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Roasted Portobello with Caramelized Onion Ravioli Recipe

Roasted Portobello with Caramelized Onion Ravioli Recipe

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Roasted Portobello with Caramelized Onion Ravioli

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Ingredients:

Serving

1 tbsp olive oil
1 large white onion diced
1 tbsp minced garlic
1 lb portobello mushrooms cubed without stems
1/2 cup chicken stock
salt and pepper , to taste
1 tbsp fresh chopped parsley
additional salt and pepper , to taste
additional olive oil
2 small eggplants
olive oil and bread crumbs , to coat
salt and pepper , to taste
4 oz shredded fresh or processed mozzarella cheese
1 tbsp romano cheese
1 tbsp tomato paste
1 whole egg
olive oil
2 eggs
2 cups semolina flour
warm water
olive oil
pot of water
1/2 tbsp salt
10 oz wilted spinach
olive oil
salt and pepper , to taste
1/4 cup heavy whipping cream

Directions:

For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and saute onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference.
For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.
For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate.
For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a saute pan. Heat over low heat and then pour over ravioli's.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3020.14 Kcal (12645 kJ)
Calories from fat	690.3 Kcal
		% Daily Value*
Total Fat	76.7g	118%
Cholesterol	645.63mg	215%
Sodium	5995.52mg	250%
Potassium	2877.75mg	61%
Total Carbs	341.36g	114%
Sugars	65.75g	263%
Dietary Fiber	50.13g	201%
Protein	113.29g	227%
Vitamin C	40.3mg	67%
Iron	325.6mg	1809%
Calcium	1210.2mg	121%

Amount Per 100 g
Calories	110.32 Kcal (462 kJ)
Calories from fat	25.22 Kcal
		% Daily Value*
Total Fat	2.8g	118%
Cholesterol	23.58mg	215%
Sodium	219.01mg	250%
Potassium	105.12mg	61%
Total Carbs	12.47g	114%
Sugars	2.4g	263%
Dietary Fiber	1.83g	201%
Protein	4.14g	227%
Vitamin C	1.5mg	67%
Iron	11.9mg	1809%
Calcium	44.2mg	121%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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