Wednesday, June 26, 2013

Homemade Porcini Ravioli in sherry white wine & Poached egg on bed of Escarole lettuce with lemon vinaigrette

Homemade Porcini Ravoli and Poached Egg on a bed of Escarole lettuce

12 - 14 Porcini Ravioli * see recipe
2 c Escarole lettuce
1 poached egg


2 tbsp olive oil
1/8 tsp sea salt
1 garlic clove minced
1/2 c sherry lemon white wine
1 tbsp Italian flat parsley 
1/2 tbsp unsalted whipped butter

Vinaigrette for salad

Juice of 1/2 lemon
1/2 c finely chopped onion
2 - 3 tbsp extra virgin olive oil
Sea salt
Black pepper


The ravioli were pre frozen and all I did was boiled them for 7- 10, until they float to the top. These ravioli were prepared and frozen the very same way and day the chicken ravioli * see recipe. Check out that recipe.  Pour out the water and add the ingredients for the sauce. With wooden stir gently and let cook for about another 3 minute. Serve and plate hot. 

In a salad bowl separate and wash escarole greens, set aside. 

Now lets make the vinaigrette. Very easy add everything except the olive oil. You gonna emulsify it by pour it slowly as you whisk it. Then pour over the escarole. Garnish with poached egg and cracked black pepper. 


Bon Apetit!

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