Morel Mushroom Ravioli Recipe 45

MOREL MUSHROOM RAVIOLI

Steps:

• Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool., Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.), In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.

MOREL MUSHROOM RAVIOLI

Steps:

• Place eggs in your mixing bowl and beat with a fork.
• Add flour, eggs and water.
• Place flat beater on Kitchenaid mixer. Turn to speed 2 and mix for 60 seconds. Add more water if the dough is too dry ½ tbsp at a time.
• Switch beater to dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 30 minutes.
• While resting, cut your mushrooms in half and rinse well. Soak in a water bath for 15 minutes to clean. Lay out to dry.
• Separate dough into four, rectangular pieces. Toss more flour over them.
• Add pasta sheet attachment to Kitchenaid. Set it to #1.
• Turn onto speed two and run through one of your rectangular doughs. Fold in half and repeat. Do this multiple times. Add more flour if too sticky.
• Switch sheet attachment to #2 and repeat.
• Switch sheet attachment to #3 and run through a couple more times (shouldn't have to fold in half now - it should be a long sheet, the width of the attachment).
• Switch sheet attachment to #4 and run through two more times.
• Place sheet on a floured surface (i.e. kitchen counter) and repeat with three other doughs.
• Heat olive oil in a small skillet over medium heat. Add garlic (3 cloves, minced) and saute for a minute. Add spinach and cook until spinach wilts down and combines with garlic. Set aside to cool.
• Fold each dough sheet in half, then open back up.
• In a small bowl combine ricotta, mozzarella and spinach/garlic to make ravioli stuffing.
• Place spoonfuls of stuffing on one half of each pasta sheet. Should fit about 6 per sheet.
• Cover with the other folded half of the pasta sheet.
• Use a fluted pastry cutter to cut out square raviolis. Press together edges well. Place on parchment paper with extra flour and let rest.
• Bring a salted pot of water to boil.
• In a medium-sized skillet melt butter over medium heat.
• Add shallot and saute 2 minutes.
• Add remaining garlic and saute 1 more minute.
• Add mushrooms and cook for about 5-6 minutes or until tender.
• Pour in white wine to deglaze. Stir well and cook down for a couple minutes.
• Turn down heat to simmer and add half and half. Cook another couple minutes.
• Turn off heat and add mascarpone, stirring until melted and incorporated. Sauce should be creamy.
• Boil ravioli for just a couple minutes, they will float. Drain.
• Place ravioli in bowls for serving, top with sauce, parsley and fresh Parmesan.

MUSHROOM RAVIOLI

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.

MOREL MUSHROOM RAVIOLI RECIPE - (4/5)

Steps:

• Combine mushrooms, wine, garlic, thyme, salt, and pepper in a saucepan and bring to a boil. Reduce the heat and simmer, uncovered, for 10 to 12 minutes or until the mushrooms are tender and no liquid remains. Remove from heat. Remove 1/2 cup of the mixture, leaving the remaining mixture in the saucepan. Finely chop the 1/2 cup mushroom mixture. Stir the chopped mixture with ricotta cheese, Parmesan cheese, and chives, then set aside. Divide the dough into two portions. Roll each portion on a floured surface into a rectangle about 12 by 9 inches. If using a pasta machine, pass the dough through until it's 1/16-inch thick, dusting with additional flour if necessary to prevent sticking. Using a pastry wheel, cut the dough into 2-inch wide strips. Place about 1 1/2 teaspoons of the filling at 2-inch intervals down the center of half of the strips. Use a pastry brush to brush water onto the dough around the mounds of filling. Carefully place a second sheet of dough on top of the first. Using the side of your hand, press the pasta around each mound of filling so the two sheets of moistened dough will stick to one another. Using a fluted pastry wheel, cut the pastry between the mounds of filling. Arrange individual raviolis in a single layer on a floured surface until they're ready to cook. Cook the ravioli for 6 to 8 minutes in a 4-quart pot of boiling, lightly salted water. Drain. To make the sauce, stir together the evaporated skim milk and 1 tablespoon of flour. Add to the remaining mushroom mixture. Cook and stir until thickened and bubbly. Cook, stirring constantly, 1 minute more. Arrange the ravioli on appetizer plates. Top with the sauce. For the Ravioli Dough: Stir together 1 cup of all-purpose flour and 1/4 teaspoon of salt in a medium mixing bowl. Push the mixture against the edge of the mixing bowl, making a well in the center. In a separate bowl, stir together 1 beaten egg, 2 tablespoons of water, and 1 teaspoon of olive oil. Add the egg mixture all at once to the well in the center of the flour mixture. Stir lightly with a fork until well-combined. Form the dough into a ball. Turn out onto a floured surface, kneading the dough until its smooth and elastic. This should take 8 to 10 minutes. Cover and let rest for 10 minutes. For Parsleyed Ravioli Dough: Those wanting to go to some extra trouble for a special presentation may be interested in "layering" their ravioli dough with fresh parsley leaves. To do so, moisten a piece of 1/16-inch thick dough with water. Place Italian parsley leaves on top of the dough, spacing them 1 to 2 inches apart. Place another layer of 1/16-inch thick dough on top of the first piece. Roll again until the dough is 1/16-inch thick. Continue as directed in the recipe. The parsley pattern will be "trapped" between the two layers of dough, and will show through beautifully. This recipe yields 6 first-course servings.

MUSHROOM RAVIOLI

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.