MUSHROOM RAVIOLI
This mushroom ravioli recipe is fairly simple, uses few ingredients, is loaded with flavor, and is a pleasant departure from everyday dinners. Enjoy!
Provided by Anne Marie
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve-this will be your sauce later. The consistency should be thin, and the color should be dark.
- Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
- Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 57 g, Cholesterol 98.8 mg, Fat 36.6 g, Fiber 4 g, Protein 13.1 g, SaturatedFat 22.2 g, Sodium 1058.1 mg, Sugar 4.7 g
MUSHROOM RAVIOLI WITH MUSHROOM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper.
WILD MUSHROOM RAVIOLI
Created by our Test Kitchen, this easy recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside crispy wonton wrappers for a meal that's light and satisfying.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine water and porcini mushrooms. Bring to a boil. Remove from the heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside., In a small nonstick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid has evaporated. Remove from the heat. Stir in the cream cheese, salt and pepper. Cool to room temperature., Spoon about 2 teaspoons of mushroom mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water, being sure to moisten wrapper all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Trim about 1/4 in. from edges if desired. Repeat with remaining wrappers. , Bring a large saucepan or Dutch oven of water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, saute button mushrooms and garlic in remaining butter. Add tomato sauce; heat through. Serve over ravioli. Sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 331 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.
MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE
My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.
Provided by Tareesa
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
- While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
- Pour a generous amount of sauce over hot ravioli and top with fresh parsley.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g
MUSHROOM RAVIOLI FILLING
I was looking for a different filling for my ravioli other than the typical cheese filling. After looking through several fillings, I created this one. It made enough for 9 dozen 2 in x 2 in ravioli.
Provided by DrBuzzetta
Categories European
Time 2h33m
Yield 9 dozen, 12 serving(s)
Number Of Ingredients 14
Steps:
- Chop onion.
- Chop both mushrooms finely (1/4 to 1/8 in).
- Mince garlic.
- In a large pan, melt the butter with the oil, add chopped onion, and cook until it is a deep golden brown.
- Add minced garlic, and cook until fragrant (about 1 minute) then add the chopped mushrooms, thyme, oregano, salt, and pepper. Cook until mushrooms release their liquid and are tender.
- With a slotted spoon, remove about 1/4 of the mushroom mixture and set aside. Pour the contents of the pan into a blender or food processor, and blend until smooth. Return the blended mushroom mixture back to the pan and add the 1/4 you set aside.
- In a small cup, mix together the flour and heavy cream until smooth and rather pasty and add it to the mushroom mixture in the pan. Add the mascarpone and stir to incorporate both the flour-cream mixture and the mascarpone until mostly disappeared.
- Turn heat to medium, and cook stirring constantly until it starts to bubble. It should begin to thicken shortly after it starts bubbling. You are looking for a fairly thick consistency similar to pate or chocolate mousse.
- If it doesn't seem thick enough add a bit more flour-cream mixture (in a 1-to-1 ratio of flour to cream). You don't want your filling too watery or your dough will get soggy.
- Once it is thick enough, turn off heat, stir in chopped italian parsley, and set aside to cool completely.
- To fill ravioli, I recommend using a piping bag with a #12 or #2A tip. I used a smaller one and the chunks of mushroom got stuck in mine. About 1 TBSP filling per ravioli.
Nutrition Facts : Calories 85, Fat 6.3, SaturatedFat 2.7, Cholesterol 11.9, Sodium 218, Carbohydrate 6.2, Fiber 1.2, Sugar 1.8, Protein 2.7
More about "homemade creamy mushroom ravioli recipes"
MUSHROOM RAVIOLI WITH PARMESAN CREAM SAUCE - INSIDE …
From insidetherustickitchen.com
Ratings 34Calories 369 per servingCategory Main Course
- Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
- To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
- Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil (photos 13 & 14).
CREAMY MUSHROOM RAVIOLI | COOKTORIA
From cooktoria.com
4.4/5 (28)Calories 694 per servingCategory Main Course
- Add the milk mixture to the mushrooms and cook for about 1 minute until the sauce starts to thicken.
RAVIOLI WITH MUSHROOM CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
4.7/5 (106)Total Time 30 minsCategory Main CourseCalories 659 per serving
- Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
- In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
- Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
HOMEMADE CREAMY MUSHROOM RAVIOLI RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
4.7/5 (48)Calories 650 per servingCategory Main Course, Pasta
HOMEMADE MUSHROOM RAVIOLI IN A LIGHT CREAM SAUCE
From lifeonbeacon.com
CREAMY MUSHROOM RAVIOLI SAUCE - CHEFJAR
From chefjar.com
PESTO PENNE WITH CREAMY MUSHROOM SAUCE RECIPE | SIDECHEF
From sidechef.com
MUSHROOM RAVIOLI WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE CREAMY MUSHROOM RAVIOLI, A HOMEMADE EGG PASTA …
From pinterest.com
CREAMY MUSHROOM RAVIOLI RECIPE | HELLOFRESH
From hellofresh.com
HOMEMADE MUSHROOM RAVIOLI - THE NOVICE HOUSEWIFE
From novicehousewife.com
MUSHROOM CREAM SAUCE (SERVED OVER STORE BOUGHT MUSHROOM …
From findallrecipe.com
MUSHROOM RAVIOLI WITH CREAM SAUCE RECIPE - CUCINABYELENA
From cucinabyelena.com
BAKED CREAM OF MUSHROOM RAVIOLI RECIPE
From noobcook.com
HOMEMADE CREAMY MUSHROOM RAVIOLI - BIGOVEN.COM
From bigoven.com
10+ MUSHROOM PASTA RECIPES IN 35 MINUTES | EATINGWELL
From eatingwell.com
MUSHROOM RAVIOLI SAUCE - THE COZY COOK
From thecozycook.com
HOMEMADE CREAMY MUSHROOM RAVIOLI | RECIPE CART
From getrecipecart.com
You'll also love