RAVIOLI IN CREAMY RED PEPPER SAUCE
Comforting ravioli dish made with quick creamy red bell pepper basil sauce and topped with shaved Parmesan cheese.
Provided by Lyuba Brooke
Categories dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook ravioli according to the package instructions while you're preparing the sauce. Drain and set aside.
- Slice bell peppers and onions.
- Preheat a medium cooking pan over medium heat and add oil. Add sliced onions and peppers and saute until softened.
- Smash garlic and add it to the pan, saute until flagrant.
- Add vegetable stock, chopped basil leaves, red pepper flakes, paprika, and salt. Cook for about more 5 minutes.
- Transfer the content of the pan into a food processor and blend until smooth.
- Return to the pan and stir in heavy cream. Taste to see if more salt needed.
- Add ravioli to the sauce, stir and heat through.
- Serve right away with some shaved Parmesan cheese on top.
LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS
Provided by Emeril Lagasse
Categories main-dish
Time 35m
Yield 16 ravioli, 4 servings
Number Of Ingredients 26
Steps:
- Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
- Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
- Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
- Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
- Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
- With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
- Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.
CHEESE RAVIOLI WITH RED PEPPER SAUCE
Steps:
- For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
- In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
- Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
- Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
- For the sauce: Preheat the oven to 375 degrees F.
- Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
- In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
- Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.
CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE
This recipe is from emeril.com....you can use left over crab meat or imitation crab meat to make this.
Provided by julz654
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt & pepper in a food processor and pulse. Scrape sides and pulse again. With machine running, add cream through the top in a steady stream. Transfer to a bowl & fold in crabmeat, cheese & shallots.
- Place 1 pasta sheet on work surface. Scoop heaping tablespoons of crabmeat filling evenly down the sheet, abt 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around filling with egg wash. Place another pasta sheet on top & press down around the mounds of filling to squeeze out the air pockets & seal. With a 4-inch round cutter or knift, cut into individual ravioli.
- Bring a large pot of salted water to boil. Add ravioli & cook until tender, 4 to 5 minutes. Remove with slotted spoon & divide into 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with cheese & basil & serve immediately.
Nutrition Facts : Calories 202.4, Fat 9.8, SaturatedFat 5.1, Cholesterol 183, Sodium 863.6, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 24.7
RAVIOLI/TORTELLINI WITH A PEA RED PEPPER SAUCE
This is so easy and quick to put together. Take advantage of a good fresh cheese tortellini or ravioli and you have an amazing quick dinner that is healthy as well. I love the freshness of the peas and red pepper vs a heavy tomato sauce for a nice change. Just make sure to use a good pasta , fresh or baby frozen peas and fresh cheese to really make the dish GREAT! This can be used over any of your favorite pasta, but I love it over a cheese ravioli or tortellini.
Provided by SarasotaCook
Categories Cheese
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat. Cool a couple of minutes and then puree (until smooth) in a small food processor or blender. Stir in salt and pepper to taste and set off to the side.
- Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover. Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
- Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through. Season with salt and pepper if needed. Remember, this is a very light and healthy dish - but a wonderful sauce.
- Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions. Cook until tender, drain and toss with the pea puree.
- Serve -- Just enjoy over the cheesy, creamy pasta. Garnish with fresh grated or shaved parmesan. This is also great topped over a baked potato or even over grilled chicken. Just toss with some angel hair pasta for a very light dinner. The sauce is light and full of flavor. ENJOY!
Nutrition Facts : Calories 83.6, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.2, Sodium 211.8, Carbohydrate 12.6, Fiber 4, Sugar 4.9, Protein 5.8
RAVIOLI WITH CREAMY BASIL & RED PEPPER SAUCE
This sauce is so easy to prepare, and it used low fat and no fat ingredients. The roasted red peppers blended into the sauce give it a lovely pale pinkish color. I had a bag of frozen cheese ravioli in the freezer, and was looking for something other than a red sauce to serve it with. The original recipe, I believe, used fat free cream cheese, but I opted for low-fat instead. If you like to use no-fat cream cheese, please let me know how it turns out.
Provided by Kozmic Blues
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook frozen ravioli according to package directions.
- In the meantime, place peppers, cream cheese, milk, basil, garlic powder, Parmesan cheese, salt, pepper and/or crushed red pepper in blender and cover
- Blend until smooth; set aside.
- Add to a saucepan and cook over medium heat for 5 minuted or until just heated through.
- Toss with cooked ravioli, top with extra basil leaves and/or grated cheese and serve.
Nutrition Facts : Calories 138.7, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 1132.5, Carbohydrate 5.4, Fiber 1, Sugar 0.1, Protein 6.9
SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE
Amazing! Simple ingredients blend together for a faster than fast sauce! You'll impress yourself once this dish hits the table! This one is also great for a fast freezer dinner kit.
Provided by DustyPyatt
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the ravioli according to package directions.
- Place remaining ingredients in a blender, cover and puree.
- Heat the sauce to you desired temp and serve over ravioli.
- Another great freezer dinner kit!
- Leave ravioli in bags they come in, frozen.
- Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.
Nutrition Facts : Calories 80.3, Fat 3.8, SaturatedFat 0.5, Sodium 1255.8, Carbohydrate 11.9, Fiber 2.8, Sugar 5.5, Protein 1.7
RAVIOLI AND ROASTED RED PEPPER SAUCE
Make and share this Ravioli and Roasted Red Pepper Sauce recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook ravioli in boiling water according to package directions. Drain; set aside and keep warm.
- Meanwhile, combine peppers, garlic and wine in a saucepan. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes or until reduced to 2 tablespoons.
- Stir in whipping cream. Bring to a boil and reduce heat. Simmer uncovered for 3-5 minutes or until slightly thickened, stirring often. Add parmesan cheese and cook, stirring constantly until cheese melts.
- Add ravioli to sauce and spoon into serving bowls. Sprinkle basil on top of each serving. Serve immediately.
Nutrition Facts : Calories 315.7, Fat 26.9, SaturatedFat 16.6, Cholesterol 96.2, Sodium 280.2, Carbohydrate 6.3, Fiber 1.1, Sugar 2.6, Protein 8.2
CREAMY RAVIOLI
Just something I threw together for a quick weeknight meal. Amounts can be adjusted to personal taste.
Provided by Alskann
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions; drain.
- In medium sauce pan, add next four ingredients.
- Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
- Add next four ingredients ; cook until heated through and cheese is melted.
- Fold in ravioli; heat through.
- Stir in pinenuts and season with salt and pepper, to taste.
- Serve hot with a crisp, green salad and garlic bread.
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