RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
SPRING PEA RAVIOLI
Make and share this Spring Pea Ravioli recipe from Food.com.
Provided by Alyssia Mind Over
Categories < 60 Mins
Time 35m
Yield 32 ravioli
Number Of Ingredients 9
Steps:
- Combine filling ingredients in a food processor, seasoning to taste.
- Fill each wonton wrapper with 1 heaping teaspoon of filling.
- Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
- Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
- Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
- Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.
Nutrition Facts : Calories 58.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97.6, Carbohydrate 5.7, Fiber 0.3, Sugar 0.3, Protein 3.4
SPRING RAVIOLI SOUP
This recipe is sponsored by Target. Parmesan pulls double duty in this soup chock-full of seasonal vegetables: The rind is used to enrich the broth, and the cheese is shaved on top as a garnish. Onions and garlic are sautéed, then simmered with vegetable broth, peas, asparagus and ravioli. Arugula, lemon and spoonfuls of homemade pesto are added just before serving.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
- Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
- Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
- Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
- For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
- Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
- Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.
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