Ravioli With Creamy Parmesan Sauce Food

MUSHROOM RAVIOLI IN A PARMESAN CREAM SAUCE

Steps:

• Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).
• Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.
• Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 & 6).
• To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.
• Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart (photo 7).
• Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown (photo 8 & 9).
• Tip: Technically these are called mezzalune (half moons) because they are folded over and don't have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers.
• Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly.
• Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch (photos 11 & 12)
• Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce.
• Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil (photos 13 & 14).
• Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon (photo 15).
• Toss in the sauce and serve.

RAVIOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
• In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
• Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
• Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
• Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.

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 IN CREAMY PARMESAN SAUCE

Steps:

• Get all the prep done before you start cooking: mince the garlic and chop the walnuts.Bring a large pot filled with salted water to a boil.
• Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.
• Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper.
• Pour in cream and bring to a boil, let simmer over low heat for 3 minutes.
• In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.
• Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.
• Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

CREAMY SPINACH-PARMESAN RAVIOLI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well.
• Drain pasta. Add to cream cheese sauce; mix lightly. Top with tomatoes and remaining Parmesan.

RAVIOLI WITH ROSEMARY CREAM SAUCE

Steps:

• Combine the cream and rosemary in a sucepan.
• Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.
• Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.
• Drain and return to the pan.
• Strain the cream sauce into the pan.
• Squeeze 2 tsp.
• juice from the lemon and add to the pasta along with the salt and pepper.
• Toss.
• Serve sprinkled with the chives and parmesan cheese.

RAVIOLI IN CREAMY SPINACH SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
• Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Drain pasta, reserving 1/3 cup cooking water; cover pasta to keep warm. Add reserved water and cream cheese mixture to skillet; cook and stir on medium heat 2 min. Add spinach; cook and stir 2 to 3 min. or just until spinach starts to wilt. Add pasta; stir to evenly coat. Sprinkle with Parmesan.

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 SAGE CREAM SAUCE

Steps:

• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
• Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
• Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

MUSHROOM RAVIOLI WITH PARMESAN CREAM SAUCE

Steps:

• HowToSection To Make The Filling Array
• HowToSection Assembly Array
• HowToSection To Make The Sauce Array