What’s In A Name? Recipe
Porcini and Chestnut Ravioli with Caramelized Onion Jus, Leek “Etuvee” and Roasted Porcini.
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Ingredients
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Ravioli Dough
Filling
Caramelized Onion Jus
Leek Etuvee
Roasted Porcini
Method
Ravioli Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
- 3
Roll out the Dough
Divide the dough into quarters. Roll out one piece at a time into thin sheets using a pasta machine or rolling pin.
- 4
Fill and Cut Ravioli
Place small spoonfuls of filling on one sheet of dough, leaving space in between. Moisten the edges with water, cover with another sheet of dough, and seal. Cut into squares.
Caramelized Onion Jus
- 5
- 6
Finish the Jus
Add vegetable broth and balsamic vinegar to the caramelized onions. Simmer for 10 more minutes. Season with salt and pepper to taste.
Leek Etuvee
- 7
Cook the Leeks
In a separate pan, melt butter over medium heat. Add chopped leeks, vegetable broth, salt, and pepper. Cover and cook until leeks are tender, about 15 minutes.
Roasted Porcini
- 8
