Wild Mushroom Ravioli in Porcini Broth

Ingredients

• 1.5 teaspoons kosher salt 
• 3 cups the following: parmesan rind) dried
• 3 tablespoons sherry dry
• 0.5 cup wine dry white
• 0.8 cup spring onion thinly sliced
• 0.5 teaspoon pepper black
• 4.5 cups chicken broth 
• 2 tablespoons olive oil 
• 8 ounces cheese ravioli wild fresh
• 0.8 cup shallots minced
• 3 cups water 

Equipment

• bowl
• sauce pan
• ladle
• sieve
• cheesecloth

Directions

1. Bring 3 cups water to boil in medium saucepan.
2. Add porcini.
3. Remove from heat; let soak until mushrooms are soft, about 20 minutes.
4. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
5. Heat oil in large saucepan over medium heat.
6. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes.
7. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
8. Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite.
9. Drain.
10. Add ravioli to hot mushroom broth; ladle into bowls.
11. Sprinkle with green onion tops and serve.