CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE
Steps:
- For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
- Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
- For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
- Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
- Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
- Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
- For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
- For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
- To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
- Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.
FRESH TOMATO RAVIOLI RECIPE
Take your ravioli recipe up a notch with cheese, cherry tomatoes, garlic and more. Sometimes simple is best with this Fresh Tomato Ravioli Recipe!
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
- Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 3 g, Protein 13 g
FOUR CHEESE RAVIOLI
Provided by Food Network
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese.
RAVIOLI WITH CHERRY TOMATOES AND CHEESE
You can use cheese or meat ravioli in this recipe. Sausage ravioli are particularly good!
Provided by Catherine Mandell
Categories Ravioli
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour.
- Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.
Nutrition Facts : Calories 452 calories, Carbohydrate 32.4 g, Cholesterol 58.9 mg, Fat 26.8 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 11.4 g, Sodium 689.2 mg, Sugar 1.9 g
CHEESE RAVIOLI WITH TOMATO & BASIL
Make a delicious Italian dish in just 15 minutes with this Cheese Ravioli recipe from Kraft. Ravioli is tossed with tomatoes, basil, and parmesan cheese.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Cook ravioli as directed on package; drain.
- Heat dressing in large skillet on medium-high heat. Add ravioli, tomatoes and 2 Tbsp. basil; cook 2 min., stirring occasionally.
- Stir in cheese and remaining basil.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
BISCEGLIE RAVIOLI WITH CHERRY-CHERRY MARINARA
"Una ciliegia tira l'altra" (One cherry leads to another) is a saying in the Bisceglie countryside of Italy, which has become a gourmet tourist attraction. A series of cherry harvest festivals, weekend after weekend, gives a continual excuse to party. Here, cherries offer a surprise flair to an Italian classic dish. When you add the sauce to the pan with the cheesy-graham coated ravioli, they react together instantly, almost caramelizing - so delicious! Add bread and salad, and enjoy a filling gourmet dinner without spending the gas money to drive to an Italian restaurant. Note you can do Steps #1-4 (and even #1-6) in advance to get dinner on the table in a hurry. Cutting the cherry tomatoes and cherries is time consuming, but the intense flavor and presentation is worth it versus using canned tomatoes.
Provided by FLKeysJen
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Boil water and cook ravioli according to package directions; drain.
- Meanwhile, stir the marinara ingredients together and let sit, so the tomato juices can macerate.
- Make the graham crackers into fine crumbs. The blender is easiest for this, but this may take several tries; if the blender gets stuck, pick the larger pieces out of its blades and start the blender again.
- Put the parmesan and cracker crumbs in a Ziploc-type bag and shake to blend together.
- Fold the egg white and water together in a bowl.
- Coat each ravioli in the egg white mixture, then put each ravioli in the cheese/cracker bag. Shake the bag until the ravioli are coated with the mixture on both sides.
- Heat olive oil in a very large skillet over medium heat. Put the coated ravioli in and pan fry until the coating crisps on each side. This is quick - only 2-4 minutes total.
- Pour the marinara in the pan with the ravioli. Cook for a minute or two, carefully stirring with a spatula, until the tomatoes and cherries are sizzling hot and the flavors have blended. (Note, this step may have to be done in two batches, one for each person's plate, if your skillet is not very large. If you increase this to serve additional people, you will almost surely have to do it in batches.).
- Place half the ravioli and sauce on each plate and garnish with parmesan cheese, freshly grated if possible. Serve hot - immediately.
Nutrition Facts : Calories 314, Fat 16.2, SaturatedFat 5.6, Cholesterol 22, Sodium 541, Carbohydrate 29.4, Fiber 1.9, Sugar 17.4, Protein 13.7
RAVIOLI WITH TOMATOES AND BASIL DRESSING
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
- Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.
Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g
CHERRY TOMATO AND RAVIOLI SOUP
Make and share this Cherry Tomato and Ravioli Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
- Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
- Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
- Add the chicken stock and water and bring to a boil.
- Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
- Remove from the heat and stir in the basil and Italian seasoning to wilt.
- Serve the soup and top with the cheese.
- Serve with crusty bread.
More about "ravioli with cherry tomatoes and cheese food"
CHEESE RAVIOLI WITH CHERRY TOMATO SAUCE - FOOD CHANNEL
From foodchannel.com
Cuisine ItalianEstimated Reading Time 4 mins
EASY SPICY GARLIC TOMATO CHEESE RAVIOLI RECIPE
From shewearsmanyhats.com
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN …
From juliasalbum.com
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
RAVIOLI WITH CHERRY TOMATOES AND BASIL - THE FOOD CHARLATAN
From thefoodcharlatan.com
CHEESE RAVIOLI WITH CHUNKY TOMATO SAUCE - LANA'S …
From lanascooking.com
HOMEMADE 3-CHEESE RAVIOLI RECIPE - EAT THIS NOT THAT
From eatthis.com
CHEESE AND TOMATO BAKED RAVIOLI - SIMPLY DELICIOUS
From simply-delicious-food.com
CHEESE RAVIOLI WITH CHERRY TOMATO SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 55 mins
CHEESE RAVIOLI WITH BLISTERED CHERRY TOMATO SAUCE - FETTY'S FOOD …
From fettysfoodblog.com
Cuisine ItalianTotal Time 20 minsServings 4
CHEESE RAVIOLI WITH CHERRY TOMATOES & CORN - GOOD EGGS
From goodeggs.com
SPINACH AND CHEESE RAVIOLI WITH PESTO AND CHERRY TOMATOES
From rosinarecipes.com
SPINACH AND CHEESE RAVIOLI WITH TOMATO MAPLE ... - FOOD NETWORK …
From foodnetwork.ca
FOUR CHEESE RAVIOLI WITH ASPARAGUS AND CHERRY TOMATOES - ROSINA …
From rosinarecipes.com
MEAT RAVIOLI WITH CHERRY TOMATOES AND ARUGULA - O SOLE MIO
From osolemio.ca
CHEESE RAVIOLI WITH CHERRY TOMATO SAUCE | WILLIAMS SONOMA
SPINACH RAVIOLI WITH TOMATO SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE RICOTTA - SPINACH RAVIOLI WITH CHERRY TOMATO SAUCE
From vganish.com
RAVIOLI, CHERRY TOMATO, AND PARMESAN SKEWERS | RICARDO
From ricardocuisine.com
AMALFI'S ITALIAN RESTAURANT - FOOD MENU
RAVIOLI WITH CHERRY TOMATOES AND CHEESE - MYDAILYMOMENT.COM
From www2.mydailymoment.com
CHEESE RAVIOLI WITH TOMATOES AND PEPPERS RECIPE | MYRECIPES
From myrecipes.com
CHEESE RAVIOLI WITH CHERRY TOMATO SAUCE - MEDITERRANEAN RECIPES
From fooddiez.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS - COOKING CLASSY
From cookingclassy.com
CHEESE RAVIOLI WITH ROASTED TOMATOES AND FRESH BASIL RECIPE FROM …
From outnumbered3-1.com
RAVIOLI WITH SPICY TOMATO SAUCE - FOOD THAT WE EAT
From foodthatweeat.com
PESTO RAVIOLI WITH TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
BEST REVOLUTIONARY RAVIOLI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RAVIOLI WITH CHERRY TOMATOES AND CHEESE - MEDITERRANEAN RECIPES
From fooddiez.com
RECIPE RAVIOLI WITH CHERRY TOMATOES AND CHEESE
From db3.mydailymoment.com
CHEESE RAVIOLI WITH ROASTED TOMATOES - I CAN COOK THAT
From icancookthat.org
RAVIOLI IN CHERRY TOMATOES AND GARLIC SAUCE - PLAYFUL COOKING
From playfulcooking.com
ITALY RECAP + TOMATO BASIL CHEESE RAVIOLI - AVERIE COOKS
From averiecooks.com
RECIPE OF HOMEMADE SWEET POTATO RAVIOLI WITH CHERRY TOMATOES, …
From kingmenu.netlify.app
CRISPY RAVIOLI IN CHERRY TOMATO SAUCE - SHOCKINGLY DELICIOUS
From shockinglydelicious.com
SPINACH RAVIOLI WITH ROASTED TOMATOES AND BASIL - THE PICKY EATER
From pickyeaterblog.com
CHEESE RAVIOLI WITH HOMEMADE TOMATO SAUCE | EASY PASTA DISH
From kevinandamanda.com
RAVIOLI WITH CHERRY TOMATOES AND CHEESE | RECIPE | RAVIOLI RECIPE ...
From pinterest.com
RAVIOLI FILLED WITH SPINACH AND RICOTTA CHEESE WITH CHERRY …
From lacucinasabina.com
LOBSTER RAVIOLI WITH CREAMY SAUCE, CHERRY TOMATOES
From gdaysouffle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love