OPEN RAVIOLI WITH MUSHROOMS

By á-32773

Ingredients

• 2 cups homemade chicken or vegetable stock
• 2 cups light cream or half-and-half
• 1 Tbs. unsalted butter
• 1 lbs. mixed domestic or mixed wild mushrooms, cleaned, trimmed, and halved lengthwise.
• 1 Tbs. freshly squeezed lemon juice
• 3 Tbs. coarse sea salt
• 4 5-inch square of fresh pasta
• fresh flat-leaf parsley leaves, for garnish

Preparation

Step 1

1. In a saucepan combine the stock and cream and reduce by have over high heat, 20 to 25 minutes.
2, In a large saucepan, combine the mushrooms and lemon juice. Cover and cook over moderate heat until tender, 10 to 15 minutes. Add the reduced stock mixture, and stir to coat the mushrooms. Keep the mushrooms warm when finishing the dish.
3. Fill the pasta pot with 8 quarts of water and bring to a boil. Add the coarse salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender, drain.
4. Arrange the sauced mushrooms in the center of a shallow soup bowl. Drape a sheet of pasta on top of the mushrooms. Garnish with parsley.