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Vegetable Consomme With Mushroom Ravioli

Vegetable Consomme With Mushroom Ravioli comes together with Garlic Thinly Sliced, Olive Oil, Carrots Pared And Thinly, Plum Tomatoes In Juice, and Water. Keep it handy for the next time you cook it.

Ingredients

• 3 clove
• 2 tbsp
• 8 oz
• 13 1/3 oz
• 8 cup
• 1 tbsp
• 1/4 tsp
• 1/8 tsp

Method (preview)

1. 1

   Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan over medium heat until softened, about 10 minutes.

2. 2

   Add remaining oil, carrot, parsnip and turnip; cook 5 minutes.

3. 3

   Add tomatoes with juice, salt, marjoram and 8 cups water.

4. 4

   Bring to a boil.

5. 5

   Lower heat; simmer, covered, 45 minutes.

6. 6

   Strain through a fine-meshed sieve, pushing on solids to extract all liquid.

7. 7

   Discard solids.

8. 8

   Set aside.

9. 9

   Ravioli: Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes.

10. 10

    Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated.

11. 11

    Stir in salt, pepper and Port.

12. 12

    Cook 5 minutes over high heat until liquid has evaporated.

13. 13

    Cool to room temperature.

14. 14

    Lay 12 wonton sheets on a dry work surface.

15. 15

    Cut each wonton in half lengthwise.

16. 16

    Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half.

17. 17

    Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal.

18. 18

    Repeat with remaining wonton wrappers and filling.

19. 19

    Bring consomme to a boil in a large saucepan.

20. 20

    Drop ravioli in; cook 2 minutes.

21. 21

    Drop in diced carrot, parsnip and leek; cook 2 minutes.

22. 22

    Serve.