MAMA MIRABELLA'S HAM AND CHEESE RAVIOLI
Provided by Food Network
Categories appetizer
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Mix ham, cheese, garlic, parsley, salt, pepper, eggs, and Parmesan in a medium bowl until well mixed.
- On a dry cutting board, place 1 wonton wrapper. Use 3/4 to 1 teaspoon of filling and brush the edges of the wrapper with egg/water mixture. Place a second wonton wrapper on top and press edges to seal, pushing out any air bubbles. Use ravioli cutter to trim edges or leave in a square.
- Bring a large pot of water to a gentle boil. Add salt, to taste, after it begins to boil. Gently place ravioli into the water and return to a gentle boil until ravioli rise to the top, about 4 to 6 minutes. Use spider or slotted spoon to remove ravioli from the water and serve with your favorite gravy, or serve with butter and grated Parmesan. Enjoy!
CREAMY BAKED RAVIOLI WITH TOMATOES, MUSHROOMS AND HAM
The Creamy Baked Ravioli with Tomatoes, Mushrooms and Ham recipe out of our category Dough! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C (approximately 400°F). Grease 4 baking dishes.
- Rinse the tomatoes and halve. Peel the onion and chop finely. Wipe the mushrooms with a damp cloth and cut into quarters. Heat the oil in a large frying pan, sweat the onions until translucent, stir in the mushrooms and sauté for 4-5 minutes, until the liquid evaporates.
- Slice the ravioli. Layer in the baking dishes along with the onion-mushroom mixture, tomatoes and diced ham.
- Whisk the cream and eggs together, season with salt, pepper and nutmeg then pour over the ravioli mixtures. Sprinkle with cheese and bake until golden brown, about 25 minutes.
CREAMY HAM & MUSHROOM PASTA BAKE
Use up the leftovers in your fridge with this hearty family supper dish
Provided by Good Food team
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
- Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.
Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium
HAM RAVIOLI BAKE
I based this recipe on a dish my husband likes to order when we go out for Italian food. Not only does he love it, my one-year-old daughter does, too. She'll grab a whole ravioli and eat it! -Jennifer Berger, Eau Claire, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion and green pepper in oil over medium heat 4-5 minutes or until vegetables are crisp-tender. , Spread 2 tablespoons Alfredo sauce into a greased 8-in. square baking dish. Stir remaining sauce into ham mixture; cook 3-4 minutes or until heated through. , Drain ravioli; place half in the prepared baking dish. Top with half the ham mixture. Repeat layers. Cover and bake at 375° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 653 calories, Fat 31g fat (16g saturated fat), Cholesterol 137mg cholesterol, Sodium 1496mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
CREAMY MUSHROOM AND HAM RAVIOLI RECIPE
Provided by á-46330
Number Of Ingredients 10
Steps:
- Cook ravioli or tortellini & drain. Melt butter in skillet and stir-fry pepper and mushrooms. In small bowl combine water, milk, cornstarch and bouillon and blend well. Add to skillet, cook until mixture thickens and boils, stirring constantly. Stir in ham, peas and ravioli. Heat thoroughly.
CREAMY MUSHROOM HAM & POTATOES
Everyone loves these potatoes and always comes back for more. I like the comforting main dish because it uses only seven ingredients and is finished in the slow cooker.-Traci Meadows, Monett, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
Nutrition Facts : Calories 432 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1589mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Chuck Hughes' short rib ravioli with creamy mushroom sauce are so rich that your taste buds will scream with pleasure.
Provided by Chuck Hughes
Time 14h15m
Yield s: 6 servings
Number Of Ingredients 32
Steps:
- For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
LINGUINE WITH MUSHROOMS & HAM
This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.
Provided by SWEET-UMZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
- In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.
Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 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
MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE
My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.
Provided by Tareesa
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
- While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
- Pour a generous amount of sauce over hot ravioli and top with fresh parsley.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g
CREAMED MUSHROOMS AND HAM ON TOAST
Categories Milk/Cream Mushroom Appetizer Bake Sauté Ham Sour Cream Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms in 2 batches until liquid from mushrooms is evaporated and mushrooms are browned, 6 to 8 minutes, adding 1 1/2 tablespoons butter for second batch. Transfer as cooked to a plate with a slotted spoon.
- Melt remaining 2 tablespoons butter in skillet over moderate heat, then whisk in flour and cook roux, whisking constantly, 2 minutes. Add milk in a slow stream and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in sour cream, salt, pepper, and Maggi seasoning, then stir in mushrooms. Cook over low heat, stirring, until heated through, about 2 minutes. (Do not let boil.)
- Arrange a slice of ham on each toast and top with mushrooms and sauce.
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