Ravioli with Marsala and Mushroom Sauce

Ingredients:

• 1 lb Mushroom Ravioli
• 1 1/2 Tablespoons butter
• 8 ounces mushrooms, sliced
• 3 ounces shallots, diced (I used an onion)
• 1 cup Marsala wine
• 1 teaspoon thyme
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon pepper
• 3/4 cup heavy cream

Directions:

1. Cook the ravioli according to package directions.
2. Melt the butter over medium heat in a skillet. Saute the mushrooms, then set aside. Add more butter to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
3. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 Tablespoons. Add the cream and stir constantly until reduced by half. Stir the mushrooms into the sauce, then spoon onto the ravioli.

*I used onion instead of shallots because it was what I had. They take a little longer to saute.

~recipe adapted from romanosathome.blogspot.com

Sautéed Zucchini and Corn Over Ravioli

Ingredients:

• 2 Tbalespoons unslated butter
• 1 large or 2 small leeks, halved & sliced crosswise into very thin half moons and washed well (after cutting)
• Course salt & pepper, to taste
• 1 medium zucchini or yellow squash
• 2 ears corn, kernels removed
• 2 Tablespoons heavy cream or half & half
• 1/4 chiffonade of basil
• Store bought ravioli (I used mushroom ravioli for the picture above)

Directions:

1. Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, to package directions.
3. Stir in cream and basil and season with salt and pepper. Serve over ravioli.

~Recipe adapted from Martha Stewart Cooking School book

Chocolate Ravioli

Ingredients:

• 16 wonton wrappers
• 1 egg, beaten
• 1 cup chocolate-hazelnut spread (like Nutella)
• Vegetable oil, for frying
• Powder sugar, for dusting

Directions:

1. Place 1 wonton wrapper on the work surface. Spoon 2 teaspoons of Chocolate-hazelnut spread into the center of the wrapper.
2. Brush the edges of the wrapper lightly with egg. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. 
3.  Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
4. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°F.
5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towel to drain. You can then transfer the cooked ravioli to a baking sheet and place in a 200°F oven to keep warm before serving.
6. Dust the ravioli with powdered sugar. Enjoy!

*You can make them up to one day in advance. Before serving, place them on a baking sheet and rewarm in a preheated 375°F oven just until they are heated through, about 7 minutes.

**I used large wonton wrappers and cut them into 4 square pieces to get the size I needed for this recipe.

~Recipe by Giada De Laurentiis from foodnetwork.com

Butternut Squash Ravioli

 

Ingredients for ravioli:

• 1 pound butternut squash (about half of a medium-sized one)
• olive oil
• 3 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 teaspoon thyme
• salt & pepper to taste
• 1 pinch nutmeg
• wonton wrappers
• 1 egg, beaten

Ingredients for bechamel for top:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• black pepper
• 1 teaspoon sage

Directions for ravioli:

1. Preheat oven to 425°F.
2. Cut butternut squash in half and remove seeds.
3. Drizzle olive oil and sprinkle salt & pepper on butternut squash half. Place cut side down on a baking sheet. Roast for 30 minutes. (Long enough the flesh can be pierced easily with a fork).
4. After butternut squash is done, scrape out the flesh of the squash and place in a medium sized bowl. Mix in butter, brown sugar, salt & pepper, nutmeg, and thyme.
5. You can use small wonton wrappers or large wonton wrappers cut into 4 pieces (like I did).
6. Take about 1 teaspoon of the butternut squash mixture and place it in the center of one of the wonton wrappers. Brush the beaten egg around the squash on the wrapper. Place another wrapper on top and seal around filling. (Making sure to remove all air bubbles)
7. Continue making as many ravioli as you wish to serve.
8.  Fill a pot with water and bring to a boil. Gently place the ravioli in the water to cook in batches.  (Note: I used a large saute pan with high walls instead of a pot, as it's quicker to boil and return to temperature in between batches.)

*Be vigilant that the ravioli doesn't stick to the bottom of the pan because it will cause it to tear open and the filling will be released in the cooking water.

Directions for bechamel:

1. Melt butter in small saucepan on medium heat.
2. Add flour and stir for 2 minutes.
3. Whisk while you slowly pour in milk.
4. Add pepper and sage.
5. Constantly stir until sauce has thickened and remove from heat.

*If bechamel is too thick add more milk. If it's too thin leave it on the heat a little longer.

~Recipe from Mikaila