Ravioli with Morel Filling
Ingredients
- 2T Olive oil
- 1 medium onion, finely chopped (1/2) C
- 1 clove garlic
- 2T dry white wine
- 1/2 tsp dried basil
- 1 tsp salt
- 1/2 c water
- 2 tsp flour
- 1 1/2 T milk
- 2 T bread crumbs
- 1 egg yolk
- 50 wonton or gyoza wrappers, thawed
- parmesan cheese
How to make it
Sauté onions in 1 T olive oil over medium heat until translucent, about 5 minutes. Add garlic and cook another minute. Add remaining oil and morels. Cook over high heat for 3 minutes. Add wine, basil, salt and 1/2c water. Reduce heat and simmer uncovered, stirring until liquid has evaporated and mixture looks a bit dry…about 20 minutes. Add flour and cook 2 minutes. Cool mixture away from heat.
Mix milk and bread crumbs in a medium bowl, allow to soften for 2 minutes. Add egg yoke and combine with mushroom mixture.
Place a wrapper in the palm of your hand. Place a teaspoon of filling in the middle of wrapper using your finger to wet half of the wrapper’s edge, fold over filling and pinch to seal ravioli.
Cook ravioli in boiling , salted water for 15 minutes. Drain and serve with olive oil and parmesan cheese. Or toss lightly in seasoned chicken broth.
