Cheese Ravioli With Garlic Mushroom And Rosemary Sauce Recipe 445

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



Cheese Ravioli with Garlic, Mushroom and Rosemary Sauce Recipe - (4.4/5) image

Provided by suedo

Number Of Ingredients 9

1 1/2 pounds cheese raviolis (fresh or dried)
4 tablespoons butter (divided)
2 tablespoons olive oil
2 cups cremini mushrooms
4 cloves garlic (thinly sliced)
1 large shallot (minced)
2 rosemary sprigs
1/3 cup Parmigiano Reggiano
Salt

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. .

RAVIOLI WITH HERBED WALNUT SAUCE



Ravioli with Herbed Walnut Sauce image

Categories     Cheese     Garlic     Herb     Nut     Sauté     Vegetarian     Quick & Easy     Rosemary     Walnut     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1 pound purchased cheese ravioli
1/4 cup (1/2 stick) butter
3/4 cup coarsely chopped walnuts
3 garlic cloves, minced
1 cup dry white wine
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
  • Melt butter in heavy large skillet over medium-high heat. Add walnuts; sauté until golden, about 2 minutes. Add garlic; sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.

CHEESE RAVIOLI WITH PORTABELLA MUSHROOM SAUCE



Cheese Ravioli With Portabella Mushroom Sauce image

I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!

Provided by hhorn

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 tablespoons butter
8 ounces baby portabella mushrooms, sliced
1 medium onion, coarsely chopped
3 garlic cloves, sliced
1 tablespoon flour
1 cup low sodium chicken broth
1 cup dry white wine
2 tablespoons parmesan cheese, grated
1 dash ground nutmeg
1/4 teaspoon dried sage
1 dash ground marjoram
1/4 teaspoon ground thyme
1/2 teaspoon kosher salt
fresh ground pepper
1/4 cup 1% low-fat milk
1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish

Steps:

  • Heat 10-12" saucepan over medium-high heat.
  • Add oil and melt butter.
  • Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
  • Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
  • Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
  • Reduce heat to medium and reduce for 2-3 minutes.
  • Stir in milk and return to bubble.
  • Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.

RAVIOLI WITH PARMESAN GARLIC BUTTER



Ravioli with Parmesan Garlic Butter image

Try this delicious Ravioli with Parmesan Garlic Butter recipe for your next meal! You'll enjoy the rich texture and buttery goodness of this pasta dish. Take your ravioli game to the next level with this Ravioli with Parmesan Garlic Butter.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (12 oz.) refrigerated spinach and cheese ravioli, uncooked
1/3 cup butter
10 fresh sage leaves
2 Tbsp. lemon juice
3/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt. Drain, reserving 1/2 cup pasta water.
  • Melt butter in large skillet on medium-high heat. Add sage, lemon juice, pasta and reserved pasta water; stir to coat pasta. Cook 2 to 3 min. or until heated through.
  • Sprinkle with cheese before serving.

Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 710 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 1 g, Protein 18 g

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE



Ravioli in Creamy Tomato Mushroom Sauce image

Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 cup evaporated 2% milk
1 (19 ounce) can tomatoes
1 lb frozen cheese ravioli or 1 lb cheese tortellini
1 cup parmesan cheese or 1 cup romano cheese
3/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
  • Sprinkle with flour; cook, stirring for 1 minute.
  • Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
  • Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
  • Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
  • Drain and return to pot.
  • Add sauce, cheese, basil and parsley; stir untill cheese melts.

Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4

MUSHROOM RAVIOLI WITH MUSHROOM SAUCE



Mushroom Ravioli with Mushroom Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

10 ounces mushroom ravioli, or cheese filled ravioli
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
4 ounces white mushrooms, sliced
1 clove garlic, finely chopped
1/4 cup brandy
1 cup heavy cream
1/2 teaspoon nutmeg
Salt and pepper
1/2 cup grated Parmesan

Steps:

  • Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in 1/4 cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with grated Parmesan and fresh ground black pepper.

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