Wild Mushroom Ravioli With Truffle Sauce Pecorino Cheese Recipes

CYN'S WILD MUSHROOM RAVIOLI

Steps:

• THE FILLING.
• Melt butter in pan.
• Add olive oil to melted butter.
• Add mushrooms.
• Let mushrooms sweat until they release their juices.
• Add pepper, salt, and onion/garlic powder.
• Add 1/8 cup beef broth and let mixture reduce.
• Once reduced, remove from heat and let cool.
• Add cheeses to blender/food processor.
• Add cooled mushroom mixture to cheese.
• Blend together until smooth.
• Add more broth if mixture is too thick.
• Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
• Set aside.
• THE DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Serve hot and enjoy with your favorite cream sauce.

TRUFFLE RAVIOLI WITH MUSHROOMS AND SAGE

Steps:

• Begin by mixing together the ravioli filling: In a small bowl, stir together the ricotta, truffle cheese, and egg.
• Set up your pasta machine, and add the flour.
• Turn it on and add the liquid.
• Lay the pasta sheets on parchment lined pans and cover with plastic wrap.
• Cut each pasta sheet into two and a half inch wide rectangles, and top half with a teaspoon of filling. Paint the edges with the beaten egg white and press another cheese free rectangle on top. Press all around the edges with first your finger, and then a fork. Place them back on the pans and cover with plastic.
• Bring a large pot of salted water to a small boil. Meanwhile make the sauce: In a large skillet melt the butter, and cook the mushrooms on medium heat until they're browned, for about ten minutes. Add the sage. Keep warm.
• Add the ravioli to the barely boiling water. Simmer for about seven minutes. Drain and add to the sauce. Drizzle with the oil, and toss with the cheese.

SEMI HOMEMADE TRUFFLE RAVIOLI IN A PARMESAN & BALSAMIC CREAM SAUCE

Steps:

• Cook the ravioli according to package directions. Drain and set aside
• In a large skillet over medium heat melt the butter and oil until the butter is foamy. Add the diced onoin, rosemary, and cook on medium to medium low heat slowly until the onions begin to soften and get slightly golden.
• Add the garlic, stir until garlic is fragrant but not brown. Next, add the heavy cream, bring it to a simmer and then reduce the heat all the way to low so it is at a slow gentle simmer. Add the balsamic glaze, dijon mustard chili flakes, nutmeg and salt and stir until well combined.
• With the heat on low, Add in the parmesan cheese in small amounts, stirring well after each addition to ensure it melts smoothly into the sauce. Sauce should be slightly thickened from the addition of the cheese. Add in the ravioli, gently toss in the sauce and remove from heat.
• Finish with arugula, freshly cracked black pepper and additional sprinkling of parmesan cheese and chili flakes. Enjoy hot!
• Taste for salt and add as needed as the balsamic reduction is salty and sweet and the parmesan cheese adds salt as well. Adjust the amount of cream, balsamic glaze, and parmesan cheese based on preference of creaminess, and sweetness from balsamic.

WILD MUSHROOM RAVIOLI

Steps:

• Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
• Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
• Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
• Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

WILD MUSHROOM RAVIOLI WITH PECORINO AND LEMON THYME CREAM SAUCE

Steps:

• Ravioli
• Heat 1 tablespoon (15ml) of olive oil in a medium skillet over medium heat. Add the butter and allow the butter to heat until it is slightly frothy. Add the garlic and shallots.
• Cook stirring constantly until the garlic begins to give off its aroma. Add the mushrooms.
• Cook the mushrooms until they become tender and release their juices. Continue to cook until the mushrooms are golden brown and most of the liquid in the pan has evaporated.
• Add the brandy and lemon juice. Allow to cook 1 minute. Season the mushrooms with salt and pepper. Remove from heat and allow them to cool slightly.
• Once the mushrooms have cooled, add the parsley, thyme, basil and chives. Mix well and taste the mixture to check if more salt and pepper are needed.
• Crack the egg into a small bowl and whisk until slightly frothy. Add one tablespoon of water, mix well and reserve.
• Place 2 pasta sheets down on a clean surface, one on top of the other. Use a sharp knife to cut the pasta sheets into 3 equal squares. Remove the top squares.
• Place approximately 2 tablespoons (30ml) of filling in the center of the pasta leaving a 1/2 inch (13mm) border around the filling. Dip a pastry brush into the egg wash mixture and paint the egg wash around the border of the pasta. Take an unused reserved square of the pasta dough and top the square. Using your finger tips, gently press out any air bubbles. Use the tines of a fork to gently press around the edges of the ravioli and seal the dough together. Repeat the same process with the remaining filling and pasta.
• Place a large pot of water to boil. Add a good amount of salt to the water. Gently place the pasta in the water and allow the pasta to cook for approximately 2-3 minutes. Do not over crowd the pot of water - you may have to do it in small batches. Fresh pasta takes considerably less time than dried to cook so watch it carefully.
• Drain the pasta in a colander. Serve hot with Lemon thyme cream sauce.
• If you are making the pasta ahead of time, run it under cold water until fully chilled. Drizzle with olive oil to ensure the pasta does not stick together. Place pasta on an oiled tray and cover with plastic wrap. When ready to use drop into boiling water for 1 minute and drain.
• Lemon Thyme Cream Sauce
• In a medium saucepan, melt 1 tablespoon (15ml) of butter over medium heat. Add the chopped shallot and cook, stirring often until the shallot is translucent. About 1-2 minutes.
• Add the wine to the sauted shallot pot. Cook over high heat until the wine is reduced by half, about 2 minutes. Add the cream and the thyme and turn down the heat to a simmer. Cook until approximately one cup (250ml) remains, this will take approximately 5 minutes.
• Add the lemon juice and salt and pepper to taste. Transfer the sauce to a blender and blend for 20 seconds to froth it up.
• For a dish like this it is a nice touch to warm up your serving plates/bowls before serving. Preheat oven to 200 degrees F (93 degrees C) and warm your dishes in the oven before plating. Be sure to warn your guests that their plates are warm.
• To plate the dish divide all the ravioli onto 6 plates. Cover each plate with sauce and garnish with pecorino shavings.
• Pairing Notes
• Description:Chardonnay can be made in a wide variety of styles, from crisp and fruity to rich and oaky. This is an oak-aged Chardonnay, which gives it richer texture and toasty, nutty, and earthy flavours. It also has some subtle fruit flavours of citrus and green apple and just a hint of vanilla.
• Pairing:This is a rich dish with lots of flavours, and the Chardonnay is able to stand up to these textures and flavours. The oak flavours in the wine match the earthiness of the mushroom filling, and the fruit flavours in the wine are highlighted by the lemon in the sauce. The full body and refreshing acidity of the wine balances the creamy sauce and cuts the richness.
• Wine Suggestion:Farnese Chardonnay IGT (Marches, Italy)

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.

RICOTTA GNUDI WITH WILD MUSHROOM AND TRUFFLE SAUCE

Steps:

• For gnudi:
• Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
• Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
• Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.
• For sauce and garnishes:
• Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
• Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
• Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
• Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
• Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.

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.

WILD MUSHROOM RAVIOLI

Steps:

• In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
• In small non-stick 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 is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature.
• Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer.
• Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers.
• Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender.
• Top with pasta sauce, parmesan and parsley.

WILD MUSHROOM RAVIOLI IN PORCINI BROTH

Steps:

• Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
• Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
• Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

MUSHROOM RAVIOLI

Steps:

• In a small bowl, combine porcinis and water. Let stand until soft, about 30 minutes. Strain, reserving 1/4 cup of the soaking liquid. Coarsely chop mushrooms; set aside.
• In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
• Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16 inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.
• Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel. Use a 2 1/2-inch fluted round cutter to cut out ravioli, centering filling. Alternately, use a fluted pastry wheel to cut into rectangular ravioli. Transfer to prepared baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.
• Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.

SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE

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 TRUFFLE SAUCE & PECORINO CHEESE RECIPE

Steps:

• Saute the mushrooms on med-high heat till chanterelles brown. Add shallots, garlic & thyme & cook for 2 min. Deglaze pan with wine, cover & cook for 5 min. over med heat. Uncover & let mushroom mixture rest & excess moisture evaporate. Remove from heat, transfer to a food processor & puree. Combine with cheeses, parsley, salt & pepper. Cool. Using a round cutter, cut an even number of circular disks from the pasta sheets. Place a spoonful of the mushroom mixture on half of the pasta disks, moisten the edges with water, & cover with the remaining pasta disks. Place the ravioli in salted, boiling water for 3 min, removing promptly. Divide ravioli on serving plates & cover with truffle sauce *See Truffle Sauce- Under "Sauces & Dips " Drizzle with Olive Oil & Salt, & Garlic Bread Crumbs.