PEA AND GOAT CHEESE STUFFED RAVIOLI
Steps:
- For the dough: Mound the flour on a clean, dry work surface and make a big hole in the center of the pile. Crack the eggs into the hole along with the extra yolks, olive oil, water and some salt. Using a fork, beat the eggs. Incorporate the flour, a little at a time, into the egg mixture, being careful not to break the well (or the egg mixture will run everywhere). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. (If the mixture is tight and dry, wet your hands a bit.) When the mixture is homogeneous, start kneading. Knead until the dough is smooth and supple, anywhere from 8 to15 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least an hour.
- For the ravioli: In a food processor, pulse the peas to make a coarse paste. Mix the pea paste, goat cheese, Parmigiano-Reggiano and eggs in a large bowl. Sprinkle with salt. Set aside.
- With a rolling pin, roll out the dough into sheets about 1/4-inch thick and 12 inches long, using extra flour as needed to prevent sticking,. (Reserve the excess dough for another use.) Brush the bottom half of the pasta sheets lightly with water.
- Fill a disposable pastry bag (or a resealable bag with one corner snipped) with the pea mixture. Pipe 1-inch balls of filling onto the pasta about 1 1/2-inches apart on the bottom half of the pasta sheets. Fold the top half of the pasta sheets over the filling so the top edges meet the bottom edges. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter or fluted pasta roller to cut out the ravioli. Place the ravioli on a semolina-dusted baking sheet.
- Bring a large pot of well-salted water to a boil. Heat the chicken stock and butter in a large saucepan over medium heat; season with salt.
- Add the ravioli to the boiling water and cook until they float to the top, 4 to 5 minutes. Transfer the ravioli to the sauce and cook, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta, a few minutes. (If the sauce seems too thick, add a bit more stock.) Place five ravioli on each serving plate, spoon a little extra sauce on top and garnish with pea tendrils, sugar snap peas and mint. Sprinkle with Parmigiano-Reggiano.
EASY CHEESY BEEFY RAVIOLI
Provided by Sunny Anderson
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
- To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
- To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
- To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
- Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.
RAVIOLI WITH GREEN BEANS AND PROSCIUTTO
Hold the marinara! For a change of pace, dress ravioli with a quick and creamy sauce that gets added taste and texture from tiny pieces of string beans and prosciutto.
Provided by Andrea Albin
Time 30m
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Cook ravioli according to package directions in boiling salted water (1 tablespoon salt for 4 quarts water). 3
- When ravioli have 5 minutes of cooking time left, heat oil in a heavy medium skillet over medium-high heat. Sauté beans with a pinch of salt until crisp-tender, about 4 minutes. Add garlic and sauté 30 seconds.
- Reserve 1/4 cup pasta-cooking water, then drain ravioli.
- Reduce skillet heat to very low and stir in reserved cooking water, sour cream, lemon juice, cheese, and a pinch of pepper. Add ravioli and prosciutto and gently toss to coat.
VEGGIE CHEESE RAVIOLI
Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.
Nutrition Facts : Calories 322 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
BEAN AND CHEESE RAVIOLI
This is a healthy way to improve on store-bought ravioli without spening too much additional time on it.
Provided by SJG3483
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions, drain, and keep warm.
- Combine sauce with beans in a deep skillet.
- Cook over medium heat until thoroughly heated.
- Place ravioli on a plate and top with sauce.
- Sprinkle with cheese.
Nutrition Facts : Calories 315.9, Fat 7, SaturatedFat 2.7, Cholesterol 11, Sodium 983.9, Carbohydrate 45.3, Fiber 11.7, Sugar 10.9, Protein 19.1
CHEESY BAKED RAVIOLI
Enjoy this cheesy sausage filled ravioli dish that's baked to perfection - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed dish, combine pasta sauce and soup; mix well.
- Add frozen ravioli, and bell pepper and onion stir-fry; stir to coat. Cover with foil.
- Bake 1 hour. Uncover baking dish; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.
Nutrition Facts : Calories 515, Carbohydrate 55 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2080 mg, Sugar 11 g
ONE-PAN TUSCAN RAVIOLI
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.
RAVIOLI WITH TOMATOES, WHITE BEANS, AND ESCAROLE
Spinach (my preference) can be used in place of escarole. This is a quick recipe from Health Magazine.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
- Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
- Bring to a boil; stir in greens.
- Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
- Stir in pasta and water; cook one minute or until heated through.
- Sprinkle with cheese.
Nutrition Facts : Calories 129.8, Fat 0.7, SaturatedFat 0.2, Sodium 23.9, Carbohydrate 24.1, Fiber 9.5, Sugar 2.9, Protein 8.8
EASY HOMEMADE BEEF AND RICOTTA RAVIOLI
Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.
Provided by Bird
Categories World Cuisine Recipes European Italian
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
- Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
- To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g
BEET AND GOAT CHEESE RAVIOLI
These are definitely a labor of love! Nevertheless, these raviolis taste great, and make for a stunning presentation. Using a pasta maker allows for the dough to be rolled as thin as possible to ensure that the beautiful filling can peek through. If you don't like whole wheat pasta, feel free to substitute the whole wheat flour for all-purpose. Sprinkle with fresh dill and more goat cheese, if desired.
Provided by Kim
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Individually wrap beets, onion, and head of garlic in aluminum foil. Place on a baking sheet.
- Bake in the preheated oven until beets are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Allow beets, onion, and garlic to cool to room temperature.
- Meanwhile, prepare the dough. In a large bowl, mix together all purpose flour, whole wheat flour, and 1/2 teaspoon salt. Make a well in the center and add in eggs. Gradually add in the water, 1 tablespoon at a time, until dough comes together (more water may be needed depending on how dry your dough is).
- Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
- For the filling: Peel skin off beets, onion, and 3 cloves of the roasted garlic. Reserve the rest of the garlic for another use. Cut beets in half, and place them in a food processor. Add onion and garlic cloves; pulse until smooth, scraping down sides as necessary. Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon fresh dill, and 4 ounces goat cheese; pulse several times until thoroughly combined.
- Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Set pasta maker to the widest setting, and run dough through 3 times. Reduce pasta width setting to the next narrowest setting, and run pasta through twice. Continue to run pasta through pasta maker, dropping the width each time, until about 1/16-inch-thick. Cover pasta sheet with a kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
- Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto the dough about 3 inches apart. Lightly brush water around the edges of the filling. Gently place another sheet of pasta over the filling and press pieces together around the filling, removing as much air as possible. Seal firmly.
- Using a 2 1/2-inch cutter, cut raviolis from the dough, ensuring the filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Reserve any extra dough for another use.
- When ready to serve, bring a large pot of salted water to a boil. Add a few ravioli at a time to the boiling water. Boil until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
- Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 44 g, Cholesterol 94.2 mg, Fat 11.9 g, Fiber 5.2 g, Protein 13.9 g, SaturatedFat 6.9 g, Sodium 391.7 mg, Sugar 5 g
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HOMEMADE RAVIOLI WITH FAVA BEANS - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (1)Total Time 1 hr 40 minsCategory PastaCalories 157 per serving
- Pulse the egg yolks, whole eggs, 3 cups flour and salt in a food processor until the dough comes together in a ball. Add more flour if the dough seems very sticky. Transfer the dough to a work surface and knead briefly until the dough is smooth. Gather into a disc, wrap in plastic wrap and let it rest for an hour at room temperature.
- Bing a saucepan of water to a boil. Remove the beans from the pods, then drop them into the water to blanch for 2 minutes. Drain. When they're cool enough to handle, make a small tear on the tough outer skins and peel them off. You should have about 3 cups peeled fava beans.
- Divide the dough into 4 portions, keeping reserved dough covered while working so it doesn’t dry out. Flour the dough and roll into thin 3-inch wide sheets on a pasta machine (I stop at setting 6 on my hand-cranked Atlas). Trim the sheets into workable sections about 2 feet long and place on a lightly floured surface.
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GREEN BEAN ALFREDO WITH CHEESE RAVIOLI RECIPE | …
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- Melt butter in a large nonstick skillet over medium-high heat; add green beans, garlic, and rosemary, and sauté 6 minutes or until beans are crisp-tender. Remove mixture, and set aside.
- Add whipping cream to skillet, and bring to a boil, stirring constantly. Cook, stirring constantly, 10 minutes.
- Return green bean mixture to skillet; add wine and pepper, and cook 5 minutes. Stir in 2 tablespoons cheese. Serve over ravioli, and sprinkle evenly with remaining 2 tablespoons cheese. Garnish, if desired.
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