Wild Mushroom Ravioli Wbrown Butter Sage Recipes

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WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE



Wild Mushroom Ravioli in Sage and Brown Butter Sauce image

This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.

Provided by Chef Joey Z.

Categories     < 60 Mins

Time 50m

Yield 20 Raviolis, 5 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 small shallot (minced)
4 ounces mushrooms (gourmet blend diced)
2 tablespoons white wine
1 teaspoon thyme leaves (use fresh)
20 wonton wrappers (the large square ones)
1/4 lb unsalted butter
4 fresh sage leaves (plus more for garnish)
2 tablespoons grated parmesan cheese

Steps:

  • Heat oil in a skillet over medium heat.
  • Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
  • Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
  • Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
  • Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
  • Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
  • Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
  • Serve warm.
  • Bon Appetit!

Nutrition Facts : Calories 299.7, Fat 22.2, SaturatedFat 12.5, Cholesterol 53.5, Sodium 217.8, Carbohydrate 19.9, Fiber 0.8, Sugar 0.5, Protein 4.9

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.

WILD MUSHROOM RAVIOLI W/BROWN BUTTER SAGE



WILD MUSHROOM RAVIOLI W/BROWN BUTTER SAGE image

Categories     Mushroom     Sauté     Vegetarian

Yield 4 people as a first course

Number Of Ingredients 12

2 12oz. pkgs mushrooms, crimini, portabello or white mushrooms
3 pkgs. of Wonton skin wrappers
2 tablespoons chopped fresh parsley
1/4 cup dry white wine
3 tablespoons good Virgin Olive Oil
1 clove minced garlic
3 shallots chopped fine
salt & pepper to taste
Sauce:
1 stick unsalted butter
4 fresh sage leaves
1/4 cup freshly grated parmesian cheese

Steps:

  • Clean your mushrooms with a damp paper towel then roughly slice them. Set aside. Chop your fresh garlic and shallots and set aside. Finely chop your Italian parsley and set aside. Heat a large saute pan. When pan is hot we may begin. Add your olive oil and mushrooms to the pan add shallots and gralic saute on a hot fire when the liquid as exuded from the mushrooms add your wine and let it reduce to almost nothing. Adjust seasoning and add your parsley. Let mixture cool. When the mixture is cool roughly chop in a food processor. Use your wonton skins and place a teaspoon of mixture on skin. Brush edge of skin with water and carefully cover with another skin not allowing air to remain, crimp the edges. When all are done. Boil salted water and cook the pasta about 1-2 minutes. In another saute pan add 1 stick unsalted butter and melt and let it turn slightly brown add 4 fresh sage leaves and the pasta quickly toss. Grate fresh parmesian chees on top and serve immediately

BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH



Butternut Squash 3 Ways: Mushroom Ravioli with Brown Butter, Sage and Butternut Squash image

A single roasted butternut squash can provide days of meals. Toss a third with store-bought ravioli, sage and hazelnuts for an impressive restaurant-worthy meal. Save the rest for Autumn Butternut Squash Salad and Curried Coconut Butternut Squash Soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 8

1 large butternut squash (about 3 pounds)
1 tablespoon extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
10 fresh sage leaves
1/4 cup chopped hazelnuts
Kosher salt and freshly ground black pepper
One 10-ounce bag fresh mushroom ravioli
Freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
  • Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
  • Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
  • Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
  • Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.

WILD MUSHROOM RAVIOLI WITH SAGE BUTTER



Wild Mushroom Ravioli With Sage Butter image

Make and share this Wild Mushroom Ravioli With Sage Butter recipe from Food.com.

Provided by figaro8895

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 ounce dried porcini mushrooms
8 ounces fresh mushrooms, finely chopped
2 tablespoons olive oil or 2 tablespoons cooking oil
2 tablespoons snipped fresh flat-leaf Italian parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup ricotta cheese
1 egg yolk
12 ounces wonton wrappers
1 slightly beaten egg white
2 tablespoons butter, melted
2 teaspoons snipped fresh sage
1/4 cup shaved parmesan cheese
fresh sage sprig (optional)

Steps:

  • Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
  • In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
  • Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
  • In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
  • Combined the melted butter and snipped sage.
  • When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.

Nutrition Facts : Calories 521.4, Fat 22.9, SaturatedFat 10.2, Cholesterol 99.1, Sodium 829.9, Carbohydrate 59.5, Fiber 3.3, Sugar 2.9, Protein 20.3

SAGE & BROWNED BUTTER RAVIOLI



Sage & Browned Butter Ravioli image

After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

Steps:

  • Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

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