Saturday, January 23, 2010

Mushroom Ravioli

I have had success making raviolis with wonton wrappers so why not make them with my favourite filling? Mushrooms! I took what I learned from making the pumpkin raviolis and applied it to these mushroom raviolis. This dish looks impressive compared to the effort it required. A perfect winter dish!


I remember the pumpkin raviolis being labour intensive. That is because I had decided to use a cookie cutter to create a scalloped edge. I had also folded the raviolis in two. This does not allow as much filling and it sometimes would break open when I boiled them. So this time I decided to use the whole raviolis and just crimp the edges with a fork. Using whole wonton wrappers allowed for more filling, always a good thing!

Mushroom Ravioli

To make the raviolis
I use the same mushroom filling recipe that I always do. Lots of onion, garlic, mushrooms and thyme! If you have leftovers, use them on a pizza or on bread for a mushroom bruschetta. Or just dig in, with a fork!

* oil or butter
* 1 small onion, chopped small
* 2 garlic cloves, minced
* a variety of mushrooms (button, shiitake, oysters, etc.)
* fresh thyme leaves
* a glug of Marsala wine
* salt, to taste
* fresh ground black pepper, to taste
* Parmesan cheese, grated
* wonton wrappers

Heat oil or butter in a large pan.
Cook onion and garlic until softened.
On high heat, add the sliced mushrooms.
Sprinkle the thyme leaves and add the Marsala wine.
Season with salt and pepper.
When the mushrooms are cooked and no liquid remains, mix in the cheese.
Allow the mushroom mixture to cool.
Lay one wonton wrapper and top it with a tablespoon or so of mushroom mixture.
Wet the border of the wrapper and place another wrapper on top.
Press on the border to ensure it doesn't open up and crimp the edges with a fork .
To freeze the raviolis, place them on a parchment lined baking sheet and place in the freezer; when they are solidly frozen, place them in a plastic bag.

To cook the raviolis
If any of the raviolis seemed to have the wrapper open up, set aside or the filling will make a mess.

raviolis (fresh or frozen) to a pot of boiling, salted water - you don't need to thaw the frozen ones.
When the raviolis float, remove them with a slotted spoon and drain.

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Making and cooking the mushroom raviolis.

To make the sauce
From Mushrooms Canada.
I followed a simple sauce recipe. Unfortunately, I used whole wheat flour which created the brown lumps. I have to work on my sauce-making skills...

* 1 tbsp butter
* 1 tbsp flour
* 1 cup cream
* Parmesan cheese, grated
* ¼ tsp salt, or to taste
* ¼ tsp freshly ground black pepper, or to taste

In medium saucepan, melt butter.
Stir in flour and cook stirring constantly 1-2 minutes or until bubbling.
Whisk in milk and bring to boil, whisking constantly until thickened.
Lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally.
Season with salt and pepper and nutmeg.
Ladle sauce on cooked raviolis.


For more mushroom posts:
* Bacon & Parmesan stuffed Mushrooms
* Chicken and Mushroom Orzo
* Mushroom Crusted Tilapia
* Mushroom Pita Pizza
* Mushroom Soup
* Potato Mushroom Bruschetta

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