CHEESE RAVIOLI WITH GARLIC, MUSHROOM AND ROSEMARY SAUCE RECIPE - (4.4/5)
Provided by suedo
Number Of Ingredients 9
Steps:
- Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean). . Heat a saute pan over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper. . Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon. Then add the garlic and shallot to the pan and toss to coat. Cook 2-3 minutes, or until the garlic and shallots are cooked through. Cook the ravioli one minute shorter than the packaged instructions. Drain ravioli, reserving the pasta water, and put into the saute pan. Add about 1/3 cup of the pasta water along with the remaining 2 tablespoons of butter. Add Parmigiano and toss the pasta until the sauce is creamy and emulsified. Serve immediately. .
GARLIC RAVIOLI WITH PARSLEY GARLIC SAUCE
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in foil and bake in the oven for 45 minutes. Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins.
- To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes. Add the artichokes, cover the pot, and simmer until the artichokes are tender.
- Once the artichokes are tender, remove the pot from heat and let the mixture cool. Remove all of the vegetables and mix with the ricotta in a large bowl.
- Spread out the pasta sheets onto a working surface. Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli. Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli.
- In a large pot with boiling water, cook the raviolis for approximately 6 minutes.
- To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft. Add the cream and reduce to a thick sauce consistency. Add the parsley to the sauce and place in a blender until sauce is smooth.
- In a hot skillet, sear each fillet for approximately 1 minute on each side. Season with salt and pepper.
- To serve, place the raviolis on the center of the plate. Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate.
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.
FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY
Here's what you need: '00' grade pasta flour, eggs, ricotta cheese, cream cheese, grated mozzarella cheese, grated cheddar cheese, fresh parsley leaf, salt, pepper, fresh rosemary, butter, pine nuts
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
- When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
- While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
- On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
- On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
- Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
- Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
- Dust these pieces with flour and repeat from step 4 using the other half of the dough.
- Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
- Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
- Enjoy!
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 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.
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
RAVIOLI WITH HERBED WALNUT SAUCE
Categories Cheese Garlic Herb Nut Sauté Vegetarian Quick & Easy Rosemary Walnut Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
- Melt butter in heavy large skillet over medium-high heat. Add walnuts; sauté until golden, about 2 minutes. Add garlic; sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.
RAVIOLI CHEESE SAUCE
A simple cheese sauce for ravioli or other pasta dish that could be enhanced with mushrooms, shrimp, or any other desired combinations of flavors and toppings.
Provided by bdunkeld
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter blend in flour over medium heat and allow to barely sizzle.
- Stir in milk, bring to a boil, and stir until thickened.
- Lower heat and blend in cheese stirring for 3-5 minutes.
- Stir in seasonings and serve warm over pasta.
- May be made in advance - refrigerate and reheat.
Nutrition Facts : Calories 211.8, Fat 15.2, SaturatedFat 9.6, Cholesterol 44.5, Sodium 508.7, Carbohydrate 9.7, Fiber 0.1, Sugar 0.1, Protein 9.4
CHEESE-FILLED RAVIOLI
This recipe is absolutely fool-proof. And a cheese-lover's dream.
Provided by cherrysparkles
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the pasta, sift the flour and a pinch of salt onto a work surface and make a dip in the middle. Add the eggs and mix into a smooth dough.
- Shape the dough into a smooth ball, wrap in a damp cloth or tea-towel and leave for thirty minutes.
- Meanwhile, make the filling by putting the ricotta and Bel Paese in a bowl and beat well. Add the rest of the ingredients with another pinch of salt and beat thoroughly.
- Roll out the dough until it is paper thin. Cut into 4cm squares with a zigzag edge cutter. Put a little filling in the middle of each square then fold over the corner to make a triangle. Squidge together the corners so the filling doesn't come out and boil in the stock for five minutes.
- Add a sauce to your liking and serve with a basil leaf on top. Voila! :-)
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MUSHROOM CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE.
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4.4/5 (83)Total Time 1 hrCategory Main CourseCalories 551 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.
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