Fried Bacon Mushroom Stuffed Ravioli Food

MUSHROOM STUFFED RAVIOLI WITH BURNT BUTTER SAUCE RECIPE

Steps:

• For the ravioli dough: To begin making the raviolis, put 1 teaspoon olive oil, water and whole eggs in a mixing bowl and blend it properly. Keep it aside.
• Now take a different bowl and put flour and salt in it and make a well in the centre. Now pour the egg mixture into the well and mix it properly until it forms a dough.
• Put the dough on a lightly floured surface and knead it for 5-10 minutes, until it becomes smooth. Wrap dough tightly with plastic wrap, and set it aside to rest.
• For the stuffing: While the dough is resting, We will begin making the filling for the raviolis. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the garlic and onions and cook it for 2 minutes until tit becomes soft.
• Now add the mushrooms and cook it for another 10 minutes till the mushrooms becomes soft. Switch off the heat and let it cool down.
• Now to begin making the Mushroom Stuffed Ravioli With Burnt Butter Sauce, beat the cream cheese in a bowl until it becomes soft.
• Now put the mushroom mixture in the bowl and add parmesan cheese, mozzarella cheese, spinach, chives, parsley and cayenne powder. Sprinkle some salt and pepper according to your taste and keep it aside.
• Now roll the pasta dough and make raviolis using a pasta roller or by your hands.
• Cut circles using a large (3.5-3 inch) cookie cutter and coop about 1 tablespoon full of the filling onto the center of the pasta.
• Brush the pasta lightly with the egg white and then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter one more time to get a uniform shape.
• Indent the edges lightly with a fork and place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pastas and the filling.
• Now fill a large vessel with slightly salted water and bring it to a boil on high flame. Now put the raviolis in the boiling water and let them cook for 3-4 minutes until it floats on the top.
• For the sauce: To make the sauce, melt the butter in a skillet over high heat for about 4-5 minutes.
• Now put the chopped garlic and cook it until it becomes brown. Switch off the heat and add the basic and all the seasonings.
• In the same skillet, add the cooked raviolis and toss it for another 30 seconds and it's ready to eat.
• Garnish Mushroom Stuffed Ravioli With Burnt Butter Sauce with fresh cheese, blistered tomatoes and a little more of the sauce, and serve hot along with Pizza Margherita.

THE BEST FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
• Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
• Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
• Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

BACON RAVIOLI WITH MUSHROOMS

Steps:

• Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.
• Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
• Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.
• Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
• Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.
• Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.
• Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.

FRIED BACON MUSHROOM STUFFED RAVIOLI

Steps:

• In a frying pan, snip 3-4 strips of bacon and cook til done. Remove keeping the bacon grease, chop coarsely with food processor, add to mixing bowl. Add 2 Tbs Butter to frying pan and brown butter. Add finely chopped mushrooms cook til soft. Add a splash of wine cook an additional 2 minutes. When reduced add bacon pieces, cook for 2 more minutes. Return to bowl. Add 1/4-1/2 Cup of Ricotta Cheese, Handful of Pecarino Romano, 1 Egg yolk and season with parsley, salt/pepper and garlic powder. You want the mix to have some pep so make sure it's seasoned enough. Layout Pasta Strips, with spoon dollop space out raviolis, cover with top layer dough, cut, pinch, fork, egg wash. Then add to frying pan with enough oil so rav's float when frying. Fry til brown on each side. You can also fry with browned butter 2-3 Tbs.

WILD MUSHROOM RAVIOLI

Steps:

• In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
• In small non-stick 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 is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature.
• Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer.
• Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers.
• Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender.
• Top with pasta sauce, parmesan and parsley.

FRIED SAUSAGE STUFFED RAVIOLI

Steps:

• Place ricotta, egg, garlic, oregano and parsley into medium bowl and mix well. Add in the sausage and mushrooms and stir until well blended.
• Place 1 tablespoon of filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Press the edges to seal. Place raviolis on cookie sheet. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.) Once ready to cook you can place up to 4 at a time into a deep fryer, or cover a frying pan in a single layer. Cook until a light golden brown color appears and wrappers have small bubbles. Time will vary depending on cooking method- but is approximately 2-3 minutes.

BACON AND MUSHROOM STIR-FRY

Steps:

• Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
• Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
• Pour over vegetables and bacon; cook and stir only until sauce thickens.
• Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.

PAN-FRIED FISH WITH BACON-MUSHROOM SAUCE

Steps:

• For Bacon-Mushroom Sauce:.
• Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
• Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
• Add mushrooms, simmer for 1 min & set aside.
• For Fish Fillets:.
• Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
• Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
• To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
• NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.