SPINACH-PESTO RAVIOLI
Steps:
- Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.
RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
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.
RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any summertime potluck.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
- Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
- Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)
Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 1 g, Protein 14 g, SaturatedFat 6 g
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