I miss Mushroom Ravioli

Jooser · 09-02-2012, 09:24 PM

I really miss Mushroom ravioli, like the kind from Macaroni Grill. Does anyone have a recipe for the filling for M.R.? Maybe, I could toss it with some DF pasta and garlic infused olive oil. Ideas?

LindaSue · 09-03-2012, 06:14 AM

I've never had their ravioli but you might do a Google search for a Duxelles recipe. Duxelles would probably work well for the filling and it's a recipe that's naturally low carb. There are recipe variations but most all have finely chopped mushrooms, shallots, butter and garlic. Some add wine and a little cream. I suppose you could also add some parmesan cheese to make it taste more Italian.

MiRedkitty · 09-04-2012, 06:46 PM

I found this recipe about 5 years ago, in the Detroit News. Made it and loved it! Not even a hint of "watery" taste...very "deep" flavor (Don't know any other way to describe it

"Mushroom Ravioli with Tomato Cream Sauce"

1 1/4 pounds mixed mushrooms such as cremini and shiitakes
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large clove garlic, peeled, minced
1/2 sweet onion, finely diced
2 tablespoons Madeira or Marsala
2 tablespoons plus 1/3 cup half-and-half
1/2 cup shredded italian-blend cheese or shredded parmesan
salt and pepper to taste
1 jar (24-26 oz) plain or herb seasoned pasta sauce
...the rest of the recipe is about the pasta

Clean mushrooms with a damp paper towels. If using shiitakes, remove stems. Chop mushrooms, careful to not chop too fine. In large skillet, heat butter and olive oil over medium heat. Add garlic and saute 1 minute. Add onion and saute about 3-5 minutes or until translucent. Add chopped mushrooms and saute 8-10 minutes or until tender and release their juices. Add the Madeira (Marsala) and cook until all the liquid is evaporated, about 2 minutes. Stir in tomato sauce and half-and-half. Heat and add cheese. Heat until cheese is melted and cooked down to consistency you like. Season to taste with salt and pepper. Serve over low carb pasta, zucchini noodles, spaghetti squash, or any "base" that floats your boat!

DiggingDogFarm · 09-04-2012, 09:01 PM

You may also want to try a mushroom gnudi.

Substitute mushrooms for the spinach and ditch the flour.

Gnudi Recipe : Giada De Laurentiis : Recipes : Food Network

~Martin

09-02-2012, 09:24 PM	#1
Jooser Senior LCF Member Join Date: Apr 2003 Location: TN Posts: 282 Gallery: Jooser Stats: 188/152/164 (current)/135 WOE: Atkins <25 net carbs Start Date: January 2008, new start 1/28/11	I miss Mushroom Ravioli I really miss Mushroom ravioli, like the kind from Macaroni Grill. Does anyone have a recipe for the filling for M.R.? Maybe, I could toss it with some DF pasta and garlic infused olive oil. Ideas?

09-04-2012, 06:46 PM	#3
MiRedkitty Senior LCF Member Join Date: Oct 2003 Posts: 398 Gallery: MiRedkitty Stats: 247/165/150, or so WOE: Atkins with a twist Start Date: August 21, 2003	Mushroom Ravioli "Insides" I found this recipe about 5 years ago, in the Detroit News. Made it and loved it! Not even a hint of "watery" taste...very "deep" flavor (Don't know any other way to describe it "Mushroom Ravioli with Tomato Cream Sauce" 1 1/4 pounds mixed mushrooms such as cremini and shiitakes 1 tablespoon unsalted butter 1 tablespoon olive oil 1 large clove garlic, peeled, minced 1/2 sweet onion, finely diced 2 tablespoons Madeira or Marsala 2 tablespoons plus 1/3 cup half-and-half 1/2 cup shredded italian-blend cheese or shredded parmesan salt and pepper to taste 1 jar (24-26 oz) plain or herb seasoned pasta sauce ...the rest of the recipe is about the pasta Clean mushrooms with a damp paper towels. If using shiitakes, remove stems. Chop mushrooms, careful to not chop too fine. In large skillet, heat butter and olive oil over medium heat. Add garlic and saute 1 minute. Add onion and saute about 3-5 minutes or until translucent. Add chopped mushrooms and saute 8-10 minutes or until tender and release their juices. Add the Madeira (Marsala) and cook until all the liquid is evaporated, about 2 minutes. Stir in tomato sauce and half-and-half. Heat and add cheese. Heat until cheese is melted and cooked down to consistency you like. Season to taste with salt and pepper. Serve over low carb pasta, zucchini noodles, spaghetti squash, or any "base" that floats your boat!

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09-03-2012, 06:14 AM	#2
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,440 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I've never had their ravioli but you might do a Google search for a Duxelles recipe. Duxelles would probably work well for the filling and it's a recipe that's naturally low carb. There are recipe variations but most all have finely chopped mushrooms, shallots, butter and garlic. Some add wine and a little cream. I suppose you could also add some parmesan cheese to make it taste more Italian.

09-04-2012, 09:01 PM	#4
DiggingDogFarm Junior LCF Member Join Date: Oct 2010 Posts: 51 Gallery: DiggingDogFarm	You may also want to try a mushroom gnudi. Substitute mushrooms for the spinach and ditch the flour. Gnudi Recipe : Giada De Laurentiis : Recipes : Food Network ~Martin