Ravioli With Sweet Crab And Green Herb Pesto Food
FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
GRILLED PESTO RAVIOLI
Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.
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