SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Make and share this Short Rib Ravioli and Creamy Mushroom Sauce recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 14h15m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- For the short ribs:.
- Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling:.
- Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough:.
- Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli:.
- Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce:.
- In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving:.
- Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
- Cook's Notes:.
- A pasta machine is great for rolling and cutting the dough. They are inexpensive and can be found at major kitchen stores or online.
- You can also stuff the ravioli with ground meat or ricotta cheese.
Nutrition Facts : Calories 860.5, Fat 39, SaturatedFat 19.3, Cholesterol 279.5, Sodium 589.1, Carbohydrate 81.8, Fiber 4.2, Sugar 13.2, Protein 17.9
RAVIOLI WITH SAGE CREAM SAUCE
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee. Learn how to make your own ravioli with our hands-on streaming video demonstration.
Categories Milk/Cream Pasta Appetizer Quick & Easy Pecan White Wine Sage Shallot Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
- Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
- Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.
RAVIOLI WITH MUSHROOM CREAM SAUCE
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
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
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Chuck Hughes' short rib ravioli with creamy mushroom sauce are so rich that your taste buds will scream with pleasure.
Provided by Chuck Hughes
Time 14h15m
Yield s: 6 servings
Number Of Ingredients 32
Steps:
- For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
RAVIOLI WITH WILD MUSHROOM DEMI-GLACE CREAM SAUCE RECIPE - (4/5)
Provided by exdircomp
Number Of Ingredients 14
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.
More about "short rib ravioli and creamy mushroom sauce recipes"
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE : RECIPES ...
From cookingchanneltv.com
Servings 6Total Time 14 hrs 15 mins
BEEF SHORT RIB RAVIOLI WITH MUSTARD CREAM SAUCE - RAISIN & FIG
From raisinandfig.com
5/5 (1)Estimated Reading Time 5 mins
MAD ABOUT MUSHROOMS . . .: APRIL 2016'S RECIPE OF THE ...
From madaboutmushrooms.com
SHORT RIB RAVIOLI WITH CREAMY TRUFFLE MUSHROOM SAUCE ...
From cookswithcocktails.com
4.5/5 (13)Total Time 1 hr 20 minsCategory Main CourseCalories 631 per serving
- With a mixer and a dough hook, add the flour and salt add mix for a second. Then add the oil and 1 egg at a time while mixing. Mix until the dough forms a ball. Knead till smooth and then cover and let rest for 30 mins. You can remove from the mixer and kneed with your hands too if you like. Wrap in plastic wrap and store in the fridge until you are ready to make the pasta.
- Season the short ribs liberally with salt and pepper. Select "saute" on your instant pot. Add the oil to the instant pot and arrange the short ribs in a single layer making sure not to crowd them together. Sear the short ribs for 3-4 mins on each side until all sides are golden brown. You may have to do this in batches to get all the ribs seared. Once seared. Remove the ribs and set aside for a moment.
- Heat a frying pan to med-low heat. Slice up the onions. Make sure the slices are 1/4 inch thick but no longer than an inch long. Add the butter to the pan and then add the onions. Cook stirring until the onions get soft and start to brown a little. Turn the heat to low and allow the onions to cook slowly, stirring every couple mins, until the onions get all browned and caramelized.
- When you are ready to make the pasta, cut the pasta dough in quarters and cover the rest so it doesn’t dry out. Flour the counter and press the dough flat to put in the pasta machine on the widest setting, do this 2 or 3 times then after turn the dial to the next setting getting thinner as your turn the dial. We make our ravioli on the #4 dial. You want a very thin long sheet of pasta, but not too thin!
BRAISED SHORT RIB MUSHROOM SAUCE WITH PAPPARDELLE - GIRL ...
From girlgonegourmet.com
5/5 (11)Total Time 4 hrsCategory DinnerCalories 707 per serving
- Preheat oven to 350 degrees. Heat the olive oil in a large pot over medium heat. Brown the short ribs in the pot for about five minutes on each side. Remove them from the pan.
- Add the butter to the pot and once it’s melted add the mushrooms, onion, and garlic. Cook the vegetables for about ten minutes, stirring frequently. Add the salt, pepper, and sprinkle the flour over the top of the veggies. Stir to coat them in the flour and add the tomatoes, parsley, thyme, and tarragon. Add the wine and stir to combine. Place the short ribs back in the pot and add enough water to the pot so that they’re covered (I used 2 cups of water, but depending on your pot you may need a little more or less).
- Bring the pot to a boil. Turn the heat off and cover the pot with a lid slightly askew to allow steam to escape. Transfer the pot to the oven for two and a half to three hours, or until the short ribs shred easily with a fork.
- Remove the short ribs from the pot. Using a fine mesh strainer, strain the sauce into a large bowl removing all the vegetables from the pot. Press on the vegetables to extract as much liquid as possible before discarding. Pour the strained liquid back into the pot and bring it to a boil over high heat. Adjust the heat to medium to maintain a strong simmer for thirty minutes or until the sauce thickens enough to coat the back of a spoon. While the sauce reduces, cook the pasta according to package directions.
SHORTRIB RAVIOLI & CREAMY MUSHROOM SAUCE
From thehomechannel.co.za
- Remove the ribs and keep the marinade for later. Sear short ribs in heavy saucepan on medium high or until golden brown on all sides and remove.
- Add the vegetables in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup and honey.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes.
- For the filling: Rehydrate dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a sauté pan and cook on low heat for about 30 minutes until golden brown and caramelized, stirring on a regular basis.
- In another pan, sauté the rehydrated mushrooms in olive oil and season with salt & pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper.
- For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
SHORT RIB AND MUSHROOM RAVIOLI - THEKITTCHEN
From thekittchen.com
Estimated Reading Time 3 mins
SHORT RIB BOLOGNESE - PIRRO'S SAUCE
From pirrossauce.com
Estimated Reading Time 3 mins
SHORT RIB RAVIOLI RECIPE - FOOD FANATIC
From foodfanatic.com
2.7/5 (6)Total Time 3 hrsCategory DinnersCalories 1649 per serving
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE RECIPES
From tfrecipes.com
GORGONZOLA CREAM SAUCE RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
MUSHROOM SAUCE FOR EGGS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GORGONZOLA CREAM SAUCE FOR PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST MUSHROOM RAVIOLI CREAM SAUCE RECIPES | YUMMLY
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE – RECIPES NETWORK
From recipenet.org
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE RECIPE
From crecipe.com
CHUCK'S DAY OFF - SHORT RIB RAVIOLI WITH CREAMY MUSHROOM ...
From pinterest.ca
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE RECIPE
From crecipe.com
BRAISED SHORT RIB RAVIOLI WITH PORCINI MUSHROOM JUS ...
From canadianliving.com
BEST SAUCE FOR TRUFFLE RAVIOLI RECIPES
From tfrecipes.com
RAVIOLI WITH ALFREDO SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WINE PAIRINGS - FASTA & RAVIOLI CO.
From fastaraviolico.com
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love