MUSHROOM CHEESE RAVIOLI
You'd never guess this creamy, rich and colorful dish is light. Add a frosty glass of iced tea, spinach salad and fruit for an easy meal on the patio. Cathy Hall - Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions., Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender., Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 367 calories, Fat 11g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 717mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
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.
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.
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
FOUR-CHEESE RAVIOLI WITH MUSHROOMS
Steps:
- Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
- Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
- While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
- Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
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 cheese ravioli food"
MUSHROOM CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE.
From halfbakedharvest.com
4.4/5 (84)Total Time 1 hrCategory Main CourseCalories 2529 per serving
- Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.
- In a medium bowl, stir together the ricotta, fontina, and parmesan. Season with salt and pepper. Fold in the mushrooms.
- Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as work work to prevent them from drying out.
- Make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly.
MUSHROOM/CHEESE RAVIOLI - RICO'S
From ricos.ca
Estimated Reading Time 2 mins
HOMEMADE CREAMY MUSHROOM RAVIOLI - AN ITALIAN IN MY …
From anitalianinmykitchen.com
ROSEMARY BUTTER MUSHROOM AND CHEESE RAVIOLI. - HALF …
From halfbakedharvest.com
TRIPLE MUSHROOM RAVIOLI WITH CHEESE - ALL OUR WAY
From allourway.com
MUSHROOM RAVIOLI - GIOVANNI RANA
From giovannirana.ca
MUSHROOM & CREAMY CHEESE RAVIOLI - GIOVANNI RANA
From giovanniranausa.com
HERB GARLIC MUSHROOM RAVIOLI – TREELINE CHEESE
From treelinecheese.com
CHEESE RAVIOLI WITH MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM RAVIOLI IN A BLUE CHEESE SAUCE — EM-I-LIS
From em-i-lis.com
MUSHROOM, GREENS, AND GOAT CHEESE RAVIOLI RECIPE | GOOP
From goop.com
WHAT SAUCE GOES WITH MUSHROOM RAVIOLI? (13 BEST SAUCES)
From happymuncher.com
OYSTER MUSHROOM AND CHARD RAVIOLI RECIPES
From findrecipes.info
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