Asparagus Ravioli with Pan-Seared Cremini Mushrooms
Asparagus Ravioli with Pan-Seared Cremini Mushrooms requires about 20 minutes from start to finish. One serving contains 3366 calories, 115g of protein, and 158g of fat. For $7.86 per serving, you get a main course that serves 2. Many people really liked this Mediterranean dish. This recipe from Oh My Veggies has 208 fans. If you have ravioli, butter, cremini mushrooms, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 96%. Similar recipes are Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus, Ricotta-Pea Ravioli with Asparagus and Mushrooms, and Easy Ravioli Lasagna with Asparagus and Mushrooms.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 lb. asparagus, trimmed and cut into small pieces
1 tbsp. butter
8 oz. cremini mushrooms, trimmed and halved
3/4 c. low-fat ricotta cheese
1 tbsp. olive oil
1/4 c. Parmesan cheese
1 1/4 lbs. pasta dough, rolled into 6 equal-sized sheets
12-16 asparagus ravioli, cooked (see recipe below)
2 tbsp. red wine
salt + pepper to taste
Equipment:
frying pan
baking sheet
oven
bowl
pizza cutter
knife
pot
colander
Cooking instruction summary:
Heat oil in a medium skillet over high heat. Add mushrooms; cook 6-7 minutes, stirring often, until mushrooms are deep brown in color. Carefully pour in red wine and cook until completely evaporated, about 2-3 minutes. Add butter and cook until melted. Remove from heat and season with salt and pepper. Pour mushrooms and butter over ravioli. Sprinkle with parmesan cheese and parsley before serving.Preheat oven to 400 degrees. Toss asparagus with olive oil, salt, and pepper on a rimmed baking sheet. Roast for about 10 minutes, or until softened and just beginning to brown, stirring halfway through cooking time. Remove from oven and cool slightly.Transfer asparagus to large bowl. Add ricotta, parmesan, and salt; stir until well-combined. Place one sheet of pasta onto a well-floured surface; brush with water. Drop filling onto the pasta by the teaspoonful, about 1 inch apart. Take a second sheet of pasta and place it on top of the first, carefully pressing to seal around filling. Use pasta cutter, knife, or pizza cutter to cut individual ravioli. Press along edges to make sure they are sealed. (For a visual tutorial, see this article on Allrecipes.com.)Bring a large pot of salted water to a boil. Drop in ravioli, about 6 at a time, and cook for 3-4 minutes, or until they float to the top of the pot. Drain in a colander.
Step by step:
1. Heat oil in a medium skillet over high heat.
2. Add mushrooms; cook 6-7 minutes, stirring often, until mushrooms are deep brown in color. Carefully pour in red wine and cook until completely evaporated, about 2-3 minutes.
3. Add butter and cook until melted.
4. Remove from heat and season with salt and pepper.
5. Pour mushrooms and butter over ravioli. Sprinkle with parmesan cheese and parsley before serving.Preheat oven to 400 degrees. Toss asparagus with olive oil, salt, and pepper on a rimmed baking sheet. Roast for about 10 minutes, or until softened and just beginning to brown, stirring halfway through cooking time.
6. Remove from oven and cool slightly.
7. Transfer asparagus to large bowl.
8. Add ricotta, parmesan, and salt; stir until well-combined.
9. Place one sheet of pasta onto a well-floured surface; brush with water. Drop filling onto the pasta by the teaspoonful, about 1 inch apart. Take a second sheet of pasta and place it on top of the first, carefully pressing to seal around filling. Use pasta cutter, knife, or pizza cutter to cut individual ravioli. Press along edges to make sure they are sealed. (For a visual tutorial, see this article on Allrecipes.com.)Bring a large pot of salted water to a boil. Drop in ravioli, about 6 at a time, and cook for 3-4 minutes, or until they float to the top of the pot.
10. Drain in a colander.
Nutrition Information:
covered percent of daily need
