Ravioli With A Cranberry Date Walnut Pancetta Sauce Food

RAVIOLI WITH A CRANBERRY, DATE, WALNUT & PANCETTA SAUCE

Steps:

• Pasta -- Bring a large pot of salted water up to a boil and cook the ravioli according to the package directions. Ravioli doesn't take too long, so make sure you have all your other ingredients ready.
• Walnuts -- In a large dry saute pan (we are using a large pan because we will make the sauce in this same pan, and then add the ravioli once cooked also to the pan, so we need something fairly large), heat to medium and add in the walnuts. Cook 2-3 minutes just until you start to smell the nuts and they start to get golden brown. Keep an eye on them, they go quickly. You just want to lightly toast them. Once they are done, just put on a small plate off to the side while you make the sauce.
• Sauce -- In that same pan, add 1/2 the olive oil and bring up to medium heat and add the pancetta and cook 2-3 minutes (it won't take long as it is thin sliced). Then add in the garlic and a pinch of salt and cook another minute. Toss in the cranberries, dates and cook until heated through.
• Finishing -- Drain the ravioli well and add right to the pan with the pancetta and fruit. Add a bit more oil if the pan is dry, and cook just until the ravioli is well coated with the sauce. Toss in the walnuts, goat cheese, chives and pepper. Salt is optional (go easy because the pancetta and the goat cheese are both salty).
• Serve -- Plate on a large family style platter and drizzle with the extra olive oil. Serve with a arugula salad and a honey balsamic vinaigrette and maybe a crunchy toasted baguette. ENJOY!

SQUASH RAVIOLI WITH MUSHROOMS AND PANCETTA

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, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and pancetta and season with salt and pepper. Cook, stirring occasionally, until the pancetta is crisp and the mushrooms are lightly browned, 5 to 7 minutes. Stir in the thyme and cook 30 seconds. Add the chicken broth and bring to a simmer.
• Add the ravioli and 1/4 cup of the reserved cooking water to the skillet. Bring to a simmer and cook, stirring gently, until the ravioli are coated with the sauce, adding more cooking water as needed. Add the butter and Parmesan and toss until the butter is melted. Stir in the parsley.
• Divide the ravioli among bowls. Season with pepper and top with more Parmesan.

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.

BUTTERNUT SQUASH RAVIOLI WITH PANCETTA AND SAGE

Steps:

• Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.
• Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.
• Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
• Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.

TURKEY AND CRANBERRY RAVIOLI

Steps:

• To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
• Place 10 won ton wrappers on a work surface.
• Brush lightly with water using a pastry brush.
• Place 1 tablespoon of the turkey mixture on each of the won ton wrappers.
• Top with another won ton wrapper.
• Push out any air bubbles and press the edges tightly to seal.
• To make the gravy: in a medium, heavy skillet, heat the butter over medium heat.
• Add the shallots and cook until tender, about 5 minutes.
• Add the flour and stir until cooked, about 1 minute.
• Slowly add the chicken broth, stirring quickly to avoid lumps.
• Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
• Meanwhile, bring a large pot of salted water to a boil over high heat.
• Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes.
• Drain the ravioli into the gravy and stir to coat.
• Serve immediately in individual dishes, drizzled with the remaining gravy.

EASY CREAM WALNUT SAUCE FOR RAVIOLI

Steps:

• Grind up the nuts in a food processor completely.
• Add the butter and olive oil and pulse a few times until a nice paste forms.
• Add the cheese and pulse 2-3 times.
• Add the cream gradually and keep it on a continual blend until smooth.
• Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

DATE-WALNUT-CASHEW LARABAR

Steps:

• Pit dates.
• Pulse.
• It shouldn't stick together much on its own but when you squeeze it together it should stick.
• Squeeze into desired shape.
• Enjoy and refrigerate extras for a quick snack.