RICOTTA RAVIOLINI WITH MELTED TOMATOES
Fresh pasta filled with ricotta and Parmigiano-Reggiano makes for a comforting but classy meal in this recipe from chef Scott Conant.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 16
Steps:
- Make the pasta: Place dough on a lightly floured work surface. Divide dough into 4 equal pieces. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Working with one piece at a time (and keeping the remaining pieces covered with plastic wrap), lightly flour dough and run it through the pasta machine. Fold dough in half and run through machine again.
- Change rollers of pasta machine to next decreasing setting and roll out dough once without folding. Keep rolling sheet through machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to prepared baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough.
- In a medium bowl, mix together ricotta, egg yolks, and Parmigiano cheese; season with salt and pepper. Transfer to a pastry bag fitted with a 1/2-inch round tip; set aside.
- Working with one sheet of pasta at a time, lay pasta sheet out lengthwise on a lightly floured work surface. Pipe out filling in center of both top and bottom halves of pasta sheet at 1-inch intervals. Brush around filling with beaten egg. Carefully fold bottom edge of sheet over bottom half of filling toward the middle; gently press around filling to seal and remove any air. Repeat process with top half of pasta sheet. Using a pastry cutter, cut raviolini into 1-inch squares around filling and transfer to a parchment paper-lined baking sheet; do not stack, as raviolini will stick. Repeat process with remaining sheets of pasta and filling.
- Transfer pasta to freezer and freeze until solid; use immediately or transfer to an airtight container and keep frozen up to 2 weeks.
- Make the melted tomatoes: Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper flakes; cooking, stirring, until garlic is fragrant, about 2 minutes. Add tomatoes and oregano; season with salt and pepper. Cook until most of the juice from the tomatoes has been released and reduced; about 10 minutes. Add tomato sauce and bring to a boil; reduce heat and stir in basil. Keep warm until ready to serve.
- Bring a large pot of water to a boil. Generously salt water and return to a boil. Add frozen raviolini and cook until tender, about 1 minute. Meanwhile, melt butter in a medium skillet over medium heat. Drain, reserving 1/4 cup cooking liquid, and add raviolini to skillet with butter. Add reserved cooking liquid and olive oil. Increase heat to medium high and gently toss to combine. Remove from heat and add Parmigiano; toss to combine. Serve immediately topped with melted tomatoes; garnish with more cheese, if desired.
RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
- To make the ravioli dough:
- 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
- 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
- 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
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.
RICOTTA RAVIOLI WITH PROSCIUTTO, ROASTED PEPPERS, PEA SHOOTS AND TOMATO CREAM
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pasta: Combine flour and salt in a mixing bowl. Make a well in the center and add egg yolks and olive oil. Mix until the dough comes together into a ball. (If the dough seems too dry, add a few tablespoons of water).
- Knead dough on a floured surface for 2 to 3 minutes, dough should seem smooth and elastic. Let dough rest in refrigerator for 1 hour.
- Make the filling by combining the ricotta, egg, salt and pepper in a small bowl. Using a pasta machine, roll out the pasta dough to the last setting. Cut the dough into sheets approximately 18-inches long. Place 1 sheet of pasta on a floured work surface and brush with the egg wash. Place tablespoon size dots of ricotta mixture 2-inches apart on the sheet of pasta. Place a second sheet of dough over the first and press down to seal around the filling and remove any air bubbles. Using a floured 3-inch round cutter, cut out the ravioli and place them on a well-floured sheet tray. Crimp the edges with a fork.
- For the sauce: Poach garlic cloves in the cream until tender. Add the crushed tomatoes, season with salt and pepper and simmer for 5 minutes. Puree in a blender, strain and set aside. In a large saute pan, heat prosciutto and roasted peppers in the olive oil. Add the pea shoots and cook briefly, until they are just beginning to wilt. Season with salt and pepper. Add the freshly poached ravioli, 1/4 cup of tomato sauce and toss to combine.
- When the sauce is ready, poach the ravioli in simmering, salted water for 2 to 3 minutes. Drain and immediately add to the sauce.
- To serve, ladle a small pool of sauce on the bottom of a large plate or wide-bottomed bowl. Arrange 3 ravioli on the sauce and spoon the prosciutto and vegetables over the top. Garnish with shaved Parmesan or herbs and serve immediately.
RICOTTA PASTA WITH TOMATOES AL FORNO
Steps:
- Prepare as for the master recipe, #192, sauteéing the garlic with the onions until soft, 8 minutes. Stir in the crushed tomatoes and parsley and season the sauce with salt and pepper. Simmer for 5 minutes, then turn off the heat.
- Preheat the broiler to high and place the top rack 6 to 8 inches from the broiler.
- Drain the pasta. Add it to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Add the tomato sauce and the basil and toss again to combine. Transfer the mixture to a baking casserole, then evenly distribute the remaining 1/2 cup of Parmigiano cheese and the slices of fresh mozzarella over the top. Place under the broiler and crisp up the top and edges of the pasta, melting and browning the cheeses evenly.
More about "ricotta raviolini with melted tomatoes food"
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO …
Web Oct 1, 2012 Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wilted, about 15 minutes. Cook for 5 or …
From juliasalbum.com
4.8/5 (128)Total Time 1 hr 30 minsCategory Main CourseCalories 508 per serving
From juliasalbum.com
4.8/5 (128)Total Time 1 hr 30 minsCategory Main CourseCalories 508 per serving
- Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wilted, about 15 minutes.
- After the ravioli dough has been resting at room temperature for 1 hour, divide the ravioli dough (instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. Also it will be really hard to use the ravioli mold if the dough is not thin enough.
- Heat olive oil in a pan over medium heat. Chop 2 tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.
RICOTTA AND SPINACH RAVIOLI IN TOMATO SAUCE
CREAMY RICOTTA TOMATO RAVIOLI RECIPE | HELLOFRESH
Web Dec 8, 2021 Add chopped kale and tomato; season with half the Tuscan Heat Spice (all for 4 servings), ¼ tsp salt (½ tsp for 4), and a pinch of …
From hellofresh.com
Cuisine ItalianCalories 530 per servingTotal Time 15 mins
From hellofresh.com
Cuisine ItalianCalories 530 per servingTotal Time 15 mins
NIGEL SLATER’S RECIPES FOR WATERMELON AND TOMATO SALAD, AND A …
Web 2 days ago For the filling: ricotta 500g caster sugar 70g orange zest of 1, medium eggs 1, large plus an extra yolk vanilla extract 1 tsp cornflour 1 level tbsp cherries 400g …
From theguardian.com
From theguardian.com
HOMEMADE RICOTTA RAVIOLI RECIPE - SERIOUS EATS
Web Feb 5, 2019 Directions. Lay a clean kitchen towel or a triple layer of lint-free paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a …
From seriouseats.com
From seriouseats.com
RICOTTA & SPINACH RAVIOLI IN TOMATO SAUCE - DIRTY APRON RECIPES
Web Sep 6, 2021 Cook on low for about 20-30 minutes. When ready, take out some into a serving bowl and set the rest aside. To prepare the filling, drain the ricotta for 5-10 …
From dirtyapronrecipes.com
From dirtyapronrecipes.com
RICOTTA AND PARMESAN RAVIOLI | PASTA RECIPES - JAMIE OLIVER
Web First, make your royal pasta dough, leaving it to rest for 30 minutes while you make the filling. Finely grate 50g of Parmesan and beat with the ricotta, then season with sea salt …
From jamieoliver.com
From jamieoliver.com
RICOTTA RAVIOLINI WITH MELTED TOMATOES RECIPES
Web In a medium bowl, mix together ricotta, egg yolks, and Parmigiano cheese; season with salt and pepper. Transfer to a pastry bag fitted with a 1/2-inch round tip; set aside.
From tfrecipes.com
From tfrecipes.com
RICOTTA RAVIOLI WITH TOMATO SAUCE - REAL RECIPES FROM MUMS
Web Apr 21, 2015 4 Tsp Cooking Salt Method Soften the ricotta in a bowl with a fork. Season with some salt and pepper to taste. Cover with cling film. Roll your egg pasta dough into …
From mouthsofmums.com.au
From mouthsofmums.com.au
CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO.
Web Jul 13, 2022 Preheat oven to 425° F. 2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper …
From halfbakedharvest.com
From halfbakedharvest.com
RICOTTA RAVIOLINI WITH MELTED TOMATOES - MEALPLANNERPRO.COM
Web 1 1/4 pounds Fresh Pasta Dough; All-purpose flour, for work surface; 8 ounces fresh ricotta cheese; 2 large egg yolks; 1 ounce Parmigiano-Reggiano cheese, finely grated, plus at …
From mealplannerpro.com
From mealplannerpro.com
RICOTTA RAVIOLINI WITH MELTED TOMATOES RECIPE | EAT YOUR BOOKS
Web Save this Ricotta raviolini with melted tomatoes recipe and more from Scott Conant's New Italian Cooking: More Than 125 Recipes for Everyday Eating, Relaxed Weekend …
From eatyourbooks.com
From eatyourbooks.com
RICOTTA TOMATO STUFFED RAVIOLI RECIPE | HELLOFRESH
Web Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan. 3. • Heat a drizzle of oil in same …
From hellofresh.com
From hellofresh.com
SUN-DRIED TOMATOES AND RICOTTA RAVIOLI - MONBENTO
Web Mar 18, 2021 Using a ravioli or a pizza cutter, c ut out the ravioli. In a large pot, b ring salted water to a boil. S tir in half of the ravioli, return to a boil and cook for 3-4 minutes …
From en.monbento.com
From en.monbento.com
SUN-DRIED TOMATO AND RICOTTA RAVIOLI WITH FRESH TOMATO SAUCE
Web Preparation steps. 1. For the dough: Combine the flour, eggs, oil and salt and knead until smooth and pliable. Add more water or flour, as necessary. Shape into a ball, wrap in …
From eatsmarter.com
From eatsmarter.com
RICOTTA AND SPINACH RAVIOLI IN TOMATO SAUCE RECIPE - TIMES FOOD
Web Aug 19, 2022 200 kilograms all purpose flour; 100 gm blanched spinach; 1/4 teaspoon grated nutmeg; 1 onion; 796 ml tomato puree; 4 leaves sweet basil; 3 tablespoon …
From recipes.timesofindia.com
From recipes.timesofindia.com
MULTI-COLOURED RAVIOLI WITH TOMATO SAUCE RECIPE - BBC FOOD
Web For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic.
From bbc.co.uk
From bbc.co.uk
RICOTTA TOMATO STUFFED RAVIOLI RECIPE | HELLOFRESH
Web Add panko; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan. • Heat a drizzle of oil in pan used …
From hellofresh.com
From hellofresh.com
RICOTTA RAVIOLI WITH TOMATO SAUCE – MARC EATS
Web Apr 22, 2023 Description Homemade ricotta and herb cheese ravioli served in a classic tomato sauce. Ingredients Servings Sauce 28 ounces Tomato purée 28 ounces …
From marceats.com
From marceats.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