MUSHROOM AND PANCETTA RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
- Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
- Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
- Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.
Nutrition Facts : Calories 522 calorie, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 50 milligrams, Sodium 658 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 19 grams
OPEN RAVIOLI WITH SQUASH & PORCINI MUSHROOMS
Don't leave the vegetarians out this Christmas, with this special yet easy to manage recipe
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta
Time 1h30m
Number Of Ingredients 14
Steps:
- Put the squash and butter in a pan with 5 tbsp water. Tightly cover pan and cook for 15 mins until the squash is just tender, but not coloured. Roughly mash with seasoning, nutmeg and Parmesan.
- Meanwhile, make the dressing. Put the chopped porcini in a small bowl with 3 tbsp boiling water. Cover with cling film and cook for 1 min in the microwave on High, then leave to cool. Mix 1 tbsp oil with the vinegar and soy, then add the soaked mushrooms with almost all of the liquid (leave the last drop behind as it might contain grit).
- To serve, boil a pan of water with the saffron and some salt for 5 mins to extract some colour and flavour. Meanwhile, fry the mushrooms in the remaining oil. When they are nearly cooked, add the garlic so that it browns and crisps, but doesn't burn. Pierce the bag of spinach and wilt in the microwave for 1 min. Reheat the squash in the microwave, too.
- Boil the lasagne for 1 min until just tender, then drain. Put 3 little piles of spinach on 2 warm serving plates. Top each with a square of lasagne, then a spoonful of squash - spread it out a little, add a few spinach leaves, then top with another square of pasta. Continue these layers until you end up with a stack of 4 layers of pasta on each plate, then top each with a spoonful of squash. Scatter round the garlicky mushrooms, Prepare ahead
- The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature generously spoon over the dressing, or allow guest to help themselves at the table, and sprinkle over some Parmesan shavings, if you like.
Nutrition Facts : Calories 504 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 1.61 milligram of sodium
BUTTERNUT SQUASH RAVIOLI WITH PANCETTA AND SAGE
Make and share this Butternut Squash Ravioli With Pancetta and Sage recipe from Food.com.
Provided by mrib9329
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.
- Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.
- Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.
- Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
- Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.
Nutrition Facts : Calories 373.6, Fat 9.8, SaturatedFat 2.5, Cholesterol 65.6, Sodium 778.2, Carbohydrate 57.2, Fiber 2.8, Sugar 1.5, Protein 13.3
RAVIOLI WITH CREAMY SQUASH SAUCE
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 671 calories, Fat 51g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 578mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 18g protein.
EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F (220˚C).
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
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