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:

Quickview
3366k Calories
115g Protein
157g Total Fat
367g Carbs
47% Health Score
Limit These
Calories
3366k
168%

Fat
157g
243%

  Saturated Fat
54g
340%

Carbohydrates
367g
122%

  Sugar
16g
19%

Cholesterol
327mg
109%

Sodium
4878mg
212%

Alcohol
1g
9%

Get Enough Of These
Protein
115g
230%

Iron
66mg
370%

Vitamin K
120µg
115%

Fiber
27g
108%

Selenium
69µg
99%

Vitamin B2
1mg
93%

Manganese
1mg
90%

Folate
357µg
89%

Vitamin B1
1mg
82%

Phosphorus
718mg
72%

Vitamin B3
14mg
72%

Calcium
632mg
63%

Copper
1mg
62%

Vitamin A
2347IU
47%

Potassium
1388mg
40%

Vitamin B5
3mg
38%

Zinc
5mg
36%

Vitamin E
5mg
34%

Magnesium
105mg
26%

Vitamin B6
0.51mg
26%

Vitamin C
12mg
15%

Vitamin B12
0.54µg
9%

Vitamin D
0.37µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Smokey Rosemary-Mustard Chicken Drumsticks

Caras Cravings

Lightened-Up Slow Cooker Chicken Wild Rice Soup

Ambitious Kitchen

Roasted Cabbage Wedge Salad with Yogurt Gorgonzola Dressing

Full Belly Sisters

Banana Nut Layer Cake

Taste of Home

Bake-from-the-freezer pizzas

BBC Good Food