RAVIOLI WITH MUSHROOM CREAM SAUCE
Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you'll never want your ravioli any other way!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
- In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
- Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
- Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
- Gently stir in ravioli.
- If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.
Nutrition Facts : Calories 659 kcal, Carbohydrate 58 g, Protein 22 g, Fat 38 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1257 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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 RAVIOLI
Make and share this Mushroom Ravioli recipe from Food.com.
Provided by DinnerDiva in OK
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 307, Fat 7.7, SaturatedFat 3.2, Cholesterol 18.5, Sodium 752.6, Carbohydrate 46.7, Fiber 2.5, Sugar 5.1, Protein 13.7
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
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.
CHEESE RAVIOLI WITH GARLIC, MUSHROOM AND ROSEMARY SAUCE RECIPE - (4.4/5)
Provided by suedo
Number Of Ingredients 9
Steps:
- Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean). . Heat a saute pan over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper. . Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon. Then add the garlic and shallot to the pan and toss to coat. Cook 2-3 minutes, or until the garlic and shallots are cooked through. Cook the ravioli one minute shorter than the packaged instructions. Drain ravioli, reserving the pasta water, and put into the saute pan. Add about 1/3 cup of the pasta water along with the remaining 2 tablespoons of butter. Add Parmigiano and toss the pasta until the sauce is creamy and emulsified. Serve immediately. .
MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!
Provided by larkspur
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 2h20m
Yield 6
Number Of Ingredients 20
Steps:
- Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
- Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
- Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
- To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 36.3 g, Cholesterol 108 mg, Fat 19 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 10.4 g, Sodium 391.9 mg, Sugar 1.8 g
More about "mushroom ravioli with mushroom sauce recipes"
MUSHROOM RAVIOLI WITH MUSHROOM SAUCE - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 4 mins
- Chop the mushrooms finely, either by hand or in a food processor, so that they end up in coarse fragments rather than fine pieces, 1/8 inch or so long. Press down on the olives to break out the pits or, if this doesn’t seem to work (this is a little harder with green olives than with black), slice away the flesh with a paring knife and chop them slightly finer than the mushrooms.
- Heat the butter and oil in a skillet and add the onion, oregano, parsley, and mushrooms. Salt lightly and cook over brisk heat, stirring constantly, for 5 or 6 minutes. The mushrooms should start to color a little and the onions soften. Add the garlic during the last few minutes of cooking so that it doesn’t burn. Season with pepper and set aside to cool before filling the ravioli.
- Layout 16 wonton skins. Heap 2 to 3 teaspoons of filling neatly into the center of the squares, then paint the edges with water and cover securely with the top pieces of dough. Firmly press the sides together, squeeze out any air, and cut with a ravioli crimper to secure. Set the ravioli aside on a tray dusted with flour, cover, and refrigerate until ready to use. Make the sauce below.
- To cook the ravioli, slip them into gently boiling salted water and simmer until the edges of the squares are done and they rise to the surface, about 3 to 5 minutes. Serve in warm pasta plates with the sauce and a grating of Parmigiano-Reggiano.
FOUR DIFFERENT SAUCES FOR MUSHROOM RAVIOLI - COOKING WITH ALISON
From cookingwithalison.com
Estimated Reading Time 8 mins
RAVIOLI WITH MUSHROOM SAUCE | LIVING LOU
From livinglou.com
5/5 (2)Total Time 26 minsCategory Main CourseCalories 887 per serving
MUSHROOM MARINARA RAVIOLI - MUSHROOM COUNCIL
From mushroomcouncil.com
MUSHROOM RAVIOLI WITH GARLIC ALFREDO SAUCE - BRAND NEW VEGAN
From brandnewvegan.com
MUSHROOM RAVIOLI WITH MUSHROOM SAUCE - RECIPES - FAXO
From faxo.com
MUSHROOM RAVIOLI WITH SPINACH - JULIA'S ALBUM
From juliasalbum.com
MUSHROOM RAVIOLI WITH BROWN BUTTER SAUCE - NO RECIPE REQUIRED
From noreciperequired.com
BROWN MUSHROOM SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
10 BEST MUSHROOM RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
MUSHROOM TRUFFLE RAVIOLI IN A BUTTER SAUCE - KITCHENETTE RECIPES
From kitchenetterecipes.com
LOBSTER RAVIOLI WITH CHEESY MUSHROOM SAUCE - 30 MINUTE DINNER …
From whitekitchenredwine.com
MUSHROOM RAVIOLI WITH PARMESAN CREAM SAUCE - INSIDE …
From insidetherustickitchen.com
MUSHROOM STUFFED RAVIOLI WITH BURNT BUTTER SAUCE RECIPE
From archanaskitchen.com
10 BEST MUSHROOM RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
CREAMY WILD MUSHROOM RAVIOLI - COOKING MY DREAMS
From cookingmydreams.com
CREAMY MUSHROOM RAVIOLI SAUCE - CHEFJAR
From chefjar.com
MUSHROOM RAVIOLI & ROASTED-TOMATO SAUCE & SHAVED PARMESAN …
From myrecipes.com
BEST RAVIOLI WITH MUSHROOM CREAM SAUCE - DELISH
From delish.com
CREAMY MUSHROOM SAUCE - LET'S PASTA
From letspasta.com
RAVIOLI WITH MUSHROOM SAUCE | MUSHROOM RECIPES | SA MUSHROOMS
From samushrooms.com.au
10 BEST MUSHROOM RAVIOLI CREAM SAUCE RECIPES - FOOD NEWS
From foodnewsnews.com
MUSHROOM RAVIOLI IN RICH HERB SAUCE | CANADIAN LIVING
From canadianliving.com
BEEF RAVIOLI WITH CREAMY MUSHROOM SAUCE RECIPE
From recipezazz.com
SPINACH MUSHROOM RAVIOLI W/MUSHROOM CREAM SAUCE
From sumptuousspoonfuls.com
BEEF RAVIOLI WITH CREAMY MUSHROOM SAUCE RECIPE | NEW IDEA …
From newidea.com.au
MUSHROOM RAVIOLI WITH SAGE BROWN BUTTER SAUCE - APRON & WHISK
From apronandwhisk.com
CHEESE RAVIOLI IN CREAMY MUSHROOM SAUCE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
51 SIMPLE HOMEMADE RAVIOLI RECIPES AND FILLINGS IDEAS IN 2022
From pinterest.ca
LOBSTER RAVIOLI IN CREAMY MUSHROOM SAUCE RECIPE
From coolmomscooltips.com
FRESH MUSHROOM RAVIOLI WITH LEMON PARMESAN SAUCE
From rimushrooms.com
RECIPE OF THE MONTH: EASY MUSHROOM RAVIOLI WITH FOUR CHEESE …
From mushrooms.ca
MUSHROOM RAVIOLI WITH WALNUT SAUCE - CULINARY HILL
From culinaryhill.com
CHICKEN AND PORTOBELLO MUSHROOM RAVIOLI WITH A ROASTED GARLIC …
From chicken.ca
DRIED WILD MUSHROOM RECIPES - MIDWAYCOC.ORG
From midwaycoc.org
RAVIOLI WITH MUSHROOM-WINE SAUCE | BETTER HOMES & GARDENS
From bhg.com
MUSHROOM RAVIOLI - SIMPLY HOME COOKED
From simplyhomecooked.com
KALE MUSHROOM SOUP - THERESCIPES.INFO
From therecipes.info
RICOTTA RAVIOLI WITH MUSHROOM SAUCE - ONCE UPON A PAN
From onceuponapan.com
MUSHROOM SAUCE RAVIOLI (35 MIN) • ZONA COOKS
From zonacooks.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