Goat Cheese Ravioli In Asparagus Broth

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 15m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No oil, No fruits, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein

Ingredients

  • 3 oz Goat Cheese
  • 3 Tbsp Parmesan Cheese
  • 0.5 Cup Gruyere Cheese
  • 2 Tbsp Chives
  • 1 Medium Egg
  • 4 Cloves Garlic
  • 1 Salt
  • 1 Pepper
  • 20 Medium Won-Ton Wrappers
  • 1 Flour
  • 5 Medium Shallot
  • 1 Tbsp Olive Oil
  • 1 Cup White Wine
  • 4 Cup Vegetable Broth
  • 15 Medium Asparagus
  • 1 Parmesan Cheese
  • 1 Tsp Chives
  • 1 Tsp Basil
  • 1 Tsp Oregano
  • 1 Tsp Parsley


Directions

Combine Dried Mushrooms With Hot Water And Let Sit For 30 Minutes. Drain And Reserve Liquid. Cut Drained Mushrooms Into Bite-Sized Minutes. In Large Pan, Saute Mushrooms, Onions And Garlic In Butter. Pour In Brandy And Boil The Mixture Until Nearly Evaporated. Add The Mushroom Liquid And Boil Until Reduced By Half. Add The Wine And Stock And Cook Over High Heat Until It Has Reduced To 1 1/2 Cups. Pour This Mixture Into Another Container And Set Aside. In The Same Pan Over Medium Heat, Melt A Little Butter And Saute The Fresh Mushrooms For 5 Minutes. Season With Salt And Pepper, Then Sprinkle With Flour. Stir And Cook For 3 Minutes. Add Dried Mushrooms To The Sauteing Mushrooms And Stir Until Sauce Thickens. Stir In Cream, Nutmeg, Salt And Pepper. Stir In Hot Rice And Serve Garnished With Chives.

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