MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!
Provided by larkspur
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 2h20m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 36.3 g, Cholesterol 108 mg, Fat 19 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 10.4 g, Sodium 391.9 mg, Sugar 1.8 g
WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
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 STUFFED RAVIOLI WITH BURNT BUTTER SAUCE RECIPE
Mushroom Stuffed Ravioli with Burnt Butter Sauce is a classic Italian dish filled with the goodness of mushroom, spinach and cheese. It is finished off with a light and fragrant basil & burnt butter sauce. It is one of those fancy looking restaurant dishes which can be made at your home kitchen easily. Serve Mushroom Stuffed Ravioli With Burnt Butter Sauce with fresh cheese, blistered tomatoes and a little more of the sauce along with Pizza Margherita. You can also try Spaghetti Pasta in Green Olive Pesto Sauce and Baked Pasta with Cottage Cheese and Spinach.
Provided by Swayampurna Mishra
Time 55m
Yield Makes: 4 Servings
Number Of Ingredients 24
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.
SPINACH & MUSHROOM RAVIOLI
Make and share this Spinach & Mushroom Ravioli recipe from Food.com.
Provided by MilanzMom
Categories Spinach
Time 2h5m
Yield 2 serving(s)
Number Of Ingredients 21
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.
- For Tomato Sauce:.
- 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.
- (Sauce recipe makes 6 cups).
Nutrition Facts : Calories 2146.8, Fat 144.1, SaturatedFat 24.4, Cholesterol 234.8, Sodium 2992.6, Carbohydrate 205.9, Fiber 47.8, Sugar 40.2, Protein 46.6
SPINACH RICOTTA RAVIOLI WITH MUSHROOMS RECIPE
You'll be surprised by how easy it is to make spinach ricotta ravioli using wonton wrappers. The mushrooms also give an earthy flavor boost.
Provided by Recipes.net Team
Categories Pasta Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a small mixing bowl, mix together parmesan cheese, one whole egg, and ricotta. Set this aside.
- In a large skillet, heat oil over medium high heat. Add in the mushrooms, cook until tender for about 10 minutes. Add spinach, and cook until wilted for about 45 seconds.
- Remove from the skillet and roughly chop. Stir the mushrooms and spinach into the ricotta mixture and then set aside.
- Make an egg wash in a small mixing bowl by whisking together water and egg. Set aside.
- Place a pot of water on the stove to boil. Place one of the wonton wrappers on a clean work surface and place one teaspoon of the filling into the middle.
- Take a pastry brush and brush the sides of the wonton wrapper with the egg wash.
- Place another wonton wrapper on top and press the edges down with a fork to seal the ravioli. Evenly work out any air bubbles if there are.
- Repeat with the remaining filling and wonton wrappers.
- Place four of the raviolis into the pot of boiling water and cook for 4 minutes. Repeat until all of the raviolis are cooked.
- Remove and serve.
Nutrition Facts : Calories 197.00kcal, Carbohydrate 5.00g, Cholesterol 81.00mg, Fat 13.00g, Fiber 1.00g, Protein 14.00g, SaturatedFat 7.00g, ServingSize 8.00 people, Sodium 384.00mg, Sugar 1.00g, TransFat 1.00g, UnsaturatedFat 5.00g
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!
Provided by larkspur
Categories Ravioli
Time 2h20m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 36.3 g, Cholesterol 108 mg, Fat 19 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 10.4 g, Sodium 391.9 mg, Sugar 1.8 g
CHEESE RAVIOLI WITH PORTABELLA MUSHROOM SAUCE
I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!
Provided by hhorn
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat 10-12" saucepan over medium-high heat.
- Add oil and melt butter.
- Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
- Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
- Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
- Reduce heat to medium and reduce for 2-3 minutes.
- Stir in milk and return to bubble.
- Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.
More about "mushroom and spinach ravioli with chive butter sauce food"
MUSHROOM RAVIOLI WITH PARMESAN-CHIVE SAUCE RECIPE
From myrecipes.com
3.5/5 (3)Calories 334 per servingServings 2
- 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 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.
CHICKEN RAVIOLI WITH MUSHROOM SAUCE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 1 hr 30 minsCategory Dinner
- Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.
- Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.
- Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.
- To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.
FRESH SPINACH MUSHROOM RAVIOLI WITH BROWNED BUTTER BASIL SAUCE
From thedinnervegetarian.blogspot.com
Estimated Reading Time 6 mins
SPINACH MUSHROOM RAVIOLI W/MUSHROOM CREAM SAUCE ...
From sumptuousspoonfuls.com
Reviews 7Total Time 1 hr 15 minsServings 20
- In a small mixing bowl, mix together the ricotta, Asiago, herbs, garlic and pesto. Use a clean kitchen towel to squeeze the moisture out of the spinach, then stir that into the ricotta mixture too.
- Heat a frying pan over medium heat. Add the butter until melted, then the mushrooms. Sprinkle with Red Robin Seasoning and freshly ground pepper. Cover and cook for a few minutes, then stir. Add a splash of white wine (about 1 Tablespoon). Cover and cook a little longer. Continue until the mushrooms are tender and juicy. Taste and adjust the seasonings to your liking.
- Now use a slotted spoon to remove the mushrooms and leave the juice in the pan. Stir the mushrooms into the ricotta mixture. Set the pan with juices aside–you’ll use it for making the cream sauce.
- Now take each wonton wrapper and use your finger to wet all the edges with egg. Put a spoonful of ricotta mixture in the center and then fold the wonton wrapper, pressing the edges together to seal in the filling and make a triangle ravioli. Set aside and keep working until all the filling is used up.
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
From vegetariandinners.blogspot.com
Estimated Reading Time 2 mins
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE ...
From pinterest.com.au
4.7/5 (114)Estimated Reading Time 4 minsServings 6Total Time 2 hrs 20 mins
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE ...
From ourlifetastesgood.com
Estimated Reading Time 3 mins
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE ...
From pinterest.com
4.7/5 (114)Total Time 2 hrs 20 minsServings 6
SPINACH AND MUSHROOM RAVIOLI - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianServings 2
MUSHROOM RAVIOLI WITH PARMESAN CHIVE SAUCE - TASTE AND TELL
From tasteandtellblog.com
Reviews 16Estimated Reading Time 3 mins
10 BEST SPINACH RAVIOLI WITH WHITE SAUCE RECIPES | YUMMLY
From yummly.com
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE RECIPES
From tfrecipes.com
CREAMY SPINACH AND MUSHROOM SAUCE RECIPES (77) - COOKPAD
From cookpad.com
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
From recipesgrocery.blogspot.com
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE ...
From in.pinterest.com
MUSHROOM SPINACH RAVIOLI FILLING RECIPE - FOOD NEWS
From foodnewsnews.com
TASTY RECIPES: MUSHROOM AND SPINACH RAVIOLI WITH CHIVE ...
From recipes4bestrecipes.blogspot.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
10 BEST MUSHROOM RAVIOLI CREAM SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
From crecipe.com
MUSHROOM SAUCE FOR RAVIOLI RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE .. RECIPE
From crecipe.com
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
From worldbestbutterrecipe.blogspot.com
RAVIOLI WITH CREAMY SPINACH SAUCE RECIPES (14) - COOKPAD
From cookpad.com
SPINACH AND CHIVE RECIPES (255) - SUPERCOOK
From supercook.com
10 BEST CHICKEN MUSHROOM RAVIOLI RECIPES | YUMMLY
From yummly.com
MUSHROOM RAVIOLI SAUCE IDEAS - ALL INFORMATION ABOUT ...
From therecipes.info
FRESH SPINACH RAVIOLI WITH A MUSHROOM SAUCE – VEGALICIOUS ...
From vegalicious.recipes
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE ...
From nancysrecipes.weebly.com
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE ...
From worldrecipes.org
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE ...
From pinterest.com
MUSHROOM RAVIOLI WITH MUSHROOM SAUCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love