Wild Mushroom Ravioli with Butter and Parmesan Sauce
Show: Everyday Italian
Episode: Casual Dinner Party
Rate This RecipeRead users' reviews (67)
- Recipe categories: Cheese, Parmesan Cheese, Vegetables, Mushroom,
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Average Rating:
Total Reviews: 67
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By frauham_4867417
Wallingford, CT
on February 26, 2006
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The day I wanted to make this I could not find mushroom ravioli, so I went to a great Italian Deli and bought lobster ravioli to make it a real special treat. It turned out marvelous!
I did not use as much cheese with the lobster because I did not want to disguise the flavor of the lobster. Cheese and fish is tricky sometimes.
By skyggeman1_5061193
Wall, SD
on February 21, 2006
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This was a most pleasant experience. I had to ask my daughter in Florida to send me overnight the wild mushrooms as South Dakota is a bit cold. They were delicious in the Ravioli. The Parmigiano Regiano was a wonderful complement.
By lmannese_4325996
Milton, NY
on February 13, 2006
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This meal was delicious. It was rich and a bit heavy so it is best served in a small portion as a side dish (although you will want more than a small portion! The roasted pignoli nuts were an excellent addition. We also thinly sliced some fresh mushrooms and cooked them with the sauce.
By twinkie151318_4...
East syracuse, NY
on February 06, 2006
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good and easy
By rosel7741_4880556
San Diego, CA
on January 30, 2006
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The butter did not offer any flavor and either did the pinenuts. Would not make this one again.
By dearbambi_4503022
Spring, TX
on December 19, 2005
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My husband liked it, but it was too rich for my taste. The kids didn't care for it at all. Probably will not make it again, sorry honey.
By frushfamily_745153
Highland, MI
on December 05, 2005
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Used mushroom ravioli for grown ups and cheese for kids. It was awesome!!!! What a simple supper. I loved the fried basil. You could definite entertain with this super rich meal as well.
By roberta.desimon...
Lower Burrell, PA
on December 04, 2005
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This is a very nice, rich dish -- you'll be full after eating a smaller than usual portion. If you live by a Whole Foods, stop by and pick up Rising Moon frozen organic ravioli in 8 oz. containers. I chose the Wild Chanterelle Mushroom. I boiled 3 containers (24 oz. and am pretty discerning regarding recipe adjustments. I decided 1/4 cup butter would be plenty and it was. There was a puddle of butter left on my plate as well as the serving platter. Just remember to brown the reduced amount of butter on medium instead of med./high. Do not skip the toasted pine nuts and use a good parm. cheese such as parmiagiano reggiano. Don't loosely measure the basil, I packed it down a little.
By christensen3_38...
Temecula, CA
on October 04, 2005
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I cut back on the butter and I found the ravioli at Trader Joe's. You really can smell the basil aroma when it is added to the butter. I thought it was fantastic! Nice change to tomato sauced ravioli. Great course to serve company, looks impressive but oh so easy. Will definately make it again.
By tcsimes_1879603
Orange Park, FL
on September 17, 2005
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We loved this recipe. I used roasted red pepper ravioli and I cut the sauce in half- (I didn't want to use all that butter. The toasted pine nuts and the grated nutmeg bring out some great flavors!! I couldn't wait for the leftovers the next day- it tasted just a good. A great find- thanks.