FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
FOUR CHEESE RAVIOLI
Provided by Food Network
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese.;
GRILLED PESTO RAVIOLI
Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
More about "four cheese ravioli with eggplant and marjoram pesto food"
10-MINUTE CREAMY PESTO RAVIOLI | THE MEDITERRANEAN …
Web Jun 17, 2022 Reserve about 1 cup of the pasta cooking water before draining. In a large bowl, combine the basil pesto and heavy cream, stir …
From themediterraneandish.com
5/5 (7)Calories 410 per servingCategory Dinner, Entree
From themediterraneandish.com
5/5 (7)Calories 410 per servingCategory Dinner, Entree
FOUR CHEESE RAVIOLI RECIPE AND VIDEO - SELF PROCLAIMED …
Web Apr 14, 2019 To prepare: Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed …
From selfproclaimedfoodie.com
From selfproclaimedfoodie.com
FOUR-CHEESE RAVIOLI FILLING - FOOD & WINE
Web Jan 31, 2023 Directions In a large bowl, combine the ricotta with the Fontina, mozzarella, and Parmigiano-Reggiano; season with salt and pepper. Add the egg and stir until incorporated. Make ahead Ravioli can...
From foodandwine.com
From foodandwine.com
EASY CHEESE RAVIOLI WITH PESTO SAUCE - 2 SISTERS …
Web 1 package or box of frozen large round Cheese Ravioli jar of fresh basil pesto sauce Reggiano-Parmigiano grated cheese for the table Directions: 1. Bring a large pot of water to boil. Add some salt to the water, about 1 …
From 2sistersrecipes.com
From 2sistersrecipes.com
ALLRECIPES
EASY RECIPE FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO
Web about one medium eggplant, coarsely chopped about six tablespoons olive oil about three sprigs fresh marjoram, leaves removed, stems discarded about one tablespoon …
From sharerecipe.net
From sharerecipe.net
FOUR CHEESE RAVIOLI AND HERB PESTO - FOOD NETWORK
Web 5 Best Cookie Sheets and Sheet Pans, Tested by Food Network Kitchen
From foodnetwork.com
From foodnetwork.com
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO
Web Jun 18, 2021 Ingredients• 1 medium eggplant, coarsely chopped• 6 tbsps. olive oil• 3 sprigs fresh marjoram, leaves removed, stems discarded• 1 tbsp. chopped parsley• 1 …
From mobykoora.com
From mobykoora.com
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO TASTY RECIPES
Web Sep 29, 2019 Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
From recipesfriedrice.blogspot.com
From recipesfriedrice.blogspot.com
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO
Web Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
From easycookfind.com
From easycookfind.com
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO RECIPE | EAT …
Web Save this Four cheese ravioli with eggplant and marjoram pesto recipe and more from Food Network Magazine, June 2013 to your own online collection at EatYourBooks.com …
From eatyourbooks.com
From eatyourbooks.com
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO
Web Jan 29, 2015 - Serve up something different tonight with this Four Cheese Ravioli with Eggplant and Marjoram Pesto. Using BUITONI® ravioli, versatile eggplant and other …
From pinterest.com
From pinterest.com
BAKED EGGPLANT PARMESAN RAVIOLI - FRESHLY MADE ITALIAN PASTA, …
Web PREHEAT oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.. PREPARE pasta according to package directions.. HEAT oil in a large skillet over …
From buitoni.com
From buitoni.com
CHEESE RAVIOLI WITH PESTO RECIPE | MYRECIPES
Web 1 (9-ounce) package fresh 3-cheese ravioli. 1 ⅓ cups fresh baby spinach. ⅔ cup fresh basil leaves. ½ teaspoon salt. ¼ teaspoon crushed red pepper. 2 garlic cloves. 2 tablespoons …
From myrecipes.com
From myrecipes.com
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO
Web Yield. 3 servings Prep Time. 10 Cook Time. 10 Ingredients. 1 medium: eggplant, coarsely chopped 6 tablespoons: olive oil 3 sprigs: fresh marjoram, leaves removed, stems …
From frinkfood.com
From frinkfood.com
CHEESE RAVIOLI, MARINARA SAUCE AND FRESH ASPARAGUS
Web Method. HEAT sauce according to package directions. Stir in basil. PREPARE pasta according to package directions. During last 3 minutes of cooking time, add asparagus …
From buitoni.com
From buitoni.com
FOUR CHEESE RAVIOLI WITH EGGPLANT AND MARJORAM PESTO
Web 1. Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
From cookthismeal.com
From cookthismeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love