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Carrot Ravioli and King Bolete Mushrooms
With Currants, Fried Sage and Sage Blossoms
 Ingredients (8 servings):
- Carrot Ravioli
- ¾ pound carrots, peeled and coarsely chopped
- 3 tablespoons unsalted butter
- 1 leek, finely chopped
- 1 teaspoon coriander seed, ground
- ½ teaspoon grated fresh ginger
- ½ cup whole milk ricotta cheese
- salt and pepper to taste
- ½ pound fresh pasta dough
- egg wash
- 2 tablespoons extra virgin olive oil
- 1½ pounds fresh Boletus edulis mushrooms (also called porcini or cepe), brushed clean and sliced in wedges
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely chopped garlic
- 1 cup dry white wine
- 2 cups rich chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon coarsely chopped fresh marjoram
- 4 cups vegetable oil for deep frying
- 40 fresh sage leaves
- 3 tablespoons dried currants, plumped in hot water
- sage blossoms
Instructions:
For the ravioli, boil the carrots in a large pot of salted water until tender. Drain. Melt the butter in a medium-sized saucepan. Add the leek, coriander and ginger. Cook until softened but not browned, about 8 minutes. Stir in the carrots and ricotta. Puree the mixture in a food processor, leaving some texture. Season with salt and pepper. Roll the pasta into two very thin sheets. Brush the bottom sheet with egg wash. Arrange 24 1-tablespoon -sized mounds of filling on
the bottom sheet. Top with the second sheet, pressing out all air bubbles. Cut out the ravioli with a 2" cutter.
Heat the olive oil over medium-high heat in a large skillet. Add the mushrooms, season with salt, and cook while tossing until well browned. Add the shallot and garlic, cook briefly, and then lower the heat and add the wine. When the liquid is nearly evaporated, add the stock and continue to simmer until the mushrooms are soft and the sauce is slightly thickened. Swirl in the butter and marjoram and season with additional salt and pepper.
Heat the vegetable oil to 350 degrees. Drop in the sage leaves and cook until they stop sizzling, about 15 seconds. Lift from the oil, drain on paper toweling, and season with salt.
Arrange 3 ravioli and 3 mushroom wedges on each of eight plates. Drizzle with some of the mushroom sauce. Sprinkle with the currants, fried sage, and sage blossoms.
Copyright © 2005 Jerry Traunfeld
Photography by John Granen
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