Three Cheese Ravioli With Baby Spinach Spicy Arrabbiata Sauce Recipe 455 Food

SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE

Steps:

• Make the pasta dough as directed in the master recipe.
• To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
• To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
• Yield: 24 ravioli
• Pasta Dough for Ravioli:
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, plus 1 for egg wash
• 2 tablespoons extra-virgin olive oil
• Cornmeal, for dusting
• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: 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. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• 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. 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 narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. 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. 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.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

PENNE ARRABIATA

Steps:

• In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
• Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
• Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
• Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

THREE-CHEESE RAVIOLI WITH BABY SPINACH & SPICY ARRABBIATA SAUCE RECIPE - (4.5/5)

Steps:

• 1.Add basting oil to large skillet or braising pan on MEDIUM-HIGH. Add spinach; season to taste with salt and pepper. Cook 2-3 min, until spinach is wilted. 2.Add sauce; bring to simmer. Add ravioli. Simmer 2 min to heat through. Transfer to serving platter; sprinkle with cheese.

THREE CHEESE RAVIOLI BAKE

Steps:

• 1. Place oil in sauce pan and saute the onions, garlic, and mushrooms until tender. Mix in pepperoni and stir in spaghetti sauce and Italian dressing.
• 2. Add the ravioli, swiss cheese, and half the parmesan cheese.
• 3. Place the mixture into greased pan. Top with mozzarella cheese.
• 4. Bake at 350 degrees for 30 to 35 minutes. Serve with remaining parmesan cheese.

THREE-CHEESE RAVIOLI

Steps:

• Gather the ingredients.
• In a medium bowl, beat the eggs with a whisk or fork.
• Add the ricotta, mozzarella, Parmesan, thyme, and 1/2 teaspoon of the salt and mix well with a fork. Set aside.
• Fill a stock pot with water and bring to a boil over high heat.
• Meanwhile, lightly dust a work surface or a pastry mat with flour.
• Fill a small bowl or custard cup with room-temperature water.
• Use a bench cutter or a knife to cut the dough into 4 to 6 equally sized portions and cover them loosely with plastic wrap.
• Take one piece out and roll it into a thin sheet, about 5 to 6 inches wide, according to your pasta maker's instructions.
• Lay the piece of dough lengthwise on a floured work surface. Place teaspoon-sized dollops of filling about 2 inches apart in the center of the bottom half of the dough.
• Use your finger to moisten the area around each dollop of filling, then fold the top half of the dough over the filling to meet the other edge. Press down around each dollop of filling, making sure to press out any air bubbles.
• With a sharp knife , a pasta cutter, or a small pizza cutter, cut each ravioli apart by making a cut halfway between each portion of filling, as well as trimming the bottom edge of the pasta.
• Place ravioli on a parchment-lined baking sheet and repeat with the remaining pasta dough and filling. At this point, the pasta can be refrigerated, covered with plastic wrap, for up to a day.
• To cook the pasta, add remaining 1 tablespoon salt to the stockpot of boiling water. Drop the ravioli into the boiling water.
• Cook in boiling water for 3 to 4 minutes, or until the pasta floats to the surface.
• Serve with the sauce or topping of your choice and enjoy.

THREE CHEESE RAVIOLI

Steps:

• For the Pasta:.
• For our family of 5 I use 4 cups four and 4 eggs and a pinch of salt, and we eat it all! Rule of thumb for pasta is one large egg to one cup of flour and a pinch salt.
• Directly on the kitchen counter pile your flour and make a well in the centre. Crack the eggs into the well and top with pinch of salt. Using a fork, scramble the egg and slowly incorporated the flour until you have mixed all the egg with all the flour and have a very stiff dough. It needs to be very firm, don't worry if it feels tough. Knead the pasta dough until even on a lightly floured surface, adding more flour until the dough no longer sticks to the surface. Set aside and make you filling.
• At this point, if you have a pasta machine to roll the dough out and stretch it, great, it not, you can use a rolling pin with equal success. Divide dough into smaller balls and begin rolling on a lightly floured surface. Roll until the pasta is very thin, and no longer contracts back into itself. This is called "Breaking" the dough. When you have reached this point, you can cut the pasta into the shapes you would like, place the filling inside (a spoonful for ravioli) Close and seal the pasta. Set aside on a lightly floured surface until all are ready to cook. Cook in boiling salted water for 2 minutes (or less) when the filled pasta shapes float. Remove to a buttered dish and when all shapes have been cooked, pour over the sauce, and serve.
• For the filling:.
• In a medium bowl, combine all the ingredients and combine well and evenly. Adjust seasoning to taste. Either place by teaspoonful onto ravioli shapes, or use to fill canneloni tubes. I have even used this stirred through Macaroni noodles!
• For the sauce:.
• Empty the tomatoes into a saucepan and heat gently. When thoroughly heated through, add the whipping cream and heat through. Do not boil or the cream will curdle. If you are making Ravioli, or pasta shapes, pour over, mix gently and serve. If you are making the stuffed canneloni, pour over the stuffed pasta grate over extra edam cheese and parmesan cheese, and place in the oven. Bake at 350 until heated through, the pasta soft, and the sauce gently bubbling.

EASY BAKED CHEESE RAVIOLI WITH SPINACH

Steps:

• Preheat oven to 350.
• Blanch the ravioli a few at a time in salted water for one or two minutes and drain on an oiled plate so they don't stick. They should not be cooked all the way.
• Pour 1 1/2 cups sauce into a 9 x 13" pan and line the spinach leaves over top. Place ravioli on top of spinach and top each ravioli with a slice of mozzarella. Spoon remaining sauce over top of cheese.
• Cover pan with plastic wrap and then cover with foil very tightly. You can stow this in the refrigerator for up to 24 hours. Bring to room temperature while you pre-heat the oven.
• Bake about 45 minutes to an hour or until the ravioli are hot throughout. Time depends on how big, or cold the ravioli are.
• When the ravioli are done just uncover for a few minutes and sprinkle with parmesan cheese and let melt in the oven, about 5 minutes. Watch it so it does not burn. Sprinkle with basil.
• Enjoy with garlic bread or bread sticks!

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.

RAVIOLI CHEESE SAUCE

Steps:

• Melt butter blend in flour over medium heat and allow to barely sizzle.
• Stir in milk, bring to a boil, and stir until thickened.
• Lower heat and blend in cheese stirring for 3-5 minutes.
• Stir in seasonings and serve warm over pasta.
• May be made in advance - refrigerate and reheat.