Ravioli With Wild Mushroom Demi Glace Cream Sauce Recipe 45

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RAVIOLI WITH MUSHROOM CREAM SAUCE



Ravioli with Mushroom Cream Sauce image

Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you'll never want your ravioli any other way!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 9

18 ounces mushroom ravioli (see note)
8 ounces mushrooms (sliced)
3 whole garlic cloves (peeled OR 1 tablespoon minced garlic)
3 tablespoons butter
2 cups low sodium chicken or vegetable broth
1 cup heavy cream
1 teaspoon italian herb blend seasoning (or Herbs de Provence)
½-1 teaspoon salt (to taste)
1/2 teaspoon freshly cracked black pepper (reduce to 1/4 teaspoon if using ground black pepper)

Steps:

  • Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
  • In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
  • Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
  • Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
  • Gently stir in ravioli.
  • If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Nutrition Facts : Calories 659 kcal, Carbohydrate 58 g, Protein 22 g, Fat 38 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1257 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE



Ricotta-Taleggio Ravioli with Wild Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina or polenta, for the baking sheet
2 cups sheep's milk ricotta cheese
1 cup diced taleggio cheese
3 large eggs
1/2 cup grated parmiggiano-reggiano cheese
1/4 cup chopped fresh parsley
Kosher salt
Extra-virgin olive oil, for drizzling
1/2 cup diced pancetta
3 cloves garlic, smashed
1 cup each shiitake, oyster and cremini mushrooms, sliced
Kosher salt
1 1/2 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
1/4 cup chopped fresh chives

Steps:

  • Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
  • Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
  • Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.
  • Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).
  • Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
  • Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
  • Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.

RAVIOLI WITH MUSHROOM CREAM SAUCE



Ravioli With Mushroom Cream Sauce image

ravioli with mushroom cream sauce on delish.com is warm and cozy and filling, but not heavy. It's the perfect winter weeknight dinner.

Categories     30-minute meals     dinner     vegetarian     Ravioli With Mushroom Cream Sauce     california walnuts     partnerships

Time 25m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
Freshly ground black pepper
1 (20-oz.) package store-bought ravioli
1 c. California walnut pieces, plus ½ c. California walnuts roughly chopped
1 c. milk
1/4 c. extra-virgin olive oil
1 lb. sliced cremini mushroom
3 cloves garlic, minced
1 tbsp. all-purpose flour
4 oz. cream cheese, cubed
3 c. packed baby spinach leaves
2 tbsp. fresh lemon juice

Steps:

  • Jn a large pot of salted water, boil the ravioli per package instructions. Reserve 1 cup of the pasta water and drain.
  • Meanwhile, pulse 1 cup of the walnuts and the milk in a small blender or food processor until very smooth, set aside.
  • In a large cast iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender and golden, about 5 minutes. Remove to a plate. Wipe skillet clean.
  • Return skillet to medium heat and add the remaining 2 tablespoons of the oil and the garlic. Cook, stirring, until garlic is light golden and fragrant, about 1 minute. Add the flour and cook, stirring, 1 minute.
  • Whisk the walnut-milk mixture into the skillet and add the cream cheese and ¾ cups of the reserved pasta water. Cook, stirring, until the cream cheese is melted and the sauce is thickened slightly, about 3 minutes.
  • Stir in the spinach and lemon juice and season with salt and pepper. Cook until spinach is just wilted, about 1 minute. Stir in the cooked mushrooms and cooked ravioli. If sauce is too thick, add the remaining pasta water, a little bit at a time.
  • Serve topped with the chopped walnuts.

RAVIOLI WITH WILD MUSHROOM DEMI-GLACE CREAM SAUCE RECIPE - (4/5)



Ravioli with Wild Mushroom Demi-glace Cream Sauce Recipe - (4/5) image

Provided by exdircomp

Number Of Ingredients 14

/4 cup olive oil
1 red onion, thickly sliced
Salt
1/2 teaspoon crushed red pepper
1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear and white button
1 bay leaf
1/4 cup balsamic vinegar
1/4 cup chopped flat-leaf parsley, plus more for garnish
1 tablespoon chopped garlic
1/4 cup red wine
1 cup demi-glace
1/2 cup heavy cream
1 pound fresh ravioli
Freshly grated Parmesan, for garnish

Steps:

  • In a large saute pan over high heat, add olive oil. Add the red onion and saute until tender. Season with salt and crushed red pepper. Add the mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes. Deglaze the pan with the balsamic. Add the parsley and garlic and cook for 2 minutes. Add the wine and demi-glace and reduce the heat to medium-low. Let simmer for 10 minutes or until the sauce thickens. Add the cream and stir to combine. Simmer for another few minutes or until the sauce coats the back of a spoon. In a large pot of boiling salted water, add ravioli and cook until they come to the surface (just a couple minutes for fresh ravioli.) Drain well and serve with sauce over top. Garnish with parsley and Parmesan.

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