Mushroom Ravioli In Beef Broth Recipes

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

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.

CYN'S WILD MUSHROOM RAVIOLI

Steps:

• THE FILLING.
• Melt butter in pan.
• Add olive oil to melted butter.
• Add mushrooms.
• Let mushrooms sweat until they release their juices.
• Add pepper, salt, and onion/garlic powder.
• Add 1/8 cup beef broth and let mixture reduce.
• Once reduced, remove from heat and let cool.
• Add cheeses to blender/food processor.
• Add cooled mushroom mixture to cheese.
• Blend together until smooth.
• Add more broth if mixture is too thick.
• Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
• Set aside.
• THE DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Serve hot and enjoy with your favorite cream sauce.

RAVIOLI IN MUSHROOM BROTH

Steps:

• Heat oil and saute onion, mushrooms, and garlic.
• Stir in flour and blend.
• Add broth, wine basil, parsley, and pepper.
• Bring the mixture to a boil, add the pasta, and cook until tender.

BEEF AND MUSHROOM RAVIOLI

Steps:

• Whisk together water, olive oil, and eggs. Add semolina and salt to your mixer, and run briefly to combine. Add flours, and mix with your dough hook attached for 5 minutes, or until the dough is smooth and elastic. If the dough is still sticky, continue adding small amounts of all-purpose flour until a stiff dough is formed.
• Wrap the dough in plastic wrap and let it rest for 30 minutes to an hour.
• In a medium pan over medium high heat, add beef, mushrooms, and onion to pan. Add seasonings. Brown well, stirring frequently. Drain off any excess fat. Dissolve Better Than Bouillon in hot water. Add to pan, and stir well. Cook beef until excess water cooks off. Remove from heat and let cool. Pulse briefly in a food processor to make into tiny chunks so the ravioli stuffs well.
• Put on a large pan of water to boil.
• Turn dough out onto a lightly floured surface, knead several times, and then roll out. Make sure to keep your dough and the surface well floured to prevent sticking.
• Using a ravioli press as a guide, cut dough into sheets, and stuff ravioli according to your press instructions. Set out onto a parchment lined cookie sheet in a single layer until read to cook.
• Once your water boils, turn down the heat to a slow simmer. These need to cook gently. Add to water and cook for 2-4 minutes. Remove with a slotted spoon, and serve immediately with your favorite sauce.

BEEF RAVIOLIS IN A THREE ONION BROTH

Steps:

• In a food processor, pulse the stew into little pieces. Do not over pulse into a mousse. Lay out wonton skins and brush all sides with eggwash. Spoon small mound of stew in the middle of the wonton and place second skin on top. Press firmly together. In 2 quarts of salted, boiling water, blanch raviolis and plate into the broth. Garnish with truffle oil and chives.
• THREE ONION BROTH: In a saucepan coated with oil: caramelize the onions, shallots and scallions. Season then Douglas with red wine. Reduce red wine fully then add chicken stock and thyme. Slowly reduce broth by 20 percent. Check for seasoning.

MUSHROOM RAVIOLI

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.

WILD MUSHROOM RAVIOLI IN PORCINI BROTH

Steps:

• Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
• Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
• Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.