ARUGULA AND GOAT CHEESE TARTINE
Steps:
- Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve.
GOAT CHEESE-ARUGULA RAVIOLI WITH TOMATO-PANCETTA BUTTER
Categories Leafy Green Tomato Goat Cheese Parmesan Basil Bacon Arugula Summer Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make ravioli:
- Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan cheese. Season filling with salt and pepper.
- Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)
- Make tomato-pancetta butter:
- Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain. Set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat. Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook and serve ravioli:
- Place melted butter in large bowl. Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in same pot of boiling water. Drain and add to bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
RAVIOLI WITH ARUGULA, TOMATOES AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.
- In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.
ARUGULA AND GOAT CHEESE RAVIOLI
Categories Pasta Maker Cheese Citrus Dairy Egg Garlic Leafy Green Pasta Appetizer Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 27
Steps:
- To make pasta dough in a food processor:
- Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).
- To make dough by hand:
- Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
- Make filling while dough stands:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.
- Stir together arugula mixture and cheeses in a bowl.
- Make ravioli:
- Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.
- Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
- Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
- Make sauce:
- Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)
- Cook ravioli:
- Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.
- Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula.
GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
ITALIANO RAVIOLI WITH TOMATO & BACON
This mix of tomatoes and bacon tossed with arugula and our special ravioli brings a delightful taste of the Old World into your busy one.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
- Stir in bacon and broth; cook 2 min. or until sauce comes to boil.
- Add hot cooked Italiano Ravioli and arugula; toss to coat.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 650 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 17 g
GRILLED GOAT CHEESE & ARUGULA SANDWICHES
To create a more "grown-up" grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts :
RAVIOLI WITH TOMATO, BACON & SPINACH
This is a variation of a recipe from Giada de Laurentis on "Everyday Italian". She used proscioutto and arugula and I substituted bacon and fresh baby spinach. She only used cheese ravioli but I used beef ravioli too. I also added the green onions because I had some that I needed to use. This turned out awesome and I had to post this to keep for future use. I hope you enjoy!
Provided by Loves To Cook but N
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 quarts of water to a boil and cook ravioli according to package directions.
- Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
- Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
- Drain the bacon reserving 2 tbsp of drippings.
- Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
- Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
- Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
- Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!
TOMATO BUTTER/CHICKEN RAVIOLI ARUGULA SPINACH PASTA #RAGU
Ragú® Recipe Contest Entry. Delight your dinner guests or family for any holiday dinner, with this amazing pasta dish that will have them begging for more it's a pasta dish made in heaven. By Diana Ashcraft
Provided by ashcraftg0001
Categories Sauces
Time 40m
Yield 6 Portions, 6 serving(s)
Number Of Ingredients 24
Steps:
- Cube 3 sticks very soft unsalted butter place in food processor, mix until butter just is beginning to combine. Through, top opening of processor add pasta sauce, paprika basil, sun dried tomatoes, shallot and garlic and chopped pine nuts save 2 ounces for garnish blend form log cool in refrigerator.
- In 8 Quart Dutch boiler combine 6 cups of water salt, pepper and olive oil. While waiting for water bring to boil. In the meantime brown egg plant in 20 inch skillet for 3 minutes place in dish allow to stay warm season with salt and pepper. Add pasta to boiling water cook for 4 to 5 minutes do not over cook or past will be to soft, drain and cool past in ice bath.
- Remove tomato butter form refrigerator cut 2 medallions place in 20 inch skillet heat melting add wine, heavy cream, and remaining pasta sauce reduce for 3 minutes until sauce thickens. Add Arugula and Spinach gently stir remove heat.
- 4. Place 6 pasta bowls in a row add heated pasta and greens garnish with sun dried tomatoes, parsley, chopped bacon, feta cheese, pine nuts and sprig of fresh basil serve immediately.
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