Yield: 4 Servings

Ingredients:

Marmalade
• 4 Porcini mushroom stems, diced
• 4 sprigs Italian parsley, chopped
• 1 clove garlic, shaved
• ¼ cup 20 year old balsamic vinegar
• ½ cup extra virgin olive oil
• Sea salt, to taste
  
  
Ravioli
• 4 button Porcini mushrooms
• 5 Tablespoons extra virgin olive oil
• ¼ cup Parmigiano Reggiano
• 1 sprig Italian parsley
• Pasta dough for ravioli
  
  
Sautéed
• 2 Porcini mushrooms, sliced in half
• 1 Tablespoon butter, unsalted
• 1 Tablespoon extra virgin olive oil
• Sea salt, to taste

For Marmalade:
Sauté mushroom stems, parsley and garlic over medium heat until soft. Remove from heat and empty into a bowl. Add vinegar, olive oil and sea salt. Mix gently.

For Ravioli:
Preheat oven to 400°F. Drizzle olive oil into a casserole. Add mushrooms and cover. Bake until softened. With immersion blender, puree until smooth. Fold in cheese. Roll out thin sheets of pasta. Using a medium sized circular cutter, lightly score but do not cut out circle shapes. Distribute filling between circles. Lay another sheet of pasta on top of filling, and using lumps as a guide, cut out circles, sealing with cutter. Cook ravioli in traditional style. Keep warm.

For Sautéed:
In large sauté pan, heat butter and oil over medium-high heat. Cook porcinis face down until golden brown. Add salt.

To Assembly:
Using large, shallow bowls, equally distribute ravioli, then sautéed porcinis to one side, and marmalade to the other side. Serve.