Portobello Mushroom Ravioli With Prawns Recipes

PORTOBELLO MUSHROOM RAVIOLI WITH PRAWNS

Portobello Mushroom Ravioli with Prawns image

This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce.

Provided by Michelle Campbell

Categories Seafood Fish

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

20 large prawns, peeled and deveined
12 ounces prepared fresh cheese ravioli
7 large portobello mushrooms, sliced
3 cloves garlic, minced
3 tablespoons capers
⅜ cup butter
5 fluid ounces white wine
2 tablespoons olive oil
freshly ground black pepper
2 tablespoons grated Parmesan cheese
½ lemon, juiced

Steps:

Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.
Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.
To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!

Nutrition Facts : Calories 576 calories, Carbohydrate 43.5 g, Cholesterol 81.6 mg, Fat 32.3 g, Fiber 6.3 g, Protein 25.9 g, SaturatedFat 15.4 g, Sodium 509.1 mg, Sugar 5.8 g

OLIVE GARDEN RAVIOLI DI PORTOBELLO

Olive Garden Ravioli di Portobello image

Olive Garden Ravioli di Portobello was the mushroom ravioli dish that Olive Garden served with a creamy sundried tomato sauce! Portobello lovers you have yet to try this cheesy sun-dried tomato concoction!

Provided by Alyona Demyanchuk

Categories Main Dish

Time 18m

Number Of Ingredients 11

Ingredients

18 oz mushroom ravioli
4 tbsp butter
2 cloves garlic ((crushed))
2 tbsp sun-dried tomato paste
1/2 cup chicken broth
1 cup heavy cream
2 tbsp flour
1/3 cup parmesan cheese
1/4 cup fontina cheese ((can use Gouda or Monterey Jack cheese))
1 tomato ((diced))
1 tsp dried parsley

Steps:

Cook ravioli to package instructions. Rinse with cold water and toss in 2 Tbsp of oil. Set aside.
In a saucepan, melt butter. Add garlic and sauté until fragrant (1 min.) Stir in the flour and stir until light brown. Add in the tomato paste and mix thoroughly.
Slowly add in the broth and cream. Stir in the cheeses and mix until melted.
Ladle over cooked ravioli and top with dried parsley and diced tomatoes before serving.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 40 g, Protein 17 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 131 mg, Sodium 908 mg, Fiber 3 g, Sugar 2 g, Calories 559 kcal

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