A Squared: Guest Post from The Kittchen: Heart Shaped Mushroom Ricotta Ravioli with a Sherry Cream Sauce

Thursday, February 7, 2013

Guest Post from The Kittchen: Heart Shaped Mushroom Ricotta Ravioli with a Sherry Cream Sauce

Hi everyone!

It's Kit from The Kittchen. I am a friend of Anne's who started to blog around the same time. We are both Chicagoans who love to cook. We have been tossing around the idea of guest blogging for a while and finally settled on posting about Valentine's Day. I created the entree, while Anne is sharing her fabulous Dark Chocolate Raspberry Bread Pudding recipe on The Kittchen today. Together we have created the perfect Valentine's Day dinner for two.

Heart shaped ravioli are a festive way to celebrate the holiday. The technique of using fresh lasagna sheets to make the ravioli is a great way to save time without sacrificing taste. You could even get away with claiming you made the pasta from scratch. When my husband came home he commented that I must have been working on dinner for a very long time, when in reality it took about an hour - not too bad for a special meal. Making the ravioli heart shaped definitely added some time; you can make square ravioli if you want to speed things up.

The ravioli are rich; the sherry adds a significant amount of flavor. Sauteing the mushrooms in Sherry also fills your home with the most incredibly delicious smell. This is a decadent meal perfect for special occassions.

You will need:
  • 1 package fresh Lasagna Noodles (available at Whole Foods)
  • 1 cup finely chopped mushrooms
  • 1/2 cup ricotta
  • 1 egg
  • 3/4 cups Parmesan
  • 1 tablespoon butter
  • 1/4 cup Sherry
For the sauce:
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves minced garlic
  • 1/2 cup chicken broth
  • 1/3 cup cream
  • 1/4 cup mushrooms
  • 1/4 cup sherry

Step 1:
Melt the butter in a pan over medium heat. Add the mushrooms and the Sherry. Saute for 6-8 minutes until the liquid is absorbed. Set aside and let cool for 5 minutes.

Step 2:
Combine the mushrooms, ricotta, Parmesan, and egg in a bowl.

Step 3:
Carefully remove the lasagna sheets from the packaging. Take 1 sheet and run it under hot water for 20 seconds or so. You want any flour (used to prevent the sheets from sticking together) to wash off, and you want the pasta to get sticky again. Once the pasta is sticky, place it on a floured surface.

Step 4:
Assemble the ravioli. If you are making heart shaped ravioli I recommend making them big so you don't have to make as many. You can either use a cookie cutter or cut around a template. Place 2 teaspoons of the filling in the center of the ravioli. Press the edges with your fingers, removing any air bubbles, and then seal edges with a fork. These ravioli do hold together pretty well, none fell apart while I was boiling them.

Step 5:
Set the ravioli aside and prepare the sauce. Heat the olive oil over medium heat in a small saucepan. Add the garlic and onion and saute until golden brown. Add the mushrooms and Sherry and saute for 2 minutes. Then add the chicken broth and cream. Let the sauce simmer and reduce over medium/medium low heat while you cook the ravioli.

Step 6:
Cook in boiling water for about 4 minutes or until the ravioli floats. Remove the ravioli from the water with a slotted spoon.

Step 7:
Pour the sauce over the ravioli and serve.


Related Posts Plugin for WordPress, Blogger...