Creamy Ravioli Tomato Mascarpone Bake Food

CREAMY SPINACH BAKED RAVIOLI

Steps:

• Pre-heat the oven to 200ºC/390ºF.
• Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
• Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
• Add the Parmesan and lemon juice then season to taste.
• Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
• Remove from the oven and allow to rest for 5 minutes then serve.

CREAMY TOMATO AND MASCARPONE PASTA

Steps:

• Heat olive oil in a large skillet on medium heat, add diced onion and sauté for 5 minutes until translucent.
• Add minced garlic and dried herbs (Italian seasoning and dried chilli, if using) and sauté for 1 minute. Add tomato paste and halved (or whole) tomatoes and sauté for 2-3 minutes on medium heat, stirring frequently.
• Add chicken stock, cover skillet and simmer for 10 minutes until tomatoes have softened. In the meantime, boil pasta in a pot of salted water until al-dente (approx. 8-9 minutes). Reserve ½ cup of pasta water before draining pasta.
• Add ⅓ cup of pasta water to skillet containing pasta sauce and simmer for another 10-12 minutes, uncovered. If the sauce starts to dry up, add more pasta water.
• Once the sauce has thickened and tomatoes are soft, stir in mascarpone and remove from heat. Toss in boiled pasta and mix to combine with sauce.
• Serve in pasta bowls and top with freshly grated parmesan cheese, fresh basil, and salt and pepper to taste.

TOMATO & MASCARPONE PASTA BAKE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Place the tomatoes, cut-side up, in a roasting dish and drizzle with the vinegar, oregano and some seasoning. Roast for 1 hr until soft.
• Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the stock. Simmer for 5 mins, then add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
• Meanwhile, cook the pasta following pack instructions, drain and set aside in a colander. Heat grill to High. Season the sauce and stir in the basil and pasta. Mix, then tip into an ovenproof dish and cover with the cheese. Grill for a few mins until golden and bubbling.

CREAMY RAVIOLI, TOMATO & MASCARPONE BAKE

Steps:

• Heat the oven to 180C/160C fan/gas 6. Heat the oil in a large flameproof casserole or saucepan over a medium heat and fry the onion with a pinch of salt for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min more. Tip in the tomatoes and sugar and simmer, uncovered, for 10 mins. Stir through the mascarpone, then blitz the mixture until smooth and creamy using a hand blender.
• Cook the ravioli in a large pan of boiling water for 1 min. Drain, then tip into a 20 x 26cm rectangular baking dish. Pour over the sauce, stir through the basil, tear over the mozzarella and scatter over the parmesan. Bake for 15-20 mins, or until golden and bubbling at the edges. Let stand for a few minutes, then serve.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Sauce-In a saucepan, or crock pot, combine all ingredients.
• Heat until boiling.
• Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
• Noodles- Mix together.
• Knead for 10 minutes or until dough is elastic.
• Add more water or flour accordingly.
• Filling- Mix all ingredients together.
• Roll out dough, cut into small rectangles, or circles.
• (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
• Seal the edges with a little bit of water and pinch closed.
• (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
• Serve with prepared sauce.
• Especially good with garlic bread and sprinkled with parmesan cheese.