5 Cheese Ravioli Food

5-CHEESE RAVIOLI MARINARA

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.

HOMEMADE FIVE CHEESE RAVIOLI WITH GARLIC BROWN BUTTER

Steps:

• In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and parsley. Set aside.
• In a medium saucepan, melt butter.
• Add garlic and cook for 1 minute. Be sure to not overcook the garlic.
• Add salt and pepper and remove from heat.
• Sift flour and salt onto a work surface.
• Make a wide well in the center of the flour.
• Crack the full egg in the well.
• Add egg yolks and oil and gently whisk the wet mixture together within the well.
• Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
• Using a bench scraper, cut into the mixture to break up the gluten, while continuously using your hands to bring the entire mixture together. Fold it into a single mass.
• Knead the dough with your hands for 7-10 minutes, adding more flour as needed.
• Form a ball with the dough and cover it, allowing it to rest for 30 minutes.
• Roll the dough out into a ¼ inch thick rectangle (thin enough to fit into the KitchenAid Pasta Roller attachment at its widest setting).
• Move the rollers to the next smallest setting and pass the dough through again. Continuously lower the size settings, passing the dough through once or twice each time.
• Stop rolling with the dough is thin enough to partially see-through.
• Cut the length of dough into 24-inch sections.
• Lay out each section and working one pasta sheet at a time, lightly spray each sheet with water.
• Starting on one edge, spoon out 2 teaspoons of filling in the center of each sheet, leaving 1 inch of space on each side.
• Lift the top edge of the sheet and bring it over the top of the filling, lining it up with the bottom edge.
• Using your fingers, gently press the dough as close as you can to the filling. Try to eliminate any air pockets that form.
• Press again on the edge to seal it completely.
• Using a fluted pastry wheel, trim the long edge of the pasta. Then cut in between each section to create the individual raviolis.
• Bring a large pot of salted water to a rolling boil. Add raviolis to hot water, working in batches to not overcrowd the pot.
• Cook for 3-4 minutes and then gently scoop out the raviolis, strain out any excess water and transfer to a plate.
• Drizzle brown butter sauce over raviolis.
• Top with extra grated parmesan cheese and chopped parsley.
• Serve immediately.

5 CHEESE RAVIOLI

Steps:

• BOIL ravioli as indicated on packaging.
• COOK chicken in skillet 3-4 minutes
• ADD everything to skillet.
• HEAT to boiling, then reduce to simmer.
• SERVE.

EASY CHEESE RAVIOLI

Steps:

• In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
• Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
• Brush the edges of a wonton wrapper lightly with water.
• Fold the wrapper in half, making sure all the filling remains inside.
• Seal the edges by pinching.
• Continue with the remaining filling and wrappers.
• Add salt to large pot of boiling water.
• Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
• Meanwhile, in a small pot over low heat, cook the tomato sauce.
• Using a large slotted spoon, place the ravioli into 4 individual bowls.
• Pour the sauce over each serving, and garnish with the additional basil.