Spinach Ravioli With Tomato Sauce Food

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Sauce-In a saucepan, or crock pot, combine all ingredients.
• Heat until boiling.
• Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
• Noodles- Mix together.
• Knead for 10 minutes or until dough is elastic.
• Add more water or flour accordingly.
• Filling- Mix all ingredients together.
• Roll out dough, cut into small rectangles, or circles.
• (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
• Seal the edges with a little bit of water and pinch closed.
• (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
• Serve with prepared sauce.
• Especially good with garlic bread and sprinkled with parmesan cheese.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

SPINACH RICOTTA RAVIOLI

Steps:

• Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
• Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
• Gradually draw in the flour from the inside wall of the well in a circular motion and continue to incorporate all the flour until it forms a ball.
• Wrap the ball in plastic wrap and let rest 30 minutes.
• While the pasta is resting, prepare the filling.
• Steam the spinach and drain well, pressing the spinach to remove all excess liquid, then chop finely.
• Heat a large pan over medium heat, add the olive oil and heat until hot but not smoking.
• Add shallots and cook for about a minute, stirring so that they do not brown.
• Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.
• Taste and adjust seasoning with more salt, pepper as needed.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
• Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
• Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
• Reduce the setting and crank the dough through again, 2 or 3 times.
• Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
• Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue.
• Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart, then fold the other 1/2 over the filling like a blanket.
• With your fingers, gently press out air pockets around each mound of filling, and use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. (A fluted pastry wheel also works well to make an attractive edge around the pasta.)
• Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• If not using within an hour or two refrigerate until needed.
• To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute.
• Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes.
• Add the chopped basil, and mix well.
• Cook over low heat an additional 10 minutes.
• Keep warm while you cook the pasta.
• Cook the ravioli in plenty of boiling salted water until tender.
• They will float to the top when ready, so be careful not to overcrowd the pot.
• Drain the ravioli and return to the pot.
• Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated.
• Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese.
• Serve hot.

WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?

Steps:

• Prepare the Spinach Ravioli.
• Prepare your sauce.
• Enjoy your meal!

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.

SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• FILLING: Preheat oven to 350 degrees.
• Sauté spinach with garlic, shallots and olive oil.
• Chop and drain all the liquid from the spinach.
• In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
• Mix well until you get a firm texture.
• Add salt and pepper to taste.
• RAVIOLI:.
• Roll out dough and cut into sheets of manageable length, approximately 16 inches.
• Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
• Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
• Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
• Gently press the filling down with your fingertips.
• Press the dough down between each teaspoon of filling to enclose it.
• Ttrim off the edges of the dough and cut apart the ravioli.
• Gently crimp the edges of the ravioli with a fork.
• Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
• COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
• Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.

SPINACH RAVIOLI WITH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
• Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

OVEN BAKED COD WITH SPINACH AND CHEESE RAVIOLI WITH TOMATO, HERB BUTTER SAUCE

Steps:

• DirectionsIn a small saucepan heat olive oil over medium heat. Add the shallot and garlic cook for 4-5 minutes, stirring occasionally. Preheat oven to 400°F. Add the tomatoes, vegetable stock, red pepper flakes, and sugar. Turn heat to low and simmer for about 10 minutes until tomatoes begin to release their juices. Remove the saucepan from the heat and stir in the slices of butter and fresh herbs, season with salt and black pepper. Cover and keep warm. Meanwhile, bring a large pot of water to a boil. In an 8-inch square baking dish drizzle the bottom lightly with olive oil. Pat dry the cod and arrange in a single layer. Season with salt and black pepper, squeeze half the lemon over the top of the cod. Cover tightly with aluminum foil and bake for 10 minutes. Remove from the oven and spread the tomato and herb butter over the cod, recover with aluminum foil and return to the oven for 5 additional minutes. Cook ravioli according to the package directions. Drain and divide among serving plates. Remove cod from the oven, spoon the tomato and herb butter over the ravioli, and top with cod. Serve immediately with lemon slices.