MUSHROOM RAVIOLI
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 5 dozen
Number Of Ingredients 15
Steps:
- In a small bowl, combine porcinis and water. Let stand until soft, about 30 minutes. Strain, reserving 1/4 cup of the soaking liquid. Coarsely chop mushrooms; set aside.
- In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
- Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16 inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.
- Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel. Use a 2 1/2-inch fluted round cutter to cut out ravioli, centering filling. Alternately, use a fluted pastry wheel to cut into rectangular ravioli. Transfer to prepared baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.
- Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.
SUNNY'S SUPER EASY RAVIOLI STROGANOFF
Provided by Sunny Anderson
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
- Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes. Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add some reserved pasta water if needed to reach the desired consistency.
- Stir half of the parsley into the sauce, then pour the sauce over the pasta and garnish with the remaining parsley.
HOMEMADE CREAMY MUSHROOM RAVIOLI
Homemade Creamy Mushroom Ravioli, a homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.
Provided by Rosemary Molloy
Categories Main Course Pasta
Time 1h10m
Number Of Ingredients 17
Steps:
- On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover and let rest one hour.
- Cut dough into 3-4 parts, roll out slightly and roll through machine until thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn't stick.
- Cut dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don't want them to open.
- In salted boiling water cook the ravioli for approximately 5 minutes. Drain.
- In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
- In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
- Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
Nutrition Facts : Calories 650 kcal, Carbohydrate 65 g, Protein 17 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 244 mg, Sodium 427 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TURKEY LEGS WITH MUSHROOM GRAVY
Whenever we had company-which was quite often-this dish was a sure hit. We farmed 20 acres for 30 years, so we had plenty of fruits and vegetables on hand to complement this family favorite.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place turkey legs in a roasting pan. In a small bowl, combine lemon juice, oil and seasonings. Pour over turkey legs. , Bake, uncovered, at 375° for 45 minutes or until lightly browned. Turn legs twice and baste occasionally with pan drippings. Remove from the oven. , For gravy, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the gravy, mushrooms, parsley, garlic powder and onion; heat through. Spoon over turkey legs. , Cover loosely with foil. Bake for 1 hour or until a thermometer inserted in turkey reads 180°, basting frequently with pan drippings. If desired, serve with noodles.
Nutrition Facts : Calories 467 calories, Fat 21g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 714mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 57g protein.
PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Provided by Bruce Aidells
Categories Mushroom turkey Roast Thanksgiving Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For mushroom butter:
- Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
- Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
- *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
- Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
- Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.
MUSHROOM RAVIOLI WITH TURKEY GRAVY
This recipe uses up your leftover turkey gravy and fresh herbs and vegetables you might have left over after Thanksgiving. It's a bit unusual but the result is fantastic and tasty. Garnish with more parsley if desired.
Provided by Jen Woy
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Place mushrooms in the bowl of a food processor; pulse until minced.
- Heat canola oil in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot oil for 5 minutes. Season with salt and pepper; add parsley, sage, and rosemary. Continue to cook until vegetables are softened, 3 to 5 minutes. Add wine, scraping down the bottom of the skillet with a wooden spoon to deglaze. Cook 1 to 2 minutes more; transfer mixture to a bowl to cool.
- Process sourdough bread in the bowl of a food processor until fine bread crumbs are achieved. Add to the mushroom mixture with more salt and pepper. Stir egg into the mixture.
- To fill the wonton wrappers: Lay one wrapper down and add 1 to 2 teaspoons of filling in the middle. Use your fingertips and some water to wet all the edges of the wrapper and lay another wrapper on top to seal the ravioli. Use your fingers to crimp and close all the edges. Repeat 14 more times or until you run out of filling.
- Bring a large pot of water to a boil. Add ravioli and continue to boil until heated through, 4 to 5 minutes. Drain and put into bowls for serving.
- While ravioli cooks, reheat turkey gravy in a microwave-safe bowl in a microwave in 30-second intervals. Pour over ravioli in each serving bowl.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 72.6 g, Cholesterol 69.2 mg, Fat 11.2 g, Fiber 3.1 g, Protein 18.1 g, SaturatedFat 1 g, Sodium 1417.8 mg, Sugar 2.8 g
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
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.
TURKEY RAVIOLI LASAGNA
I came up with this "short-cut" lasagna one day when the dinner hour was fast approaching and all I had in the freezer was some frozen ravioli. Now I make it often, and my husband and son devour it. -Anne Plesmid, Sagamore Hills, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside. , In a large saucepan, cook carrots and mushrooms in oil until tender. Stir in spaghetti sauce. Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with half of the ravioli, spaghetti sauce mixture, turkey and cheeses. Repeat layers. Sprinkle with parsley if desired. , Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 10 minutes longer. Let stand 15 minutes before serving.
Nutrition Facts :
TURKEY MUSHROOM GRAVY
I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!
Provided by ranch_maven
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 20
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
- Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g
RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE
Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.
Provided by Fluffy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
- Sprinkle with flour; cook, stirring for 1 minute.
- Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
- Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
- Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
- Drain and return to pot.
- Add sauce, cheese, basil and parsley; stir untill cheese melts.
Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4
More about "mushroom ravioli with turkey gravy food"
TURKEY AND MASHED POTATO RAVIOLI WITH CREAMY …
From cookplantmeditate.com
Estimated Reading Time 2 mins
MUSHROOM RAVIOLI WITH PARMESAN CREAM SAUCE - INSIDE …
From insidetherustickitchen.com
10 BEST MUSHROOM RAVIOLI CREAM SAUCE RECIPES
From yummly.com
MUSHROOM RAVIOLI WITH WALNUT SAUCE - CULINARY HILL
From culinaryhill.com
RAVIOLI WITH MUSHROOM CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
MUSHROOM SAUCE RAVIOLI (35 MIN) • ZONA COOKS
From zonacooks.com
FOUR DIFFERENT SAUCES FOR MUSHROOM RAVIOLI - COOKING …
From cookingwithalison.com
TURKEY RAVIOLI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MUSHROOM RAVIOLI FILLING - BETTER HOMES & GARDENS
From bhg.com
CREAMY MUSHROOM RAVIOLI SAUCE - CHEFJAR
From chefjar.com
MUSHROOM RAGOûT WITH CHEESE RAVIOLI - RECIPE
From finecooking.com
MUSHROOM RAVIOLI - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
10 BEST MUSHROOM RAVIOLI SAUCE RECIPES - YUMMLY
From yummly.com
MUSHROOM RAVIOLI WITH SPINACH - JULIA'S ALBUM
From juliasalbum.com
MUSHROOM RAVIOLI RECIPE - CHEFJAR
From chefjar.com
TURKEY CUTLETS WITH MUSHROOM RAVIOLI AND MADEIRA CREAM SAUCE
From eatturkey.org
LEFTOVER TURKEY IN GRAVY - NATASHASKITCHEN.COM
From natashaskitchen.com
HOMEMADE MOREL MUSHROOM RAVIOLI SERVED WITH LEMON-BUTTER …
From nordicforestfoods.com
HOMEMADE RAVIOLI WITH WILD MUSHROOM SAUCE WITH ANNE BURRELL
From youtube.com
EASY MUSHROOM RAVIOLI WITH FOUR CHEESE SAUCE - READER'S DIGEST …
From readersdigest.ca
MUSHROOM RAVIOLI RECIPE - AMANDA'S COOKIN' - MEATLESS
From amandascookin.com
EASY CHEESY MUSHROOM BAKED RAVIOLI - SUGAR SALTED
From sugarsalted.com
TURKEY AND MUSHROOM CREAMY TOMATO “GRAVY ... - FOOD NETWORK …
From foodnetwork.ca
MUSHROOM RAVIOLI WITH BROWN BUTTER SAUCE
From windycitydinnerfairy.com
RAVIOLI RECIPE FILLED W/ MUSHROOM AND GARLIC BUTTER - VEGAANO FOOD
From vegaanofood.com
CREAMIEST MUSHROOM RAVIOLI RECIPE - HELLOFRESH
From hellofresh.com
ONE-PAN RAVIOLI GRATIN RECIPE | HELLOFRESH
From hellofresh.com
BEST MUSHROOM RAVIOLI WITH ASPARAGUS AND TARRAGON RECIPES
From foodnetwork.ca
HANDMADE RAVIOLI WITH MUSHROOM FILLING - SOLO-DOLCE
From solo-dolce.com
PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY - BON APPéTIT
From bonappetit.com
HOW TO TURN FROZEN RAVIOLI INTO HEALTHY 20-MINUTE ... - EATINGWELL
From eatingwell.com
TURKEY MUSHROOM GRAVY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOM RAVIOLI - SIMPLY HOME COOKED
From simplyhomecooked.com
MUSHROOM TURKEY GRAVY BY FOODIE’S CHEF LAURA BRENNAN
From foodiesmarkets.com
WHAT TO SERVE WITH RAVIOLI: 13 BEST SIDE DISHES IN 2022
From lacademie.com
TRIPLE MUSHROOM RAVIOLI WITH CHEESE - ALL OUR WAY
From allourway.com
CREAMY MUSHROOM RAVIOLI SAUCE - COUNTRYSIDE CRAVINGS
From countrysidecravings.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