Mushroom Ravioli With Turkey Gravy Recipes

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MUSHROOM RAVIOLI



Mushroom Ravioli image

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

6 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, finely chopped
1 ½ cups vegetable broth
3 cloves garlic, minced
3 stalks scallions, chopped
1 teaspoon chopped fresh sage, or to taste
¼ teaspoon chopped fresh dill, or to taste
¼ teaspoon chopped fresh thyme, or to taste
¼ teaspoon chopped fresh parsley, or to taste
20 (3.5 inch square) wonton wrappers

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

SUNNY'S SUPER EASY RAVIOLI STROGANOFF



Sunny's Super Easy Ravioli Stroganoff image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly cracked black pepper
One 13- to 16-ounce package beef ravioli
One 13- to 16-ounce package mushroom ravioli
2 tablespoons olive oil
1 cup frozen pearl onions, thawed and halved lengthwise
2 tablespoons scallion whipped cream cheese
1 tablespoon grainy Dijon mustard
One 12-ounce jar mushroom gravy
1/4 cup chopped fresh parsley

Steps:

  • Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
  • Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes. Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add some reserved pasta water if needed to reach the desired consistency.
  • Stir half of the parsley into the sauce, then pour the sauce over the pasta and garnish with the remaining parsley.

MUSHROOM RAVIOLI WITH TURKEY GRAVY



Mushroom Ravioli with Turkey Gravy image

This recipe uses up your leftover turkey gravy and fresh herbs and vegetables you might have left over after Thanksgiving. It's a bit unusual but the result is fantastic and tasty. Garnish with more parsley if desired.

Provided by Jen Woy

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 1h

Yield 3

Number Of Ingredients 13

12 medium white mushrooms
1 teaspoon canola oil
½ medium Spanish onion, minced
2 cloves garlic, minced
salt and ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
½ teaspoon minced fresh sage
½ teaspoon minced fresh rosemary
2 tablespoons dry white wine
2 ½ slices sourdough bread
1 large egg, beaten
30 (3.5 inch square) wonton wrappers
2 cups leftover turkey gravy

Steps:

  • Place mushrooms in the bowl of a food processor; pulse until minced.
  • Heat canola oil in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot oil for 5 minutes. Season with salt and pepper; add parsley, sage, and rosemary. Continue to cook until vegetables are softened, 3 to 5 minutes. Add wine, scraping down the bottom of the skillet with a wooden spoon to deglaze. Cook 1 to 2 minutes more; transfer mixture to a bowl to cool.
  • Process sourdough bread in the bowl of a food processor until fine bread crumbs are achieved. Add to the mushroom mixture with more salt and pepper. Stir egg into the mixture.
  • To fill the wonton wrappers: Lay one wrapper down and add 1 to 2 teaspoons of filling in the middle. Use your fingertips and some water to wet all the edges of the wrapper and lay another wrapper on top to seal the ravioli. Use your fingers to crimp and close all the edges. Repeat 14 more times or until you run out of filling.
  • Bring a large pot of water to a boil. Add ravioli and continue to boil until heated through, 4 to 5 minutes. Drain and put into bowls for serving.
  • While ravioli cooks, reheat turkey gravy in a microwave-safe bowl in a microwave in 30-second intervals. Pour over ravioli in each serving bowl.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 72.6 g, Cholesterol 69.2 mg, Fat 11.2 g, Fiber 3.1 g, Protein 18.1 g, SaturatedFat 1 g, Sodium 1417.8 mg, Sugar 2.8 g

MUSHROOM RAVIOLI WITH MUSHROOM SAUCE



Mushroom Ravioli with Mushroom Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

10 ounces mushroom ravioli, or cheese filled ravioli
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
4 ounces white mushrooms, sliced
1 clove garlic, finely chopped
1/4 cup brandy
1 cup heavy cream
1/2 teaspoon nutmeg
Salt and pepper
1/2 cup grated Parmesan

Steps:

  • Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper.

MUSHROOM RAVIOLI



Mushroom Ravioli image

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

1 ounce dried porcini mushrooms
1 cup hot water
1/4 cup olive oil, plus more for serving
2 medium shallots, finely chopped (1/4 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup ricotta cheese
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for serving
1 cup coarse semolina or cornmeal, for sprinkling
Fresh Pasta for Eleanora Scarpetta's Fettuccine Alfredo
All-purpose flour, for dusting
Unsalted butter, for serving
Sprigs of fresh thyme, for serving

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.

PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY



Porcini Mushroom Turkey with Mushroom Gravy image

Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.

Provided by Bruce Aidells

Categories     Mushroom     turkey     Roast     Thanksgiving     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 29

Mushroom Butter:
1 ounce dried porcini mushrooms*
1 cup boiling water
4 garlic cloves, peeled
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Turkey:
1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
10 fresh Italian parsley sprigs
6 fresh rosemary sprigs
6 fresh thyme sprigs
2 tablespoons olive oil
2 cups Shortcut Turkey Stock or water
Gravy:
1 pound crimini mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons chopped shallot
1 cup dry white wine
2 cups Shortcut Turkey Stock
1 cup heavy whipping cream
2 tablespoons water
5 teaspoons cornstarch
1/4 cup chopped fresh Italian parsley
1 teaspoon chopped fresh mint

Steps:

  • For mushroom butter:
  • Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
  • Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
  • *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
  • For turkey:
  • Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
  • Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
  • For gravy:
  • Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
  • Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
  • Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

MUSHROOM RAVIOLI



Mushroom Ravioli image

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

0.5 (8 ounce) package button mushrooms
0.5 (6 ounce) package presliced portabella mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
2 garlic cloves, chopped
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1 dash fresh ground black pepper

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

MOREL MUSHROOM RAVIOLI



Morel Mushroom Ravioli image

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

2/3 ounce dried morel mushrooms
1/4 cup olive oil
1/2 cup finely chopped onion
2 cups coarsely chopped baby portobello mushrooms
12 garlic cloves, minced
4 ounces reduced-fat cream cheese
1/3 cup shredded Asiago cheese
1/4 teaspoon salt
1/4 teaspoon pepper
48 wonton wrappers
2 cups pasta sauce of your choice
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh Italian parsley

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.

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE



Ravioli in Creamy Tomato Mushroom Sauce image

Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 cup evaporated 2% milk
1 (19 ounce) can tomatoes
1 lb frozen cheese ravioli or 1 lb cheese tortellini
1 cup parmesan cheese or 1 cup romano cheese
3/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
  • Sprinkle with flour; cook, stirring for 1 minute.
  • Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
  • Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
  • Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
  • Drain and return to pot.
  • Add sauce, cheese, basil and parsley; stir untill cheese melts.

Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4

TURKEY RAVIOLI LASAGNA



Turkey Ravioli Lasagna image

I came up with this "short-cut" lasagna one day when the dinner hour was fast approaching and all I had in the freezer was some frozen ravioli. Now I make it often, and my husband and son devour it. -Anne Plesmid, Sagamore Hills, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1 pound ground turkey
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup grated carrots
1 cup sliced fresh mushrooms
1 tablespoon olive oil
3-1/2 cups spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook turkey over medium heat until no longer pink; drain. Sprinkle with garlic powder, salt and pepper; set aside. , In a large saucepan, cook carrots and mushrooms in oil until tender. Stir in spaghetti sauce. Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with half of the ravioli, spaghetti sauce mixture, turkey and cheeses. Repeat layers. Sprinkle with parsley if desired. , Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 10 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts :

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MUSHROOM RAVIOLI WITH GARLIC ALFREDO SAUCE - BRAND NEW VEGAN
2019-06-01 Add 1/4 cup of the Vegan Parmesan you made and stir that in along with the seasoning listed in the recipe box below. Simmer until most of the liquid has evaporated and the mushrooms have the consistency of cooked oatmeal. Set aside and allow to cool. For the Ravioli: Start by bringing a large pot of salted water to a full, rolling boil.
From brandnewvegan.com
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EASY CHEESY MUSHROOM BAKED RAVIOLI - SUGAR SALTED
2019-12-13 Make the sauce: Heat oil in a large sauté pan, set over medium heat. Add the onions and cook for a few minutes, until translucent. Stir in garlic, just until fragrant. Toss in the mushrooms, along with about 1/2 teaspoon salt. Increase heat to medium-high and cook mushrooms, stirring occasionally, for about 10 minutes.
From sugarsalted.com
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10 BEST MUSHROOM RAVIOLI SAUCE RECIPES | YUMMLY

From yummly.com
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MUSHROOM RAVIOLI WITH WALNUT SAUCE - CULINARY HILL
2021-06-18 To make the ravioli, In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes. Using a slotted spoon, transfer ravioli to paper towels to drain (do not drain pasta cooking water). Add 4 to 6 tablespoons hot pasta cooking water to walnut sauce and ...
From culinaryhill.com
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MUSHROOM RAVIOLI FILLING | BETTER HOMES & GARDENS
To Make Ravioli. Step 1. In a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at …
From bhg.com
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HOW TO TURN FROZEN RAVIOLI INTO HEALTHY 20-MINUTE ... - EATINGWELL
2020-03-18 Add a little water to the pan to scrape up any brown bits. Stir in chopped kale and cover and cook until it wilts, about 4 minutes. Season with salt, pepper and a splash of cider vinegar. Toss the cooked ravioli with the sausage and fold in the onions and kale.
From eatingwell.com
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MUSHROOM RAVIOLI IN RICH HERB SAUCE | CANADIAN LIVING
2014-12-01 Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are beginning to brown and no liquid remains, 7 to 9 minutes. Sprinkle with half each of the salt and pepper; scrape into bowl and set aside. In same skillet, melt butter over medium heat; whisk in flour. Cook, whisking constantly, for 1 minute.
From canadianliving.com
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CREAMY MUSHROOM RAVIOLI | COOKTORIA
2016-09-29 2. Add mushrooms and cook for 5 minutes on medium heat. 3. In a small bowl whisk together milk and flour. 4. Add the milk mixture to the mushrooms and cook for about 1 minute until the sauce starts to thicken. 5. Add Parmesan cheese, some salt …
From cooktoria.com
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MUSHROOM RAGOûT WITH CHEESE RAVIOLI - RECIPE - FINECOOKING
Preparation. Bring a large pot of well-salted water to a boil. Heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 tsp. salt, and a few grinds of black pepper. Stir to combine, then spread the mushrooms out in the pan and cook, undisturbed, until well browned on one side, about 3 minutes.
From finecooking.com
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WILD MUSHROOM TURKEY GRAVY RECIPE
Get one of our Wild mushroom turkey gravy recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Wild mushroom tartlets Are you searching hard for a perfect appetizer? This wild mushroom tartlets recipe makes you familiarize with the best w. Bookmark. 30 min ; 4 Yield; 98% Turkey Club Sandwich with Pork Belly and Enhanced Mayo …
From crecipe.com
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10 BEST MUSHROOM RAVIOLI SAUCE RECIPES | YUMMLY
The Best Mushroom Ravioli Sauce Recipes on Yummly | Easy Arugula Cream Sauce With Ravioli, Creamy White Sauce With Fresh Tarragon …
From yummly.com
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GARLIC MUSHROOM GRAVY - RECIPES | COOKS.COM
Remove cooked turkey to heated ... and 2 cloves garlic, minced.A few tablespoons ... cup thinly sliced mushrooms may optionally be added. Blend ... few drops of Gravy Master, if you prefer a ... for extra tasty gravy!
From cooks.com
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MUSHROOM RAVIIOLI - PRODUCE MADE SIMPLE
Instructions. Bring a large pot of salted water to a boil and cook ravioli as per the package instructions. Meanwhile, heat a large non-stick over medium-high heat. Add the olive oil to the pan and then the mushrooms. Let the mushrooms cook for 3 minutes before stirring. After the 3 minutes are up, add the minced garlic and season well with ...
From producemadesimple.ca
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MUSHROOM CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE.
2016-12-19 Instructions. Melt the butter in a large skillet set over medium high heat. Add the mushrooms and cook until soft and caramelized, about 5 minutes. Add the thyme and season with salt and pepper. Add the balsamic vinegar and cook until the balsamic coats the mushrooms, about 3-4 minutes. Remove from the heat and let cool completely.
From halfbakedharvest.com
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LEEK AND MUSHROOM RAVIOLI - RICARDO CUISINE
In a skillet, melt the butter over medium-high heat. Add the leeks and garlic and sauté gently until it softens. Add the cream and simmer for about 5 minutes until it thickens. Add the spinach and cook until wilted. Season with salt and pepper. Transfer to a bowl.
From ricardocuisine.com
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GRAPE TOMATO SAUCE RECIPE - UNCLEJERRYSKITCHEN.COM
Sauté tomatoes in olive oil until heated through. Add stock, salt and pepper, reduce by 1/4. Mix in butter and remove from heat. Toss with your favorite pasta and enjoy.
From unclejerryskitchen.com
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Top Asked Questions

How do you cook Turkey and ravioli with gravy?
Directions. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes,...
How to cook mushroom ravioli sauce?
This mushroom ravioli sauce is super easy, quick and very flavorful. Loaded with mushrooms, baby spinach, sun-dried tomatoes, garlic and parmesan. Cook the mushroom ravioli according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and cook until translucent, about 1 minute.
How to cook mushrooms and Rosemary for gravy?
Add mushrooms and rosemary; stir to coat, 1 minute. Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes.
How long to cook mushrooms for gravy?
Directions. Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.

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