Porcini Ravioli with Wild Mushroom Demi-glace Cream Sauce

Ingredients

• 1/4 cup olive oil
• 1 red onion, thickly sliced
• Salt
• 1/2 teaspoon crushed red pepper
• 1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear and white button
• 1 bay leaf
• 1/4 cup balsamic vinegar
• 1/4 cup chopped flat-leaf parsley, plus more for garnish
• 1 tablespoon chopped garlic
• 1/4 cup red wine
• 1 cup demi-glace
• 1/2 cup heavy cream
• 1 pound fresh porcini ravioli
• Freshly grated Parmesan, for garnish

Directions

In a large saute pan over high heat, add olive oil. Add red onions and saute until tender. Season with salt and crushed red pepper. Add mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes. Deglaze the pan with balsamic. Add parsley and garlic and cook for 2 minutes. Add wine and demi-glace and reduce heat to medium-low. Let simmer for 10 minutes or until the sauce thickens. Add cream and stir to combine. Simmer for another few minutes or until sauce coats the back of a spoon.

In a large pot of boiling salted water, add porcini ravioli and cook until they come to the surface, just a couple minutes for fresh ravioli. Drain well and serve with sauce over top. Garnish with parsley and Parmesan.