RAVIOLI WITH MUSHROOM CREAM SAUCE
Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you'll never want your ravioli any other way!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 659 kcal, Carbohydrate 58 g, Protein 22 g, Fat 38 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1257 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
ONE PAN MUSHROOM RAVIOLI IN A MARSALA CREAM SAUCE
easy one pan mushroom ravioli in a delicious marsala sauce
Provided by Beth at Zestes Recipes
Categories Dinner
Time 30m
Yield 2-4 sevings
Number Of Ingredients 11
Steps:
- 1. Slice the shallot and mushrooms (if needed) and remove thyme leaves from stems.
- 2. In a large sauté pan with a lid, melt 2 Tbsp of unsalted butter over medium heat. Add the sliced shallot, mushrooms and thyme and stir then spread the mushrooms out in the pan. Cook undisturbed for a couple of minutes until the mushrooms start to get brown edges. Then stir again, cooking about 5 minutes total.
- 3. Sprinkle in 1 Tbsp of flour and stir to until the flour is no longer visible.
- 4. Add 1/2 cup of Marsala wine to deglaze the pan. Stir as it simmers and scrape up any browned bits from the pan.
- 5. Stir in 1 cup of low sodium chicken or vegetable stock and bring up to a gentle boil.
- 6. Add the ravioli to the pan in a single layer. Cover, reduce the heat and allow to simmer gently for 5 minutes. I take a peek occasionally to make sure it stays at a simmer rather than full a boil.
- 7. Uncover and gently stir, flipping over each ravioli and simmering uncovered for about another 5 minutes or until ravioli is al dente and the sauce has reduced and thickened a bit.
- 8. Stir in 2 Tbsp to 1/4 cup of heavy cream (optional) and allow to simmer a few more minutes before serving. Add salt and pepper to taste. Since the ravioli are salty enough for my taste, I usually don't add any salt to the sauce, but it is optional.
- 9. Plate the ravioli and spoon the mushroom sauce on top. Garnish with a sprinkle of fresh thyme leaves and grated Parmesan cheese (optional). Enjoy!
BEST CREAMY MARSALA WINE SAUCE OVER MUSHROOM RAVIOLI
Delicious and creamy marsala wine sauce paired with portobello mushroom stuffed ravioli. Copy-Cat of the Macaroni Grill Mushroom Ravioli entree.
Provided by nmlawrence
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with about 4 quarts of water. Set the burner to high and boil. Add frozen ravioli to boiling water for 6-8 minutes, stirring occasionally (very gently). The ravioli are done when they float to the top of the water.
- At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and sauté until tender, about 3 minutes. Add the Marsala wine and bring to a boil.
- Boil for 2-4 minutes, adding salt and pepper to taste. Stir in cream and milk and simmer for 5 minutes until heated.
- Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT.
- **Optional: Serve ravioli on a bed of bowtie pasta for a heartier serving, or substitute the ravioli for thin chicken breasts. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there.
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Chuck Hughes' short rib ravioli with creamy mushroom sauce are so rich that your taste buds will scream with pleasure.
Provided by Chuck Hughes
Time 14h15m
Yield s: 6 servings
Number Of Ingredients 32
Steps:
- For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
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- Meanwhile, heat a large nonstick pan on high heat. Add the butter and mushrooms, and saute, tossing occasionally, until mushrooms are well browned. Add the wine and deglaze the pan using a wooden spoon to scrape up the browned bits. Reduce the wine just a bit to cook off the alcohol. Remove from the heat.
- Cook the ravioli according to package directions. Add to the mushrooms and Marsala. Add the peas, oregano, and a pinch of salt. Serve immediately, drizzled with olive oil. Yields 4 servings.
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