Wild Mushroom Ravioli With Sherry Cream Sauce Recipes

MUSHROOM-SHERRY SAUCE

Steps:

• Melt butter in heavy skillet over medium heat.
• Add the onions and garlic; sauté 5 minutes.
• Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
• Remove mushrooms and keep warm.
• Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
• Stir in the sherry and cook 1 minute.
• Stir in the stock and return mushrooms to pan; simmer 5 minutes.
• If thinner sauce desired, add small amounts of sherry until desired consistency.

PIEROGIES WITH CREAMY MUSHROOM AND SHERRY SAUCE

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add the mushrooms, onion, salt and pepper to taste.
• Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
• Stir in sherry and cook until evaporated.
• Sprinkle in flour and stir to combine.
• Stir in milk, broth, and pierogies; bring to a boil.
• Remove from heat and stir in sour cream.

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-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

RAVIOLI WITH MUSHROOM AND CREAM SAUCE

Steps:

• Braise the onions in the olive oil. Add the mushrooms , broth thats been crumbled into smaller cubes and 2 tbsp water.
• Boil the vegetables until softened. Add the cream, salt and black pepper. Cook until the sauce thickens.
• Boil the pasta according to package directions. Pour the sauce over it. Sprinkle with parmesan and parsley.

RAVIOLI WITH MUSHROOM CREAM SAUCE

Steps:

• Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
• In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
• Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
• Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
• Gently stir in ravioli.
• If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

MUSHROOM RAVIOLI IN A PARMESAN CREAM SAUCE

Steps:

• Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
• Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.
• Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 & 6).
• To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
• Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart (photo 7).
• Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown (photo 8 & 9).
• Tip: Technically these are called mezzalune (half moons) because they are folded over and don't have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
• Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
• Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch (photos 11 & 12)
• Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.
• Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil (photos 13 & 14).
• Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon (photo 15).
• Toss in the sauce and serve.

WILD MUSHROOM RAVIOLI

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.

HOMEMADE CREAMY MUSHROOM RAVIOLI

Steps:

• On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover and let rest one hour.
• Cut dough into 3-4 parts, roll out slightly and roll through machine until thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn't stick.
• Cut dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don't want them to open.
• In salted boiling water cook the ravioli for approximately 5 minutes. Drain.
• In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
• In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
• Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.

LOBSTER RAVIOLI IN CREAMY MUSHROOM SAUCE RECIPE

Steps:

• Cook ravioli according to package directions. Take care not to overcook
• Start the sauce. In a large skillet saute the onion and garlic
• Once the onion is translucent, add the mushrooms and salt.
• As soon as the mushrooms start to golden, add the milk, whipping cream, and wine. Let that cook for about 7 minutes.
• Finally, add the cayenne pepper and pepper. Let the mix cook for a minute.
• Garnish with parsley or basil and serve

TOPLESS BUTTERNUT RAVIOLI WITH A CREAMY WILD MUSHROOM SAUCE

Steps:

• Bake the butternut squash: Preheat the oven to 190 degrees Celsius. Place squash, olive oil, thyme, nutmeg, garlic, salt and pepper in a bowl and stir until well mixed. Bake butternut squash about 25 minutes or until fork tender. Set aside- keep warm)
• Take 3/4 of the cooked butternut squash and place in blender with 1/4 cup cream and salt and pepper to taste. Set aside and keep warm
• Saute the Chicken: Cut the chicken in half lengthwise so cooks evenly or pound chicken flat. Sprinkle chicken with garlic powder, paprika, basil, salt and pepper. Place a tablespoon of oil in pan and saute chicken until cooked- about 4 minutes per side. Chop chicken into bite sized cubes and set aside to keep warm.
• Make the Creamy wild Mushroom Sauce: In a small pot add oil and heat up. Add garlic, onions, wild mushrooms and cook until tender. Add flour and butter to make a roux and cook for a few minutes. Slowly add cream and stir until creamy and smooth, add salt, pepper and chives to taste. Set aside and keep warm.
• Cook lasagna noodles according to directions until al dente and run under cold water. Cut each lasagna noodle in half and set aside. Keep warm.
• Assembly: Place one half slice of the cooked lasagna noodle in the center of your plate. Add 1- 2 tablespoon of butternut cream mixture on top. Add a few pieces of chicken on top, a sprinkle of gouda cheese and a drizzle of creamy wild mushroom sauce. Then start the process again with another layer of lasagna, layer of creamy butternut, sautéed chicken, gouda cheese, drizzle of creamy wild mushroom sauce. I made up to 7 layers tall.
• Garnish top of open-faced ravioli with drizzle of creamy wild mushroom sauce, a few roasted butternut squash cubes, thyme and a fried ravioli wedge. Drizzle entire dish with a little white truffle oil. Layers of rich and creamy goodness is sure to bring some warm smiles to your guests.

WILD MUSHROOM RAVIOLI WITH SHERRY CREAM SAUCE

Steps:

• Pasta: Combine 2 cups of flour, 2 eggs, salt, olive oil, and water as needed in mixer and mix together until a dry consistency. Knead until dough sticks together. Refrigerate for at least 30 minutes. Run through pasta maker until fairly thin (setting 6 on the Kitchen Aid Pasta Attachment). Cut pasta into squares. Spoon one tablespoon filling into the center of one of the squares. Beat the remaining egg in a small bowl and brush the edges of the square. Place another square on top of the filling and press the edges. Lightly flour the ravioli so they do not stick together. Boil ravioli until done. Brown the ravioli in butter over medium high heat until lightly browned. Filling: Heat 3 Tbsp of olive oil in a large skillet over medium high heat. Sauté garlic and shallots in oil until browned. Add mushrooms and 2 Tbsp of oil. Sauté mushrooms for 3-5 minutes. Add 2 Tbsp. basil, 2 Tbsp. thyme, 1 Tbsp. sage, 1 Tbsp. chives, and white wine and cook for 4-5 more minutes. Sherry Cream Sauce: Sauté shallots in 2 Tbsp. butter over medium high heat until browned. Add 3/4 cup sherry and reduce by half. Add cream and remainder of herbs and mushroom mixture. Add remaining butter and cook until thickened.