MUSHROOM RAVIOLI
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 5 dozen
Number Of Ingredients 15
Steps:
- In a small bowl, combine porcinis and water. Let stand until soft, about 30 minutes. Strain, reserving 1/4 cup of the soaking liquid. Coarsely chop mushrooms; set aside.
- In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
- Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16 inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.
- Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel. Use a 2 1/2-inch fluted round cutter to cut out ravioli, centering filling. Alternately, use a fluted pastry wheel to cut into rectangular ravioli. Transfer to prepared baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.
- Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.
SPINACH AND MUSHROOM RAVIOLI
Provided by Giada De Laurentiis
Time 2h15m
Yield 2 servings
Number Of Ingredients 19
Steps:
- In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
- Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
- In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
- In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
- Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
WILD MUSHROOM RAVIOLI
Steps:
- Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
- Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
- Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
- Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.
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.
RAVIOLI FILLED WITH PORCINI MUSHROOMS AND TWO CHEESES
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined. Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other. Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour.
- When ready to cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl. Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well. Transfer to serving dish. In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened. Season the sauce with salt and pepper to taste. Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.
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 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
MUSHROOM RAVIOLI
Make and share this Mushroom Ravioli recipe from Food.com.
Provided by DinnerDiva in OK
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped.
- Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté for 2 minutes.
- Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper.
- Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
- Place ravioli on a large baking sheet sprinkled with cornstarch.
- To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk.
- Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm.
- Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.
Nutrition Facts : Calories 307, Fat 7.7, SaturatedFat 3.2, Cholesterol 18.5, Sodium 752.6, Carbohydrate 46.7, Fiber 2.5, Sugar 5.1, Protein 13.7
More about "mushroom ravioli recipes"
MUSHROOM RAVIOLI WITH PARMESAN CREAM SAUCE - INSIDE …
From insidetherustickitchen.com
Ratings 33Calories 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).
HOMEMADE CREAMY MUSHROOM RAVIOLI RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
4.7/5 (43)Calories 650 per servingCategory Main Course, Pasta
- On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover and let rest one hour.
- In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
- In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
MUSHROOM RAVIOLI RECIPE - CHEFJAR
From chefjar.com
MUSHROOM RAVIOLI FILLING - BETTER HOMES & GARDENS
From bhg.com
FOUR DIFFERENT SAUCES FOR MUSHROOM RAVIOLI | COOKING …
From cookingwithalison.com
MUSHROOM RAVIOLI RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Mushroom RecipesCalories 386 per servingTotal Time 30 mins
MUSHROOM RAVIOLI WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM RAVIOLI RECIPE - COOKIST.COM
From cookist.com
WILD MUSHROOM RAVIOLI RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MUSHROOM RAVIOLI SAUCE - THE COZY COOK
From thecozycook.com
MUSHROOM RAVIOLI WITH SPINACH - JULIA'S ALBUM
From juliasalbum.com
ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS RECIPE | ALLRECIPES
From test.element.allrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #healthy #main-dish #pasta #vegetables #european #vegetarian #italian #dietary #low-cholesterol #mushrooms #healthy-2 #low-in-something #pasta-rice-and-grains #ravioli-tortellini #number-of-servings
You'll also love