Name: Chanterelle Ravioli in Saffron Corn Broth
Yield: 4 Servings (makes about 20 ravioli)
Cuisine: American
Ingredients: ½ cup grated Parmesan cheese; 1 teaspoon minced fresh rosemary; ½ cup Mexican crema or ricotta cheese; Salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 3 cups all-purpose flour plus a little more, for kneading; Salt; 4 large eggs; 2 to 4 tablespoons warm water; 4 ears sweet corn, kernels removed and cobs reserved; 2 cloves garlic, peeled and halved; Pinch of saffron threads; 2 tablespoons chopped garlic; ½ cup minced shallots; 1 pound sliced fresh chanterelle mushrooms (like yellowfoot chanterelles)

Preparation info

4
Servings (makes about 20 ravioli)

Difficulty
Medium

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I used to pick chanterelles in Seattle, and every time I found a good patch, it would end up clear-cut and, later, the site of a new house. It wasn’t until I lived in Florida that I could find bucketloads of these mushrooms, and they were absolutely gorgeous. I developed this recipe for those beautiful little Floridian chanterelles. Not a soup, this is a pasta dish with the ravioli swimming in a delicate broth. I like to make this dish in the summer, when the chanterelles and corn are in se

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of