Portobello Mushroom Ravioli With Prawns Recipes

ABSOLUTELY FABULOUS PORTOBELLO MUSHROOM TORTELLINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
• In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
• Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
• Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

OLIVE GARDEN RAVIOLI DI PORTOBELLO / PORTABELLA MUSHROOM RAVIOLI

Steps:

• Filling:.
• Melt butter in a pan over medium heat. Sauté onion until soft. Add mushrooms and sauté for two minutes. Reduce heat and let simmer for 5 minutes or until liquid has evaporated and the mushrooms are fully cooked. Set aside.
• Ravioli Dough:.
• Mix dry ingredients and eggs in a bowl. Add water a little at a time, while stirring, until it forms soft dough. Dough should be soft, but not sticky.
• Roll out on a floured surface to ¼ inch thickness. If dough is sticky, sprinkle with flour.
• Using a biscuit cutter or small glass, cut 3-inch circles from the dough.
• Place a spoonful of the mushroom and onion mixture in the center of the circle and top with another circle of dough.
• Crimp the edges with a fork, being sure to completely seal the ravioli. If needed, moisten the edge of the bottom circle with cold water before crimping the top circle over the filling.
• Drop raviolis, a few at a time, into boiling water being careful that they do not touch in the kettle. When the raviolis float to the top, boil for one minute and then remove them with a slotted spoon.
• Keep hot in a covered dish. Drizzling with a little butter or oil will prevent them from sticking to one another.
• Sun Dried Tomato Sauce:.
• Melt the butter in a saucepan. Stir in the flour to make a thick paste. Add cold milk, stirring constantly to prevent any lumps from forming. Cook until the sauce thickens.
• Add cut up smoked Gouda cheese and the chopped sun dried tomatoes. Heat until cheese is completely melted.
• Serving:.
• Arrange raviolis on a dinner plate that has a slight indentation. Pour the sun dried tomato sauce over the raviolis so that the raviolis rest in a bed of sauce. Sprinkle chopped green onion and diced tomatoes over the top.

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.

MUSHROOM RAVIOLI

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.

MUSHROOM CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions., Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender., Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.

MOREL MUSHROOM RAVIOLI

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.

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
• In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.