Three Cheese Red Bell Pepper Ravioli Food

RAVIOLI IN CREAMY RED PEPPER SAUCE

Steps:

• Cook ravioli according to the package instructions while you're preparing the sauce. Drain and set aside.
• Slice bell peppers and onions.
• Preheat a medium cooking pan over medium heat and add oil. Add sliced onions and peppers and saute until softened.
• Smash garlic and add it to the pan, saute until flagrant.
• Add vegetable stock, chopped basil leaves, red pepper flakes, paprika, and salt. Cook for about more 5 minutes.
• Transfer the content of the pan into a food processor and blend until smooth.
• Return to the pan and stir in heavy cream. Taste to see if more salt needed.
• Add ravioli to the sauce, stir and heat through.
• Serve right away with some shaved Parmesan cheese on top.

ROASTED RED PEPPER RAVIOLI

Steps:

• Cook ravioli according to package instructions. (If you don't have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
• In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
• Spread 1 cup of the sauce in the bottom of a large casserole dish or 9x13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.

CHEESE RAVIOLI WITH THREE PEPPER TOPPING

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
• Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

CHEESE RAVIOLI WITH RED PEPPER SAUCE

Steps:

• For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
• In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
• Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
• Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
• For the sauce: Preheat the oven to 375 degrees F.
• Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
• In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
• Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.

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.

3 CHEESE RAVIOLI

Steps:

• bring a large pot of water to a boil over high heat. Mix the three cheeses together. Working on a clean, floured surface, lay down a single wonton wrapper and place a spoonful of the cheese mixture in the center. Paint the edges of the wonton wrapper with egg whites, then top with another wonton wrapper. Press firmly around the edges to secure the filling. Repeat to create 24 ravioli.
• Heat the oil in a large skillet over medium heat. Cook the tomatoes and garlic for 5 to 7 minutes until the tomatoes are lightly colored and about to burst. Use a fork to lightly crush a few tomatoes. Add the basil and remove from heat.
• Salt the boiling water and turn to a gentle boil. Carefully drop the ravioli in and cook for three minutes, then drain. Divide among four plates and top each with tomatoes.

GOAT CHEESE RAVIOLI WITH BELL PEPPERS AND BROWN BUTTER

Steps:

• For bell peppers:
• Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.
• Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For ravioli:
• Lightly sprinkle rimmed baking sheet with cornmeal. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in center of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. Pinch top to seal. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
• Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Transfer ravioli to skillet with browned butter. Toss over medium heat.
• Meanwhile, rewarm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.
• *Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.