Mushroom and Cauliflower Ravioli with Sauteed Shrimp in a Limoncello Cream Sauce Recipe for #ShroomTember

I’ve been on record for over three decades as saying I do not like mushrooms. The word ‘hate’ has been bandied about, but this is far from the whole story.

I’m the kind of foodie who remembers his all-time favorite meals. I remember, in technicolor detail, the restaurants, the towns, the weather, the events of the day prior to the consumption of memory-bank-worthy delicacies, what I was wearing, and the person with whom I was lucky enough to share the experience. I’m crazy like that.

I also like truffles and truffle oil and truffle salt and all manner of fancified accoutrements involving truffles. Truffles, as you may know, are kissing cousins to mushrooms. My attitude toward ‘shrooms then, in retrospect, made very little sense.

It made even less sense when you consider that the meal ranking #1 by a country mile in my historical foodie ledger involves mushrooms. And when I say ‘involves’, I mean, like the main freaking ingredient. This particular platinum grade plate is still the staple dish of a spot called Trio in Narragansett, Rhode Island. We picked that restaurant, the Mrs. and I, after one of several Newport Folk Festivals we’ve attended over the past decade. And then we picked it again. And again. All because of a mushroom tortellini in a limoncello cream sauce with steamed lobster. I was urged to try the entree, a mushroom infested meal, on our maiden voyage to Trio by my wife who continues to advocate pushing my own personal boundaries and by a waiter sent from the heavens to make my life infinity more wonderful. It was the best meal I’ve ever eaten, all 4 times I’ve eaten it. A huge reason why is the blendability of mushrooms. When whipped together with other goodies (ricotta cheese, in this case) the deep earthy flavor that turns off many is cut, and the ‘h’ slides over to the front of the word to create a hearty meal even an adamant mushroom non-believer will enjoy. I stand as proof of this fact. And I am determined to convince you to give it a try. Read on.

For #ShroomTember I have recreated a version of my all-time favorite meal with my own special twist. Here’s the recipe for the positively scrumptious, low-sodium Mushroom and Cauliflower Ravioli with Sauteed Shrimp in a Limoncello Cream Sauce — easily made 100% vegetarian by skipping the shellfish — and easily made in under 30 minutes!

Already have a rock-solid mushroom recipe or got the itch to recreate a favorite of yours from a New England restaurant frustratingly situated 300 miles from your front door? Enter the Life of Dad and Mushroom Council #Shroomtember recipe contest for a chance to win $500! No kidding. $500 is up for grabs for your best recipe. Do it.

Mushroom and Cauliflower Ravioli with Sauteed Shrimp in a Limoncello Cream Sauce Recipe

INGREDIENTS

8 oz Chopped Fresh Mushrooms (Button, Crimini, whatevs)

1 Cup Chopped Fresh Cauliflower

1 tbsp Garlic

2 tbsp Extra Virgin Olive Oil

1/4 Cup Chopped Fresh Italian Flat Leaf Parsley

3/4 Cup Ricotta Cheese

2 Egg Yolks

Salt & Pepper to Taste

1 Pack of Wonton Wrappers

2 tbsp Butter

2 tbsp Flour

1/4 Cup Limoncello

1/4 Cup Heavy Cream

Wonton Wrappers

Sauteed Shrimp, Scallops, Lobster…or not. Your call.

INSTRUCTIONS FOR RAVIOLI

Put first 4 ingredients into a hot pan on medium-high heat. Saute for 5-7 minutes. Toss in parsley and stir around for another minute. Transfer to blender/food processor and pulse for 1 minute. Scoop mixture out and into a bowl then add in ricotta cheese and 1 egg yolk. Stir to combine. Add salt and pepper as you wish.

On a clean flat surface, lay out desired number of wonton wrappers in two straight rows, all Madeleine-like. Make an egg wash by whisking remaining egg yolk + a few drops of water. Scoop 1 tbsp of the mushroom mixture into the center of each wonton on the bottom row. Brush the outside of the wontons on the bottom row (the ones with the mushroom filling in the center) with the egg wash, making a yellow square around the perimeter of each. Now take the upper row wonton wrappers and place on top, centered as best you can, and squeeze out the air from around the ball of mushroom mixture, pressing hard with your fingertips all around the edge, thus sealing the ravioli tightly.

Drop the ravioli one by one into boiling water and let boil for 3 minutes. Remove carefully with slotted spoon and set aside in bowls ready to serve. Don’t worry, they will stay hot for a good while.

At this point you can saute some shellfish if you wish, or toss in some protein like leftover grilled chicken from the night before…or not. If you want this meal to stay 100% vegetarian I will not quibble with you. That is how I will prepare it for my oldest daughter.

INSTRUCTIONS FOR LIMONCELLO CREAM SAUCE

In a small saucepan, melt 2 tbsp of butter over medium heat. Add the flour and stir. Congrats, you’ve just made a roux! Now don’t burn it. Add in the limoncello (or lemon juice if that’s all you’ve got, we’ll make it work) and the cream. Stir quickly and spoon over top of raviolis.

Eat. Enjoy.

But wait…THERE’S MORE! Remember to flash your recipe skills and win $500! Click for full #ShroomTember recipe contest rules and entry info.

I have partnered with Life of Dad, LLC for the #ShroomTember promotion. Sponsored by The Mushroom Council, the #ShroomTember promotion gives you, yes even you!, the chance to win a $500 Visa gift card.