Lentil Ravioli Food

LENTIL, PINE NUT MUSHROOM RAVIOLI

Steps:

• Finely chop the mushrooms and onions and sauté them in a little oil with a clove of chopped garlic and several leafs of chopped sage. Stir and check, after about 8 mins the mixture will have reduced. check it doesn't dry out too much, adding a little water if it does. Add the lentils and pine nuts to warm up.
• add 2 tablespoons of aminos (or soy sauce if you can't find Aminos) and 1 tablespoon of brandy into the pan and mix, turn off the heat.
• Use a blender to blend the mixture into a paté constancy. Place in a bowl and refrigerate for 20 mins.
• use the Pasta dough recipe HERE and a pasta machine to rollout 2 thin sheets of pasta dough.
• layout one of the pasta sheets on a floured surface and put about half a tablespoon of the filling onto the pasta in a line leaving a 3 cm gap between fillings.
• Now lay the second sheet on top and press around the fillings to remove all the air and create the ravioli. Press down the top layer and seal it onto the lower layer. Using a ravioli cutter, stamp out the ravioli into shapes and place on a plate in the fridge until ready to use.
• When ready to cook, put a large saucepan of salted water on and bring to a boil. Add the Ravioli to the boiling water and bring back to the boil. After about 1 minute, the Ravioli are ready.
• Drain and stir in your favourite pasta sauce. I choose the basil and tomato sauce here.

LENTIL RAVIOLI

Steps:

• Spray a large skillet with cooking spray. Heat over medium heat until hot. Sauté fennel and ginger 2-3 minutes; add spices and cook 1 minute longer.
• Add water and lentils to skillet; heat to boiling. Reduce heat and simmer, covered, until the lentils are just tender, about 15 minutes.
• Simmer uncovered until excess liquid is goner, about 5 minutes.
• Stir in chopped cilantro. Season to taste with salt.
• Place 1 tablespoon of the lentil mixture in the center of a wonton wrapper; brush edges with water.
• Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
• Heat 3 quarts of water to boiling; add 4-6 ravioli.
• Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

RAVIOLI SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

PASTA WITH LENTIL BOLOGNESE

Steps:

• 1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
• 2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.
• 3. Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.
• 4. Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.

LENTIL RAVIOLI WITH SAUSAGE AND YELLOW TOMATO SAUCE

Steps:

• For sauce:
• Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
• For ravioli:
• Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
• Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
• For sausages:
• Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
• Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.