Morel Mushroom Ravioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOREL MUSHROOM RAVIOLI



Morel Mushroom Ravioli image

Time 1h40m

Yield 6-8

Number Of Ingredients 17

4 large eggs, beaten
3½ cups flour, plus extra for prep
½ teaspoon salt
3 Tablespoons water
1½ cups Morel mushrooms, cleaned
½ tbsp olive oil
6 garlic cloves, minced and divided
1 cup baby spinach leaves
⅔ cup Ricotta cheese
8 oz fresh Mozzarella, shredded
1½ tbsp butter
1 shallot, diced
½ cup dry white wine
1 cup half and half
8 oz Mascarpone cheese
fresh parsley, for topping
fresh Parmesan cheese, for topping

Steps:

  • Place eggs in your mixing bowl and beat with a fork.
  • Add flour, eggs and water.
  • Place flat beater on Kitchenaid mixer. Turn to speed 2 and mix for 60 seconds. Add more water if the dough is too dry ½ tbsp at a time.
  • Switch beater to dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 30 minutes.
  • While resting, cut your mushrooms in half and rinse well. Soak in a water bath for 15 minutes to clean. Lay out to dry.
  • Separate dough into four, rectangular pieces. Toss more flour over them.
  • Add pasta sheet attachment to Kitchenaid. Set it to #1.
  • Turn onto speed two and run through one of your rectangular doughs. Fold in half and repeat. Do this multiple times. Add more flour if too sticky.
  • Switch sheet attachment to #2 and repeat.
  • Switch sheet attachment to #3 and run through a couple more times (shouldn't have to fold in half now - it should be a long sheet, the width of the attachment).
  • Switch sheet attachment to #4 and run through two more times.
  • Place sheet on a floured surface (i.e. kitchen counter) and repeat with three other doughs.
  • Heat olive oil in a small skillet over medium heat. Add garlic (3 cloves, minced) and saute for a minute. Add spinach and cook until spinach wilts down and combines with garlic. Set aside to cool.
  • Fold each dough sheet in half, then open back up.
  • In a small bowl combine ricotta, mozzarella and spinach/garlic to make ravioli stuffing.
  • Place spoonfuls of stuffing on one half of each pasta sheet. Should fit about 6 per sheet.
  • Cover with the other folded half of the pasta sheet.
  • Use a fluted pastry cutter to cut out square raviolis. Press together edges well. Place on parchment paper with extra flour and let rest.
  • Bring a salted pot of water to boil.
  • In a medium-sized skillet melt butter over medium heat.
  • Add shallot and saute 2 minutes.
  • Add remaining garlic and saute 1 more minute.
  • Add mushrooms and cook for about 5-6 minutes or until tender.
  • Pour in white wine to deglaze. Stir well and cook down for a couple minutes.
  • Turn down heat to simmer and add half and half. Cook another couple minutes.
  • Turn off heat and add mascarpone, stirring until melted and incorporated. Sauce should be creamy.
  • Boil ravioli for just a couple minutes, they will float. Drain.
  • Place ravioli in bowls for serving, top with sauce, parsley and fresh Parmesan.

MOREL MUSHROOM RAVIOLI RECIPE - (4/5)



Morel Mushroom Ravioli Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 19

RAVIOLI DOUGH:
6 ounces fresh morel mushrooms sliced or chopped (approximately 2 1/2 cups)
1/3 cup dry white wine
3 garlic cloves minced
1 tablespoon snipped fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/3 cup ricotta cheese
2 tablespoons grated parmesan
1 tablespoon snipped fresh chives
Ravioli Dough (listed below)
1 tablespoon olive oil
1 cup evaporated skim milk
1 tablespoon all-purpose flour
1 cup all-purpose flour
1/4 teaspoon salt
1 egg beaten
2 tablespoons water
1 teaspoon olive oil

Steps:

  • Combine mushrooms, wine, garlic, thyme, salt, and pepper in a saucepan and bring to a boil. Reduce the heat and simmer, uncovered, for 10 to 12 minutes or until the mushrooms are tender and no liquid remains. Remove from heat. Remove 1/2 cup of the mixture, leaving the remaining mixture in the saucepan. Finely chop the 1/2 cup mushroom mixture. Stir the chopped mixture with ricotta cheese, Parmesan cheese, and chives, then set aside. Divide the dough into two portions. Roll each portion on a floured surface into a rectangle about 12 by 9 inches. If using a pasta machine, pass the dough through until it's 1/16-inch thick, dusting with additional flour if necessary to prevent sticking. Using a pastry wheel, cut the dough into 2-inch wide strips. Place about 1 1/2 teaspoons of the filling at 2-inch intervals down the center of half of the strips. Use a pastry brush to brush water onto the dough around the mounds of filling. Carefully place a second sheet of dough on top of the first. Using the side of your hand, press the pasta around each mound of filling so the two sheets of moistened dough will stick to one another. Using a fluted pastry wheel, cut the pastry between the mounds of filling. Arrange individual raviolis in a single layer on a floured surface until they're ready to cook. Cook the ravioli for 6 to 8 minutes in a 4-quart pot of boiling, lightly salted water. Drain. To make the sauce, stir together the evaporated skim milk and 1 tablespoon of flour. Add to the remaining mushroom mixture. Cook and stir until thickened and bubbly. Cook, stirring constantly, 1 minute more. Arrange the ravioli on appetizer plates. Top with the sauce. For the Ravioli Dough: Stir together 1 cup of all-purpose flour and 1/4 teaspoon of salt in a medium mixing bowl. Push the mixture against the edge of the mixing bowl, making a well in the center. In a separate bowl, stir together 1 beaten egg, 2 tablespoons of water, and 1 teaspoon of olive oil. Add the egg mixture all at once to the well in the center of the flour mixture. Stir lightly with a fork until well-combined. Form the dough into a ball. Turn out onto a floured surface, kneading the dough until its smooth and elastic. This should take 8 to 10 minutes. Cover and let rest for 10 minutes. For Parsleyed Ravioli Dough: Those wanting to go to some extra trouble for a special presentation may be interested in "layering" their ravioli dough with fresh parsley leaves. To do so, moisten a piece of 1/16-inch thick dough with water. Place Italian parsley leaves on top of the dough, spacing them 1 to 2 inches apart. Place another layer of 1/16-inch thick dough on top of the first piece. Roll again until the dough is 1/16-inch thick. Continue as directed in the recipe. The parsley pattern will be "trapped" between the two layers of dough, and will show through beautifully. This recipe yields 6 first-course servings.

More about "morel mushroom ravioli recipes"

HOMEMADE MOREL MUSHROOM RAVIOLI SERVED WITH …
Aug 29, 2020 Lemon-butter sauce. In a pan over medium-high heat, saute onion and garlic in butter. Add the lemon juice and parsley and let simmer for 3 …
From skovkaer.com
5/5 (2)
Category Dinner
Servings 4
Total Time 2 hrs


50+ MOREL MUSHROOM RECIPES FOR YOUR WILD HARVEST
Apr 1, 2022 Roasted Chicken with Bacon and Morels. Pan-Roasted Chicken Breast with Morels, Ramps, and Parmesean. Creamy Braised Chicken with Jura Wine and Morels …
From practicalselfreliance.com


MUSHROOM RAVIOLI RECIPE - PETITE GOURMETS
Apr 10, 2024 Ravioli Dough. On a clean surface, make a well in the center of the flour. Add eggs and salt into the well. Gradually incorporate the flour into the eggs using a fork until a …
From petitegourmets.com


VENISON AND MOREL RAVIOLI | MEATEATER COOK
May 15, 2024 Preparation. Over medium-high heat, heat oil in a skillet. Add ground venison and chopped morels and cook until browned. Turn heat down to medium. Next, add shallot, …
From themeateater.com


MUSHROOM RAVIOLI WITH SAGE BROWN BUTTER SAUCE
Oct 4, 2020 Mushroom Filling. In a large skillet over medium heat, melt the butter. Add the mushrooms and cook for about 4 minutes until they soften and the liquid evaporates. Add the garlic, sage, onion powder, salt and pepper and …
From apronandwhisk.com


MOREL MUSHROOM PASTA IN PARMESAN CREAM SAUCE
Feb 21, 2019 Before we make our morel mushroom pasta, we need to rehydrate our morel mushrooms. Simply place the morel mushrooms in a bowl and cover with two cups of warm water. We don't want boiling-hot water. …
From burrataandbubbles.com


30 RAVIOLI RECIPES THAT’LL FILL YOU WITH JOY | TASTE OF HOME
Jun 14, 2024 Spinach Ravioli Bake. This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli—straight from the bag without boiling or …
From tasteofhome.com


MOREL MUSHROOM PASTA - SPLASH OF TASTE - VEGETARIAN RECIPES
Jun 13, 2024 Cook for 10 minutes, or until the mushrooms are soft. Pour in half of the heavy cream and thyme and cook for another 5 minutes. Add the pasta to the pot and mix well. Stir in …
From splashoftaste.com


HOMEMADE MOREL RAVIOLIO | WILD GAME RECIPES
May 24, 2023 Fill the Ravioli. Add your mushroom filling to a ziplock bag with the corner cut off. Lay a single sheet of pasta on a heavily floured ravioli tray. Using your ziplock bag as a piping tube, add a nickel sized blob of filling into …
From mathewsinc.com


RAMPS RAVIOLI WITH MOREL MUSHROOMS - FROM THE …
Aug 21, 2013 Ramps Ravioli and Morel Mushroom Sauce Recipes. Ingredients. For the Ravioli Filling. 1/2 tbsp butter; 1/2 tbsp extra virgin olive oil; 2 cups packed, chopped fresh spinach; 1/2 cup ramps diced; 1/4 tsp nutmeg; …
From fromthebartolinikitchens.com


MOREL MUSHROOM RAVIOLI - THE PARSLEY THIEF
Jun 24, 2010 Heat the butter in a skillet, over medium heat & add the shallots. Cook for 2-3 minutes, or until they are softened & translucent. Add the mushrooms, a sprinkle of salt & …
From theparsleythief.com


MOREL MUSHROOM RAVIOLI - BRENDA GANTT
Jul 27, 2023 Place the dried morel mushrooms in a small bowl and cover them with warm water. Let them soak for about 30 minutes or until they are softened. Once softened, remove the mushrooms and finely chop them after rinsing. In …
From cookingwithbrendagantt.net


MOREL MUSHROOM RAVIOLI - BRENDA GANTT RECIPES
Jul 20, 2023 Add the fresh sage leaves to the skillet and fry them in the butter until they become crispy and infused with flavor. Remove the skillet from the heat and squeeze the juice of half a …
From brendaganttrecipes.com


MUSHROOM RAVIOLI WITH BACON & BUTTER SAUCE - OLIVIERI
Step 1. PREPARE ravioli according to package directions. Step 2. COMBINE broth and cream in skillet set over medium heat; bring to boil. Cook for 5 to 8 minutes or until thickened. Reduce …
From olivieri.ca


HOMEMADE CREAMY MUSHROOM RAVIOLI - AN ITALIAN IN …
Sep 7, 2022 How to make Mushroom Ravioli. On a flat surface place the four and salt, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs. Form a smooth dough. Cover and let …
From anitalianinmykitchen.com


FORAGED GREENS RAVIOLI WITH MOREL CREAM SAUCE | WILD …
Jul 9, 2023 Deglaze the pan with sherry vinegar and white wine. Reduce it by half and add the mushroom liquid from the dry morels. Reduce it by half. Add the cream and season with salt and pepper. Bring to a boil, reduce it to a …
From themeateater.com


VEAL RAVIOLIS WITH A MOREL CREAM SAUCE AND SHAVED PARMIGIANO …
Pour the warm water over the morels. Allow to sit for at least 1 hour. Strain the morels, reserving the liquid. Cut the rehydrated morels into 1/4-inch thick rings. In a saucepan, over medium …
From emerils.com


TRUFFLE RAVIOLI W/ MOREL CREAM SAUCE - MARX FOODS BLOG
Nov 14, 2013 Bring a large pot of salted water to a simmer on the stove. 4. Melt the butter in a large frying pan. 5. Add the shallots and truffle salt to the butter. Saute the shallots over medium-high heat until tender (2-3) minutes. 6. Chop …
From marxfood.com


Related Search