Cheese Ravioli With Chunky Marinara Sauce 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.

CHEESE RAVIOLI WITH MARINARA SAUCE

Steps:

• For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt. Use your fingers to make a well in the middle of the mound. Crack 2 of the eggs into the well. Add 2 of the egg yolks to the well, followed by the heavy cream. Use your fingers to break up the eggs and yolks and combine with the cream. Work the flour into the egg mixture by gradually incorporating the flour from the inside of the well. When the flour is completely incorporated, knead the dough vigorously for 8 minutes until smooth and elastic. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a time until you are able to knead it. Divide the dough into 4 equal pieces, wrap in plastic and set aside at room temperature for 30 minutes.
• Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl until combined. Cover and refrigerate.
• For the marinara sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar and crushed red pepper and stir to combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Discard the oregano and season with salt and pepper if needed. Cover and reserve.
• To make the ravioli: Bring a large pot of salted water to a boil. Beat the remaining egg with 1 tablespoon of water and set aside. Lightly oil a baking sheet and set aside. Roll one of the pieces of dough into a 6-by-18-inch rectangle on a lightly-floured work surface (the dough should be very thin). Cut the sheet of dough in half lengthwise to create two 3-by-18-inch sheets.
• Brush the entire surface of one of the pasta sheets with the egg wash. Working down the center, spoon 1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Gently lay the second pasta sheet over the first, matching up the sides. Gently press between the mounds of cheese to define 8 separate ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli to the baking sheet and cover with plastic wrap. Repeat with the remaining pasta and filling. You should have about 32 ravioli.
• Working in 2 to 3 batches so the ravioli don't stick to one another, cook the ravioli in the boiling water until they float to the surface and the dough is cooked through and tender, about 3 minutes. Transfer to the marinara sauce and serve topped with the Parmesan and basil.

CHEESE RAVIOLI WITH CHUNKY MARINARA SAUCE

Steps:

• Cook ravioli according to package directions.
• Meanwhile, in small saucepan combine water, carrot and onion. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered, for 1 minute. Remove lid. Simmer, uncovered, for 1 to 3 minutes more or until desired consistency.
• Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).

CHEESE RAVIOLI WITH MARINARA SAUCE

Steps:

• Mix together Ricotta and Bruschetta Jack until well incorporated. You could use Mozzarella or provolone instead of Bruschetta.
• Place flour in a large semi flat bowl or on counter top, make a well in the center, and add salt, pepper and water with tomato paste. Mix together with your fingers till well incorporated. Mix with hands till dough starts to stick together, add more water if too dry. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min. After dough has rested, cut into 4 quarters; roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smallest setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it.
• Place a heaping tbsp. of filling in center of dough strip, leaving about 2" on either side of stuffing. Brush dough around stuffing with water. Now place second strip of dough on top or fold dough over. Seal all four sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet.
• Boil tomatoes for 3-4 min. Cool and remove skin and place in food processor. Add diced tomatoes, garlic and basil leaves and chop to consistency you desire. Simmer in skillet while you make the ravioli. Once ravioli is ready, bring a pot of salted water to a boil, place a few ravioli in at a time, and boil for 3-5 min. until dough is tender. Now coat with Marinara sauce and garnish with Parmesan cheese and flat leave parsley.

CHUNKY MARINARA SAUCE

Steps:

• .
• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.OR.
• Scald jars,pour sauce in while hot. Process for 10 minutes at 5 lbs pressure.This will make about 2-3 quarts.

BLUE CHEESE RAVIOLI WITH ONION SAUCE

Steps:

• Sauce:
• 1. Melt 3 tablesppons butter in a heavy medium skillet over medium heat. Mix in onion. Cover; cook until softened but not brown, stirring occasionally, about 10 minutes. Add 3/4 cup broth; simmer untill onions are tender, about 6 minutes. Puree in processor until smooth. Paur into small saucepan. Add 1 tablesppon butter. Then with more broth if desired.
• *Can be made 1 day ahead. cover; chill.
• Dough:.
• Mix flour and salt in large bowl; make well in center. Add eggs, yolks, and 1 tablesppon water to well.; stir to blend. Gradually stir flour into egg mixture. Knead dough in bowl until shaggy, sticky dough forms, about 5 minutes. Turn dough onto lightly floured work surface and knead until smooth, about 10 minutes. Gather dough into ball. Cover with plastic and let rest 1 hour at room temperature.
• Filling:.
• Cook butter in heavy samll saucepan over medium heat until brown, about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese, parmesan, salt, and egg yolk.
• Assembly:.
• Divide dough into 4 equal pieces. Cover pieces with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower setting after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 24 inches long (sant 1/16 inch thick). Using 2 1/2 round cutter, cut out 12 to 14 rounds. brush half of each round lightly with egg white.
• Drop 1 teaspoon filling into center of each round; lift sides of round up over filling to meet at center; pinch to seal along seam, forming dumpling. Repeat with remaining rounds. Place in single layer on lightly floured parchment-lined baking sheets. Repeat with ramining dough.
• *Can be made 6 hours ahead; chill.
• Working in 2 batched, cook pasta in large deep skille of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to large bowl. Drizzle with 1 tablespoon olive oil; toss gentle. Rewarm sauce; drizzle onto each plate. Top with ravioli and garnish.

RAVIOLI MARINARA

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
• Serve vegetable mixture over ravioli. Serve with cheese.

FRIED RAVIOLI WITH MARINARA SAUCE

Steps:

• Heat canola oil to prepare for frying --.
• For Marinara Sauce:.
• Put Olive Oil on medium heat with diced onion and green pepper, cook to flavor, don't brown onions.
• Add Tomato Sauce, Garlic and all dry seasonings, bring to a boil then simmer covered.
• * it's best to make Marinara first, so the Ravioli's stay crispy. Enjoy!
• Have dipping bowls ready, 1 with evaporated milk and one with the breadcrums and Parmesan Cheese.
• Dip frozen ravioli into evaporated milk then into breadcrumbs and parmesan cheese.
• Fry until golden brown. Cheese Ravioli's will puff up nicely when done, the beef ones do not. Let Drain on towel and then serve.

CHEESE RAVIOLI WITH CHUNKY MARINARA SAUCE

Steps:

• Cook ravioli according to package directions.
• Meanwhile, in small saucepan combine water, carrot and onion. Bring to a boil. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered for 1 minute. Remove lid. Simmer uncovered, for 1 to 3 minutes more until desired consistency.
• Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).
• MAKE IT A MEAL:.
• -Tossed salad with 2 tablespoons fat-free salad dressing.
• -1 multigrain Italian or French roll.
• -Sparkling water with lime wedge.
• (Total Calories: 150).