BURRATA RAVIOLI WITH FRESH TOMATO SAUCE, PARMIGIANO AND BASIL
Steps:
- Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge.
- In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan.
- Add the ravioli to the boiling water and cook until tender, about 3 minutes.
- Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper.
- Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano.
BAKED SPINACH RAVIOLI
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
- Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
- Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.
CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS
Categories Cheese Citrus Garlic Leafy Green Nut Pasta Vegetarian Quick & Easy Mozzarella Almond Fall Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.
SPINACH RAVIOLI BAKE
This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 470 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1441mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
RAVIOLI ALLA BURRATA WITH PISTACHIO PESTO
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the dough: Put flour and salt in bowl of a food processor. Pulse briefly to combine. Add eggs and process for 30 to 60 seconds, or until dough forms a rough ball. If dough appears dry, add water 1 teaspoon at a time. If it is smearing along sides of mixer, add 1 tablespoon flour. Transfer to a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and let rest in refrigerator for 30 minutes.
- Make the filling: In a medium bowl, mix ricotta, burrata, 1/4 teaspoon pepper and the nutmeg. Add salt as needed.
- Roll out pasta to the thinnest setting according to pasta machine instructions. Cut into four 22-inch long sheets.
- Make the ravioli: Lay out a sheet of pasta and dollop 1/2 tablespoon mounds of filling in two lines, 2 inches apart. Brush egg yolk around filling. Lay another sheet of pasta directly over filling and use your fingers to press out any air pockets. Using a round 21/2-inch cutter, or larger, cut out ravioli around filling. Remove excess pasta and press edges closed with your fingers. Repeat with remaining sheets of pasta and filling. Let rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.
- Make the pesto: In a blender or food processor, grind nuts. Add basil, garlic, pecorino, Parmesan, 1/8 teaspoon salt and pepper to taste. With machine running, gradually pour in oil until a smooth sauce forms. Adjust seasoning.
- Cook ravioli in boiling water for 2 to 3 minutes, until pasta is cooked through. Drain well. Top with pesto and garnish with Parmesan and chopped pistachios.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 11 grams, Sodium 435 milligrams, Sugar 1 gram, TransFat 0 grams
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- To make the pasta, sift the flour onto a work surface, forming a volcano-shaped mound with a well in the centre. Break the eggs into the well and add the salt and spinach.
- Add a little more flour if the mixture is too soft or sticky, or a little water if the mixture is too dry. Using a knife (or a spatula), scrape up any stray pieces of dough.
- Before kneading the dough, clean your hands and the work surface. Lightly flour the work surface, and start to knead the dough with the heel of one hand as you might break the dough.
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- Place one sheet of pasta on the work surface. Put six pieces of mozzarella evenly along one side of the pasta sheet, and sprinkle with half of the parmesan.
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- Repeat with the other pasta sheet, using the rest of the burrata pieces and the remaining parmesan.
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