Wild Mushroom and Goat Cheese Ravioli

Filling Ingredients

-2 tbsp butter

-1 tblsp extra virgin olive oil

-2 shallots , diced

-1 clove garlic, crushed

-1 small red onion thinly sliced

-1 shitake mushrooms, stemmed and chopped

-1 pkg mixed wild mushrooms

-1 cup good quality soft goat cheese

-1 tblsp minced fresh thyme

-2 tblsp rosemary , minced

-salt and pepper to taste

Method

• Heat a pan to medium heat. Add the butter, olive oil, shallots, and red onion. Cook on low heat until shallots and onions are soft and lightly caramelized. Add garlic and cook for a minute or two more. Add all the mushrooms and sauté for a couple minutes until the mushrooms wilt and start to brown. Remove from heat and let them cool.

• In a bowl combine the goat cheese, rosemary and thyme and mix. Add the mushroom mixture when its cool and season with salt and pepper to taste.

• Cover and refrigerate until ready to use

For remaining directions see Spinach, Lemon and Ricotta recipe.

Wine Pairings

Earthy, hearty mushrooms like shiitake, portabella, porcini and morel pair well with fuller bodied wines, like a barrel-aged chardonnay, pinot noir, nebbiolo, syrah, cabernet sauvignon or zinfandel.

Malbec and Cabernet Sauvignon can also be excellent choices as they offer bolder flavors to stand up to the richness of the dish.