RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE
Steps:
- Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
- Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
- Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.
- Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).
- Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
- Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
- Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.
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 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 WITH ALFREDO SAUCE
I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!
Provided by manushag
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute shallot and mushrooms in butter.
- Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
- Cool and add cheeses.
- Pulse a few times in food processer.
- Wet edges of one wonton wrapper.
- Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
- Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
- Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
- When ravioli floats it is done. Takes about 3 minutes.
- In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
- Serve and enjoy.
More about "mushroom ravioli with mushroom sauce recipes"
MUSHROOM RAVIOLI WITH MUSHROOM SAUCE | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- Chop the mushrooms finely, either by hand or in a food processor, so that they end up in coarse fragments rather than fine pieces, 1/8 inch or so long. Press down on the olives to break out the pits or, if this doesn’t seem to work (this is a little harder with green olives than with black), slice away the flesh with a paring knife and chop them slightly finer than the mushrooms.
- Heat the butter and oil in a skillet and add the onion, oregano, parsley, and mushrooms. Salt lightly and cook over brisk heat, stirring constantly, for 5 or 6 minutes. The mushrooms should start to color a little and the onions soften. Add the garlic during the last few minutes of cooking so that it doesn’t burn. Season with pepper and set aside to cool before filling the ravioli.
- Layout 16 wonton skins. Heap 2 to 3 teaspoons of filling neatly into the center of the squares, then paint the edges with water and cover securely with the top pieces of dough. Firmly press the sides together, squeeze out any air, and cut with a ravioli crimper to secure. Set the ravioli aside on a tray dusted with flour, cover, and refrigerate until ready to use. Make the sauce below.
- To cook the ravioli, slip them into gently boiling salted water and simmer until the edges of the squares are done and they rise to the surface, about 3 to 5 minutes. Serve in warm pasta plates with the sauce and a grating of Parmigiano-Reggiano.
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).
FOUR DIFFERENT SAUCES FOR MUSHROOM RAVIOLI | COOKING …
From cookingwithalison.com
10 BEST MUSHROOM RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH RAVIOLI WITH MUSHROOMS RECIPE
From myrecipes.com
MUSHROOM RAVIOLI WITH WALNUT SAUCE - CULINARY HILL
From culinaryhill.com
MUSHROOM RAVIOLI WITH CREAM SAUCE RECIPE - CUCINABYELENA
From cucinabyelena.com
Reviews 1Total Time 30 minsCategory Savory
10 BEST PORTOBELLO MUSHROOM RAVIOLI WITH SAUCE RECIPES - YUMMLY
From yummly.com
MUSHROOM RAVIOLI WITH DICED CHICKEN BREAST - RECIPE DETAILS
From fatsecret.com
WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE
From paul30.keystoneuniformcap.com
RAVIOLI WITH MUSHROOM SAUCE | MUSHROOM RECIPES | SA MUSHROOMS
From samushrooms.com.au
PORCINI MUSHROOM RAVIOLI SAUCE RECIPES ALL YOU NEED IS …
From stevehacks.com
MUSHROOM RAVIOLI WITH SAGE BUTTER SAUCE AND WHIPPED RICOTTA …
From youtube.com
FRESH MUSHROOM RAVIOLI WITH LEMON PARMESAN SAUCE
From rimushrooms.com
25+ 30-MINUTE DINNER RECIPES FOR JANUARY 2022 | EATINGWELL
From eatingwell.com
WHAT SAUCE GOES WITH MUSHROOM RAVIOLI? (13 BEST SAUCES)
From happymuncher.com
RAVIOLI WITH MUSHROOM SAUCE | LIVING LOU
From livinglou.com
MUSHROOM RAVIOLI RECIPE - CHEFJAR
From chefjar.com
MUSHROOM RAVIOLI SAUCE - THE COZY COOK
From thecozycook.com
MUSHROOM STUFFED RAVIOLI WITH BURNT BUTTER SAUCE RECIPE
From archanaskitchen.com
25 CREMINI MUSHROOM RECIPES: MEATBALLS, PASTA & MORE!
From cookingchew.com
MUSHROOM RAVIOLI - KATHERINESCORNER.COM
From katherinescorner.com
MUSHROOM TRUFFLE RAVIOLI IN A BUTTER SAUCE - KITCHENETTE RECIPES
From kitchenetterecipes.com
You'll also love