Mushroom Ravioli

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Wild Mushroom Ravioli with Mushroom Alfredo

 

Once I discovered how easy making ravioli can be, I started looking around for some ideas.  Kate loves mushrooms so why not stuff some ravs with it and then blend some 'shrooms with a basic alfredo sauce.  

Oh yeah, to make the ravs, use won ton wrappers!  I bought a $5 ravioli press and darned if they don't look like the "real" ones Nona used to make!  You can also make them without a press by simply placing your filling in the middle of one wrapper, then place another wrapper on top and crimp with a fork around the edges.  Note:  For BOTH methods, you should brush the outer edges with egg as this will assure they do not come apart when cooking.

2 tablespoons Olive oil
12 ounce wild Mushrooms, fresh, chopped
2 Shallot(s), minced
3 cloves Garlic, finely minced
1/2 teaspoon Thyme, dried
1/4 cup Parmesan, fresh, grated
1 cup Mozzarella cheese
Salt and pepper to taste
40 Won Ton wrappers
1 large Egg(s), beaten

Mushroom Alfredo Sauce

8 ounce wild Mushrooms, fresh, chopped
3 tablespoon Butter
1 cup Heavy whipping cream
1/2 cup Parmesan, fresh, grated

Saute shallots and garlic in olive oil. Add 12 oz. mushrooms and cook until tender. Add thyme and salt and pepper and let cool.
Once cool, combine mushroom mixture with mozzarella and parmesan cheeses in a food processor. Pulse until finely chopped.
Layout wonton wrappers and place 1 teaspoon in each pocket. Line edges with beaten egg and fold over. Crimp with fork and set aside. To make this job so much easier, use a wonton/ravioli press.
Bring large pot of water to a boil and place ravs in for 4-6 minutes.
Meanwhile to make the sauce. Melt butter and add 8 oz. mushrooms. Cook until softened and water evaporates. Add cream bring to simmer and then add parmesan cheese. Cook until reduced slightly and serve over ravs.

This recipe will make about 35-40 ravioli.  They freeze very nicely so if you don't eat all of them, freeze the extra, prior to cooking.

 

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