3 MEAT & MUSHROOM RAVIOLI FILLING

Depending on amount needed, use somewhere between 1.5 and 3 lbs. of meat. This recipe is based on 3 lbs. of meat.

INGREDIENTS:

2 Tbsps. Good olive oil;

1 lb. each of lean ground beef, ground pork (NOT pork sausage), and either veal or turkey;

2 large Shallots, finely chopped;

5 large cloves fresh garlic, finely chopped or run thru garlic press;

Salt and Pepper to taste.

1 Tbsp. granulated garlic.

3 Eggs, beaten.

6 oz. (most of a small container) of Ricotta Cheese.

¾ Cup shredded Mozzarella Cheese.

3-4 Large Porcini Mushrooms (I used frozen European, defrosted) or 2-3 oz of Dried European Porcini rehydrated.

8 oz. +/- sliced baby Portobello or Cremini mushrooms.

¾ Cup grated Pecorino Romano cheese.

Large handful of flat leaf Italian parsley finely chopped.

METHOD:

Pour olive oil into large skillet and heat until shimmering.

Add chopped shallot and cook and stir about 2-3 mins. Add chopped garlic and stir about 30 seconds until fragrant. Add meats. Break up beef, pork and veal or turkey into small pieces, turning to brown and cook evenly. When cooked through, drain off fat, cool for a bit and transfer to a large bowl.

Run European Porcini and Baby Bella (cremini) mushrooms and parsley through food processor on pulse until finely chopped. Add to bowl.

Add granulated garlic, Ricotta Cheese, Mozzarella Cheese and Romano Cheese, 2 tsps. Salt and 1 tsp. pepper, beaten eggs and mix all very well.

Either make or buy pasta sheets or Spring Roll Wrappers (available at supermarket). If using Spring Roll Wrappers, cut them in half.

Check filling for salt and pepper. Add more if necessary. *See P.S. at bottom.

Whether using fresh pasta or wrappers, place teaspoon of filling in the center, wet edges of wrapper, fold over and seal by pressing the tines of a fork along the edges.

Ravioli can then be frozen (place nonstick foil on baking sheet and place ravioli on the foil. Do not stack them or they will stick to each other. After frozen, place in Ziplock bag, preferably in portions to feed 1 or 2 people, zip closed, label with date and freeze.

To cook: If frozen, bring large pot of water to a boil, add about 1 Tbsp. of salt. Add ravioli and cook about 5 mins at a good boil. Drain, add sauce and grated cheese and enjoy.

If fresh, cook about 3 mins as above.

*P.S. Seasonings in filling can be adjusted to taste, i.e., for a little bite, add ¼ tsp. +/- cayenne or crushed red pepper; for more taste, add 1 Tbsp. Italian Seasoning or dried Thyme and/or Oregano.

Stuffing
Unsalted butter, at room temperature
1 (12-ounce) baguette or other French bread, cut crosswise in half then lengthwise in half again
1 yellow onion
3 cloves garlic
1 bunch celery
1 pound porcini, chanterelle, cremini, or button mushrooms
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup unsalted butter, melted
3 large eggs
½ cup dry sherry

To prepare the stuffing, butter the bread and toast in the 375ºF oven until golden on top, 10 minutes.

Remove and allow to cool completely. Chop the onion, garlic, celery and mushrooms, (a food processor

is okay as long as the vegetables are not chopped too small). Transfer to a large bowl. Cut the bread into

½ inch cubes and add to the bowl. Add the parsley, rosemary, thyme and sage. Toss to mix and season

with salt and pepper. Add the melted butter, eggs, sherry, and the turkey broth. Mix well.

*Lightly butter a 9 by 13-inch baking dish. Spread the stuffing in the dish, cover with

aluminum foil, and bake alongside the turkey until crisp on top, about 1 ½ hours.

*Do not bake if using in chicken

• 1 serving: Calories 300; Carbohydrates 17g; Cholesterol 70mg; Dietary Fiber 2g; Fat 11g
•  (Monounsaturated Fat 7g, Saturated Fat 2g); Sodium 312mg

• 1 serving: Calories 252; Carbohydrates 5g; Cholesterol 64mg; Dietary Fiber 1g; Fat 15g
•  (Monounsaturated Fat 10g, Saturated Fat 3g); Potassium 678 mg; Sodium 352 mg

• 1 pound porcini mushrooms
• 4 cloves garlic
• 2 tablespoons extra-virgin olive oil
• 2 1/4 teaspoons freshly ground pepper
• 2 teaspoons fresh sage
• 2 teaspoons fresh thyme
• 1 1/2 teaspoons kosher salt
• 2 pork tenderloins
• Tomato Salsa Verde

• Preheat oven to 400°F.
• Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon
•  thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven
•  for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10
•  minutes more. Set aside to cool.
• To butterfly tenderloins, lay one tenderloin on a large cutting board. Holding the knife blade flat
• , parallel to the board, make a lengthwise cut through the center of the meat, stopping short of
•  the opposite edge so that the flaps remain attached. Open up the flaps as you would open a
•  book. Cover with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat
•  to an even 1/4-inch thickness. Butterfly and pound the remaining tenderloin.
• Divide the mushroom mixture between the tenderloins, spreading evenly and leaving a 1-inch
• border all around. Starting with a long side, roll up each tenderloin to enclose the filling,
•  then tie the roasts at 2-inch intervals with kitchen string. Combine the remaining 2 teaspoons pepper,
•  1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt in a small bowl. Rub the mixture all over the tenderloins.
• Increase oven temperature to 450°F.
• Heat the remaining 1 tablespoon oil in a large, heavy, ovenproof skillet over medium-high heat.
• Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned,
•  3 to 5 minutes total.
• Transfer the pan to the oven and roast, checking often, until the internal temperature reaches
•  145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for
•  5 minutes. Remove the string, cut the pork into 1-inch-thick slices and serve with Tomato
•  Salsa Verde on the side. 

• 1 serving: Calories 370; Carbohydrates 13g; Cholesterol 87 mg; Fat 18g; Sodium 480mg

• 2 tablespoons vegetable oil
• 1 pound medium white mushrooms, each cut in half
• 1 package dried mushrooms (1/2 ounce)
• 2 pounds beef for stew, cut into 1 1/2-inch chunks
• 3/4 teaspoon salt
• 1 large onion, diced
• 2 tablespoons water
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 medium carrots, each cut lengthwise in half, then crosswise into thirds
• 1 cup chicken broth
• 3/4 cup dry red wine
• 1/4 teaspoon dried thyme leaves
• 1 bay leaf

• 1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat.
• Add white mushrooms and cook until tender and lightly browned and most of liquid
•  evaporates, about 10 minutes; transfer to small bowl.
• 2. Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling
• water. Set aside.
• 3. Toss beef with salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil.
• Add beef chunks, half at a time, and cook until browned, 10 to 12 minutes per batch;
• transfer to bowl.
• 4. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop;
• strain liquid. Set aside mushrooms and liquid.
• 5. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onion with water
• until onion is tender and lightly browned, about 10 minutes, stirring occasionally.
• Add garlic and cook 2 minutes longer. Stir in tomato paste; cook 1 minute, stirring constantly.
• 6. Return beef to Dutch oven; add dried mushrooms with their strained liquid, carrots,
• chicken broth, red wine, thyme, and bay leaf. Heat to boiling over high heat.
• Cover Dutch oven and bake 1 1/4 hours. Add sauteed mushrooms; bake 15
•  minutes longer or until beef is tender. Discard bay leaf before serving.

• 1 serving: Calories 350; Carbohydrates 47g; Cholesterol 11mg; Dietary Fiber 4g;
•  Fat 10g (Monounsaturated Fat 4g, Saturated Fat 3g); Sodium 404 mg

• 1 ounce dried porcini mushrooms
• 1 1/2 cups hot water
• 4 teaspoons extra-virgin olive oil
• 1 each medium leek
• 1 cup short-grain brown rice
• 2 cloves garlic
• 1 tablespoon chopped fresh thyme
• 1/2 cup dry white wine
• 3 cups reduced-sodium chicken broth
• 4 ounces cremini
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• Freshly ground pepper

• Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid.
•  Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved
• liquid through a coffee filter or paper towel to remove any sand or dirt.
• Preheat oven to 425 degrees F.
• Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat.
• Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes.
•  Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated,
•  2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and
•  transfer to the oven.
• Bake until the rice is just tender but still has a little resistance and a creamy consistency,
• 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat
•  and simmer for a few minutes, stirring, until it reaches the desired consistency.
• While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet
• over medium-high heat. Add cremini and cook, stirring occasionally, until tender
• and browned, 5 to 7 minutes.
• When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley,
• vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

• 1 serving: Calories 400; Carbohydrates 37g; Cholesterol 10mg; Fat 9g; Sodium 610 mg

• 1 serving: Calories 400; Carbohydrates 7g; Cholesterol 60mg; Fat 13g;
  
• Sodium 130 mg

• 1/4 ounce dried porcini mushrooms, about 1/3 cup
• 2/3 cup hot water
• 8 ounces mixed fresh mushrooms, such as shiitake, portobello,
  
• cremini, and/or white mushrooms, wiped clean
• 1 tablespoon plus 1 teaspoon olive oil
• 1 small onion, finely chopped, about 1/2 cup
• 1/4 cup fresh bread crumbs, preferably from Italian bread
• Salt and freshly ground black pepper, to taste
• 2 double boneless center-cut loin pork chops, about 8 ounces
  
• each and 1 1/2 inches thick, trimmed of fat
• 1/4 cup reduced-sodium chicken broth or water
• Spinach SautÉ (Below)
• Braised Red Onions (Below)

• 1. In small bowl, combine porcini mushrooms and hot water;
  
• let stand 20 minutes until mushrooms are softened.
• 2. Meanwhile, trim fresh mushrooms, removing stems from shiitakes
  
• and portobellos; process, using pulsing motion, in food processor
  
• until finely chopped, working in batches if necessary. You should
•  have about 3 cups.
• 3. In 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil;
  
• add onion; cook 2 minutes, stirring frequently until softened. Add chopped
  
• mushrooms; cook 6 to 8 minutes, stirring occasionally until mushrooms
  
• are tender.
• 4. Meanwhile, drain porcini, reserving liquid; squeeze dry; chop to make
  
• about 1/4 cup. Remove skillet from heat; stir in porcini, bread crumbs,
  
• salt, and pepper. Set mixture aside to cool.
• 5. Place pork chops on flat surface; using small sharp knife, cut horizontal
•  pocket in each chop about 4 inches long and 2 inches deep.
  
• Divide mushroom mixture evenly among pockets, pressing in firmly;
  
• sprinkle chops lightly on both sides with salt and pepper.
• 6. Wipe out skillet with paper towels; add remaining 1 teaspoon oil;
  
• heat over medium heat. Add stuffed pork chops; cook 4 minutes on
•  each side until browned. Add chicken broth and 1/2 cup reserved
  
• porcini liquid; bring to boil. Reduce heat to medium-low; simmer, covered,
•  about 6 minutes until pork is just cooked through. Remove from heat;
  
• using slotted spoon transfer chops to cutting board.
• 7. Cut chops into 1/4-inch slices; arrange on serving plates. Spoon liquid
•  remaining in skillet over pork; serve accompanied by Spinach SautÉ and
•  Braised Red Onions. Makes 4 servings.
• SPINACH SAUTÉ Stem, rinse, and drain 2 pounds spinach; you should
  
• have about 20 cups of leaves. In 5- to 6-quart Dutch oven over medium
•  heat, heat 1 1/2 teaspoons olive oil; add 2 cloves garlic, crushed; cook
•  30 seconds until fragrant. Add spinach and 1/8 teaspoon each crushed
•  hot red pepper and freshly grated nutmeg; cook 4 to 5 minutes, tossing
  
• spinach gently until wilted and tender but still bright green. Remove from
•  heat; season with salt and freshly ground black pepper, to taste. Makes
•  4 servings.
• BRAISED RED ONIONS Peel and trim roots of 4 medium-size red onions;
•  place, one at a time, on cutting board, root end down. Using sharp knife,
•  cut into 8 wedges, stopping two thirds of way down to root end; do not
  
• cut all the way through. Place onions in glass pie plate; drizzle with
•  1 tablespoon honey; sprinkle with salt and freshly ground black pepper,
•  to taste. Scatter 6 fresh thyme sprigs or 1/2 teaspoon dried thyme leaves
•  on top; pour 1/4 cup reduced-sodium chicken broth or water into pie plate.
•  Cover with vented plastic wrap; cook in microwave on high (100% power)
  
• 18 to 20 minutes until onions are tender when pierced with tip of knife.
  
• When serving, spoon some of liquid from dish over onions. Makes 4 servings.

• 1 serving: Calories 181; Carbohydrates 13g; Cholesterol 18mg; Fat 10g; Sodium 442mg