Wild Mushroom Ravioli in Porcini Broth

Ingredients

• 8 ounces fresh or frozen wild mushroom ravioli
• 3 cups water
• ½ teaspoon ground black pepper
• 1 ½ teaspoons coarse kosher salt
• 3 tablespoons dry Sherry
• ½ cup dry white wine
• 2 tablespoons olive oil
• + 5 more ingredients
• • ¾ cup green onion tops
  • 4 ½ cups low-salt chicken broth
  • 2 ounces dried porcini mushrooms
  • 2 large shallots
  • Cheesecloth

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use). Heat oil in large saucepan over m...

View full recipe at Epicurious