Short Rib Ravioli And Creamy Mushroom Sauce Recipes

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SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE



Short Rib Ravioli and Creamy Mushroom Sauce image

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

4 pieces short ribs, 2-inch cut
4 cups red wine
1 shallot, minced
1 garlic clove, chopped
5 sprigs fresh thyme
5 sprigs fresh rosemary
4 cups veal stock
2 tablespoons ketchup
2 tablespoons honey
1 carrot, chopped
1 leek, chopped
1 celery, chopped
salt & freshly ground black pepper
3 large onions, thinly sliced
shredded meat from braised short rib
1 cup mixed dried mushroom
2 cups boiling water
3 1/2 cups flour
6 eggs
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped herbs, (basil, parsley, chives), optional
2 tablespoons olive oil
1 tablespoon butter
2 cups mixed fresh mushrooms, sliced
1 shallot, minced
2 cups braising liquid from the short ribs
2 cups 35-percent cream
salt & freshly ground black pepper
chopped fresh chives
grated parmesan cheese

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



Ravioli with Sage Cream Sauce image

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

1 8- to 9-ounce package refrigerated vegetable-filled ravioli
1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped shallots
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup whipping cream
Parmesan cheese shavings

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 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

SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE



Short Rib Ravioli and Creamy Mushroom Sauce image

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

4 pieces short ribs, 2-inch cut
4 cups red wine
1 shallot, minced
1 clove garlic, chopped
5 sprigs fresh thyme
5 sprigs fresh rosemary
4 cups veal stock
2 tablespoons ketchup
2 tablespoons honey
1 carrot, chopped
1 leek, chopped
1 celery stalk, chopped
Salt and freshly ground pepper
3 large onions, thinly sliced
Shredded meat from braised short rib
1 cup mixed dried mushrooms
2 cups boiling water
3 1/2 cups flour
6 eggs
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped herbs (basil, parsley, chives), optional
Pasta dough, recipe follows
2 tablespoons olive oil
1 tablespoon butter
2 cups mixed fresh mushrooms, sliced
1 shallot, minced
2 cups braising liquid from the short ribs
2 cups 35-percent cream
Salt and freshly ground pepper
Chopped fresh chives
Grated Parmesan, for garnish

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)



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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  • 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.
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