Porcini Mushroom Ravioli in Soy Milk Sauce
I love ravioli, so I tried making a version of mushroom ravioli that I ate in Hawaii.
If you use only bread flour for the ravioli dough, it will be too firm to knead, so I softened it with an equivalent amount of cake flour!
Slowly increase the temperature of the soy milk sauce and don't let it boil for too long! Remove from heat as soon as it thickens. Recipe by Eiyoushi Kanaemon
Porcini Mushroom Ravioli in Soy Milk Sauce
I love ravioli, so I tried making a version of mushroom ravioli that I ate in Hawaii.
If you use only bread flour for the ravioli dough, it will be too firm to knead, so I softened it with an equivalent amount of cake flour!
Slowly increase the temperature of the soy milk sauce and don't let it boil for too long! Remove from heat as soon as it thickens. Recipe by Eiyoushi Kanaemon
Cooking Instructions
- 1
Combine all the dough ingredients in a bowl and knead until it comes together. Divide into 2 portions, wrap with plastic wrap, and let chill in the refrigerator for 30 minutes.
- 2
Roll out each portion into thin sheets (or, use the "Level 1" setting on a pasta machine). Dust your working surface with flour and lay down one of the sheets. Top with equal amounts of the filling and brush water around the filling.
- 3
Top with the other sheet of pasta, then press the pasta between the fillings (the part dampened with water).
- 4
Cut it up into equal pieces in a grid fashion.
- 5
Crimp the edges of each piece with a fork.
- 6
The ravoli will stick easily, so dust with flour and set aside.
- 7
Combine all of the sauce ingredients in a pot and heat over low while stirring with a spatula. Slowly increase the temperature. Turn off the heat as soon as it thickens.
- 8
Bring 1 liter of water to a boil in a pot, add 1 tablespoon of salt (amount separate from listed ingredients). Once it comes to a boil, add the ravioli and boil for 3 minutes, then drain.
- 9
Add the ravioli to the pot from Step 7 and bring to a boil. Season with salt and pepper and enjoy.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Pork with Mushroom Soy Milk Sauce Pork with Mushroom Soy Milk Sauce
Grated ginger in the sauce will make people who don't like soy milk forget that there's soy milk in it. This is a great way to enjoy meat with a rich mushroom sauce.You can use meat intended for making sliced ginger pork, or any cut of pork.I added sugar to make this sauce richer, but it still tastes good without any sugar.If you don't like soy milk, add a generous amount of ginger, or use double cream instead!I also recommend using a generous amount of ginger for those who are on a diet. Recipe by Masatakamama
-
Ravioli w/ Meat Sauce Ravioli w/ Meat Sauce
My eyes lit up when I found this pasta machine in the store one day. Then I started thinking about making ravioli. I kept my eyes open for a ravioli cutter, but couldn’t find one. I found a “Ravioli Plate”. I want to stress that this is one of those items that you’ve got to spend the money on. I found that out after the fact. I was able to make reasonable looking ravioli, but I was left with a lot of extra filling. I ended up putting the leftover filling into the sauce. I feel like the ravioli cutter would be better because then you’re not bound by the size of the cavity in the plate. I was very upset that I couldn’t make larger, more packed ones. Nonetheless, I carried on. Live and learn. Fair warning: it’s kind of a pain in the behind to make this... but you’ll have the everlasting privilege of being able to say you made homemade ravioli.
-
Okara Gnocchi with Prawn and Soy Milk Cream Sauce Okara Gnocchi with Prawn and Soy Milk Cream Sauce
I was selected as a food tester for the Kuyo company. When I was testing some dishes that used okara, I tried to make gnocchi using dumpling flour, rice flour, plain flour and several kinds of starch flour. I was amazed how great the texture of tapioca gnocchi was! Since then I have tried several recipes and I came up with this one.Instead of tapioca flour, which is not readily available, you can use katakuriko to create a similar texture.However, tapioca flour is much better than katakuriko. For 2 servings. Recipe by Homard Ebiko -
Springtime Pasta with Soy Milk- Miso-Mustard Cream Sauce Springtime Pasta with Soy Milk- Miso-Mustard Cream Sauce
When I was cooking one day, I thought it would be quite tasty to add all the flavors together into a pasta. I took a chance but it turned out so good. Recipe by ochikeron -
Spinach Ricotta Ravioli In Tomato Cream Sauce Spinach Ricotta Ravioli In Tomato Cream Sauce
#NonIndianRecipesA homemade and easy to make ravioli where the ravioli dough is prepared using whole wheat flour and spinach. The filling is made from ricotta cheese(or freshly grated paneer) and mozarella cheese alongwith parsley and oregano. The ravioli is prepared by filling the prepared filling and cooked in boiling water. It is then served with the homemade prepared fresh tomato and cream sauce.https://pepkitchen.com/recipe/spinach-ricotta-ravioli-in-tomato-cream-sauce/
Swapna -
-
Potato Ravioli In Tomato Sauce Potato Ravioli In Tomato Sauce
For my husband's birthday, I wanted to make something that seemed homemade, for the first time in a while, and I wanted to use some canned tomato sauce. This recipe is the product of a mix of recipe books I looked at, recipes I looked at online and my own ideas.- It's easier to shape the ravioli if you use a ruler while cutting it. It's good to use a pizza cutter on the dough, but you can also use a knife!- Don't overboil the ravioli when boiling them. They will fall apart.- Canned tomato sauce is usually tasty by itself as well. It's mild, so you can enjoy making different flavors with it. Recipe by Michikana -
Ravioli with Meat Sauce Ravioli with Meat Sauce
Growing up, I loved when Moma would buy a large can of ravioli. I asked her why she didn’t make it from scratch cuz she made everything else she cooked. Her reply, “I don’t do pasta” 😳 she didn’t cook anything she didn’t like. She hated pasta of any kind!So, she bought premade stuff that my Daddy and I liked. Now, I found a shortcut to “homemade” ravioli.
-
Oyster and Spinach Gratin with Soy Milk and White Miso Sauce Oyster and Spinach Gratin with Soy Milk and White Miso Sauce
This gratin with Japanese sauce is a family favorite. Miso and cheese are both fermented foods, and they go really well together. I like adding soy milk to this sauce, instead of milk. I thought about the nutrients that are beneficial for the body during winter, like iron, for instance, which strengthens the immune system. And that's how I came up with this recipe.Cook the oysters thoroughly in Step 4 to prevent them from being undercooked.I removed the skin from the salmon for children, but you can cook it with the skin still on.The sauce made with rice flour doesn't form lumps, so you can make this sauce without fail. Recipe by Usagi no Cima -
Macrobiotic Soy Milk Bechamel Sauce Macrobiotic Soy Milk Bechamel Sauce
This is a macrobiotic version of bechamel sauce that doesn't use dairy products.If it doesn't have enough salt, season together with pepper after it's ready. Recipe by Mille=miru -
Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce Spinach & Riccota Cheese Ravioli with Lemon Butter Sauce
Is " Ravioli " the pasta only available at Italian restaurants? Or the thing you'll get at the frozen food section at the store? Not anymore!Compared to regular pasta, ravioli is a bit expensive. But, if you can get all these ingredients, you can cook ravioli in a freshier, tastier & much cheaper way!When I was traveling in Florence, I had an amazing ravioli at the trattoria near the Duomo. I wanted to recreate the tasty ravioli at home...Feel the taste of Italy in your home!
-
Ravioli and pumpkin in tomato sauce Ravioli and pumpkin in tomato sauce
Level up your store bought packet ravioli with this easy weeknight recipe. Combine the creamy and sweetness of butternut pumpkin with punchy flavours from your everyday herbs and spices.
More Recipes
- Quick and Easy Simmered Hamburger Steaks
- Smores creme brulee
- Easy Aubergine and Zucchini Namul
- Oil-free Vietnamese-style Dressing
- Moist Poached Chicken with Olive Oil
- Nankou-bai Honey Jam
- Colorful Marinated Bell Peppers
- Goldfish-Shaped Kingyokukan
- Using Leftovers for Tomato Mul (Water) Kimchi
- Buffalo Wing Style Extremely Spicy Chicken
Comments