Gail's Mushroom Marsala Stuffed Ravioli (TNT)
Gail's Mushroom Marsala Stuffed Ravioli (TNT)
This recipe is based on the recipe I originally downloaded from http://www.tablespoon.com/recipes/mushroom-stuffed-ravioli-recipe/1/. I made a few changes (such as adding Marsala wine) and are reflected below. They turned out pretty good, but not as good as I had hoped. I think part of it is because I pulsed the mushroom mix a little more than I probably should have. I also think this would have tasted better if the ravioli had been slightly broiled in the oven before placing on serving plates with the cream sauce. I also think some pre-roasted asparagus would have been a nice addition when serving--might have to try that next time.
Prep Time: 20 min Total Time: 40 Servings: 4 servings
FOR THE RAVIOLI --
1 lb sliced baby portabella mushrooms
2 teaspoons olive oil
2 teaspoons unsalted butter
1/4 cup minced sweet onion (I used a mixture of thinly sliced green onions with the finely chopped sweet onion)
2 garlic cloves, minced
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
2 teaspoons Marsala Wine (I use Taylor's)
1 package wonton wrappers
egg wash (1 egg beaten with 1 tablespoon water)
FOR THE SAUCE --
1 cup heavy cream
2 tablespoons Gold Medal unbleached all-purpose flour
1 tablespoon unsalted butter
1/2 teaspoon garlic powder
salt and pepper to taste
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 to 3 tablespoons Marsala wine (I used 3 TBS of Taylor's Marsala wine)
1/4 cup sauteed sliced baby portabella mushrooms
In a large skillet over medium-high heat, heat oil and butter. Add onions; saute until translucent, about 2 minutes. Add mushrooms, garlic and salt; cook, stirring often, until moisture from mushrooms evaporates, about 7 minutes. Place cooked mushroom mixture in a food processor and pulse until minced. Place in bowl and gently blend in the Parmesan cheese.
Spoon a generous teaspoon of mushroom filling into the center of a wonton wrapper (keep extra wrappers covered with a damp paper towel). Brush edges of wrapper with egg wash; fold over wrap into a triangle and pinch edges tightly to seal. Place ravioli on a lightly floured baking sheet. Repeat with remaining wonton wrappers and filling.
Bring a large pot of salted water to a mild boil. Meanwhile, make the sauce: In a medium saucepan over medium-low heat, whisk together heavy cream, garlic powder, butter, and flour until thickened, about 5 minutes. Remove from heat; stir in cheese, Marsala wine, mushrooms, and salt and pepper to taste. Set aside.
Place ravioli in boiling water and cook 2 minutes; drain. Serve immediately with sauce.
This recipe is based on the recipe I originally downloaded from http://www.tablespoon.com/recipes/mushroom-stuffed-ravioli-recipe/1/. I made a few changes (such as adding Marsala wine) and are reflected below. They turned out pretty good, but not as good as I had hoped. I think part of it is because I pulsed the mushroom mix a little more than I probably should have. I also think this would have tasted better if the ravioli had been slightly broiled in the oven before placing on serving plates with the cream sauce. I also think some pre-roasted asparagus would have been a nice addition when serving--might have to try that next time.
Prep Time: 20 min Total Time: 40 Servings: 4 servings
FOR THE RAVIOLI --
1 lb sliced baby portabella mushrooms
2 teaspoons olive oil
2 teaspoons unsalted butter
1/4 cup minced sweet onion (I used a mixture of thinly sliced green onions with the finely chopped sweet onion)
2 garlic cloves, minced
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
2 teaspoons Marsala Wine (I use Taylor's)
1 package wonton wrappers
egg wash (1 egg beaten with 1 tablespoon water)
FOR THE SAUCE --
1 cup heavy cream
2 tablespoons Gold Medal unbleached all-purpose flour
1 tablespoon unsalted butter
1/2 teaspoon garlic powder
salt and pepper to taste
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 to 3 tablespoons Marsala wine (I used 3 TBS of Taylor's Marsala wine)
1/4 cup sauteed sliced baby portabella mushrooms
In a large skillet over medium-high heat, heat oil and butter. Add onions; saute until translucent, about 2 minutes. Add mushrooms, garlic and salt; cook, stirring often, until moisture from mushrooms evaporates, about 7 minutes. Place cooked mushroom mixture in a food processor and pulse until minced. Place in bowl and gently blend in the Parmesan cheese.
Spoon a generous teaspoon of mushroom filling into the center of a wonton wrapper (keep extra wrappers covered with a damp paper towel). Brush edges of wrapper with egg wash; fold over wrap into a triangle and pinch edges tightly to seal. Place ravioli on a lightly floured baking sheet. Repeat with remaining wonton wrappers and filling.
Bring a large pot of salted water to a mild boil. Meanwhile, make the sauce: In a medium saucepan over medium-low heat, whisk together heavy cream, garlic powder, butter, and flour until thickened, about 5 minutes. Remove from heat; stir in cheese, Marsala wine, mushrooms, and salt and pepper to taste. Set aside.
Place ravioli in boiling water and cook 2 minutes; drain. Serve immediately with sauce.
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