Best 2 Mushroom And Mascarpone Ravioli Recipes

When it comes to combining rich and earthy flavors, mushroom and mascarpone ravioli is the ultimate dish. This delightful pasta recipe is a symphony of textures and tastes that will tantalize any palate. The ravioli is filled with a velvety mixture of mushrooms, mascarpone cheese, and herbs, while the delicate pasta dough adds a light and tender touch. Whether you're seeking a hearty meal or an elegant dish for a special occasion, mushroom and mascarpone ravioli will surely hit the spot.

Here are our top 2 tried and tested recipes!

VEAL AND MUSHROOM STEW OVER MASCARPONE RAVIOLI

Veal and Mushroom Stew over Mascarpone Ravioli image

Provided by Emeril Lagasse

Categories main-dish

Time 1h10m

Yield 8 first course servings

Number Of Ingredients 17

Ingredients

1/2 cup peeled, seeded, and chopped tomatoes
2 tablespoons plus 1 teaspoon chopped garlic
2 cups veal reduction
2 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
8 ounces mascarpone cheese
2 tablespoons chiffonade fresh basil leaves
32 squares fresh pasta (3 by 3 inches) such as wonton wrappers
4 ounces grated Parmigiano-Reggiano
Chopped fresh chives, for garnish
2 tablespoons olive oil
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 pound assorted exotic mushrooms, cleaned and stemmed
2 tablespoons minced shallots

Steps:

Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.

MUSHROOM AND MASCARPONE RAVIOLI

Mushroom and Mascarpone Ravioli image

Ravioli are made using wonton wrappers and stuffed with a luxurious mascarpone and mushroom filling.

Provided by Chef Jean Pierre

Categories World Cuisine Recipes European Italian

Time 39m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 large shallots, minced
8 ounces fresh mushrooms, chopped
1 tablespoon chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon chopped fresh chives
1 (8 ounce) container mascarpone cheese
salt and pepper to taste
32 (3.5 inch square) wonton wrappers
1 egg, beaten
2 tablespoons milk

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 46 g, Cholesterol 122.9 mg, Fat 32 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 424 mg, Sugar 2.4 g

Tips:

To make the mascarpone filling extra smooth, use a food processor or blender to combine the ingredients until completely smooth.
If you don't have a pasta maker, you can use wonton wrappers to make the ravioli.
To make sure the ravioli are cooked through, cook them for 3-4 minutes or until they float to the top of the water.
For a vegetarian version of this recipe, omit the bacon and use vegetable broth instead of chicken broth.
Serve the ravioli with your favorite sauce, such as a simple tomato sauce, a creamy mushroom sauce, or a pesto sauce.

Conclusion:

Mushroom and mascarpone ravioli is a delicious and elegant dish that is perfect for a special occasion. The combination of earthy mushrooms, creamy mascarpone, and delicate pasta is sure to please everyone at the table. With a little planning and effort, you can make this dish at home and impress your friends and family.