HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
5 CHEESE RAVIOLI
Make and share this 5 Cheese Ravioli recipe from Food.com.
Provided by ChefFox
Categories Chicken
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- BOIL ravioli as indicated on packaging.
- COOK chicken in skillet 3-4 minutes
- ADD everything to skillet.
- HEAT to boiling, then reduce to simmer.
- SERVE.
Nutrition Facts : Calories 117.2, Fat 5.4, SaturatedFat 1.5, Cholesterol 36.3, Sodium 199.8, Carbohydrate 4.8, Fiber 1.1, Sugar 2.8, Protein 12.4
BAKED FIVE-CHEESE RAVIOLI
Baked Five-Cheese Ravioli is my husband's favorite meal made with fresh pasta. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings. Oh my! So Good!
Provided by countryatheartrecipes
Categories Main Course
Time 2h
Number Of Ingredients 28
Steps:
- Gather your ingredients so that you have everything close at hand on the counter or table.
Nutrition Facts : Calories 683 kcal, Carbohydrate 41 g, Protein 37 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 206 mg, Sodium 1347 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 19 g, ServingSize 1 serving
5-CHEESE RAVIOLI MARINARA
This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.
HOMEMADE FIVE CHEESE RAVIOLI WITH GARLIC BROWN BUTTER
Loaded with cheese and topped with a brown butter sauce, Homemade Five Cheese Ravioli with Garlic Brown Butter will make you feel like you are in Italy!
Provided by Amanda Rettke-iambaker.net
Categories dinner Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and parsley. Set aside.
- In a medium saucepan, melt butter.
- Add garlic and cook for 1 minute. Be sure to not overcook the garlic.
- Add salt and pepper and remove from heat.
- Sift flour and salt onto a work surface.
- Make a wide well in the center of the flour.
- Crack the full egg in the well.
- Add egg yolks and oil and gently whisk the wet mixture together within the well.
- Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
- Using a bench scraper, cut into the mixture to break up the gluten, while continuously using your hands to bring the entire mixture together. Fold it into a single mass.
- Knead the dough with your hands for 7-10 minutes, adding more flour as needed.
- Form a ball with the dough and cover it, allowing it to rest for 30 minutes.
- Roll the dough out into a ¼ inch thick rectangle (thin enough to fit into the KitchenAid Pasta Roller attachment at its widest setting).
- Move the rollers to the next smallest setting and pass the dough through again. Continuously lower the size settings, passing the dough through once or twice each time.
- Stop rolling with the dough is thin enough to partially see-through.
- Cut the length of dough into 24-inch sections.
- Lay out each section and working one pasta sheet at a time, lightly spray each sheet with water.
- Starting on one edge, spoon out 2 teaspoons of filling in the center of each sheet, leaving 1 inch of space on each side.
- Lift the top edge of the sheet and bring it over the top of the filling, lining it up with the bottom edge.
- Using your fingers, gently press the dough as close as you can to the filling. Try to eliminate any air pockets that form.
- Press again on the edge to seal it completely.
- Using a fluted pastry wheel, trim the long edge of the pasta. Then cut in between each section to create the individual raviolis.
- Bring a large pot of salted water to a rolling boil. Add raviolis to hot water, working in batches to not overcrowd the pot.
- Cook for 3-4 minutes and then gently scoop out the raviolis, strain out any excess water and transfer to a plate.
- Drizzle brown butter sauce over raviolis.
- Top with extra grated parmesan cheese and chopped parsley.
- Serve immediately.
Nutrition Facts : Calories 474 kcal, ServingSize 1 serving
EASY CHEESE RAVIOLI
Not sure that you can get easier then this... and ohhhh so good. This is a great menu to make as a family and have the kids help. :) Chris, you can do this one!!
Provided by Kimschmee
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
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.
EASY CHEESY RAVIOLI
You can enjoy this Easy Cheesy Ravioli even if you're pressed for time. Our version of the perennial pasta favorite is ready in less than half an hour.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.
- Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.
- Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.
Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 890 mg, Carbohydrate 41 g, Fiber 4 g, Sugar 5 g, Protein 20 g
CHEESE-FILLED RAVIOLI
This recipe is absolutely fool-proof. And a cheese-lover's dream.
Provided by cherrysparkles
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the pasta, sift the flour and a pinch of salt onto a work surface and make a dip in the middle. Add the eggs and mix into a smooth dough.
- Shape the dough into a smooth ball, wrap in a damp cloth or tea-towel and leave for thirty minutes.
- Meanwhile, make the filling by putting the ricotta and Bel Paese in a bowl and beat well. Add the rest of the ingredients with another pinch of salt and beat thoroughly.
- Roll out the dough until it is paper thin. Cut into 4cm squares with a zigzag edge cutter. Put a little filling in the middle of each square then fold over the corner to make a triangle. Squidge together the corners so the filling doesn't come out and boil in the stock for five minutes.
- Add a sauce to your liking and serve with a basil leaf on top. Voila! :-)
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