Porcini Ravioli with Wild Mushroom Demi-glace Cream Sauce

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F Y I...this recipe makes a delicious sauce. Even though I live in Silicon Valley, CA, I could not find a store throughout San Francisco that made/sold made porcini ravioli. I had alredy bought all ingredients listed. INSTEAD...I followed the recipe and made the sauce. Next, I broiled Veal Chops. Put the porcini sauce on the meat. DELICIOUS!
Annie, Fremont, CA

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Excellent! Used Williams Sonoma demiglace. Definitely not one cup, it's very rich so start out with a couple well rounded spoonfuls and adjust to taste. Really a delicious meal.

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I was looking for a way to use up the demi glace I purchased from Williams Sonoma and this was perfect! Absolutely delicious!

As others said, watch how much you use - not a full cup!

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As said before, watch the demi glace amount if you purchase it from Williams Sanoma! But it was pure heaven!!!! A delightful array of spices that complimented each other and blended well together to make an exquisite meal in just minutes!! It was VERY impressive to serve for my lunch guest today!!

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I guess I should have read the reviews on this recipe first, because it would have given me the hint that I shouldn't use a full cup of demi-glace as the recipe calls for. I love all of Emeril's recipes and have never had trouble making them. I have never used demi-glace, especially in concentrated form, so I didn't realize that the $30 jar I purchased at Williams-Sonoma should be used in spoonfuls. Thus, I added a full cup of the concentrate to this recipe. Needless to say, it was extremely salty. For those who have never used demi-glace, I hope you read this first. Otherwise, the recipe was wonderful.

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This recipe is so good, you wish you had made more.. Make sure you offer bread with this dish, as you will not want to waste any of the sauce. We used the Williams-Sonoma demi-glace and it was well worth the price. We have used it numerous times and we have made this recipe a few times. Each time it gets better and better.... Please make sure you serve bread with this dish... You will thank me.....

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This sauce was a breeze to make. I had a little trouble with the "high heat" and made most of the sauce on medium heat. Still delicious. Obtained demi-glace from Williams-Sonoma.com (I used chicken, which was expensive ($30 but I used only a spoonful and my only objection to my sauce was that it was almost too demi-glacey. You'll use this demi glace a lot, though, so it's absolutely worth the price if you can manage it. I'd love it if Emeril could show us on one of his episodes how to make demi-glace. I felt like I was eating in a five-star French restaurant!