Need sauce recipe for portabella stuffed ravioli
Crispy Truffled Mushroom and Fontina Ravioli
4 pasta sheets (11"x9"), uncooked
1 egg, beaten with 1 tsp water
canola or peanut oil for frying
4 large portobello mushrooms, finely diced
1/4 lb. shitake mushrooms, finely diced
2 cloves garlic, finely diced
1/2 c. fontina cheese, grated
In a large pan heated on high heat, add good amount of olive oil, mushrooms, saute for 3 minutes. Add garlic, turn heat down to medium low. Season with salt and pepper, cook until almost dry. Cool, then add fontina cheese and truffle oil to taste.
Lay out a pasta sheet and drop 12 teaspoons of mushroom filling evenly across pasta sheet, leaving 1" between each mound. In between each mushroom mound, egg wash, then lay second pasta sheet on top. Gently press in between mushroom filling, ensuring no gaps and gathering the filling into the middle of each square. Cut in between each filling and tightly press the edges together ensuring no air pockets in ravioli.
My husband had a similar dish for dinner last weekend. They covered the ravioli with a marsala brown sauce sprinkled with fresh basil and parsley. The sauce looked like your basic roux brown gravy with good beef stock, with some marsala thrown in. If you don't like marsala, port wine or a hearty red wine would also do well. My husband enjoyed it so much he finished the plate with a crust of ciabatta bread scooping up all the sauce. The plate looked like it had been run through the dishwasher - I guess he really liked it!