Mushroom-Tomato-Garlic Ravioli

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Ravioli is easily one of my all-time favorite foods. I don’t care what kind. Traditional meat, pumpkin, goat cheese, ricotta, mozzarella, salmon, you name it. The problem is that they’re kind of a pain in the ass to make. And when I say “kind of,” I mean “absolutely.” But I took one for the team (my team obviously) and threw these mushroom ravioli together and it actually wasn’t all that bad! And the result is wow. There are awesome flavors happening here including mushroom (my favorite…umami…yum), garlic, sage, sundried tomato, prosciutto…I mean, seriously. Lots of greatness happening here.

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IMG_5870Using wonton wrappers for the “dough” is pretty brilliant and easy. Just be careful when you are separately the thin layers that you don’t make little tears in them, because once you throw them in the water, the filling will slowly seep out into the boiling water.

And just look at the beautiful result! I will definitely make this again — it’s delicious and really impressive if you’re looking to show off a bit.

IMG_5869TW’s Tips

  • Make the garlic in advance when you have the time to roast them — it takes a little while.
  • Find the wonton wrappers in the freezer section of the grocery store.
  • The food processor part of the recipe below didn’t go very smoothly for me. Because the filling is pretty chunky, it didn’t pulse together well. I ended up having to do lots of stirring, pulsing, stirring again and getting the filling down near the blades so it would mix up. It finally worked out, but there was a bit of elbow grease involved. I’m not sure there’s a better way to do it, except to perhaps try doing it in a couple of batches so there’s not so much in the processor bowl at once.
  • You can buy sliced mushrooms or slice them yourself.
  • Don’t even think about using dried sage. Fresh is essential.
  • The wrappers stick to everything, so don’t stack the ravioli.
  • Make sure you press down firmly around the edges of the ravioli to seal the edges.

Enjoy!

Mushroom-Tomato-Garlic Ravioli

Ingredients

  • 2 8-ounce packages sliced white mushrooms
  • 2 heads roasted garlic (see below for directions)
  • 9 sun-dried tomatoes packed in oil, 8 halved (about 1/3 cup) and 1 finely chopped
  • 8 fresh sage leaves, chopped (about 1-1/2 tablespoons), plus thin strips for garnishing
  • Salt
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup grated parmesan cheese
  • Pepper
  • 40 wonton wrappers
  • 4 slices prosciutto, thinly sliced crosswise into strips

Directions

Roast the garlic in advance. Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan (or wrap them in foil) and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes.

In a food processor, finely chop half of the mushrooms, the roasted garlic, halved sun-dried tomatoes and chopped sage; stir in 1/2 teaspoon salt. In a medium skillet, heat 1/4 cup olive oil over medium-high heat. Add the mushroom mixture and cook, stirring, for 3 minutes. Transfer to a bowl and let cool slightly; stir in 6 tablespoons cheese.

Meanwhile, heat 1/4 cup olive oil in the same skillet over medium-high heat; add the remaining mushrooms. Cook until golden, about 7 minutes. Remove from the heat, stir in the chopped sun-dried tomato and season with salt and pepper; let cool.

Bring a large pot of salted water to a boil; lower the heat and bring to a simmer. Lay 20 wonton wrappers on a work surface and place a bowl of water alongside. Place 1 tablespoon chopped mushroom mixture in the center of each wrapper. Using a pastry brush, dampen the edges with water; cover with another wrapper, pressing around the filling to push out the air and seal. Working in batches, add the ravioli to the simmering water and cook for 3 minutes; remove with a slotted spoon.

Divide the ravioli among 4 plates; top with the cooked mushrooms, prosciutto and remaining 2 tablespoons parmesan. Drizzle 1 tablespoon olive oil on each plate and scatter the sage strips on top.

Chicken and Mushroom Reuben

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I am a HUGE sandwich fan. I love sandwiches. I’ll eat them at any meal — breakfast, lunch or dinner. It’s a delicious meal between two pieces of bread — the possibilities are endless! This sandwich is pretty cool — it’s a spin on a reuben that uses chicken and mushrooms instead of the traditional corned beef filling. (It’s a Rachael Ray recipe.) The traditional Thousand Island dressing is homemade and ratcheted up with some fresh dill and parsley, and my favorite part is the portobellos cooked with sage until they’re dark and fragrant. But really, everything about this sandwich is good. It uses an unusual bread, which I love. The sauerkraut mixed with onion is awesome. And the gruyere melted on top — yum. There are so many flavors going on! Kim and I ate this for a girls TV night, and we just wanted to keep eating and eating even though we were stuffed. Now that’s a sign of a successful meal.

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TW’s Tips

  • I used jarred sauerkraut, but they also make it in little refrigerated packets if you can find them. Be prepared, it doesn’t smell good, but once you cook it, it’s delish.
  • I used a good Gruyere and it adds a little something that deli Swiss just doesn’t achieve.
  • The mushroom mixture doesn’t make a ton — I would add another 1/4-1/2 pound of mushrooms based on how my portions turned out. I had a ton of chicken and sauerkraut and not a lot of shrooms.
  • This definitely makes more than four sandwiches. I’d say at least 6-8 (if you increase the mushrooms).
  • I was also craving salt and vinegar chips with this one, in addition to the pickles.

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Chicken and Mushroom Reuben

Ingredients

  • 4 tablespoons butter (1/2 stick), divided
  • 1/2 pound baby portobello mushrooms, sliced
  • 2 tablespoons fresh sage leaves, thinly sliced, or 1 1/2 teaspoons dried sage
  • Salt and pepper
  • 1 large onion, thinly sliced
  • 1 package sauerkraut (1 pound), rinsed and drained
  • 2 boneless skinless chicken breasts, halved (6 ounces each half)
  • McCormick brand Montreal Steak Seasoning or other grill seasoning blend
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1/2 cup sour cream
  • 2 tablespoons dill relish
  • 3 tablespoons ketchup
  • 2 tablespoons fresh dill, chopped, or1 1/2 teaspoons dried dill
  • 2 tablespoons flat leaf parsley, chopped
  • 8 slices marble rye, rye, or pumpernickel bread
  • 8 slices Gruyère cheese or deli Swiss cheese
  • 4 large deli pickles
  • 1 bunch radishes, halved and salted

Directions

In a small skillet, melt 2 tablespoons butter over medium heat, add the mushrooms and raise the heat a bit. Cook the mushrooms for 8-10 minutes, until tender and dark. Add the sage midway through the cooking time. Season the mushrooms with salt and pepper after they’re dark and tender, as salt slows the browning by drawing out liquids.

Meanwhile, in a second small skillet over medium heat, melt another tablespoon of butter. Add the onion, season with salt and pepper and cook until tender, 10-12 minutes. Stir in the sauerkraut, warm through and turn off the heat.

While the onion cooks, heat a cast iron pan or griddle to medium-high heat. Season the chicken liberally with Montreal Steak Seasoning. Add the EVOO to the pan or griddle and cook the chicken, turning once, for 12 minutes, or until done. Remove from the heat and wipe down the skillet or griddle and lower the heat to medium-low. Slice the chicken into thin slices on an angle.

While the chicken cooks, stir the sour cream, relish and ketchup together in a small bowl and season with the fresh herbs.

Lightly butter one side of the slices of bread with the remaining tablespoon of butter. Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese and ending with the dressing to set in place. Grill the sandwiches for about 3 minutes on each side. Serve with the pickles and salted radishes.