Cheese Ravioli With Vegetarian Meat Sauce Food

VEGGIE CHEESE RAVIOLI

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.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

RAVIOLI WITH MEAT SAUCE

Steps:

• Heat up a large cooking pan over medium heat.
• Add oil, diced onions and mushrooms, saute until onions are transparent.
• Add crushed tomatoes, tomato puree and pressed garlic. Stir well.
• Add ground beef, breaking it up as much as possible. Add salt and pepper and lower the heat to medium low. Cover the pan with a lid and cook until meat starts to brown. Mix well, breaking up all the chunks of meat with a wooden spoon.
• Add thyme, red pepper flakes and nutmeg, stir well and cover back up. Cook, stirring occasionally, for 15-10 minutes.
• Stir in basil and taste to check if you need more salt and pepper. Cover and cook for a few more minutes.
• Serve over cooked ravioli or other pasta of choice.

CHEESE RAVIOLI WITH MEAT SAUCE

Steps:

• Season raw meat with oregano, basil and salt to taste.
• Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
• Drain meat.
• Pour sauce over browned meat.
• Microwave on HIGH for 3 minutes.
• Bring water to a brisk boil in large pot.
• Slowly add ravioli to boiling water. Add salt if desired.
• Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
• Drain ravioli and add to meatsauce.

CHEESE RAVIOLI WITH VEGETARIAN " MEAT" SAUCE

Steps:

• Cook ravioli in boiling salted water for 6-7 minutes.
• In the meantime, heat olive oil over medium heat, and sauté onions and garlic and crushed red pepper until soft, about 5-6 minutes.
• Add basil, oregano, and meatless crumbles and sauté another 5-6 minutes more. The crumbles should be thawed, and get a little color on them as they mix with the garlic and onions.
• If the pan seems to get dry, add 1/4 cup of water so the crumbles don't stick.
• Add salt and pepper to taste.
• Finally, add the jar of tomato sauce and mix together.
• Cover with a lid, and let simmer on low for another 10 minutes.
• Toss sauce with cooked ravioli, and serve with grated cheese.

HOMEMADE FOUR CHEESE RAVIOLI

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
• Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
• Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
• To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE

Steps:

• Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
• Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
• Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
• To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

RAVIOLI CHEESE SAUCE

Steps:

• Melt butter blend in flour over medium heat and allow to barely sizzle.
• Stir in milk, bring to a boil, and stir until thickened.
• Lower heat and blend in cheese stirring for 3-5 minutes.
• Stir in seasonings and serve warm over pasta.
• May be made in advance - refrigerate and reheat.