Wild Mushroom Ravioli in Porcini Broth
['3 cups water', '2 ounces dried porcini mushrooms (about 3 cups)', 'Cheesecloth', '2 tablespoons olive oil', '2 large shallots, minced (about 3/4 cup)', '4 1/2 cups low-salt chicken broth', '1/2 cup dry white wine', '3 tablespoons dry Sherry', '1 1/2 teaspoons coarse kosher salt', '1/2 teaspoon ground black pepper', '8 ounces purchased fresh or frozen wild mushroom ravioli', '3/4 cup thinly sliced green onion tops']
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 medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. 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.
Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.
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