Wild Mushroom Raviolis In Wild Mushroom Sauce

• SAUCE
• 1 T butter
• 8 oz cremini mushrooms, chopped
• 2 oz dried porcini, reconstituted and rinsed
• 8 oz tawny port
• 1 quart chicken stock
• 2 cups heavy cream
• RAVIOLI
• 1 1/2 lbs crimini mushrooms, chopped
• 1 tsp garlic chopped
• 4 T shallots, chopped
• 2 oz dried porcini mushrooms, reconstituted and rinsed
• 3 T butter
• 6 oz Harvey's Bristol Cream
• 1/2 cup ricotta cheese
• 2 oz prosciutto
• 2 eggs
• ready made pasta wraps, preferably rounds
• parsley, chopped

1. saute cremini mushrooms with butter in heavy pan until moisture has evaporated. Add port and reduce again until nearly dry. Add chicken stock and reduce until 2 oz liquid remain. Add cream, bring to a boil and reduce by 1/4 or until the sauce coats the back of a spoon. Season with salt and pepper
2. grind prosciutto in food processor and set aside. saute first 3 ingredients until liquid evaporates. add dried porcini and sherry, cook until evaporated. place in a mixing bowl to cool and then mix in ricottan and prosciutto. Season to taste with salt and pepper. lay pasta sheets on floured board. Beat eggs and lightly brush dough. Place small scoop of filling in center of dough and cover with another pasta sheet. Press top sheet at edges to squeeze out and seal in filling.
3. Boil raviolis in lightly salted water for about 3 minutes or until they float on the surface. Drain well and place in shallow bowl. spoon sauce and garnish with parsley or chives.

t, cremini mushrooms, porcini, tawny port, chicken, heavy cream, crimini mushrooms, garlic, t shallots, porcini mushrooms, t, cream, ricotta cheese, eggs, pasta wraps, parsley

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-raviolis-in-wild-mushroom-sauce-50008642 (may not work)