Oyster Mushroom And Chard Ravioli Recipes

Steps:

• Bring stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour soaking liquid through a fine sieve into a medium bowl; discard solids. Return soaking liquid to pan; set aside.
• Separate the leaves from the stems of chard; reserve stems. Coarsely chop leaves. (You should have about 4 cups of leaves.) Set aside. Cut stems into 1/4-inch dice. Add stems and thyme to soaking liquid in pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard remaining solids. Cover broth, and set aside.
• Heat oil in a large skillet over medium heat. Add prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in mushrooms and chard leaves. Cook, stirring occasionally, until chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop prosciutto; stir into chard mixture. Add Parmesan and stir to combine.
• Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush edges with water. Top each filled wrapper with another wrapper. Press edges and centers to seal. (Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
• Bring a large pot of water to a boil. Add salt. Add ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
• Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.

Steps:

• Bring the stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove the mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour the soaking liquid through a fine sieve into a medium bowl; discard the solids. Return the soaking liquid to the pan; set aside.
• Separate the leaves from the stems of the chard; reserve the stems. Coarsely chop the leaves. (You should have about 4 cups leaves.) Set aside. Cut the stems into 1/4-inch dice. Add the stems and thyme to the soaking liquid in the pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard the remaining solids. Cover the broth, and set aside.
• Heat the oil in a large skillet over medium heat. Add the prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add the onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in the mushrooms and chard leaves. Cook, stirring occasionally, until the chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop the prosciutto; stir into the chard mixture. Add the Parmesan, and stir to combine.
• Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush the edges with water. Top each filled wrapper with another wrapper. Press the edges and centers to seal. (Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
• Bring a large pot of water to a boil. Add salt. Add the ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
• Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.
• Fit to eat recipe
• (Per serving)
• Calories: 194
• Fat: 4g
• Cholesterol: 10mg
• Carbohydrate: 32g
• Sodium: 666mg
• Protein: 8g
• Fiber: 2g

Steps:

• In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated parmesan.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
• Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Steps:

• Bring 1/4 cup water to boil in large pot. Add chard leaves. Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes. Drain. Cool slightly. Squeeze dry. Chop chard finely. Transfer to large bowl. Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper.
• Line baking sheet with foil or plastic wrap; sprinkle with flour. Place 1 gyoza wrapper on work surface. Brush surface of wrapper with some egg white. Spoon generous 1 teaspoon chard mixture into center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total. (Can be made 8 hours ahead. Cover and chill.)
• Melt butter in heavy small skillet over medium heat. Add sage; stir 1 minute. Season with salt and pepper. Remove from heat.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer ravioli to large shallow bowl.
• Pour sage butter over ravioli and toss. Serve, passing additional Parmesan cheese alongside, if desired.