Ravioli Filled With Porcini Mushrooms And Two Cheeses Recipes

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RAVIOLI WITH POTATO, WATERCRESS, AND CHEESES



Ravioli with Potato, Watercress, and Cheeses image

Make a point of using 2 delicious, contrasting cheeses, for example a strong cheese like Gorgonzola or a creamy taleggio and a hard cheese such as pecorino or Parmesan.

Provided by Jamie Oliver

Categories     appetizer

Time 1h25m

Yield serves 4 to 6

Number Of Ingredients 9

1 1/4 pounds all-purpose potatoes
4 cloves garlic, peeled, chopped
2 or 3 good handfuls watercress, large stalks removed, plus extra for garnish
1/4 cup butter
5 to 6 ounces cheese (use 2 contrasting varieties, such as Gorgonzola and Parmesan), plus extra for garnish
Grated nutmeg, to taste
Salt and freshly ground black pepper
1 pound basic pasta, for ravioli
Extra olive oil or butter, for garnish

Steps:

  • Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet).
  • When the potatoes have cooled slightly add your butter and your chosen cheeses. Stir and mash with a fork to mix and break the potatoes up (I like to leave the mixture slightly chunky). Add the nutmeg and seasoning to taste. Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3-4 minutes, until tender.
  • Serve with some extra olive oil or butter, some more of your chosen cheese grated over the top and some torn watercress.

CHEESE RAVIOLI WITH PORTABELLA MUSHROOM SAUCE



Cheese Ravioli With Portabella Mushroom Sauce image

I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!

Provided by hhorn

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 tablespoons butter
8 ounces baby portabella mushrooms, sliced
1 medium onion, coarsely chopped
3 garlic cloves, sliced
1 tablespoon flour
1 cup low sodium chicken broth
1 cup dry white wine
2 tablespoons parmesan cheese, grated
1 dash ground nutmeg
1/4 teaspoon dried sage
1 dash ground marjoram
1/4 teaspoon ground thyme
1/2 teaspoon kosher salt
fresh ground pepper
1/4 cup 1% low-fat milk
1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish

Steps:

  • Heat 10-12" saucepan over medium-high heat.
  • Add oil and melt butter.
  • Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
  • Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
  • Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
  • Reduce heat to medium and reduce for 2-3 minutes.
  • Stir in milk and return to bubble.
  • Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.

RAVIOLI WITH PORCINI SAUCE



Ravioli with Porcini Sauce image

The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 6

1 1/2 ounces dried porcini mushrooms, rinsed in cold water
2 tablespoons butter
1 medium shallot, minced
Coarse salt and ground pepper
1/4 cup heavy cream
2 pounds store-bought cheese ravioli

Steps:

  • Place mushrooms in a medium bowl; add 4 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
  • Heat butter in an 8- or 10-inch skillet over medium-low heat. Add shallot; cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high; add mushrooms, and cook, stirring often, until golden brown, about 3 minutes.
  • Add reserved liquid; season with salt and pepper. Bring to a boil. Reduce heat; simmer until sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Remove from heat; stir in heavy cream.
  • Meanwhile, cook ravioli in a pot of boiling salted water until they float to the top, according to package instructions. Drain, and divide among serving bowls; spoon mushroom sauce over ravioli.

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