Best Ravioli With A Wild Mushroom Creamy Alfredo Sauce Recipes

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CYN'S WILD MUSHROOM RAVIOLI



Cyn's Wild Mushroom Ravioli image

A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option! The dough recipe is borrowed from Dee514's grandmother's recipe posted in Recipe #59359. My highest compliments to her and her family. =)

Provided by Cynna

Categories     European

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup sliced shiitake mushroom
1/4 cup sliced oyster mushroom
1/2 cup sliced cremini mushroom (baby portabella)
1/2 cup sliced white button mushrooms
2 garlic cloves, sliced
1/4 cup butter
1/4 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 cup beef broth
1 tablespoon olive oil
1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup of coarsely chopped mixed mushrooms
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water

Steps:

  • THE FILLING.
  • Melt butter in pan.
  • Add olive oil to melted butter.
  • Add mushrooms.
  • Let mushrooms sweat until they release their juices.
  • Add pepper, salt, and onion/garlic powder.
  • Add 1/8 cup beef broth and let mixture reduce.
  • Once reduced, remove from heat and let cool.
  • Add cheeses to blender/food processor.
  • Add cooled mushroom mixture to cheese.
  • Blend together until smooth.
  • Add more broth if mixture is too thick.
  • Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
  • Set aside.
  • THE DOUGH: Sift flour and salt together.
  • Place flour mixture on a board, making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  • FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a pastry cutter, or very sharp knife.
  • DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • Serve hot and enjoy with your favorite cream sauce.

Nutrition Facts : Calories 651.1, Fat 28, SaturatedFat 14.9, Cholesterol 160.4, Sodium 679.7, Carbohydrate 75.5, Fiber 2.8, Sugar 1, Protein 23.1

MUSHROOM RAVIOLI WITH ALFREDO SAUCE



Mushroom Ravioli With Alfredo Sauce image

I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!

Provided by manushag

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups mushrooms, sliced
1/4 cup butter
1 shallot, chopped
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/8 cup white wine
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
2 tablespoons grated parmesan cheese
1 package wonton wrapper
water
cornmeal
1 cup cream or 1 cup half-and-half
1/2 cup parmesan cheese
1/2 teaspoon garlic powder
salt and pepper

Steps:

  • Saute shallot and mushrooms in butter.
  • Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
  • Cool and add cheeses.
  • Pulse a few times in food processer.
  • Wet edges of one wonton wrapper.
  • Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
  • Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
  • Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
  • When ravioli floats it is done. Takes about 3 minutes.
  • In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
  • Serve and enjoy.

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS



Angel's Ravioli Alfredo with Mushrooms image

Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!

Provided by Angel E. Dixon

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 (20 ounce) package cheese ravioli
3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
4 cloves garlic, minced
1 (10 ounce) container Alfredo sauce
2 tablespoons grated Parmesan cheese
2 green onions, finely chopped
¼ teaspoon crushed red pepper flakes to taste

Steps:

  • Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
  • Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
  • In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

This recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside wonton wrappers. From Taste of Home's Light& Tasty.

Provided by KelBel

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup onion, chopped
1 1/2 cups shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
32 wonton wrappers
2 cups white button mushrooms
2 garlic cloves, minced
1 cup marinara sauce
2 tablespoons parmesan cheese, shredded
2 tablespoons parsley, minced

Steps:

  • In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
  • In small non-stick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until liquid is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature.
  • Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer.
  • Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers.
  • Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender.
  • Top with pasta sauce, parmesan and parsley.

WILD MUSHROOM RAVIOLI WITH BASIL-PINE NUT SAUCE



Wild Mushroom Ravioli With Basil-Pine Nut Sauce image

This is a quick weeknight ravioli dish that I grabbed from the show Everyday Italian. Sure, it's not homemade ravioli, but that's the quick part about it ;)

Provided by Pikake21

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons pine nuts
salt
1 (11 ounce) package wild mushroom ravioli
1/2 cup unsalted butter
1/4 cup basil leaves
1/4 teaspoon black pepper
1 pinch of freshly grated nutmeg
1/3 cup freshly grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 350°. Place the pine nuts on a heavy baking sheet, toast until fragrant. about 7 minutes. Let cool.
  • (I toast in a dry fry pan on the stove top until golden brown).
  • Bring a large pot of water to a boil, salt water.
  • Add the ravioli and boil until until they are cooked through, stirring occasionally, about 5 minutes, drain.
  • (Once ravioli rises to the top of the boiling water, give it another couple of minutes it is done).
  • In a large heavy frying pan melt the butter over medium high heat until pale golden brown, about 4 minutes.
  • Add the basil leaves and cook until crisp.
  • Sprinkle with 1/2 teas. salt and 1/2 teas. black pepper.
  • Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil leaves and top with some grated parm-reggiano.
  • Place on plates or in a covered casserole dish for serving.
  • Serve with grated cheese at the table.

Nutrition Facts : Calories 275.6, Fat 29.2, SaturatedFat 16.1, Cholesterol 65.8, Sodium 116.5, Carbohydrate 1.4, Fiber 0.5, Sugar 0.3, Protein 3.8

BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS



Baked Ravioli in Alfredo Sauce With Mushrooms image

I love the fact that this is a baked ravioli in a cream sauce that is quick and easy to prepare. It's delicious, and the mushrooms can be cooked ahead to save time at the dinner hour. I've tried cheese ravioli and spinach/cheese ravioli -- both are great!

Provided by quikgourmet

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 (9 ounce) packages refrigerated cheese ravioli, cooked and drained
3 (10 ounce) packages refrigerated alfredo sauce, if using the prepared sauce, I mix light and regular to reduce fat
2 teaspoons olive oil
1 large sweet onion, sliced thin
1 (8 ounce) package of fresh sliced mushrooms
2 tablespoons grated parmesan cheese
2 tablespoons breadcrumbs
salt and pepper

Steps:

  • Preheat oven to 400.
  • Grease a 9x13 casserole.
  • Heat olive oil in a large skillet over medium heat.
  • Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
  • Add the alfredo sauce to the skillet, mixing well.
  • Gently stir in cooked ravioli.
  • Pour into the greased casserole.
  • Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
  • Cover and bake for 20 minutes.
  • Uncover and bake for 5-8 minutes more until golden brown.
  • Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!

Nutrition Facts : Calories 86.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 2.2, Sodium 94.1, Carbohydrate 10.8, Fiber 1.4, Sugar 3, Protein 4

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