RAVIOLI WITH CREAMY SQUASH SAUCE
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 671 calories, Fat 51g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 578mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 18g protein.
RAVIOLI WITH SAUTéED YELLOW SQUASH
Elegantly upgrade your prepared cheese ravioli with scrumptious sautéed yellow squash. Our Ravioli with Sautéed Yellow Squash recipe is here to stay.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 4 min. or until crisp-tender.
- Drain pasta. Add to vegetable mixture in skillet along with the cheese; mix lightly.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 600 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 2 g, Protein 14 g
TOPLESS BUTTERNUT RAVIOLI WITH A CREAMY WILD MUSHROOM SAUCE
Topless Butternut Ravioli with a Creamy Wild Mushroom Sauce is a stack of deliciousness with layers of Ravioli pasta, creamy wild mushroom sauce, savory sautéed chicken, naturally sweet roasted butternut squash, cheesy gouda and even has a crispy fried ravioli toppings.
Provided by HWC Magazine
Categories Mains
Time 1h10m
Number Of Ingredients 29
Steps:
- Bake the butternut squash: Preheat the oven to 190 degrees Celsius. Place squash, olive oil, thyme, nutmeg, garlic, salt and pepper in a bowl and stir until well mixed. Bake butternut squash about 25 minutes or until fork tender. Set aside- keep warm)
- Take 3/4 of the cooked butternut squash and place in blender with 1/4 cup cream and salt and pepper to taste. Set aside and keep warm
- Saute the Chicken: Cut the chicken in half lengthwise so cooks evenly or pound chicken flat. Sprinkle chicken with garlic powder, paprika, basil, salt and pepper. Place a tablespoon of oil in pan and saute chicken until cooked- about 4 minutes per side. Chop chicken into bite sized cubes and set aside to keep warm.
- Make the Creamy wild Mushroom Sauce: In a small pot add oil and heat up. Add garlic, onions, wild mushrooms and cook until tender. Add flour and butter to make a roux and cook for a few minutes. Slowly add cream and stir until creamy and smooth, add salt, pepper and chives to taste. Set aside and keep warm.
- Cook lasagna noodles according to directions until al dente and run under cold water. Cut each lasagna noodle in half and set aside. Keep warm.
- Assembly: Place one half slice of the cooked lasagna noodle in the center of your plate. Add 1- 2 tablespoon of butternut cream mixture on top. Add a few pieces of chicken on top, a sprinkle of gouda cheese and a drizzle of creamy wild mushroom sauce. Then start the process again with another layer of lasagna, layer of creamy butternut, sautéed chicken, gouda cheese, drizzle of creamy wild mushroom sauce. I made up to 7 layers tall.
- Garnish top of open-faced ravioli with drizzle of creamy wild mushroom sauce, a few roasted butternut squash cubes, thyme and a fried ravioli wedge. Drizzle entire dish with a little white truffle oil. Layers of rich and creamy goodness is sure to bring some warm smiles to your guests.
Nutrition Facts : ServingSize 1 g, Calories 780 kcal, Carbohydrate 61 g, Protein 29 g, Fat 48 g, SaturatedFat 24 g, Cholesterol 161 mg, Sodium 350 mg, Fiber 4 g, Sugar 5 g
BUTTERNUT SQUASH RAVIOLI SOUP
Hearty Butternut Squash Ravioli Soup packed with mixed vegetables simmered with fresh oregano, thyme, basil, pumpkin, kale and parmesan cheese for the perfect cozy fall soup. Finish each bowl off with an extra sprinkle of cheese and serve with crusty bread.
Provided by the communal feast
Time 45m
Number Of Ingredients 16
Steps:
- In a large soup pot or dutch oven, heat olive oil. Sweat the onions and squash cooking for about 5 minutes. Add the garlic and fresh herbs, stirring until fragrant. Next add the pumpkin puree and let that sit for about 1 minute until it cooks down a bit. Add the carrots and broth to the pot along with a parmesan rind if you have one. Bring that to a slow boil and reduce to simmer. Cook covered for 30 minutes.
- After 30 minutes stir in the ravioli, parmesan, cream and kale. Let that cook together for about 10-15 minutes just until the kale has softened. Season with salt and pepper.
- Serve the soup topped with extra parmesan and fresh herbs with some crusty bread on the side. Enjoy!
BUTTERNUT SQUASH RAVIOLI
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 dozen ravioli
Number Of Ingredients 14
Steps:
- For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
- For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
- With a large spoon, scrape the squash off the skin into a bowl and set aside.
- Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
- In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
- In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
- Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
- Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.
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- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
- Add the squash and ¼ teaspoon each salt and pepper and cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.
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5/5 (8)Total Time 1 hr 10 minsServings 8Published 2009-08-10
- Preheat oven to 450°F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet. Bake until tender and a knife comes out easily, about 40 minutes.
- Melt 1 Tbsp. butter in a skillet. Add shallot and cook until tender, about 3 minutes. Add chopped sage, squash puree, ricotta and 1/4 cup Parmesan.
- Place one wonton wrapper on work surface, keeping the rest covered with a damp cloth. Brush wrapper with water and place 1 tsp. squash mixture in center.
- In a skillet over medium heat, fry pancetta until crispy, about 5 1/2 minutes. Remove from pan and drain on paper towels. Wipe skillet out.
- Bring a large pot of salted water to a boil. Melt remaining butter in skillet over very low heat, then add sliced sage. Cook butter and sage until butter turns light golden brown, about 5 minutes; remove from heat.
- Place 3 ravioli on each plate, top each with 1 Tbsp. browned butter and garnish with 1/2 Tbsp. Parmesan, some crumbled pancetta and one sage leaf.
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- For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again.
- Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper.
- Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool.
- In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg.
- Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor).
- Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen.
- Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes.
- When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick.
- Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough.
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WHAT TO SERVE WITH RAVIOLI: 8 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (1)Published 2020-03-17Category Side Dishes
- Italian Bread. I mean, you’re already serving an Italian entrée, so might as well go Italian all the way, right? What ravioli needs is soft spongy bread to soak up all that beautiful sauce.
- Cipollini Onions. These Italian veggies literally mean “little onions,” but these tiny guys are bursting with big flavors. Cippolini onions are the smaller, flatter, and paler versions of regular onions.
- Broccoli Rabe. Also known as rapini, this vegetable is a lot like broccoli but is edible all the way – from its stems to its leaves to its buds. It tastes especially fantastic with butternut squash ravioli.
- Polenta. If you’re making some drool-worthy lobster ravioli, then you have to pair it with some creamy polenta. Lobster longs for the company of corn, so serve this creamy and buttery cornmeal dish with your ravioli.
- Asparagus Wrapped In Prosciutto. Sometimes what this rich and al dente pasta needs is something crispy and savory. Perfectly steamed asparagus is already delicious, but wrap them in smoky prosciutto and you’ve got a rich, savory combo.
- Oven-Roasted Vegetables. Oven-roasted vegetables may be simple, but they give such rustic and sweet flavors that go so well with ravioli, especially ones with thinner broths and sauces.
- Frico Chips With Zucchini. To say that frico chips are irresistible is an understatement. If you’re not familiar with this snack, it’s blocks of Parmesan cheese that’s fried or toasted to perfection.
- Garlic Bread. I know I’ve already mentioned bread, but what can I say? Bread really goes well with ravioli – it’s a match made in heaven! So, apart from some Italian bread, some good old-fashioned garlic bread works wonders with ravioli as well.
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