Mar 4, 2011

Ravioli di Portobello Mushroom


Dried Parsley Leaves - 2tbsp

Dried Basil Leaves -A bunch

Dried Oregano Leaves - 2 tsp

Crushed California garlic - 2tbsp

Finely chopped Portobello Mushroom - 1/2 lb

Finely diced Onions - 1 large

Red Bell Pepper - 1

Green Bell Pepper - 1

Scallion (Green Onion) - A bunch

Heavy Whipping Cream - 1 pint

Evaporated Milk - 1 tin

Vegetable Broth - 1 tin

Egg Roll Sheets - A few

Parmesan Cheese - To garnish



Olive Oil



Garam Masala

Kitchen king Masala

Creamy Sauce Preparation:

  • Butter a pot and add finely chopped red bell pepper, green bell pepper and green onions
  • Saute it thoroughly until they are cooked
  • Add vegetable broth, evaporated milk and allow the vegetables to cook in the broth
  • Add a pinch of dried parsley and Oregano leaves
  • Add heavy whipping cream and stir this entire mixture until it reduces to half the original quantity
  • Add salt to taste

Stuffing for the Ravioli:

  • Add butter to pan along with some olive oil
  • Once the pan is hot enough add in the diced onions and allow the to cook
  • Add a pinch of salt and crushed California garlic to the onions
  • Add dried oregano leaves and basil leaves
  • Fry the onions until they are golden brown in color
  • Add finely diced mushrooms to the pan and allow them to cook
  • Add any other seasonings that you like, since I am a great fan of the Kitchen king Masala, I did add a pinch of this and a pinch of garam masala along with paprika to make it a little spicy
  • Cook this mixture in vegetable broth but make sure you cook the mixture until the broth evaporates completely

Story about the ravioli sheet:

Everyone has craving to eat a particular dish or eat at a particular restaurant, but I crave to cook something different everyday. I was driving back home and was wondering what I can make and I see something flashy, Olive garden ad while I was entering 101 right at Tempe market place. Algorithms were running in my mind as to what all I need. The toughest was whipped cream, we never stock that up. Lucky me, we were planning on inviting some friends home so I had that. Now the next toughest was ravioli sheet. I remember we had wheat lasagna sheets but it is too thick for ravioli. I made the stuffing and the creamy sauce but I wasn’t too happy about the sheets, neither was I willing to make it from the scratch. And here goes our wild goose chase for Ravioli sheets to Basha’s, Safeway, and Sprouts. None of them have it! Darn it!

My husband had his back up plan of mixing the creamy sauce and the stuffing and wrapping it up as a franky in a roti. Meanwhile I called up whole foods and they claim to have fresh egg roll sheets which will be helpful for Ravioli. Immediately we hustle into the car and drive to Whole foods and grabbed this egg roll sheets and it worked out pretty good. Yup I used fresh egg roll sheets and tossed the whole wheat lasagna sheets into the trash. Trust me it was all worth it at the end of the day. The sheets were perfect for ravioli. (Although I feel guilty of wasting)

Ravioli assembly:

  • My ravioli sheets were approximately 10 “x 10”. So I cut them into 4 parts and place the stuffing and wet the edges with water and place the other sheet over it and pinch the edges thoroughly to ensure that they are sealed good.
  • Fry the dumplings in double broiler (if you don't have one use a huge strainer)
  • Fresh pasta sheets will cook in minutes and your ravioli is ready
  • Top the cooked ravioli with the creamy sauce and season it with slight salt pepper and Parmesan cheese.

Tips / Precautions :

  • Make sure you seal the ravioli good to avoid the stuffing to ooze out while boiling the dumping
  • Water acts as a good sealing agent, if you are comfortable using egg white that works too
  • Fresh ravioli (store brought of-course) sheets is the key to faster cooking
  • Stir the whipped cream as much as you can to avoid curdling
  • Add salt to the creamy sauce at the end to avoid curdling

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