Ravioli In Mushroom Broth Recipes

Steps:

• Heat oil and saute onion, mushrooms, and garlic.
• Stir in flour and blend.
• Add broth, wine basil, parsley, and pepper.
• Bring the mixture to a boil, add the pasta, and cook until tender.

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.

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Steps:

• 1. MUSHROOM FILLING In a well seasoned cast iron pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
• 2. RAVIOLI PASTA Makes about 60. Freeze what you don't use for another night! 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. Knead until you have a soft dough. Wrap in plastic and let rest one hour in the refrigerator. Cut dough into 3-4 parts, keep parts you aren't working with wrapped in plastic. Flatten part you are working with and roll through pasta machine until thin and slightly transparent. Sprinkle dough with flour so it doesn't stick. Fold the sheet in half and mark midpoint. Open the sheet back up noting where the center is. Use your Anolini stamp (you can also eyeball it and use a knife or pasta cutter to form the ravioli. I bought the Anolini stamp - it was winter I was bored.) and lightly stamp the dough to mark your shapes. Drop approximately 1 heaping teaspoon full of mushroom filling in the spots marked out on the half pasta sheet. Fold the other side over and with your fingers press between each ravioli, sealing the dough in place. Use the Anolini stamp to press and seal. Place on floured wax or parchment paper set in a cookie sheet.
• 3. BEEF BROTH Heat olive oil in a soup pot, I use 4 quart size, add veggies and sauté until the onions are translucent. Add beef broth bring to a slow simmer. Simmer until veggies are tender. Cover and keep warm.
• 4. ASSEMBLY Bring a large pot of salted water to a boil. Add a handfull of ravioli for each person, I use 10-12 per person. The ravioli are done when they float. Strain ravioli with a slotted spoon and place the ravioli in a soup bowl. Toss with some butter. Pour a ladle or two of beef broth over. Top with grated Parmesan.

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.