Cheese Ravioli In Broth Food
GOAT CHEESE RAVIOLI IN CHICKEN/BACON BROTH
This is an easy, quick soup-like entree that I had a ritzy cafe on vacation. I think I'm pretty close on matching it. Great with a nice slice of crusty bread as the ultimate comfort food!
Provided by Lisa Gay
Categories Stocks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put your chicken broth on to boil. Add the parsley, the bacon, and the white pepper.
- While it is coming to a boil, make your raviloli filling by mixing the goat cheese, swiss cheese, beaten egg, garlic and onion powder and 1/4 teaspoons salt in a med. size mixing bowl. Each ravioli takes one wonton wrapper folded in half to make a triangle. Be gentle, because they can tear. Lightly wet with water, two sides of each square, so that when you make your triangle you can seal the edges together. I just keep a mug of water next to me and dip my fingertip in the water each time I need to seal the wonton. It's way easier than using a pastry brush and a lot less messier.
- Place on well rounded teaspoon of filling in the center of each wonton. Dampen the edge and seal. Place the competed ravioli in the boiling broth and cook for 5-7 minute or until done.
Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 10.3, Cholesterol 91, Sodium 1130.9, Carbohydrate 3.3, Fiber 0.1, Sugar 1.7, Protein 19.4
CHEESE RAVIOLI IN BROTH
Make and share this Cheese Ravioli in Broth recipe from Food.com.
Provided by Felix4067
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pasta dough: Mix flour and salt together in a bowl.
- Beat eggs, then pour 2/3 of the eggs into the flour mixture and blend well.
- Add the remaining eggs, lightly grease hands, and knead.
- If the dough is dry, gradually add 1-2 tsp of cold water until the dough binds.
- DON'T ADD TOO MUCH AT ONCE!
- Ravioli: Roll out the pasta dough to form two equal sized sheets of dough.
- Brush one dough sheet with the beaten egg.
- Mark circles, conserving the dough as much as possible, using a ring approximately 2 inches in diameter (I use a cookie cutter).
- Place one cube of cheese inside each circle.
- Place the second sheet of dough over the first.
- Using the cookie cutter, cut through both layers to make raviolis, pinching their edges together neatly.
- Repeat with the remaining dough and cheese until gone.
- Cook in plenty of boiling salted water for about 3 minutes, drain, and place ravilois in one serving bowl.
- Set aside.
- Broth: Simmer all ingredients until vegetables are tender.
- Adjust any seasonings as necessary to taste.
- Pour over bowl of raviolis and serve immediately.
Nutrition Facts : Calories 458.7, Fat 15, SaturatedFat 7.7, Cholesterol 173, Sodium 2258.4, Carbohydrate 51.4, Fiber 1.7, Sugar 3.3, Protein 26.4
RAVIOLI IN MUSHROOM BROTH
This is a rich alternative to marinara sauce - serve this with a salad and some crusty bread, and you have a very pleasant dinner. A wok is a great dish to use for this - you can saute the vegetables and simmer the pasta in the same dish.
Provided by ChrisMc
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and saute onion, mushrooms, and garlic.
- Stir in flour and blend.
- Add broth, wine basil, parsley, and pepper.
- Bring the mixture to a boil, add the pasta, and cook until tender.
Nutrition Facts : Calories 124.2, Fat 7.4, SaturatedFat 0.9, Cholesterol 0.3, Sodium 257, Carbohydrate 8.8, Fiber 1.2, Sugar 2.3, Protein 3.5
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- Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.
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