cups of flour, 2 eggs, salt, olive oil, and water as needed in mixer and mix together until a dry consistency. Knead until dough sticks together. Refrigerate for at least 30 minutes. Run through pasta maker until fairly thin (setting 6 on the Kitchen Aid Pasta Attachment). Cut pasta into squares. Spoon one tablespoon filling into the center of one of the squares. Beat the remaining egg in a small bowl and brush the edges of the square. Place another square on top of the filling and press the edges. Lightly flour the ravioli so they do not stick together. Boil ravioli until done. Brown the ravioli in butter over medium high heat until lightly browned. Filling: Heat 3 Tbsp of olive oil in a large skillet over medium high heat. Sauté garlic and shallots in oil until browned. Add mushrooms and 2 Tbsp of oil. Sauté mushrooms for 3-5 minutes. Add 2 Tbsp. basil, 2 Tbsp. thyme, 1 Tbsp. sage, 1 Tbsp. chives, and white wine and cook for 4-5 more minutes. Sherry Cream Sauce: Sauté shallots in 2 Tbsp. butter over medium high heat until browned. Add 3/4 cup sherry and reduce by half. Add cream and remainder of herbs and mushroom mixture. Add remaining butter and cook until thickened.