CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
- Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.
RAVIOLI WITH POTATO, WATERCRESS, AND CHEESES
Make a point of using 2 delicious, contrasting cheeses, for example a strong cheese like Gorgonzola or a creamy taleggio and a hard cheese such as pecorino or Parmesan.
Provided by Jamie Oliver
Categories appetizer
Time 1h25m
Yield serves 4 to 6
Number Of Ingredients 9
Steps:
- Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet).
- When the potatoes have cooled slightly add your butter and your chosen cheeses. Stir and mash with a fork to mix and break the potatoes up (I like to leave the mixture slightly chunky). Add the nutmeg and seasoning to taste. Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3-4 minutes, until tender.
- Serve with some extra olive oil or butter, some more of your chosen cheese grated over the top and some torn watercress.
CHEESE RAVIOLI WITH PORTABELLA MUSHROOM SAUCE
I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites. When his ravioli was gone, my husband tried to lick his plate, but I wouldn't let him! It was delicious, quick and easy! Not exactly like Olive Garden's, but it was equally delicious!
Provided by hhorn
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat 10-12" saucepan over medium-high heat.
- Add oil and melt butter.
- Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft, being careful not to scorch the garlic.
- Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
- Add chicken broth, wine, 2 Tbsp grated parm, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
- Reduce heat to medium and reduce for 2-3 minutes.
- Stir in milk and return to bubble.
- Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.
PORCINI RAVIOLI
Easy, quick to prepare, and guaranted to impress, and best of all, delicious. Better than delicious. Incredible.
Provided by nina6876
Categories European
Time 45m
Yield 20 raviolis, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook mushrooms in 1 1/2 C of the chicken broth and port for 20 minutes. Drain, reserving broth.
- Mince mushrooms in food processor.
- Saute 1/2 shallots and 1/2 garlic in 2 T oil until wilted. Add mushrooms and saute 2 minutes. Add 1/4 C mushroom stock. Add 1 T parsley and 1/2 T sage. Salt and pepper to taste. Cook another minute to let stock absorb.
- Lay out 20 wonton skins on a dry surface (a clean counter or chopping block is fine). Put 1 T mushroom mixture in the center of each wonton. Paint edges of each wonton with egg white. Put another wonton on top and press to seal. Cut excess skin off each ravioli with a pizza cutter. Press edges to tighten seal. Let dry for 20 minutes.
- In a sauce pan, melt 1 T butter and 1 T oil. Saute shallots and garlic until wilted, about 2 minutes. Add remaining mushroom broth and reduce by half.
- Cook raviolis for 3 to 4 minutes, until al dente.
- While raviolis are cooking, finish sauce.
- Stir 1 T butter into sauce until melted. Stir in cream, alternating with chicken stock and sprinklings of cheese. Adjust sauce to keep from being too thick. Just before serving, add remaining parsley and sage and salt and pepper to taste.
- Plate the ravioli and drizzle sauce over it. Add additional cheese, if desired.
- Serves 4.
Nutrition Facts : Calories 659.8, Fat 35.7, SaturatedFat 16.7, Cholesterol 85.6, Sodium 1562.1, Carbohydrate 59.1, Fiber 2.6, Sugar 3.4, Protein 22.2
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