Shrimp & Wild Mushroom Raviolo

Sonoma Modern American
Shrimp Wild Mushroom Raviolo
Serves 4

4 oz porcini mushrooms cut in 1" cubes
4 oz oyster mushrooms torn in strips
6 T olive oil
1 # 21 -25 NC white shrimp
3 T olive oil
1 T chopped shallots
1 T chopped garlic
1 cup raw spinach chopped in strips
3 oz vegetable stock
2 T extra virgin olive oil
1 tsp chopped rosemary
1 T chopped parsley
8 2"-3" triangles of fresh pasta (available at Pasta and Provisions)

Cook mushrooms separately in olive oil until lightly caramelized. Cook pasta sheets in boiling salted water for 2 minutes or until done. Drain and lay flat on a towel. Season shrimp with salt and pepper, then sauté in olive oil until slightly under done. Add shallots, garlic mushrooms and spinach. Add vegetable stock and extra virgin olive oil. Season with a pinch of salt and pepper. Add herbs. Place on piece of pasta on the bottom of each plate. Divide shrimp filling. Place the other pasta sheet on top. Sprinkle with cheese. Serve and Enjoy!!!!!

2 oz ricotta salada crumbled
1 tsp extra virgin olive oil
pinch of above rosemary and parsley
Toss together.