Mushroom Ravioli
Posted
Fri, 12/26/14
I spent part of Christmas morning assembling and cooking Mushroom Ravioli. For the past twenty years, I've made ravioli dough from scratch (as described in my article Ravioli in the Kitchen), but this time opted for an easier route.
I used the Nasoya brand of round wonton wraps as my "pasta" for the Mushroom Ravioli. They worked splendidly! All told, I think the process took about two hours from start to finish rather than eight or nine hours the old-fashioned way.
Don't get me wrong - the "old-fashioned" method is still a good one. However, if you're in a hurry but still want a delicious meal, eggroll/wonton wraps do the trick.
Mushroom Ravioli in Cream Sauce
1 TBS olive oil
Heat olive oil in a large skillet over medium-high heat; add shallots. Cook and stir until shallots begin to brown. Reduce heat to medium; add the chopped mushrooms and minced garlic. Continue to cook until liquid from the mushrooms has evaporated, about five to ten minutes. Remove skillet from heat; set aside to cool. In a medium bowl, combine the ricotta cheese and mushroom mixture; season to taste with salt and black pepper. Set aside. Arrange sixteen eggroll wrappers on waxed paper on a flat surface. In a small bowl, whisk together egg and milk. Brush egg wash onto eggroll wrappers. Place one tablespoon of filling mixture in the center of each wrapper; top with second eggroll wrapper. Press the edges together with fingers to seal or use the tines of a fork to seal. Bring a large cooking pot of lightly salted water to a boil; add ravioli one at a time. Cook until ravioli rise to the top of the water, about three to four minutes. Use a large slotted spoon to gently remove ravioli from water; place in a serving dish. Drizzle with favorite sauce, if desired. Serve. Note: The mushroom mixture can be made a day ahead if desired. Store in a covered container in the refrigerator until ready to combine with the ricotta cheese to complete the filling.
Cream Sauce for Mushroom Ravioli
Warm olive oil in a large skillet over medium-heat; add minced garlic and cook for thirty seconds to one minute. Stir in chicken or vegetable stock; add whipping cream and simmer for about one minute. Stir in tomato sauce and salt and black pepper to taste. Stir in sliced button mushrooms. If sauce appears too thin, use flour to thicken to desired consistency. Once sauce is heated through, toss with the cooked mushroom ravioli. Place the ravioli in a serving platter. Top with the parmesan cheese; garnish with grated carrot and basil (optional). Serve.
I had a small amount of filling left so I filled a few more wrappers and fried them in hot oil (see photo below). They almost turned out better than the boiled ravioli, and made for a great snack!
I see more eggroll/wonton wrappers in the near future. I'm gearing-up for my annual New Years Eve dinner of Spring Rolls with fried rice, as well as looking forward to the Twilight Zone marathon on Sy-Fy.
I can't wait!
Tags: Culinary Collection;
Food Articles;
Food Photos;
Mushrooms;
Pasta
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