Mushroom Ravioli Sauce Food

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.

RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE

Steps:

• Make 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 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.
• Knead the dough. 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.
• Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.
• Roll out the dough. 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).
• Assemble 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. Transfer to a baking sheet dusted with semolina.
• Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
• Cook the ravioli. 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 cheese and swirl to combine. Garnish with chives and more cheese.

MUSHROOM RAVIOLI

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.

MUSHROOM RAVIOLI

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.

MUSHROOM RAVIOLI WITH ALFREDO SAUCE

Steps:

• Saute shallot and mushrooms in butter.
• Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
• Cool and add cheeses.
• Pulse a few times in food processer.
• Wet edges of one wonton wrapper.
• Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
• Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
• Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
• When ravioli floats it is done. Takes about 3 minutes.
• In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
• Serve and enjoy.

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!

MUSHROOM RAVIOLI

Steps:

• FOR THE PASTA:.
• In a large bowl, combine the two flours and salt.
• Make a well in the flour and crack in the eggs.
• Get messy! Dig in with your bare hands and squish and mix and mash until the egg and flour are completely incorporated. Continue to knead for about 10 minutes, or until the dough becomes smooth and elastic.
• Form into a ball, cover with a damp kitchen towel and let rest for 30-90 minutes.
• Cut the dough into two pieces and get yourself a small bowl of water.
• On a heavily floured surface, roll out the dough until it's almost see through. VERY thin. Cut into long strips with a pizza cutter or knife about 3 or 4 inches wide and then repeat in a perpendicular direction. you should be creating squares that are 3 to 4 inches.
• Heap a large tbsp or so onto each square, wet the edges with water and place a second square over top. Pinch the edges together and set aside on another floured surface. You can cover with another damp kitchen towel here to prevent the pasta from drying out.
• Continue until you run out of dough and filling.
• To cook your pasta, boil a large pot filled with at least 8 cups of water and add about 1 tbsp of salt (make the water almost to ocean saltiness), bring to a boil, toss in the pasta and cook for about 4 minutes.
• Remove and drain.
• FOR THE FILLING:.
• In a large, heavy bottomed sauté pan, heat the butter, garlic and onions.
• Add the mushrooms and rosemary and continue to sauté until everything is cooked through, about 7 minutes.
• Remove from heat and stir in the cream cheese. Set aside until cool and then fill your pasta!
• FOR THE SAUCE:.
• In a heavy bottomed sauté pan, cook your bacon until desired crispness, set aside on kitchen towels to drain.
• Wipe out pan and heat butter and garlic until the butter has melted and begun to bubble.
• Add in the rosemary, salt and pepper. Stir and cook 2 minutes.
• Add the wine and reduce down by half.
• Remove from heat and stir in the cream cheese. Toss hot, drained pasta fresh from the pot in the sauce. Plate, sprinkle with bacon and serve!

RAVIOLI IN MUSHROOM-CREAM SAUCE

Steps:

• While the water is boiling for the ravioli, chop the onions, mince the garlic, and grate the cheese.
• Prepare ravioli according to package directions. While the ravioli is cooking, melt butter in large pan over medium-high heat.
• Add mushrooms, green onions, garlic cloves, and dried Italian seasoning. Saute over medium-high heat 7-9 minutes or until mushrooms are very tender and browned. Season with pepper.
• Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil.
• Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese and salt. Stir in ravioli, tossing to coat.