Ravioli With Chili Cream Sauce Food

DATE NIGHT CREAMY TUSCAN RAVIOLI

Steps:

• BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
• SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
• FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

SHORTCUT 'HOMEMADE' RAVIOLI

Steps:

• Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
• Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
• Bring a large pot of salted water to a boil.
• Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
• Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI WITH LEMON CREAM SAUCE

Steps:

• Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
• To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
• Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
• Garnish with slivered, toasted almonds and serve.

RAVIOLI WITH CREAMY PESTO SAUCE

Steps:

• Combine whipping cream and pesto sauce in a saucepan; add capers.
• Cook mixture over low heat until thoroughly heated, stirring frequently.
• Cook pasta according to package directions, and drain.
• Toss pasta with sauce, and sprinkle with toasted pine nuts.
• Serve immediately.

RAVIOLI WITH CHILI CREAM SAUCE

Steps:

• Mix together the alfredo sauce, fire roasted tomatoes, chili powder, and poultry seasoning.
• Split sauce in half and place in Ziploc bags; freeze flat.
• Once frozen, place in larger Ziploc bags along with half of the ravioli per bag.
• On cooking day, defrost sauce in fridge over night. Heat in a saucepan on the stove top.
• Meanwhile, cook ravioli according to package directions.
• Drain and top with sauce.
• Top each serving with Parmesan.