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How To make Prosiutto and Mushroom Ravioli with Fried Sage
2 tb Olive oil
2 tb Shallots; minced
1/2 lb Prosciutto; julienned
2 c Wild mushrooms; sliced
2 ts Garlic; minced
2/3 c Parmigiano-Reggiano cheese
;grated plus 1/4c for -garnish 2 Sheets fresh pasta (8x10)
1/4 c Cornmeal
Bottle of truffle oil 15 Sage leaves
Salt and pepper Oil for frying In a saute pan, heat the olive oil. When the oil is hot, saute the shallots for 30 seconds. Add the mushroom and saute for 2 minutes. Add the garlic and prosciutto, saute for 1 minute. Season with salt and pepper. Remove from heat and turn into mixing bowl. Stir cheese into mushroom mixture and allow to cool. Slice the sheets of pasta into thirds. Using a hand ravioli molder place one sheet of pasta down. Spoon in 2 tablespoons of the mushroom mixture in each square. Place a sheet of pasta over the filling. Press the 2 sheets together using a wooden bowl. The pasta should be slightly mosit around the edges so the ravioli will seal completely. Bring a pot od salted water to a boil. Drop the ravioli into the boiling water and cook for 3-4 minutes or until the pasta floats for 1 minute. Remove the pasta and drain. Turn in a bowl with truffle oil. Season with salt and pepper. Fry the sage leaves for 30 seconds. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. Place the ravioli in a shallow bowl. Srizzle the truffle oil over the pasta. Garnish with the sage leaves and the Parmigiano-Reggiano cheese. Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96 -----
How To make Prosiutto and Mushroom Ravioli with Fried Sage's Videos
CREAMY AND CHEESY MUSHROOM RAVIOLI
Next time you're craving Italian, try making your own mushroom ravioli with Cheese is a recipe that makes a delicious earthy mushroom filling for fresh pasta dough. #INANDOGRU #ITALIANFOOD #PASTALOVER #RAVIOLI #CHEESYFOOD #CREAMYFOOD
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Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
INGREDIENTS:
FOR PASTA DOUGH;
ALL PURPOSE FLOUR 2 CUPS
SEMOLINA 3 TBSP
SALT 1/4 TSP
OLIVE OIL 1 TBSP
WATER 2 TBSP
FOR MUSHROOM FILLING;
OLIVE OIL 2 TBSP
ONION (CHOPPED) 2 TBSP
GARLIC (CHOPPED) 1 TSP
MUSHROOM (CHOPPED) 150 GRAMS
SALT 1/2 TSP
BLACK PEPPER POWDER 1/2 TSP
PARSLEY (CHOPPED) 2 TBSP
FOR CREAM SAUCE;
OLIVE OIL 1 TBSP
SHALLOT ONION (CHOPPED) 1 TBSP
GARLIC (CHOPPED) 1 TSP
WHITE WINE 2 TBSP
CREAM 1/2 CUP
SALT 1/6 TSP
BLACK PEPPER POWDER 1/6 TSP
NUTMEG 1 PINCH
PARSLEY (CHOPPED) 1 TBSP
LEMON ZEST 1 PINCH
PARMESAN CHEESE 2 TBSP
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Guy Fieri Eats Ravioli with Garlic and Butter Sauce | Diners, Drive-Ins and Dives | Food Network
The tender meat ravioli from Catelli's in Geyserville, CA, may be the best Guy Fieri has ever eaten!
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Guy Fieri Eats Ravioli with Garlic and Butter Sauce | Diners, Drive-Ins and Dives | Food Network
These shrimp ravioli will make you think you’re in a Michelin star restaurant
Nothing beats the taste of freshly made ravioli, and homemade ones are even better. This recipe will turn you into a Michelin star Chef, almost! It’s one of those recipes where simplicity reigns, and wait until you taste them!
For simplicity, I used cooked shrimps (or prawns) for this recipe; you could indeed use uncooked; just poach them first. Make sure your ricotta cheese is well drained; you don’t want a watered-down filling.
The pasta itself is relatively simple to make; ideally, you will need a pasta machine; if you don’t have one, you can still use a rolling pin. The thinner the dough, the better the ravioli. Remember, you want to be able to see the filling through it; that’s what makes it sexy! I always say it’s like sexy lingerie; you want to reveal a little but not too much. I use the second thinnest setting on my pasta machine, but this can vary on different pasta machines. The biggest mistake I see people make is adding too much filling. Ravioli doesn’t contain much filling, so stick to a medium size grape size. Ravioli freeze well, so make a big batch ready to use anytime.
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Mushroom, Balsamic & Sage Angel Hair Pasta
This is a super simple yet rich and luxurious pasta dish. The nuttiness of the burnt butter cuts through the vinegar, earthy mushrooms and fragrant sage making this a perfectly balanced dish. Find the recipe here:
Prosiutto Mushroom Ravioli - Kitchen Cat
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★ Kitchen Cat ★ Prosiutto Mushroom Ravioli Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 lb : Prosciutto; Julienned
2 : Sheets Fresh Pasta (8x10)
;grated Plus 1/4c
2 ts : Garlic; Minced
Salt and Pepper
Oil for Frying
2 c : Wild Mushrooms; Sliced
15 : Sage Leaves
1/4 c : Cornmeal
2 tb : Olive Oil
2/3 c : Parmigiano-reggiano Cheese
Bottle of Truffle Oil
2 tb : Shallots; Minced
Mushroom Ravioli
Print Recipe + Tips -
(All Our Recipes have step by step photos)
Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.
Ingredients
1 batch homemade pasta dough-
1 tbsp olive oil
17.5 oz (500g) Chestnut mushrooms (crimini) , sliced
2 shallots finely chopped
1 clove garlic
1 sprig thyme
1 heaped tbsp ricotta
2 tbsp parmesan freshly grated
salt and pepper to season
For The Sauce
½ tbsp olive oil
1 cup (250ml) double cream (heavy cream)
2 tbsp parmesan freshly grated
1 clove garlic
1 pinch nutmeg
1 sprig thyme
salt and pepper
Instructions
To Make The Filling
Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent.
Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes.
Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz until smooth and pate like.
Assembly
To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
Using homemade pasta dough, roll it out from the widest setting to the third last setting. Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart.
Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown.
Tip: Technically these are called mezzalune (half moons) because they are folded over and don't have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch.
Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.
To Make The Sauce
Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil.
Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon.
Toss in the sauce and serve.
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