MUSHROOM AND LEEK RAVIOLI
I just saw this on TV [James Can Cook - ABC Australia] and the wonton wrapper idea caught my attention.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 35m
Yield 2 entree size dishes, 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a hot pan and sauté the leek, mushrooms and garlic with a pinch of salt and pepper until the leek and mushrooms start to break down.
- Deglaze the pan with the wine. That is, add the wine to the pan and stir to lift all the grease and sediment from the bottom of the pan. Continue cooking until the mixture is almost dry again.
- Add the cream. Stir to combine then allow the mixture to cook on a gentle heat until the cream is reduced by a third [about five minutes].
- Put the mix into bowl and allow it to cool to room temperature. (If you put hot mix into the wanton wrappers, they will start to cook and go "gluggy".).
- Beat the egg to make an egg wash. Dust a bench or board with polenta and lay out 16 wanton wrappers.
- Brush the wanton wrappers all over with egg wash. Put a teaspoon of mix in the middle of each wrapper. Use another wanton wrapper to make a lid for the ravioli and press down around the filling so that as little air as possible is left in the parcel. Use a small glass or something similar, with a circumference slightly greater than the lump of mixture, as a sealer. Place the sealer on the top skin around the lump and press down hard on the skins to seal them together. Place a pastry cutter with a slightly greater circumference than the sealer over the parcel and push down hard. Remove the excess wanton skin. If you don't have any other tools suitable for the job, seal the parcels by pressing with the flat part of the tines of a fork, and cut off the excess with a knife.
- Add a pinch of salt to a large pot of rapidly boiling water. (Use at least 3 litres of water.) Cook four to eight ravioli at a time, depending on the size of your pot, but don't overload the pot or they will stick together. Give them a gentle poke with a wooden spoon if necessary to separate them. Be careful they do not fall to pieces. They are cooked when they float.
- Heat half of the remaining filling in a pan. Add eight of the ravioli and gently coat with the filling, which has now become a sauce. Repeat for the second dish.
- Garnish with a little parsley.
RAVIOLI WITH SAGE CREAM SAUCE
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee. Learn how to make your own ravioli with our hands-on streaming video demonstration.
Categories Milk/Cream Pasta Appetizer Quick & Easy Pecan White Wine Sage Shallot Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
- Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
- Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.
SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE
Provided by Tara Parker-Pope
Time 2h15m
Yield 6 to 8 servings; about 30 ravioli
Number Of Ingredients 31
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.
SAGE & BROWNED BUTTER RAVIOLI
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
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.
RAVIOLI WITH MUSHROOMS AND SAGE IN BROWNED BUTTER
Make and share this Ravioli With Mushrooms and Sage in Browned Butter recipe from Food.com.
Provided by under12parsecs
Categories One Dish Meal
Time 8m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions, leaving them al dente.
- Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned.
- Drain ravioli and reserve a bit of the starchy cooking water.
- Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.
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MUSHROOM RAVIOLI WITH SAGE BUTTER - MY CASUAL PANTRY
From mycasualpantry.com
4.7/5 (3)Total Time 17 minsCategory Main DishCalories 555 per serving
- In a large skillet set over medium heat, melt 2 tablespoons butter. Add mushrooms and saute for 8-10 minutes until softened and golden. Season with salt and pepper to taste. Remove the mushrooms from the skillet. Set aside.
- Meanwhile, bring a pot of water to a boil. Add the fresh ravioli and cook for 4 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
- While the pasta cooks, melt the remaining 2 tablespoons of butter in the skillet. Add the sage leaves and cook over medium-low heat.
- Add the drained pasta to the skillet with the sage butter. Add the mushrooms. Toss lightly, stirring in 1/4 cup of the reserved pasta water. Cook for another minute to thicken the sauce. Season to taste with salt and pepper. Garnish with additional fresh sage and serve.
LEEK AND MUSHROOM RAVIOLI | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (30)Category Main DishesServings 4Total Time 1 hr 5 mins
- In a skillet, melt the butter over medium-high heat. Add the leeks and garlic and sauté gently until it softens. Add the cream and simmer for about 5 minutes until it thickens. Add the spinach and cook until wilted. Season with salt and pepper. Transfer to a bowl. Let cool. Add the cheese and herbs
- Place 4 pastry squares on a work surface. With a spoon, place 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water and cover with second pastry square. Press the dough around the filling to seal.
WILD MUSHROOM RAVIOLI WITH SAGE BROWN BUTTER
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4.9/5 (8)Total Time 5 hrs 15 minsCategory Main CoursesPublished Jun 29, 2021
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