RECIPE # 4590 - WILD MUSHROOM RAVIOLI - Monday, January 24, 2011
CHEF ARANT ARAKELIAN / AMERIGO'S RESTAURANT
1 medium zucchini cut 1/4 inch thick, 1/4 inch wide by 1/2 inch long
1 medium yellow squash cut 1/4 inch thick, 1/4 inch wide 1/2 inch long
1 red bell pepper cut in half
1 c spinach
1/2 oz sun-dried tomatoes (drained from its oil) and sliced in thin strips.
1 c good quality vegetable stock
1/2 t dried oregano
1/2 t fresh rosemary
6 oz fresh mushrooms sliced in 1/4 inch strips. (any kind, we use shitake and crimini mushrooms)
Cheese raviolis (7 per person)
1 T butter
1 T minced garlic
Combine the oregano, rosemary and stock in a small pan and bring to a simmer.
In a saute pan over medium high heat combine the butter, garlic, and mushrooms and cook for 2 minutes, or until the mushrooms start to darken a bit.
Next add the veggies, sun-dried tomatoes, and vegetable stock and cook for about 5 minutes, or until the vegetables start to soften a bit.
Add the raviolis and spinach and cook for 1 minute. Serve immediately.