Chicken Wild Mushroom Ravioli With Cherry Sage Sauce Food

RICOTTA-AND-TALEGGIO-FILLED RAVIOLI WITH WILD MUSHROOM SAUCE

Steps:

• For 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 1/2 teaspoon 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.
• 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.
• For the filling: Drizzle olive oil into a large deep pan. Add the pancetta, place over medium-low heat and cook until crisp. Add the garlic and cremini, oyster and shiitake mushrooms, season with salt and saute until the mushrooms are soft and golden, about 5 minutes. Add the white wine and let cook until completely reduced. Remove from heat and let cool slightly.
• Mix the ricotta Parmigiano-Reggiano and , taleggio in a large bowl. Stir in the mushroom mixture, eggs and parsley and season with salt. Transfer the filling to a large pastry bag and refrigerate if not using immediately.
• 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).
• For 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. Pinch around the cut edges of the raviolis and transfer to a baking sheet dusted with semolina.
• For the sauce: Add chicken stock and butter to a large deep pan, season with salt and cook until the sauce is thickened, reduced by half and looks velvety. Season with more salt, if necessary.
• 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 sage and remove from the heat. Add the Parmigiano-Reggiano and swirl to combine. Serve garnished with more Parmigiano-Reggiano.

CYN'S WILD MUSHROOM RAVIOLI

Steps:

• THE FILLING.
• Melt butter in pan.
• Add olive oil to melted butter.
• Add mushrooms.
• Let mushrooms sweat until they release their juices.
• Add pepper, salt, and onion/garlic powder.
• Add 1/8 cup beef broth and let mixture reduce.
• Once reduced, remove from heat and let cool.
• Add cheeses to blender/food processor.
• Add cooled mushroom mixture to cheese.
• Blend together until smooth.
• Add more broth if mixture is too thick.
• Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
• Set aside.
• THE DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Serve hot and enjoy with your favorite cream sauce.

BASIC RAVIOLI WITH A BUTTER-SAGE SAUCE

Steps:

• For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl. Adjust seasoning if needed. Put the filling in a pastry bag and reserve.
• For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.
• To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
• To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the sage and season with salt.
• Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan.
• Transfer the ravioli to a serving platter. Mangia Bene!
• Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
• Roll and cut the pasta into desired shape. How smooth and supple!

CHICKEN & WILD MUSHROOM RAVIOLI WITH CHERRY SAGE SAUCE

Steps:

• Microwave sweet potato for 4 minutes or until tender. Set aside to cool.
• While potato is cooking, saute pancetta until cooked crisp; drain off fat.
• Saute mushrooms in butter until soft and cooked to your liking.
• Cut sweet potato in half and scrap out potato pulp; place pulp in medium size bowl.
• Add pancetta, mushrooms, chicken, and cheese to the potato pulp and mix well (you might have to get your hands dirty for this one).
• Lay one wonton wrapper on a plate, place approximately 1 tbsp of mixture into the middle of the wrapper, then dip your finger in water and run it around the outside of the wrapper and place another wrapper on the top. Push the top wrapper down around the sides so that it sticks to the bottom wrapper. Repeat until all the wrappers are used up.
• If you are going to freeze these for later, this is the time to freeze them! Otherwise, place raviolis on waxed paper and put in the fridge to keep cold while you make your sauce.
• Put on a big pot of water so it can come to a boil as you make the sauce.
• Melt 1 tbsp of butter in a frying pan over medium heat, add sage and saute for 1 minute. Add cherries, then stock and wine. Increase heat to a boil, then turn down to a simmer and cook for 3 minutes.
• Add cornstarch to cold water, mix well and stir into the sauce. Increase heat once again to a boil, then reduce to a simmer for another 2-3 minutes.
• Remove from heat and stir in butter. Place lid on sauce to keep warm.
• Your water should be boiling by now. Drop 5-6 raviolis into pot, one at a time. Boil raviolis for 2-3 minutes until they all float to the top and remove immediately. Repeat with the remaining raviolis until they are all cooked.
• Serve 4 raviolis per person as a main dish or 2 per person for a side dish. Place raviolis on plate and cover with cherry sage sauce.

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.

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

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.

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE

Steps:

• Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
• Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
• Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
• To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE

Steps:

• Heat oil in a skillet over medium heat.
• Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
• Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
• Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
• Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
• Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
• Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
• Serve warm.
• Bon Appetit!

WILD MUSHROOM RAVIOLI WITH SAGE BUTTER

Steps:

• Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
• In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
• Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
• In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
• Combined the melted butter and snipped sage.
• When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.

WILD MUSHROOM RAVIOLI WITH BASIL-PINE NUT SAUCE

Steps:

• Preheat oven to 350°. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
• (I toast in a dry fry pan on the stove top until golden brown).
• Bring a large pot of water to a boil, salt water.
• Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
• (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).
• In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.
• Add the basil leaves and cook until crisp.
• Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.
• Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.
• Place on plates or in a covered casserole dish for serving.
• Serve with grated cheese at the table.

CHICKEN AND WILD MUSHROOM RAVIOLI WITH MORELS AND FAVA BEANS

Steps:

• Place chicken, 1 egg white, salt and pepper in processor. Using on/off turns, process until smooth. With machine running, gradually add 1/2 cup cream. Set mousse aside.
• Melt butter in large skiller over medium-high heat. Add chopped fresh mushrooms; saute until soft, about 4 minutes. Cool to lukewarm. Stir mushrooms and tarragon into mousse.
• Arrange 18 wonton wrappers on work surface. Lightly whisk remaining egg white. Place 1 tbsp mousse in center of 9 wontons. Place remaining 9 wonton wrappers atop mousse, matching corners and pressing to remove air pockets, and seal edges tightly. Transfer to baking sheet. Repeat with remaining wrappers, egg white, and mousse.
• Can be made 4 hours ahead. If so, cover and chill.
• Place dried morels in medium metal bowl. Pour 1 cup boiling water over. Cover; let stand at room temperature 1 hour. Boil fava beans in medium saucepan until just tender, about 4 minutes. Drain; set aside.
• Using slotted spoon, transfer morels to medium saucepan. Add mushroom soaking liquid to pan, discarding any sediment at bottom of bowl. Stir in Madeira. Boil until almost all liquid evaporates, about 7 minutes. Add broth and remaining 1/2 cup cream. Boil until slightly thickened, about 3 minutes. Stir in fava beans.
• Sauce can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before using.
• Working in batches, cook ravioli in large pot of boiling salted water until ravioli float to surface, about 3 minutes. Drain. Divide ravioli among 6 plates. Spoon sauce around ravioli and serve.
• PLEASE NOTE: Cooking time is approximate. No times were given, so it is just a guess. If you make this, please let me know how long it takes!

RAVIOLI WITH BROWN BUTTER AND SAGE SAUCE

Steps:

• Cook ravioli as directed, drain and set aside.
• In medium frying pan over medium high heat, melt the butter.
• Cook until it becomes golden brown, about 2 - 3 minutes. Do not let it scorch.
• Add the sage, salt and pepper and mix for a few seconds.
• Add cooked ravioli, toss to coat.
• Serve hot.