Hi, dear Steemers!
Here`s another amazing dish that was really easy to make, but tastes so incredibly complex. When all the different flavours come together on a plate it is just magnificent. Hopefully, this will motivate you, to make this yourself and alike would be very appreciated.
Ingredients:
2 tablespoons butter
16 ounces cremini mushrooms chopped
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 cup whole milk ricotta cheese
1 cup shredded fontina cheese
1/2 cup grated parmesan cheese
kosher salt + pepper
40-50 circle or square wonton wrappers
How to Make It:
Melt the butter in a large skillet set over medium-high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.
In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.
Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as work !!!to prevent them from drying out.
Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with parmesan and parsley. EAT!
