Topless Butternut Ravioli With A Creamy Wild Mushroom Sauce Food

RAVIOLI WITH MUSHROOM CREAM SAUCE

Steps:

• Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
• In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
• Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
• Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
• Gently stir in ravioli.
• If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

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.

TOPLESS BUTTERNUT RAVIOLI WITH A CREAMY WILD MUSHROOM SAUCE

Steps:

• Bake the butternut squash: Preheat the oven to 190 degrees Celsius. Place squash, olive oil, thyme, nutmeg, garlic, salt and pepper in a bowl and stir until well mixed. Bake butternut squash about 25 minutes or until fork tender. Set aside- keep warm)
• Take 3/4 of the cooked butternut squash and place in blender with 1/4 cup cream and salt and pepper to taste. Set aside and keep warm
• Saute the Chicken: Cut the chicken in half lengthwise so cooks evenly or pound chicken flat. Sprinkle chicken with garlic powder, paprika, basil, salt and pepper. Place a tablespoon of oil in pan and saute chicken until cooked- about 4 minutes per side. Chop chicken into bite sized cubes and set aside to keep warm.
• Make the Creamy wild Mushroom Sauce: In a small pot add oil and heat up. Add garlic, onions, wild mushrooms and cook until tender. Add flour and butter to make a roux and cook for a few minutes. Slowly add cream and stir until creamy and smooth, add salt, pepper and chives to taste. Set aside and keep warm.
• Cook lasagna noodles according to directions until al dente and run under cold water. Cut each lasagna noodle in half and set aside. Keep warm.
• Assembly: Place one half slice of the cooked lasagna noodle in the center of your plate. Add 1- 2 tablespoon of butternut cream mixture on top. Add a few pieces of chicken on top, a sprinkle of gouda cheese and a drizzle of creamy wild mushroom sauce. Then start the process again with another layer of lasagna, layer of creamy butternut, sautéed chicken, gouda cheese, drizzle of creamy wild mushroom sauce. I made up to 7 layers tall.
• Garnish top of open-faced ravioli with drizzle of creamy wild mushroom sauce, a few roasted butternut squash cubes, thyme and a fried ravioli wedge. Drizzle entire dish with a little white truffle oil. Layers of rich and creamy goodness is sure to bring some warm smiles to your guests.

RAVIOLI WITH A WILD MUSHROOM CREAMY ALFREDO SAUCE

Steps:

• Melt butter in a large skillet and cook until golden.
• Add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
• Add the shallots and garlic; saute for 5 more minutes.
• Add the tarragon and white wine (I used Sutter Home Chardonnay); simmer for 5 minutes.
• Pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
• When the sauce begins to thicken, add in the alfredo sauce and nutmeg.
• Simmer until heated through and then gently stir in the chicken and white pepper.
• Cook for 5 minutes; taste and adjust spices.
• Simmer over low heat while cooking the ravioli.
• Cook the ravioli according to the package directions; drain well and transfer to either a serving dish or you can go ahead and plate the ravioli.
• Pour sauce over the top of the ravioli.
• Garnish with freshly grated parmesan before serving.
• Note: Although we loved the flavor of the added alfredo sauce, if you would like to omit it, the amount of white wine could be increased to 1/2 cup and the heavy cream to 1 1/2 cup.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

Steps:

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
• Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
• In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
• Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

WILD MUSHROOM RAVIOLI

Steps:

• Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
• Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
• Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
• Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

NAKED RAVIOLI

Steps:

• In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. Mix well but do not knead. Form into balls 1/2 inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
• Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy. Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
• Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table.

EASY CREAM WALNUT SAUCE FOR RAVIOLI

Steps:

• Grind up the nuts in a food processor completely.
• Add the butter and olive oil and pulse a few times until a nice paste forms.
• Add the cheese and pulse 2-3 times.
• Add the cream gradually and keep it on a continual blend until smooth.
• Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

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.