Zesty Cheese Ravioli Food

EASY CHEESE RAVIOLI

Steps:

• Boil and drain ravioli.
• Meanwhile heat small amount of olive oil in pan.
• Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
• Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
• Put on serving plate and top with grated parmesan and fresh ground black pepper.

EASY CHEESE RAVIOLI

Steps:

• In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
• Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
• Brush the edges of a wonton wrapper lightly with water.
• Fold the wrapper in half, making sure all the filling remains inside.
• Seal the edges by pinching.
• Continue with the remaining filling and wrappers.
• Add salt to large pot of boiling water.
• Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
• Meanwhile, in a small pot over low heat, cook the tomato sauce.
• Using a large slotted spoon, place the ravioli into 4 individual bowls.
• Pour the sauce over each serving, and garnish with the additional basil.

ZESTY CHEESE RAVIOLI

Steps:

• Mince the garlic. Finely chop the spinach.
• Combine the water, tomatoes and their juice, and garlic in a large saucepan. Bring to a boil. Add the ravioli, cover, reduce heat, and simmer 5 minutes. Uncover and cook 5 more minutes or until done.
• Stir in the spinach, sugar, salt, and pepper. Cover and cook 2 minutes.
• Remove from heat and let stand 5 minutes. Sprinkle with Parmesan.
• Serve sprinkled with additional Parmesan and pepper, if desired.

RAVIOLI WITH SPICY SAGE BUTTER

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.
• In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.

FUSS-FREE RAVIOLI CASSEROLE RECIPE

Steps:

• Heat oven to 375°F.
• Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray. Add ravioli; stir to coat. Cover.
• Bake 50 min. or until ravioli is tender.
• Top with cheese; let stand 5 min. or until melted. Sprinkle with basil.

TOASTY CHEESE RAVIOLI

Steps:

• Slightly under-cook ravioli in boiling water and drain.
• In a large skillet, heat butter and let brown slightly.
• Add ravioli.
• Saute until brown.
• Mix breadcrumbs with rosemary and add to skillet to coat ravioli.
• Serve with favorite dipping sauce.

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.