****************** MUSHROOM RAVIOLI ******************************** Title: Mushroom Ravioli with Tomato-Basil Cream Sauce Categories: Appetizers, Vegetables, Sauces Yield: 8 servings MMMMM----------------------MUSHROOM RAVIOLI--------------------------- 2 c Portabella mushrooms; minced -fairly fine 2 c Crimini or Oyster mushrooms; -minced fairly fine -=OR=- 4 c Mushrooms; minced, any combo -of wild or other shrooms 2 tb Basil; fresh chopped, divide 2 tb Sesame oil 2 Shallots; finely minced 2 lg Cloves garlic; finely minced 1/4 c Wine 1/2 c Parmesan; fresh grated Egg Pasta dough MMMMM------------------TOMATO-BASIL CREAM SAUCE----------------------- 1/4 c Sundried tomatoes; soaked in -hot water or wine at least -2 hours before use or over- -night in fridge. 1 c Tomato concasse * 2 tb Basil; fresh chopped 1/2 c Olive oil 1/4 c Orange juice 1/4 c Heavy cream "I made this dish as an appetizer. It was my first time making ravioli and I learned the hard way not to use wonton wrappers. They're too thin. Use any egg pasta dough rolled out to 1/4" or less but not too thin as they could break in cooking and you'll lose your stuffing to the water... That's what happened to me! " MUSHROOM RAVIOLI: Saute shallots until clear, add garlic, mushrooms and 1 tb basil. Saute until mushrooms lose most of their water and keep stirring to evaporate juices... about 5 minutes total. When mushrooms are about 1/2 the volume they were add wine and cook down another few minutes. Remove from pan and allow to cool. Before using, squeeze out excess moisture which can be added to sauce. Toss with parmesan and the remaining fresh basil. Use a plain egg pasta dough rolled out to 1/4" or less. Not too thin though. Make rather large ravioli to serve as appetizer, making 2 to a plate. Boil immediately for 4-5 minutes or allow to dry before using. TIP: Allow mushroom mixture to cool completely before stuffing ravioli. TOMATO-BASIL CREAM SAUCE: * Tomato Concasse is peeled, seeded and chopped tomatoes. However, you can use the scooped out centers left over from my Avocado & Mozzarella Cheese Stuffed Tomatoes. In a saucepan, heat tomato concasse with reconstituted sundried tomatoes. Cook until a thick liquid is formed. Process in food processor or blender and strain. Return to food processor and add oil, orange juice, basil and then cream until desired color is reached. Not too much cream, of course. Serve immediately with ravioli above. Source: .\\ichele Cooks! 1994 ******************** BEEF RAVIOLI ************************************ Title: Beef Ravioli Categories: Italian, Pasta, Groundmeats, Sauces, Untested Yield: 4 servings MMMMM--------------------------FILLING------------------------------- 1/2 lb Ground beef 1 ea Small onion, minced 1 ea Garlic clove, minced 1/4 c Minced parsley 2 tb Grated Parmesan cheese Salt 1 ea Egg Water MMMMM------------------------PASTA DOUGH----------------------------- 2 1/4 c Flour 2 ea Eggs 1/4 c Water 1 tb Olive or Salad oil 1 ts Salt MMMMM-----------------------MARINARA SAUCE---------------------------- 2 tb Olive or salad oil 1 ea Small onion, chopped 1 ea Garlic clove, minced 1 tb Sugar 2 ts Basil 1 ts Salt 16 oz Can Tomatoes 6 oz Can Tomato Paste FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate groundbeef filling. PASTA DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with Marinara sauce. MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally. ******************** SHRIMP STUFFED RAVIOLI **************************** Title: Shrimp Stuffed Ravioli with Basil Categories: Italian, Seafood Yield: 4 servings MMMMM--------------------------FILLING------------------------------- 2 tb Butter 1 md Onion, finely chopped 1 ea Garlic, clove, finely -- chopped 4 md Tomatoes, skinned, seeded -- and coarsely chopped 1/2 lb Shrimp, fresh, peeled, -- deveined, chopped Pepper, cayenne Pepper, white Salt MMMMM---------------------------PASTA-------------------------------- 9 oz Flour 1 lg Egg 1 tb Butter, unsalted, melted 1/4 c Water 1 ts Salt Egg wash ** MMMMM---------------------------SAUCE-------------------------------- 1/2 c Puree, basil *** 2 c Cream, heavy 2 tb Cheese, Parmesan, grated Salt (to taste) Pepper (to taste) ** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to taste. *** In a blender, add fresh basil to 1 tablespoon of white wine. Filling: Melt the butter in a saute pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat. Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes. Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes. Set aside in a refrigerator until cold. Pasta: ====== In a mixing bowl, combine the flour and egg. Mix slowly, adding cooled melted butter, water, and salt. Mix only enough to incorporate, then run through a pasta machine to form thin sheets. (Mixing too much will result in a tougher pasta.) Sauce: Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.) Assembly: Lay buttered sheet of parchment paper on your work surface. Onto the parchment, place one sheet of pasta and brush it with egg wash. Place a large spoonful of filling about every 4 inches on the pasta sheet. Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash. Cut around piles of filling and parchment to form raviolis. Place raviolis in saute pan, and cover with water. Bring to a boil and cook al dente. (Your best bet to know when the ravioli is done correctly is to take a piece of the dough that isn't used for the sheets, insure that it is the same double thickness as the final raviolis, and add it to the pan as you cook the ravioli. You can use this "spare" piece to judge the al dente qualities of the cooked raviolis.) Place cooked ravioli on a plate and cover with sauce. Garnish with fresh basil leaves and chopped tomato. Source: Great Chefs of San Francisco, Avon Books, 1984 ********************* HAZELNUT SQUASH RAVIOLI ************************** Title: Hazelnut Squash Ravioli Filling Categories: Main dish, Pasta, Vegan Yield: 3 servings 1 sm Butternut squash 1/2 c Hazelnuts 1 c Onions, diced 1 ts Garlic, minced 1 tb Olive oil 1/2 c Breadcrumbs Preheat oven to 350F. Cut squash into quarters, remove seeds & place in a baking dish with 1/2 c water. Cover & bake till tender. Cool & then scrape out the flesh & mash. Set aside. Increase oven temperature to 375F. Place hazlenuts on a cookie sheet & roast until lightly browned, about 7 minutes. Let cool & then rub off their skins. Saute onion & garlic in oil until browned. Add 1 c suqash & cook for 2 minutes over medium heat. Place all ingredients in a food processor & process until smooth. Use to fill pasta dough of your choice & cook as desired. "Vegetarian Gourmet" Spring 1994 ********************** RAVIOLI ************************************** Title: Ravioli with Ricotta Filling Categories: Ethnic, Cheese/eggs Yield: 36 servings MMMMM---------------------BASIC PASTA DOUGH-------------------------- 4 c Sifted flour 1/2 ts Salt 4 Eggs 6 tb Very cold water MMMMM----------------------RICOTTA FILLING--------------------------- 3 c Ricotta cheese (about 1 1/2 lbs) 2 Eggs, well beaten 1 tb Parmesan cheese 3/4 ts Salt 1/4 ts Pepper 1 1/2 tb Chopped parsley BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.) RICOTTA FILLING Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately. Makes about 3 dozen ravioli. From: Kountry Cook #1 @1912232 VirtualNET Re: Spaghetti Carbanara ********************* EGGPLANT-FILLED RAVIOLI ************************* Title: Eggplant-Filled Ravioli with Tomato Cream Sauce Categories: Vegetarian, Side dish, Italian Yield: 6 servings 1 md Eggplant Salt 2 tb Olive oil 1 sm Onion - chopped 2 c Garlic - minced 2 tb White wine - dry 2 tb Parsley - fresh, minced 1 tb Basil - fresh, minced or 1 -tsp. dried, crumbled Freshly ground pepper PASTA: 3 c Flour - all-purpose 3 Eggs 1/2 ts Salt 3 tb Water - (about) SAUCE: 1/2 c Madeira 1/4 c White wine - dry 3 tb Shallots - minced 2 c Whipping cream 1/4 ts Lemon peel - grated 1 c Tomatoes - Italian plum, -peeled, seeded and chopped OR drained chopped canned -Italian plum tomatoes Minced fresh basil FILLING: 0 DIRECTIONS: FOR FILLING: Peel eggplant and slice 1/2-inch thick. Salt generously on both sides. Drain on paper towels 45 minutes. Pat dry with paper towels. Cut eggplant into 1/2-inch cubes. Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Add eggplant and saute until beginning to turn golden brown, about 15 minutes. Stir in wine, parsley and basil, scraping up browned bits. Cover and cook until eggplant is tender, about 3 minutes. Season with salt and pepper. Transfer to processor or blender and puree until smooth. Cool completely. FOR PASTA: Combine flour, eggs and salt in processor and mix well. With machine running, add just enough water through feed tube to form ball. Remove from processor. Cover dough and let rest for 30 minutes. (Pasta dough can also be made by hand.) Cut dough into 4 pieces. Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta machine to widest setting and run dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-1/2 teaspoons filling at 2-inch intervals along sheet. Roll second piece of dough. Set atop first sheet. Press down around filling to force out air and seal dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel. FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan. Boil until reduced to 1/4 cup, about 4 minutes. Add cream and peel and boil 5 minutes, stirring occasionally. Stir in tomatoes. Season with salt and pepper. Cook ravioli in large pot of boiling water until just tender but still firm to bite, about 4 minutes for fresh. Remove with slotted spoon; drain. Divide among plates. Spoon sauce over. Garnish with basil. Serve immediately. Serves 6. DO AHEAD HINTS: * Ravioli can be prepared one day ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do not thaw before cooking. * Sauce can be prepared one day ahead; refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli or buy prepared ravioli to serve with the tomato cream sauce here. Recipe from Bon Appetit, September, 1987. Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: