MOREL MUSHROOM RAVIOLI
My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious. -Kelly Knoblock, Emmett, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 639 calories, Fat 26g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 1409mg sodium, Carbohydrate 78g carbohydrate (12g sugars, Fiber 6g fiber), Protein 21g protein.
VEAL AND MUSHROOM STEW OVER MASCARPONE RAVIOLI
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 8 first course servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
- Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
- To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.
MUSHROOM RAVIOLI
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 5 dozen
Number Of Ingredients 15
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.
PASTA WITH MORELS, PEAS AND PARMESAN
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
- Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
- Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.
Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram
MOREL MUSHROOM RAVIOLI RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 19
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
This mushroom ravioli recipe is fairly simple, uses few ingredients, is loaded with flavor, and is a pleasant departure from everyday dinners. Enjoy!
Provided by Anne Marie
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve-this will be your sauce later. The consistency should be thin, and the color should be dark.
- Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
- Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 57 g, Cholesterol 98.8 mg, Fat 36.6 g, Fiber 4 g, Protein 13.1 g, SaturatedFat 22.2 g, Sodium 1058.1 mg, Sugar 4.7 g
CHICKEN AND WILD MUSHROOM RAVIOLI WITH MORELS AND FAVA BEANS
Make and share this Chicken and Wild Mushroom Ravioli With Morels and Fava Beans recipe from Food.com.
Provided by billikers
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken, 1 egg white, salt and pepper in processor. Using on/off turns, process until smooth. With machine running, gradually add 1/2 cup cream. Set mousse aside.
- Melt butter in large skiller over medium-high heat. Add chopped fresh mushrooms; saute until soft, about 4 minutes. Cool to lukewarm. Stir mushrooms and tarragon into mousse.
- Arrange 18 wonton wrappers on work surface. Lightly whisk remaining egg white. Place 1 tbsp mousse in center of 9 wontons. Place remaining 9 wonton wrappers atop mousse, matching corners and pressing to remove air pockets, and seal edges tightly. Transfer to baking sheet. Repeat with remaining wrappers, egg white, and mousse.
- Can be made 4 hours ahead. If so, cover and chill.
- Place dried morels in medium metal bowl. Pour 1 cup boiling water over. Cover; let stand at room temperature 1 hour. Boil fava beans in medium saucepan until just tender, about 4 minutes. Drain; set aside.
- Using slotted spoon, transfer morels to medium saucepan. Add mushroom soaking liquid to pan, discarding any sediment at bottom of bowl. Stir in Madeira. Boil until almost all liquid evaporates, about 7 minutes. Add broth and remaining 1/2 cup cream. Boil until slightly thickened, about 3 minutes. Stir in fava beans.
- Sauce can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before using.
- Working in batches, cook ravioli in large pot of boiling salted water until ravioli float to surface, about 3 minutes. Drain. Divide ravioli among 6 plates. Spoon sauce around ravioli and serve.
- PLEASE NOTE: Cooking time is approximate. No times were given, so it is just a guess. If you make this, please let me know how long it takes!
Nutrition Facts : Calories 386.3, Fat 18.1, SaturatedFat 10.7, Cholesterol 77.5, Sodium 547.4, Carbohydrate 36.7, Fiber 2.6, Sugar 1, Protein 15.8
More about "morel mushroom ravioli recipes"
LOBSTER AND MOREL MUSHROOMS | CUISINE TECHNIQUES
From greatchefs.com
HOW TO COOK MOREL MUSHROOMS | BETTER HOMES
From bhg.com
10 EASY MOREL MUSHROOM RECIPES - MUSHROOM …
From mushroom-appreciation.com
MOREL MUSHROOM CREAM SAUCE WITH PASTA | MIDWEST …
From midwestliving.com
MOREL MUSHROOM RECIPES | SAVEUR
From saveur.com
19 MOREL MUSHROOM RECIPES | MIDWEST LIVING
From midwestliving.com
OUR 10 BEST MOREL MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC MOREL RECIPES - THE GREAT MOREL
From thegreatmorel.com
HOMEMADE MOREL MUSHROOM RAVIOLI SERVED WITH LEMON-BUTTER …
From nordicforestfoods.com
Servings 4Total Time 2 hrsCategory Dinner
- In a plastic container or plastic bag, soak the dried morels in 1 deciliter (0,4 cup) of cold water for 1 hour. Stir along the way (approx. every 15 minutes). Discard the remaining morel water.
- Roll out the pasta on a table top sprinkled with flour. Cut the dough into squares that fit the size of the ravioli maker. Place a teaspoon of morel filling on a layer of pasta dough and place another layer of pasta dough on top. Now put the ravioli maker over the dough and press it down. Remove excess dough around the ravioli maker.
- In a pan over medium-high heat, saute onion and garlic in butter. Add the lemon juice and parsley and let simmer for 3 minutes. Season with salt and freshly ground pepper.
MUSHROOM LOVERS RAVIOLI WITH BACON & BUTTER SAUCE - OLIVIERI
From olivieri.ca
LAMB RAVIOLI WITH GORGONZOLA SAUCE AND MOREL MUSHROOMS
From huntingchef.com
VEAL RAVIOLIS WITH A MOREL CREAM SAUCE AND SHAVED PARMIGIANO …
From emerils.com
MOREL MUSHROOM RAVIOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOREL MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
MOREL MUSHROOM RAVIOLI | RECIPE | STUFFED MUSHROOMS, ORANGE …
From pinterest.com
ONE-PAN RAVIOLI GRATIN RECIPE | HELLOFRESH
From hellofresh.com
HOMEMADE CREAMY MUSHROOM RAVIOLI RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
MOREL MUSHROOM RAVIOLI RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
MUSHROOM RAVIOLI AL FORNO - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
MOREL MUSHROOM RAVIOLI - THE PARSLEY THIEF - GOOGLE
From sites.google.com
RISOTTO WITH MOREL MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
OVER 50 MOREL MUSHROOM RECIPES INCLUDING SOUPS AND PASTAS
From momontheside.com
50+ MOREL MUSHROOM RECIPES FOR YOUR WILD HARVEST
From practicalselfreliance.com
17 BEST MOREL MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EGG RAVIOLI WITH MORELS, BACON & SAGE - KATHY'S KITCHEN RECIPES
From kathyskitchenrecipes.info
MOREL MUSHROOM RAVIOLI | RECIPE | MUSHROOM RAVIOLI, STUFFED …
From pinterest.com
TRUFFLE RAVIOLI W/ MOREL CREAM SAUCE | MARX FOODS BLOG
From marxfood.com
MOREL MUSHROOM RAVIOLI RECIPE - MASTERCOOK
From mastercook.com
VEAL RAVIOLI WITH MOREL CREAM SAUCE AND SHAVED PARMIGIANO …
From cookingchanneltv.com
NEW 95 MOREL MUSHROOM RAVIOLI RECIPE
From raviolirecipe1.blogspot.com
MUSHROOM MARINARA RAVIOLI - MONTEREY MUSHROOMS
From montereymushrooms.com
SHIITAKE AND MOREL RAVIOLI IN BRODO WITH GREMOLATA – RECIPE
From herbivoracious.com
SPINACH MUSHROOM RAVIOLI W/MUSHROOM CREAM SAUCE
From sumptuousspoonfuls.com
MOREL MUSHROOM RAVIOLI | EMERIL PASTA & BEYOND PASTA MAKER …
From youtube.com
MOREL MUSHROOM RAVIOLI RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CHICKEN AND WILD MUSHROOM RAVIOLI WITH MORELS RECIPE FROM LEITHS …
From cooked.com
MUSHROOM RAVIOLI WITH MORELS - RECIPE SEARCH
From miele.ie
8 MOREL MUSHROOM RECIPES - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
GOAT BRAIN RAVIOLI WITH MOREL SAUCE RECIPE - FORAGER CHEF
From foragerchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love