Makes30 ravioli, serving 6 generously
January 1996
For mushroom ragout
-
2
tablespoons
unsalted butter
-
2
tablespoons
olive oil
-
1
medium onion, sliced thin
-
1
oz
Portobello mushrooms, caps (halved if large) and stems sliced thin
-
3/4
pound
white mushrooms, sliced thin
-
2
garlic cloves, minced
-
1
teaspoon
chopped fresh sage leaves
-
a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse
For ravioli filling
-
2
pounds
parsnips, peeled and cut into 1-inch pieces
-
1/2
cup
freshly grated Parmesan (about 2 ounces)
-
1 1/2
teaspoons
chopped fresh sage leaves
Make mushroom ragout:
-
In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. Ragout may be made 2 days ahead, cooled completely and chilled, covered.
For ravioli filling
-
In a saucepan boil parsnips in salted water to cover by 2 inches, uncovered, until very tender, about 15 minutes. Drain parsnips well. In a food processor purée parsnips with Parmesan, sage, and salt and pepper to taste until smooth, and cool. Filling may be made 1 day ahead and chilled, covered.
-
Bring a kettle of salted water to a gentle boil for ravioli.
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Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.
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In a saucepan heat ragout over low heat, stirring occasionally, until hot. Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a spoon transfer ravioli as cooked to shallow baking pans, arranging in one layer, with about 1/2 inch cooking water. Keep ravioli warm, covered.
-
Transfer ravioli with a slotted spoon to 6 serving plates and top with ragout.
