Ravioli Alfredo With Peas Food

RAVIOLI ALFREDO WITH ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute.
• Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
• In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

CHEESE RAVIOLI LASAGNA ALFREDO

Steps:

• Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
• Stir in mushrooms and olives. (I use about a half a can of olives.).
• In lightly greased 13x9 pan layer:.
• 1/2 cheese raviolis.
• 1/2 chicken mixture.
• 1/2 of the ricotta or cottage cheese.
• Sprinkle with parmesan cheese.
• 1/2 of the alfredo sauce.
• 1/2 of the shredded cheese.
• Repeat.
• Bake in 350º oven, covered, for 30 minutes.
• Uncover and bake 5-10 minutes longer.

TORTELLINI ALFREDO WITH PEAS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and return to the pot.
• Mix in peas, ham, cream, and Parmesan cheese and simmer over medium heat until sauce thickens, about 4 minutes. Season with salt and pepper.

TORTELLINI ALFREDO WITH PEAS AND BACON

Steps:

• Saute onion, mushrooms and bacon in medium saucepan over medium-heat until bacon is crisp and the onions and mushrooms soft; drain.
• Add pasta, sauce, pease and pepper; cook stirring occasionally, for 1 minutes.
• Sprinkle with parsley and cheeses.
• Serve with cheese and a rich, Chardonay.

BROWNED RAVIOLI WITH SNOW PEAS

Steps:

• Slice snow peas diagonally in half for easier eating.
• Heat a nonstick skillet or frying pan over medium high heat and add snow peas, red pepper flakes, water, and salt to taste. Cook for 2-3 minutes until peas are tender. Do not over cook and remove from heat.
• Heat a large nonstick skillett over medium and add olive oil and ravioli in two batches. Cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 T water to skillet, cover and steam until soft, about 1-2 minutes more.
• Remove ravioli to a plate and repeat with second batch.
• For the sauce:.
• Saute garlic in butter in a small skillet about 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1/2 C, about 3 minute.
• Stir in lemon juice and season sauce with salt and pepper.
• On a large platter, place half of the ravioli, scatter snow peas, and the remaining ravioli. Top with sauce, Parmesan cheese, and lemon zest.
• Or divide into 2 separate portions on two plates with ravioli, snow peas, ravioli, sauce, Parmesan cheese, and lemon zest.