ook the zucchini, stir the mushroom ravioli into the boiling water. Let
igh and boil. Add frozen ravioli to boiling water for 6
salt water.
Add the ravioli and boil until until they
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
rrange 4 dollops of the filling on each wrapper - 2 on
ood processor.
Add cooled mushroom mixture to cheese.
Blend
o boil for ravioli.
For the Filling.
Rinse duck
n each square placs some filling (see below). Now cover
Filling -- In a medium non stick
br>Put a spoonful of filling in center and top with
un out of dough and filling.
To cook your pasta
b>recipe! If you're fast at making the sauce, throw in ravioli
Combine pumpkin pie filling, ricotta cheese, cannellini beans, and
o a boil. Cook the ravioli according to package directions until
To prepare ravioli, place mushrooms in food processor;
Cook the ravioli according to package directions.
Melt the margarine over medium heat in a skillet. Saute the mushrooms, then set aside.
Add more margarine to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
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.
dough:
add flour to bowl make a well.
add eggs and scramble.
add water.
mix.
kneed until forms a ball.
rest 15 minutes.
roll with pasta roller.
filling.
add oil to pan.
saulte onions, mushrooms.
add spinach.
add salt pepper and basil.
cook till most of the moisture is cooked out.
add mascarpone cheese till mixed.
Heat oil in Dutch oven or large saucepan over medium-high heat until hot.
Add onion and garlic; cook until tender.
Stir in remaining ingredients, except for ravioli.
Bring to boil and reduce heat.
Cover and simmer 20 minutes or until vegetables are tender.
Cook uncovered an additional 5 to 10 minutes.
oubled in bulk.
MOHN FILLING:
Combine the poppy seeds
about 5 minutes. Add the mushroom stock and reduce 5 minutes