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Pork Ravioli w/Shiitake Mushroom Ragout




Source of Recipe


Internet


List of Ingredients




16 Center Cut Pork Medallions about 1/4 inch thick
Shiitake Mushroom Ragout
Salt and Pepper
2 Cups All Purpose Flour
1 tbsp. Paprika
1 tsp. Salt
1 tsp. White Pepper
Clarified Butter for Saute


Recipe



Gently pound out pork medallions between plastic wrap into oval shape and very thin. Place 1 1/2 tsp of shiitake Mushroom ragout in center of pounded medallion. Place another thin medallion over mushroom filling and gently pound edges together to seal. Repeat until all raviolis are made. Combine all purpose flour, paprika, salt and white pepper together and mix thoroughly. Season pork raviolis with salt and pepper and dust in seasoned flour. Heat clarified butter in skillet and saute pork raviolis turning once until gold and cooked through. Serve at once.

Shiitake Mushroom Ragout:
2 Cups Shiitake Mushroom Caps Julienned
1 Cup Onion, Chopped
1 tbsp. Roasted Garlic, Minced
2 tbsp. Butter Melted
1 oz. Derni Glaze
1 oz. Heavy Cream
1/4 tsp. Salt
1/2 tsp. Black Pepper
1 tbsp. Marsala Wine
1 tbsp. Fresh Thyme

Saute onion in butter until soft and slightly browned. Add shiitake mushrooms and saute until just softened, add roasted garlic and cook together 1 minute. Deglaze pan with marsala wine and add heavy cream, demi glaze, and fresh thyme and cook until nappe. Season with salt and pepper. Cool until needed for stuffing in pork ravioli.