MUSHROOM AND MASCARPONE RAVIOLI
Ravioli are made using wonton wrappers and stuffed with a luxurious mascarpone and mushroom filling.
Provided by Chef Jean Pierre
Categories World Cuisine Recipes European Italian
Time 39m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
- In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
- Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
- Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 46 g, Cholesterol 122.9 mg, Fat 32 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 424 mg, Sugar 2.4 g
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uzairkhan 45547
[email protected]These ravioli were a bit too rich for my taste.
Maratab Ali
[email protected]I'm not a fan of mascarpone cheese, so I used ricotta cheese instead. The ravioli were still very good.
Mddmd Dmxkx
[email protected]These ravioli are a bit time-consuming to make, but they're definitely worth the effort.
Leonardo Noguera
[email protected]I'm a vegetarian, so I used a mixture of chopped vegetables instead of mushrooms in the filling. The ravioli were still delicious!
Hidaed ullah
[email protected]I made these ravioli for a dinner party, and they were a huge hit. Everyone raved about how delicious they were.
Areej Bukhari
[email protected]I accidentally used regular flour instead of semolina flour to make the pasta dough. The ravioli still turned out okay, but they were a bit more chewy than I would have liked.
Lisa Bideratan
[email protected]I'm gluten-free, so I used gluten-free pasta sheets to make these ravioli. They turned out great!
Waqas
[email protected]These ravioli were so easy to make, and they were a huge hit with my family.
AL Tausif Khan
[email protected]I'm not a big fan of mushrooms, but I loved these ravioli. The mascarpone cheese really mellowed out the mushroom flavor.
jude
[email protected]The ravioli were a bit bland, even though I followed the recipe exactly.
Enock Rich
[email protected]I added some chopped sun-dried tomatoes to the filling, and it gave the ravioli an extra burst of flavor.
Itai Zinyembe
[email protected]This recipe is a great way to use up leftover mushrooms.
TheBandedBandit
[email protected]I had some trouble getting the ravioli to seal properly, but they still turned out great.
Johirul Islam Mesbah
[email protected]The ravioli were a bit too thick for my taste, but the filling was delicious.
Kalungi Zaina man u
[email protected]I love the combination of mushrooms and mascarpone cheese in this ravioli.
Shristi Riti
[email protected]This mushroom and mascarpone ravioli recipe was a hit! The flavors were perfectly balanced, and the ravioli were cooked to perfection. I will definitely be making this dish again.