Best 5 Mushroom Cheese Ravioli Recipes

CHEESE RAVIOLI WITH PORTABELLA MUSHROOM SAUCE

Steps:

• Heat 10-12" saucepan over medium-high heat.
• Add oil and melt butter.
• Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
• Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
• Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
• Reduce heat to medium and reduce for 2-3 minutes.
• Stir in milk and return to bubble.
• Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.

MUSHROOM CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions., Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender., Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.

CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)

Steps:

• MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
• SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
• ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
• CHEF TIPS:.
• Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.

BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI

Steps:

• Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
• Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
• Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
• Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
• While cooking the sauce, bring a large pot of lightly salted water to a boil.
• Add ravioli and cook according to package directions.
• Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
• Spoon ravioli into a serving dish and top with sauce.
• Serve with freshly grated Parmesan cheese and enjoy!

PAN-SEARED MUSHROOM & GOAT CHEESE RAVIOLI WITH SPICY TOMATO SAUCE

Steps:

• Heat 2 T olive oil in a medium sauce pan. Add the garlic and red pepper flakes and cook stirring constantly until light brown but be careful not to burn. Add the tomatoes, sugar and salt. Simmer 15 minutes. Add the basil. For the stuffing. Mix the cheeses and heavy cream and set aside. In a large sauté pan heat 2 T of oil. Add the mushrooms to the pan and cook until golden brown and all the juices have been absorbed. Add the 2 T. sherry and cook an additional 2 minutes until the sherry has been absorbed. Salt and pepper to taste. Remove from heat and cool slightly. Working with one won ton wrapper at a time put 1 tsp. of cheese in the middle of the wonton. Top the cheese with a mushroom slice. Moisten edges with egg wash and fold over to make a triangle. Make sure edges are sealed completely. Continue until all won tons are filled. Keep wontons covered with a damp cloth. Add any leftover mushrooms to the sauce. Heat 2 T. of olive oil over medium heat in a large saute pan. Add the ravioli to the pan in batches. Cook until light golden brown on one side. Do not turn over. Add 1/2 cup water and cover. Cook 6-8 minutes until the water has evaporated. Transfer to serving platter and keep warm. Repeat. Pour sauce over ravioli and serve.