Region: Italy
Category: Pasta-Stuffed
Season: Any
Difficulty: Easy and Quick
This is an extraordinary recipe that should be made if you ever have access to porcini mushrooms. In Italy, where I 
first tasted a dish like this, porcini mushroom season was in September and everything we ate had porcini in it. The first time I made these I used stuffed egg pillows bought from an Italian market. These are rectangular ravioli with ridges stuffed with ricotta cheese. Any good ravioli will work and of course you can always make your own.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 20 minutes
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 large garlic cloves, finely chopped
3 tablespoons finely chopped fresh parsley
3/4 pound porcini mushrooms, brushed clean, cut in half if large and sliced
1 pound cheese ravioli
1. In a skillet, heat the olive oil with the butter, garlic and parsley over medium heat until beginning to sizzle. Add the porcini mushrooms and cook until they are soft and brown, about 15 minutes, stirring. Reduce the heat if they are sticking.
2. Meanwhile, bring a large pot of abundantly salted water to a rolling boil, then cook the ravioli until tender and floating on the surface of the water. Drain without rinsing. Toss the ravioli and the porcini mushrooms together and serve.
Variation:
Note:
Posted: 12/28/2006