Vegetable Consomme With Mushroom Ravioli
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Vegetable Consomme With Mushroom Ravioli
  Ravioli    Soups    Vegetables    Mushrooms  
Last updated 6/12/2012 1:28:21 AM. Recipe ID 63666. Report a problem with this recipe.
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      Title: Vegetable consomme with mushroom ravioli
 Categories: Soups, Kooknet
      Yield: 8 Servings
 
MMMMM---------------------------BROTH--------------------------------
      1 lg Onion, halved and thinly
           Sliced
      9 oz Leek, well washed, white and
           Tender green part sliced
      3    Cloves Garlic, thinly sliced
      1 tb Fresh Ginger, chopped
      2 tb Olive Oil
      8 oz Carrots, pared and thinly
           Sliced
      6 oz Parsnips, pared and thinly
           Sliced
      4 oz Turnip, pared and thinly
           Sliced
 13 1/3 oz Can Plum Tomatoes in Juice
      1 ts Salt
    1/2 ts Leaf Marjoram, crumbled
      8 c  Water

MMMMM----------------------MUSHROOM RAVIOLI---------------------------
    1/3 c  Shallots, finely chopped
      1 tb Olive Oil
      8 oz Mushrooms, finely chopped
    1/4 ts Salt
    1/8 ts Pepper
      2 tb Dry Port Wine
     12    Wonton Wrappers

MMMMM---------------------VEGETABLE GARNISH--------------------------
      2    Carrots, pared and finely
           Diced
      1    Parsnip, pared and finely
           Diced
      1    Leek, washed well and finely
           Diced
 
  Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large
  saucepan over medium heat until softened, about 10 minutes. Add
  remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add
  tomatoes with juice, salt, marjoram and 8 cups water. Bring to a
  boil. Lower heat; simmer, covered, 45 minutes. Strain through a
  fine-meshed sieve, pushing on solids to extract all liquid. Discard
  solids. Set aside.
  
  Ravioli: Saute shallots in oil in skillet over medium-low heat until
  softened, about 6 minutes. Add mushrooms; cook 10 minutes until
  mushrooms are soft and almost all liquid has evaporated. Stir in
  salt, pepper and Port. Cook 5 minutes over high heat until liquid has
  evaporated. Cool to room temperature.
  
  Lay 12 wonton sheets on a dry work surface. Cut each wonton in half
  lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of
  each wonton half. Dampen with water 4 sides of top half of wonton
  where mushroom filling is; fold dry half over filling; press down
  edges to seal. Repeat with remaining wonton wrappers and filling.
  
  Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2
  minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes.
  Serve.
  
  Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g,
  Sodium: 452mg, Cholesterol: 0mg.
  
  Exchanges: 1 starch/bread, 2 vegetable, 1 fat.
  




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Recipe ID 63666 (Apr 03, 2005)

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