Cheese Ravioli with Creamy Wild Mushroom Sauce

We love fresh pasta especially stuffed pasta. The usual choice is ravioli although I sometimes make cannelloni; those long tube-shaped ones that I stuff with this same filling and bake with tomato sauce and mott cheese.  This time I made puffy ravioli well stuffed with a simple ricotta and parmesan cheese filling. The sauce was my homemade wild mushroom and cream sauce. Links of country sausage was added as a protein as well as a hearty side of steamed homegrown Romano green beans. It was a great meal. We enjoyed an excellent Riesling from Boundary Breaks Vineyard in the Finger Lakes of New York State with this meal; used some in the sauce too.

I have decided to share with you today both the pasta recipe, it’s filling and the sauce I served. This pasta dough can be formed into wide ribbons like fettuccini if you prefer.  The pasta dough is based on one from my favorite cookbook; Annalise Robert’s Classic GF cookbook: “Gluten-Free Baking Classics”. In the back she has a few items that are not so much baking but are essential recipes including this one. I upped it by half.

The sauce is a simple cream sauce. You could use baby Bella mushrooms or even plain white mushrooms. Do not use canned ones; this is definitely a recipe where the shrooms shine and canned is just unacceptable.  I used whole cream but I suppose you could use something lighter like half and half or whole milk. Nope on the skim milk folks!

Ravioli with Wild Mushroom Sauce

Pasta:

1 ½ cups King Arthur basic flour blend

¾ tsp. xanthan gum

3 eggs

Put flour and gum in stand mixer bowl; blend. Add eggs. Blend 1-2 minutes until a fully formed and smooth dough is created. Wrap in plastic if you aren’t using it immediately.  Roll out in thirds, keeping rest wrapped so it doesn’t dry out. I had to hand roll this batch as my pasta machine is just acting up. I made a long thin band about 4 inches wide. Due to my machine I lost nearly a quarter of the dough; you should get 4 long bands. I ended up with 15 ravioli; if you use all the dough  you should get 20.

Cheese Filling:

5/.6 of the container of whole milk ricotta

1 large egg

¼ cup freshly grated parmesan cheese  – Mix  the ingredients in a bowl.

I put out a bowl of water to dip my finger in. I dollop about a Tbsp. of filling every 4 inches. My favorite tool for ravioli making is a wheel that cuts zigzag points. It seals the edges perfectly. So I cut between the filing bloops and fold over the dough for each after wetting the edges with my fingertips making sure to press out from the filling to get the air out of the ravioli . Press and then recut all around except the fold using your knife or ravioli roller. You could cut the fourth edge if you like. Be sure  to have a sheet pan sprinkled liberally with flour ready to receive the ravs. Put them about an inch or two apart on the sheet. Cover with plastic wrap to keep them moist. 

Mushroom Sauce:

Ingredients

½-1 lb. wild or baby Bella mushrooms sliced medium wide. Not thick or thin

½ a large onion or a whole smaller one, diced small

2 garlic cloves minced

3 Tbsp butter

½ cup dry white wine; Riesling works well

½ cup veggie or chicken broth

1 big sprig or 2 smaller ones of fresh thyme

1 Tbsp. cornstarch and 2 Tbsp cold water

2/3 cup heavy cream

1-2 Tbsp. finely chopped fresh parsley

Directions:

Heat butter in big frying pan, add mushrooms and let them cook a few minutes; once they have shrunk a bit in size add the onion.  Cook a few more minutes until mushrooms and onion are softened. Add garlic; cook another minute. Add wine, cook 2-3 minute, add broth, cream and thyme. Simmer 5-6 minutes, do not boil or the cream may curdle. Should get thicker by half. Add cornstarch slurry and mix well. Let cook 1-2 minutes to thicken sauce.  Add parsley, salt and pepper to taste. Pour over pasta and enjoy!

Pan Fried Ravioli with Spring Veggies

Sometimes I want a quick light meal; homemade and gf of course. I used some fresh asparagus from my garden, a small carrot, a small shallot, some EVOL and a few frozen ravioli to create this simple meal. No sides, two pans and it is quick to throw together; like 15 minutes tops.  People always want to pour red sauce over their ravs but I think they shine in a simple preparation. I used spinach and cheese ravioli but you can use what ever ravioli or even perogies. Yeap; there are gf perogies.

This recipe is for one serving, use a bigger frying pan and you can easily double this recipe.

Notes: first time I made this I used the capers, no carrots, second time no capers as I was out. Both yummy. If you don’t have shallots use a small onion. Sugar snaps were great; could use snow peas or even frozen peas.

Angie’s Pan Fried Ravioli and Spring Veggies

One serving

Ingredients

4-5 frozen ravioli

1 Tbsp. EVOL

1 small shallot

1 small carrot diced

1 small garlic clove, minced

Handful of pea pods, cut off any hard ends

3-5 spears asparagus cut into 1 to 2 inch lengths

1 Tbsp. dry white wine or vermouth

2-3 Tbsp. chicken broth

1 tsp. fresh thyme leaves off the stems

squeeze of lemon juice; maybe a couple tsp. and some zest if desired

1-2 tsp. capers if desired

2-3 tsp. butter if desired

Directions.

Heat a pot of salted water, cook ravioli according to package; mine said 6-8 minutes so I did 6 minutes. Drain. While that is cooking cut up the carrot and slice the shallot across into ¼ inch thick rounds. Heat the EVOL in a medium frying pan. Add the carrot, stir around, then add the shallot and the peas.  Cook 1-3 minutes; add the garlic, stir, add the vermouth. Cook one minute. Add the drained ravioli.  Cook a couple minutes on each side.  Add the asparagus when you turn the ravs.  They don’t need to brown but that would be yummy! You can add a touch of capers if you like. Add the thyme leaves and lemon juice at the end of the cooking.  Optional; add a Tbsp of butter and let that melt in. Can add a bit of lemon zest; maybe 1/2 to 1 tsp.  Add some of the cooking water instead of broth if you so desire. I did just that but added a tsp. of concentrated chicken broth. Enjoy!  rav with spring vegges plated

Ravioli with Greens

After a busy day everyone wants a quick and tummy filling meal.  Mine has to be gluten free.  I was looking for a meal that would use up some plain frozen raviolis I bought at Wegmans. They are quite tasty but they needed a sauce, some veggies and a protein component.  I had some unopened flower shoots, tender stems and leaves from a second year collard plant. So I went for it.  T hen I made it another time; first with canned chopped clams added and next with freshly fried chunks of chicken breast.  Both were delicious and so simple to throw together.  I had the clam version with parmesan cheese freshly grated on top.  Perfect quick supper for one.

You could use broccoli rabe or broccolini for this recipe. I happened to have all these flower shoots on my collard plant just begging to be used in a creative and tasty way. This is a riff off my homemade gnocchi with clams and bitter greens recipe I love but heck of a lot quicker to make.

 

Angie’s Ravioli with Greens

Serves one

Ingredients

4-5 frozen cheese ravioli

A handful of broccoli rabe (1/4 to 1/3 of a pound) or collard bud stems or broccolini

1 tbsp. EVOL

1 garlic clove

½ small can chopped clams or ¼ lb chicken breast

2 tbsp rice flour if using chicken

A pinch of red pepper flakes

1 tsp. butter

Sea salt and freshly ground black pepper to taste.

Directions

Put on a quart of salted water to boil. When boiling drop in the ravioli and cook them about 6 minutes; 1 minute less than the bag says is a good plan.  Drain well, set them aside to add later and try to save a ¼ cup of the liquid for later.

In a mini wok or sauté pan heat the EVOL, if you are making the chicken cut it in small chunks, dust in the flour until well coated, and fry 4-7 minutes until golden on more than one side and done.  If they are fat chunks they will take longer.  Sometimes I flatten chicken breast chunks a bit to help them fry faster.  Remove from pan and set aside.  Add the minced garlic clove, stir. Add the broccoli rabe and the red pepper flakes, stir and cook about 4 minutes until well wilted. Add the drained cooked ravioli and clams or chicken chunks you cooked earlier.  Stir well, cook a minute or two.  Add the butter and toss once.  Sprinkle with sea salt and pepper and serve.  Enjoy!