John Miller
Mushroom ravioli is a versatile dish that can be paired with a variety of sauces to elevate its flavour. The type of sauce you choose can depend on your preference for a simple and comforting meal or a more sophisticated and fancy dining experience. Common sauces include tomato-based sauces, cream-based sauces, and butter-based sauces, each with their own unique ingredients and preparation methods. The versatility of mushroom ravioli allows for experimentation with different sauces to find your preferred combination.
| Characteristics | Values |
|---|---|
| Type of sauce | Tomato sauce, rose sauce, white wine and butter sauce, browned butter sauce, parmesan cream sauce, lemon ricotta sauce, white sauce, sage brown butter sauce, creamy marsala wine sauce, tomato vodka sauce |
| Ingredients | Mushrooms, ricotta, parmesan, goat cheese, olive oil, garlic, thyme, nutmeg, salt, pepper, whipping cream, vodka, basil, parsley, onion, Brussels sprouts, zucchini, spinach, feta, heavy cream, truffle powder, chicken broth, beef broth, asiago cheese, romano cheese, flour, chicken broth, worcestershire sauce, marsala wine, cream |
| Preparation | Boil ravioli, heat oil, fry garlic, add cream, stir, boil, simmer, toss ravioli in sauce, sprinkle flour or semolina, sauté mushrooms, deglaze skillet with wine, add butter and garlic, stir in flour, combine seasonings, chicken broth, and worcestershire sauce, add mushroom mixture to food processor |
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What You'll Learn
Tomato vodka sauce
Recipe
Ingredients:
- Olive oil
- Onion
- Garlic
- Vodka
- Canned tomatoes
- Tomato paste
- Crushed red pepper
- Cream
- Salt and pepper to taste
- Fresh basil
- Parmesan cheese
Instructions:
- Heat olive oil in a medium saucepan over medium heat.
- Add chopped onion and cook, stirring occasionally, for 3-4 minutes until soft.
- Add garlic and cook for another 2 minutes.
- While the onion and garlic cook, crush canned tomatoes by hand and save their juice.
- Add tomato paste and crushed red pepper to the onion mixture and stir.
- Add crushed tomatoes and their juice.
- Remove the saucepan from the heat and carefully add the vodka.
- Return the saucepan to the heat and simmer until the sauce thickens and the vodka cooks out.
- For a smoother sauce, you can substitute crushed tomatoes or tomato puree.
- Add cream and simmer for 1 minute.
- Stir in salt and pepper to taste.
- Once the sauce is heated through, toss with strained ravioli.
- Garnish with freshly grated parmesan cheese and basil.
Safety Note
Please note that when adding the vodka to the saucepan, it may catch on fire. Be extremely careful and keep your hands and face away from the pan.
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White wine and butter sauce
To make this sauce, you'll start by cooking the ravioli. While the ravioli is cooking, melt butter in a saucepan over medium heat. You can add a drizzle of olive oil and diced shallots, cooking until the shallots are soft. Then, add garlic, fresh parsley, and a pinch of white pepper. Once the garlic is softened, pour in the white wine and bring the mixture to a boil. Let the wine reduce by half, then add chicken broth and dried tarragon. Bring the sauce back to a boil, then reduce the heat and let it simmer.
For an extra special touch, you can add some cream or sour cream to the sauce for added richness. You can also include some flour to thicken the sauce. As the sauce simmers, cook the ravioli according to the package instructions. Finally, add the cooked ravioli to a plate, spoon the sauce over it, and garnish with grated parmesan and fresh thyme leaves.
This white wine and butter sauce is a simple yet delicious way to elevate your mushroom ravioli. The combination of flavours creates a restaurant-quality dish that's sure to impress.
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Sage brown butter sauce
Mushroom ravioli with sage brown butter sauce is a classic combination. The brown butter sauce coats the ravioli and makes the dish restaurant-quality. The sauce is rich, nutty, herbaceous, and not too heavy, making it a perfect match for mushroom ravioli.
To make the sage brown butter sauce, melt butter in a skillet over medium heat. Stir continuously until the butter begins to sizzle and becomes foamy. Add minced garlic, chopped walnuts, and sage leaves. Continue to cook and stir until the sediment in the skillet turns deep golden brown. You can also add a splash of white wine to the sauce.
For the ravioli, fill circles of egg dough with a teaspoon of mushroom filling. Brush the edges with water and seal the ravioli, ensuring you press out any extra air. Place the ravioli on a semolina/flour-covered sheet pan, leaving space between them to prevent sticking. Boil seasoned water in a pot and cook the ravioli until they float to the top, which should take about 5 minutes.
Once the ravioli are cooked, add them to the sage brown butter sauce and mix well. Serve the ravioli immediately. with a light dusting of grated Parmesan and freshly cracked pepper.
This recipe is simple yet elegant and is perfect for a cosy autumn dinner.
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Parmesan cream sauce
To make the sauce, heat some olive oil in a pan and fry some chopped garlic for about a minute. Next, add cream, thyme, nutmeg, salt, and pepper. Stir the mixture and bring it to a boil. After boiling for 30-40 seconds, turn the heat down and add freshly grated parmesan. Stir the sauce until it thickens slightly, then turn off the heat. Add the cooked ravioli straight from the water using a slotted spoon. Finally, toss the ravioli in the sauce and serve.
Some variations of this recipe include adding rosemary, Dijon mustard, chilli flakes, and balsamic glaze to the sauce. You can also experiment with adding different types of cheese, such as goat or cream cheese, to create a velvety texture.
When making the ravioli, ensure that the filling is not too wet. It should be soft and almost mousse-like or pate-like in consistency. This can be achieved by using a food processor to create an extra fine and smooth texture. Additionally, when rolling out the pasta, sprinkle your surface with flour or semolina to prevent the pasta from sticking.
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Lemon ricotta sauce
One recipe for a lemon ricotta sauce involves melting butter and mixing in slices of lemon, salt, white pepper, garlic, and a tablespoon of white wine. This sauce is then tossed with the cooked ravioli and topped with freeze-dried Italian herbs. The combination of lemon and garlic creates a zesty and aromatic sauce, while the butter adds a creamy texture.
Another option is to make a sage brown butter sauce. This involves melting butter, adding sage leaves, and allowing the butter to brown slightly. The cooked ravioli is then added to the pan and sautéed in the brown butter before adding lemon juice and garnishing with lemon zest. The sage and brown butter provide a nutty and aromatic flavour, while the lemon adds a refreshing tang.
A simpler variation of the above recipe omits the sage and instead focuses on the combination of brown butter and lemon. The butter is melted and browned, then the cooked ravioli is added and coated in the butter. Lemon juice and grated Parmesan cheese are then added, creating a creamy, tangy, and cheesy sauce.
These lemon ricotta sauce options offer a range of flavours that pair well with mushroom ravioli, from the zesty and aromatic to the nutty and creamy. Each recipe is a unique twist on the combination of lemon, butter, and cheese, creating delicious sauces that enhance the overall taste experience of the dish.
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Frequently asked questions
You can use olive oil, butter, and Parmesan cheese. You can also make a simple white sauce with butter, Parmesan, and heavy cream. Add salt, pepper, and a tiny amount of truffle powder for extra flavour.
You can make a rose sauce by adding cream to a tomato base. You can also make a Parmesan cream sauce by frying garlic in olive oil, adding cream, thyme, nutmeg, salt, and pepper, and then tossing in the cooked ravioli.
You can make a creamy Marsala wine sauce by sautéing mushrooms and onions, adding the wine and garlic, and then stirring in cream. You can also make a white wine and butter sauce, or a white wine reduction with garlic, butter, and Asiago and Parmesan cheese.
You can make a simple tomato sauce, or add vodka to make a spicy and creamy tomato vodka sauce. You can also add zucchini to the sauce, or top with basil and Parmesan.
