Parsnip Parmesan Ravioli With Mushroom Ragoût Recipes

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WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE



Wild Mushroom Ravioli with Butter and Parmesan Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

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.

PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT



Parsnip Garlic Ravioli with Mushroom Ragout image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 16

2 cloves garlic
2 tablespoons olive oil
1 pound parsnips, peeled, cut into 1-inch pieces
4 ounces cream cheese, softened
Salt and freshly ground black pepper
1 package 30 whole-wheat wonton wrappers, defrosted
Mushroom Ragout, recipe follows
2 tablespoons olive oil
2 medium onions, thinly sliced
1 tablespoon butter
1 pound portobello mushrooms, thinly sliced
3/4 pound white mushrooms, thinly sliced
3 garlic cloves, minced
1 teaspoon chopped fresh sage leaves
Salt and freshly ground black pepper
1 (28 to 32 ounce) can whole tomatoes, drained, coarsely chopped, juice reserved

Steps:

  • Preheat oven to 350 degrees F.
  • Put garlic cloves into a small pan with the olive oil. Roast for 30 minutes (or saute in a pan for 15 minutes). Cook parsnips in a 2-quart covered saucepan, with just enough water to cover them, until tender, about 15 minutes. Drain water and mash with cream cheese and roasted garlic; season with salt and pepper, to taste.
  • Mound 1 level tablespoon of parsnip puree in the center of each wonton wrapper. Brush edges with water and fold wrapper in half to form a triangle. Press securely on edges to force out air. Place on a lightly floured cookie sheet and cover with a light kitchen towel; refrigerate until ready to use. Cook ravioli in large pot of boiling water for about 5 minutes or until they rise to the surface and are tender. Do not let the water boil vigorously once the ravioli have been added. Immediately transfer to serving plates. Top with Mushroom Ragout and serve.
  • In a large heated skillet cook onions in olive oil over medium heat, stirring often, for 10 to 15 minutes until browned and caramelized. Stir in butter until melted. Add mushrooms, garlic, sage, salt and pepper; saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30 minutes, stirring occasionally.

PARSNIP PARMESAN RAVIOLI WITH MUSHROOM RAGOûT



Parsnip Parmesan Ravioli with Mushroom Ragoût image

Categories     Mushroom     Onion     Pasta     Tomato     Vegetarian     Parmesan     Parsnip     Winter     Sage     Gourmet

Yield Makes 30 ravioli, serving 6 generously

Number Of Ingredients 15

For mushroom ragout
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, sliced thin
1 pound Portobello mushrooms, caps (halved if large) and stems sliced thin
3/4 pound white mushrooms, sliced thin
2 garlic cloves, minced
1 teaspoon chopped fresh sage leaves
a 28- to 32-ounce can whole tomatoes, drained, reserving juice, and chopped coarse
For ravioli filling
2 pounds parsnips, peeled and cut into 1-inch pieces
1/2 cup freshly grated Parmesan (about 2 ounces)
1 1/2 teaspoons chopped fresh sage leaves
30 won ton wrappers*, thawed if frozen
*available at Asian markets and many specialty foods shops and supermarkets

Steps:

  • Make mushroom ragout:
  • In a large heavy kettle heat butter and oil over moderate heat until butter is melted and cook onion, stirring, about 5 minutes, or until softened. Stir in all mushrooms, garlic, sage, and salt and pepper to taste and cook, stirring, about 15 minutes, or until liquid mushrooms give off is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened. Ragout may be made 2 days ahead, cooled completely and chilled, covered.
  • For ravioli filling
  • In a saucepan boil parsnips in salted water to cover by 2 inches, uncovered, until very tender, about 15 minutes. Drain parsnips well. In a food processor purée parsnips with Parmesan, sage, and salt and pepper to taste until smooth, and cool. Filling may be made 1 day ahead and chilled, covered.
  • Bring a kettle of salted water to a gentle boil for ravioli.
  • Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly.
  • In a saucepan heat ragout over low heat, stirring occasionally, until hot. Cook ravioli in gently boiling water in 3 batches 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a spoon transfer ravioli as cooked to shallow baking pans, arranging in one layer, with about 1/2 inch cooking water. Keep ravioli warm, covered.
  • Transfer ravioli with a slotted spoon to 6 serving plates and top with ragout.

BAKED RAVIOLI WITH PARMESAN



Baked Ravioli with Parmesan image

Go Italian tonight with this delicious Baked Ravioli with Parmesan. With a prep time of just 30 minutes, it could become a new weeknight favorite!

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 8 servings

Number Of Ingredients 9

1 pkg. (2 lb.) frozen cheese ravioli
1 Tbsp. olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can (28 oz.) crushed tomatoes
1/2 tsp. basil
1/8 tsp. ground red pepper (cayenne)
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Cook ravioli as directed on package, omitting salt.
  • Meanwhile, heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until tender, stirring occasionally and adding garlic for the last min. Stir in tomatoes, basil and pepper. Bring to boil; simmer on low heat 10 min., stirring occasionally.
  • Drain ravioli; stir into tomato mixture. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle with cheeses.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 490 mg, Carbohydrate 40 g, Fiber 4 g, Sugar 8 g, Protein 17 g

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