15 Minute Meals - Wild Mushroom Ravioli in Red Roux Supreme Sauce
Hello everyone, we’re happy to bring you yet another simple, practical use of Red Roux for the everyday home-cook. We’re extremely excited to present the first of our 15 Minute Meals Series, starting with Wild Chanterelle Mushroom Ravioli in a Red Roux Supreme sauce. The premise is simple: more flavor with less effort! By combining efforts in the kitchen, cooking time and preparation time, more can be achieved in a shorter period when making a meal fresh from scratch.
In today’s fast-paced world, sometimes instant flavor is mandatory. In this video, we give you 3 quick steps you can use to easily combine your all-time-favorite flavors opting for healthier options and preparation methods without sacrificing flavor or time. You can also skip past the videos and use the 'old school' written recipe guide to save even more time! Please feel free to share this post and the videos with your friends, and don't forget to pick up some of our delicious, hand crafted Red Roux which is also available in a Gluten Free preparation. Enjoy!
Step I – Sautéing Veggies
Chop turkey bacon while pan and water heats; slice mushrooms as turkey bacon sizzles; add mushrooms and touch of oil blending gently; chop onions and mince garlic as mushrooms soften; deglaze pan with red wine; add onions and then garlic;
Heat: Medium to High
Total Cook Time: 6 to 7 Minutes
Step II – Building Your Base
Start pasta; slice off 1-2 oz. of Red Roux and melt/mix in pan; deglaze pan with red wine; turn-off pasta adding a little of the water to your base;
Heat: Medium to High
Total Cook Time: 7 to 9 Minutes
Step III – Adding Your Featured Ingredients
Chop and mix in fresh asparagus; immediately turn down heat; add cream (you can also add before asparagus); add pasta, garnish and turn off heat.
Total Cook Time: 2 to 3 Minutes
NOTE: Turn down heat allowing asparagus to warm through, lessening heat exposure in order to retain nutritional value.
"Old School" Recipe
Wild Chanterelle Mushroom Ravioli in Red Roux Supreme Sauce
4 Slices of turkey bacon
4-6T Olive oil
1 Onion, lg dice
½ lb Button mushrooms
1-2 oz Red Roux
1 Garlic, chopped
1/2C Red wine
1 lb Asparagus – 1” pieces