Cheese Ravioli A Creamy Pea Puree And Balsamic Mushrooms Recipes

CHEESE RAVIOLI, A CREAMY PEA PUREE AND BALSAMIC MUSHROOMS

Steps:

• Mushrooms -- After slicing your mushrooms, just place in a small pie plate or pan and top with the vinaigrette and pepper and coat both sides and marinate while you make the pea puree and get the water boiling for the ravioli. Five (5) - 10 minutes is all you need. These will be broiled as the ravioli cooks.
• Ravioli -- Just remove from the refrigerator and bring to room temp and get a big pot of boiling water started - well salted.
• Pea Puree -- In a medium size sauce pan, add the butter and melt on medium high heat. Add the onion, garlic, and red pepper flakes and cook 4-5 minutes until tender. Add in the thawed peas, 1 tablespoon of the basil. Stir to combine well.
• Transfer to either a food processor or a blender. Add in the chicken broth and puree. I don't go too far, I just pulse a few times until creamy, but I still like a little texture to mine. Transfer back to your pan and then back on the heat (medium heat), and add the cream, salt and pepper. Just heat until warm. The sauce is done, just keep warm on a back burner.
• Mushrooms and Ravioli -- Broiler should be on to cook the mushrooms and water should be boiling.
• To a small sheet of foil or small baking sheet, add your mushrooms and put under the broiler. They only take a couple of minutes per side. I like to cook mine on the second shelf from the top. Just until nice and brown. Once done, just remove and cover with foil until the ravioli is done which will just take a couple of minutes.
• In your large pot of medium boiling water, not a hard boil, add the ravioli. Once they begin to float -- they are done, 3-5 minutes is all.
• Serving -- I like to serve individual serving plates rather than a large bowl. A few ravioli, the pea puree, the mushroom slices over the top and some fresh grated parmesan and the remaining 1 tablespoon fresh basil.
• Some fresh tomato slices and crusty bread and you have a great simple light and healthy dinner. No meat, seafood, poultry, but every bit as good. ENJOY! It is a absolute favorite of mine.

CREAMY TUSCAN PASTA SAUCE WITH CHICKEN AND BALSAMIC MUSHROOMS

Steps:

• Set out cream cheese to soften. Then prepare your chicken. Precooked chicken strips are very easy, and this would also be a great way to use up leftover rotisserie chicken, by dicing into bite-sized pieces. Or you can bake or pan-fry your chicken breasts and then cut into bite sized pieces.
• Prepare the balsamic mushrooms. First, in a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water, set aside.
• In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
• Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
• Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with pepper. Set aside mushrooms.
• Prep remaining ingredients - shred parmesan, mince garlic (or use garlic press), halve cherry tomatoes, julienne-slice basil leaves into thin strips, boil pasta.
• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
• Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt, and half of the fresh basil. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
• Plate! Layer pasta, then chicken, then mushrooms, then sauce, and top with cherry tomatoes and remaining fresh basil.

HONEY ROASTED BALSAMIC MUSHROOMS

Steps:

• Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
• Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
• Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.

MEDITERRANEAN BALSAMIC MUSHROOMS

Steps:

• In a medium skillet, over medium-high, heat oil and add mushrooms; cook until golden brown (5 minutes).
• Stir in vinegar, salt and red pepper flakes; season with pepper; cook one minute more.
• Transfer to a serving bowl.
• SERVING SUGGESTIONS: Serve alongside your favorite steak OR add to a spinach salad for a VERY different spin on it!

CHEESE RAVIOLI WITH GARLIC, MUSHROOM AND ROSEMARY SAUCE RECIPE - (4.4/5)

Steps:

• Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean). . Heat a saute pan over medium-high heat. Add 2 tablespoons of butter and the olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms and season with salt and pepper. . Meanwhile drop the ravioli in the boiling water and stir with a wooden spoon. Then add the garlic and shallot to the pan and toss to coat. Cook 2-3 minutes, or until the garlic and shallots are cooked through. Cook the ravioli one minute shorter than the packaged instructions. Drain ravioli, reserving the pasta water, and put into the saute pan. Add about 1/3 cup of the pasta water along with the remaining 2 tablespoons of butter. Add Parmigiano and toss the pasta until the sauce is creamy and emulsified. Serve immediately. .