WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
MUSHROOM STUFFED RAVIOLI WITH BURNT BUTTER SAUCE RECIPE
Mushroom Stuffed Ravioli with Burnt Butter Sauce is a classic Italian dish filled with the goodness of mushroom, spinach and cheese. It is finished off with a light and fragrant basil & burnt butter sauce. It is one of those fancy looking restaurant dishes which can be made at your home kitchen easily. Serve Mushroom Stuffed Ravioli With Burnt Butter Sauce with fresh cheese, blistered tomatoes and a little more of the sauce along with Pizza Margherita. You can also try Spaghetti Pasta in Green Olive Pesto Sauce and Baked Pasta with Cottage Cheese and Spinach.
Provided by Swayampurna Mishra
Time 55m
Yield Makes: 4 Servings
Number Of Ingredients 24
Steps:
- For the ravioli dough: To begin making the raviolis, put 1 teaspoon olive oil, water and whole eggs in a mixing bowl and blend it properly. Keep it aside.
- Now take a different bowl and put flour and salt in it and make a well in the centre. Now pour the egg mixture into the well and mix it properly until it forms a dough.
- Put the dough on a lightly floured surface and knead it for 5-10 minutes, until it becomes smooth. Wrap dough tightly with plastic wrap, and set it aside to rest.
- For the stuffing: While the dough is resting, We will begin making the filling for the raviolis. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the garlic and onions and cook it for 2 minutes until tit becomes soft.
- Now add the mushrooms and cook it for another 10 minutes till the mushrooms becomes soft. Switch off the heat and let it cool down.
- Now to begin making the Mushroom Stuffed Ravioli With Burnt Butter Sauce, beat the cream cheese in a bowl until it becomes soft.
- Now put the mushroom mixture in the bowl and add parmesan cheese, mozzarella cheese, spinach, chives, parsley and cayenne powder. Sprinkle some salt and pepper according to your taste and keep it aside.
- Now roll the pasta dough and make raviolis using a pasta roller or by your hands.
- Cut circles using a large (3.5-3 inch) cookie cutter and coop about 1 tablespoon full of the filling onto the center of the pasta.
- Brush the pasta lightly with the egg white and then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter one more time to get a uniform shape.
- Indent the edges lightly with a fork and place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pastas and the filling.
- Now fill a large vessel with slightly salted water and bring it to a boil on high flame. Now put the raviolis in the boiling water and let them cook for 3-4 minutes until it floats on the top.
- For the sauce: To make the sauce, melt the butter in a skillet over high heat for about 4-5 minutes.
- Now put the chopped garlic and cook it until it becomes brown. Switch off the heat and add the basic and all the seasonings.
- In the same skillet, add the cooked raviolis and toss it for another 30 seconds and it's ready to eat.
- Garnish Mushroom Stuffed Ravioli With Burnt Butter Sauce with fresh cheese, blistered tomatoes and a little more of the sauce, and serve hot along with Pizza Margherita.
THE BEST FRIED RAVIOLI
I got this recipe off of "Everyday Italian" with Giada De Laurentiis. TALK about GOOD!! I made it for my husband (who is a ONLY meat and potatoes kind of guy) and he flipped! It's even better than cheese sticks...and who can top that?
Provided by LittleMissCook
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
- While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
- Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
- Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
- When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
- Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
- Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
BACON-STUFFED MUSHROOMS
I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. -Angela Coffman, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BACON AND MOZZARELLA STUFFED RAVIOLI
Maybe bacon and ravioli seem like a weird combination, but once you try it, you'll never go back to your simple cheese ravioli! Why do we love this combo? The bacon is full of flavour and has a nice crunchy texture!
Provided by Raluca Cristian
Categories Bacon, Eggs & cheese, Main course, nut-free, salty, Starters & snacks
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- In a mixer bowl, put the eggs, the vegetable oil, and the flour.
- Make a dough with these ingredients, using the electric mixer.
- Cut the bacon into small pieces.
- Heat a skillet and fry in it the bacon, without using vegetable oil.
- Flour your workspace and stretch on it the dough.
- Cut 2.5-inch (2 cm) diameter round shapes. Use all the remaining dough to make some other rounds.
- On half of the small dough rounds, put fried bacon, mozzarella, and chives.
- Cover it with the remaining dough rounds. Fix the edges with a fork.
- Put water into a saucepan and bring to boil. Add baking soda.
- Boil the ravioli for 10-12 minutes.
- Set the ravioli on a plate. Serve warm, with a white sauce.
- To make a white sauce, melt butter in a saucepan, over low heat. Add flour and whisk until it thickens, like a dough. Add milk and whisk until you make a thick sauce. Add mozzarella to the butter sauce and mix it until the cheese melts.
Nutrition Facts : Calories 507 calories, Protein 50 grams, Fat 19 grams, Carbohydrate 26 grams
FRIED BACON MUSHROOM STUFFED RAVIOLI
Steps:
- In a frying pan, snip 3-4 strips of bacon and cook til done. Remove keeping the bacon grease, chop coarsely with food processor, add to mixing bowl. Add 2 Tbs Butter to frying pan and brown butter. Add finely chopped mushrooms cook til soft. Add a splash of wine cook an additional 2 minutes. When reduced add bacon pieces, cook for 2 more minutes. Return to bowl. Add 1/4-1/2 Cup of Ricotta Cheese, Handful of Pecarino Romano, 1 Egg yolk and season with parsley, salt/pepper and garlic powder. You want the mix to have some pep so make sure it's seasoned enough. Layout Pasta Strips, with spoon dollop space out raviolis, cover with top layer dough, cut, pinch, fork, egg wash. Then add to frying pan with enough oil so rav's float when frying. Fry til brown on each side. You can also fry with browned butter 2-3 Tbs.
BACON RAVIOLI WITH MUSHROOMS
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.
- Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
- Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.
- Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
- Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.
- Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.
- Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.
MUSHROOM RAVIOLI WITH ALFREDO SAUCE
I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!
Provided by manushag
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
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.
EASY PHILADELPHIA STUFFED MUSHROOMS
Get the party started with these Easy PHILADELPHIA Stuffed Mushrooms. These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty amuse-bouche that everyone will love.
Provided by Kraft Heinz
Yield 18 servings
Number Of Ingredients 10
Steps:
- Remove and discard mushroom stems. Place stuffing mix in small bowl.
- Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
- Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
- Bake 30 min. Sprinkle with parsley and red pepper.
BACON STUFFED MUSHROOMS
The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.
Provided by auntfanny
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
- Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
- Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
- Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
- Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g
BREADED RAVIOLI
These lightly toasted ravioli, baked instead of deep-fried, are much kinder to your waistline, Michelle Smith reports. "The homemade tomato and green pepper salsa is the best I've ever tried," she writes from Sykesville, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture. , Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400° for 8-9 minutes or until lightly browned., Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa.
Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 924mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
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Cuisine ItalianCategory EntreeServings 4Total Time 40 mins
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