Wednesday, March 17, 2010

Chanterelle Ravioli in a Sweet Corn Saffron Broth

Chanterelle Ravioli in a Sweet Corn Saffron Broth
Makes 6-8 appetizer portions
Pasta Dough
1 cup all-purpose flour
1 teaspoon kosher salt
3 egg yolks
Cold water
1 teaspoon olive oil
½ cup yellow onion, minced
3 cloves garlic, peeled and cut in half
1 small pinch saffron
2½ cups fresh corn kernels
3 cups cold water
Ravioli filling
1 teaspoon olive oil
1 tablespoon unsalted butter
½ pound chanterelles, cleaned and sliced
1 large shallot, minced
1 teaspoon garlic, minced
Salt to taste
1 teaspoon rosemary, finely chopped
½ ounce provolone, grated
¼ cup heavy cream
1. Combine all the dough ingredients in the bowl of a food processor. Process until a smooth ball of dough forms, adding a teaspoon of water at a time if it seems too dry.
2. Meanwhile, place a saucepan over medium heat. Pour in olive oil. Add the garlic and onion and saute, stirring occasionally, until light golden brown. Add saffron, corn and water. Bring to a boil, reduce heat and simmer for about an hour. Strain mixture.
3. For the filling, heat a saute pan over high heat. When very hot, add the oil, butter and chanterelles. Saute, stirring

frequently, until well browned. Add shallots and garlic, reduce heat to low, and add some salt. Cover and let cook, checking occasionally to make sure mushrooms aren't burning, 10 to 15 minutes. Remove from heat and let cool.
4. Chop the chanterelles finely, place in a mixing bowl, and stir in rosemary, provolone and cream. Mix well and add salt and pepper to taste.
5. To assemble, roll pasta dough into very thin sheets. Place some filling about an inch apart on one sheet. Lightly brush with water, then place another sheet on top; press to seal. Cut ravioli out with cookie cutter. Cook ravioli in salted boiling water until tender.
6. Meanwhile, reheat the corn broth. Adjust seasoning with salt and pepper. Drain ravioli well and place in pasta bowls. Ladle broth over top.

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