SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE
Provided by Tara Parker-Pope
Time 2h15m
Yield 6 to 8 servings; about 30 ravioli
Number Of Ingredients 31
Steps:
- To make the ravioli filling: the day before using, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator. Do the same for the cashews you will use to make the Cashew Creme Fraiche (see recipe below).
- In a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, shallots and leek and sauté until tender, about 5 minutes. Add the mushrooms and cook until their liquid has evaporated, about 10 minutes. Drain well and set aside to cool.
- Drain the liquid from the cashews and rinse under cool water. Put the cashews, the remaining 1 tablespoon of olive oil, and the water, lemon juice, nutritional yeast and salt in a food processor fitted with the metal blade and process until smooth. Add the mushroom mixture and pulse a few times, until the mushrooms are incorporated.
- To make the pasta: soak the saffron in the water for about 30 minutes. Put the flours, egg replacer, saffron-infused water and salt in a stand mixer fitted with the paddle attachment. Add the palm oil and mix well. The dough should be smooth and not stick to your fingers.
- Press the dough into a rectangle and roll it, a small section at a time, through a pasta machine. You may have to repeat several times to reach the desired thickness of approximately 1/8 inch. Sprinkle the surface with a small amount of cornmeal or semolina flour to prevent the dough from sticking. Cut the pasta sheets into 2-inch rounds or squares.
- To assemble the ravioli, put the pasta pieces on a floured surface. Place a teaspoonful of filling in the center of each square, brush the edges of the dough with a bit of water, top with another piece of pasta, and press the edges with your fingers to seal, and then crimp with a fork. Spray the ravioli with canola oil cooking spray on one side, then flip them over and spray the other side. (If you don't have cooking spray, brush both sides lightly with olive oil.)
- Bring a large pot of water to a boil and cook the ravioli until just tender, about 2 minutes.
- To serve, spoon tomato sauce into shallow bowls. Top with alternating layers of ravioli and Cashew Crème Fraîche. Scatter a bit of parsley over the sauce, top with a spoonful of capers and serve at once.
- Drain the presoaked cashews, rinse under cold water and drain again.
- Transfer to a blender. Add the lemon juice, olive oil, water and salt and process until smooth. The mixture will keep covered in the refrigerator for up to 5 days.
- Preheat oven to 350 degrees.
- Place the butternut squash on a rimmed baking sheet, drizzle with the olive oil, and toss with your hands until evenly coated. Bake the squash for 45 minutes.
- Let cool, then transfer to a large bowl. Add the nutmeg and sage and mash until smooth. Season with salt to taste. Use as an alternative filling for ravioli, following the instructions above.
WILD MUSHROOM RAVIOLI WITH EGGPLANT AND GOAT CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a pot of water on the stove to boil for pasta.
- Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
- Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
- Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
- While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
- Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.
FOUR-CHEESE RAVIOLI WITH MUSHROOMS
Steps:
- Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
- Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
- While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
- Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
WILD MUSHROOM RAVIOLI
Created by our Test Kitchen, this easy recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside crispy wonton wrappers for a meal that's light and satisfying.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine water and porcini mushrooms. Bring to a boil. Remove from the heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside., In a small nonstick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid has evaporated. Remove from the heat. Stir in the cream cheese, salt and pepper. Cool to room temperature., Spoon about 2 teaspoons of mushroom mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water, being sure to moisten wrapper all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Trim about 1/4 in. from edges if desired. Repeat with remaining wrappers. , Bring a large saucepan or Dutch oven of water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, saute button mushrooms and garlic in remaining butter. Add tomato sauce; heat through. Serve over ravioli. Sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 331 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.
LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE
Putting here to make soon, so I haven't actually made it yet - but I have faith in it and can't wait to try! It came from icancookthat.org blog. Went looking for Saffron Cream sauce recipe after discovering it today (served on grilled Mahi-Mahi, sauteed spinach, and gnocchi)
Provided by smcsf11
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the pasta according to directions --
- While waiting for the water to boil, make the sauce:
- Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
- Add the wine, stirring until the wine evaporates, about 3 minutes.
- Add the cream and saffron, lower heat and simmer.
- Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
- Add the cooked ravioli to the saute pan and stir to coat.
- Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.
More about "saffron ravioli with wild mushrooms and cashew cheese recipes"
SAFFRON RAVIOLI WITH WILD MUSHROOMS & CASHEW CREME …
Web Dec 28, 2011 2 cups raw cashews ¼ cup freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil ¾ cup water ½ teaspoon sea salt …
From godairyfree.org
Estimated Reading Time 6 mins
From godairyfree.org
Estimated Reading Time 6 mins
MUSHROOM CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE.
Web Dec 19, 2016 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 …
From halfbakedharvest.com
From halfbakedharvest.com
PASTA WITH MUSHROOMS AND CASHEW CREAM RECIPE | BON …
Web Jan 1, 2021 Blend cashews, nutritional yeast, and pasta cooking liquid in a blender until very creamy. Set cashew cream aside. Step 6 Return drained pasta to pot with mushroom mixture and add reserved...
From bonappetit.com
From bonappetit.com
CREAMY WILD MUSHROOM RAVIOLI - COOKING MY DREAMS
Web Nov 29, 2020 7 oz Wild Mushrooms, see notes ½ cup fresh Ricotta 2 Garlic cloves, halved 1-2 sprigs Fresh Thyme 1-2 sprigs Fresh Oregano 1 tablespoon Parmigiano cheese, grated 2 tablespoon White Wine Olive …
From cookingmydreams.com
From cookingmydreams.com
CASHEW CREAM SAUCE WITH MUSHROOM RICOTTA RAVIOLI
Web Jun 10, 2016 1 cup raw cashews ⅔ cup water 1 clove garlic, minced 1 teaspoon salt ½ teaspoon nutritional yeast Kite Hill mushroom ricotta ravioli Instructions Soak cashews …
From simplylakita.com
From simplylakita.com
SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE RECIPE
Web Aug 30, 2021 - This recipe is by Tara Parker-Pope and takes 2 hours 15 minutes, plus 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food. …
From pinterest.com
From pinterest.com
SAFFRON CREAM SAUCE RAVIOLIS & HONEY TOMATOES - GRILLED CHEESE …
Web Oct 13, 2020 Add cherry tomatoes, olive oil, salt and pepper to a small baking dish and bake for 40 minutes. Once they’re done roasting, immediately add honey, stir, and set …
From grilledcheesesocial.com
From grilledcheesesocial.com
RAVIOLI WITH MUSHROOM AND THYME CASHEW CREAM SAUCE
Web Jun 4, 2014 Place cashews in a large bowl and cover with water by 1-2 inches. Let soak for 3-8 hours. Drain, then combine with 2 cups water and blend until very smooth (1 full …
From bigflavorstinykitchen.com
From bigflavorstinykitchen.com
SERGE THE CONCIERGE
Web Jan 14, 2012 Saffron Ravioli with Wild Mushrooms and Cashew Cheese. Filling 1 cup raw cashews 2 tablespoons extra-virgin olive oil 1⁄4 cup chopped white onion 1⁄4 …
From sergetheconcierge.com
From sergetheconcierge.com
SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE RECIPE
Web Save this Saffron ravioli with wild mushrooms and cashew cheese recipe and more from Candle 79 Cookbook: Modern Vegan Classics from New York's Premier …
From eatyourbooks.com
From eatyourbooks.com
SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE RECIPE
Web This recipe is by Tara Parker-Pope and takes 2 hours 15 minutes, plus 5 days' refrigeration. ... plus 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - …
From cooking.nytimes.cf
From cooking.nytimes.cf
PIN ON DAIRY FREE RECIPES - PINTEREST
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
WILD MUSHROOM RAVIOLI RECIPE | OLIVEMAGAZINE
Web Dec 13, 2021 To make the filling, heat the olive oil in a non-stick frying pan over a medium-high heat and tip in the mushrooms along with a pinch of salt. Fry for 10 minutes until all …
From olivemagazine.com
From olivemagazine.com
CHEESY MUSHROOM RAVIOLI CASSEROLE RECIPE - EATWELL101
Web Dec 29, 2021 To make the mushroom ravioli casserole recipe: Preheat your oven to 400ºF (200ºC) and grease a 9 x 13-inch baking dish. Heat 1 tablespoon oil in a medium …
From eatwell101.com
From eatwell101.com
SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE
Web Nov 27, 2013 30-Day Challenge. All Posts; Podcast; Journal; Quote; Link; Tips; Real Women Eat Plants; Real Men Eat Plants
From realmeneatplants.com
From realmeneatplants.com
SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE
Web Jul 23, 2015 Ingredients For the filling 1 cup raw cashews 2 tablespoons extra-virgin olive oil ¼ cup chopped white onion ¼ teaspoon chopped garlic ¼ cup chopped shallots ¼ …
From diningandcooking.com
From diningandcooking.com
PLANTFLEX - 3 RECIPES HERE, BUT THE SAFFRON RAVIOLI WITH... | FACEBOOK
Web 3 recipes here, but the Saffron Ravioli With Wild Mushrooms and Cashew Cheese is what took me there:
From facebook.com
From facebook.com
WILD MUSHROOM RAVIOLI WITH SAGE BROWN BUTTER
Web Sep 22, 2021 Wild Mushroom Ravioli Filling ½ cup chopped bacon, omit for vegetarian (125 grams) 7 cups wild mushroom, e.g., chanterelle or porcini (400 grams) 2 …
From gingerwithspice.com
From gingerwithspice.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