Roasted Portobello with Caramelized Onion Ravioli

(2 votes)

Filling #1:
1 tablespoon olive oil
1 large white onion diced
1 tablespoon minced garlic
1 pound portobello mushrooms cubed without stems
1/2 cup stock
salt and pepper, to taste
1 tablespoon fresh chopped parsley
additional salt and pepper, to taste
additional olive oil
Filling #2:
2 small eggplants
olive oil and bread crumbs, to coat
salt and pepper, to taste
4 ounces shredded fresh or processed mozzarella cheese
1 tablespoon romano cheese
1 tablespoon tomato paste
1 whole egg
olive oil
Ravioli Dough:
2 eggs
2 cups semolina flour
warm water
olive oil
pot of water
1/2 tablespoon salt
spinach cream pesto sauce:
10 ounces wilted spinach
olive oil
salt and pepper, to taste
1/4 cup heavy whipping cream

For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and sauté onions and garlic for approximately 2 minutes. Add mushrooms, stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference.

For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.

For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate.

For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a sauté pan. Heat over low heat and then pour over ravioli's.


Comments:

Fantastic! Definantly a new favorite!
Ellen, Marbury, Alabama


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