Cheese Ravioli With Herbs In Meat Broth Recipes

CHEESE AND HERB RAVIOLI FILLING

Steps:

• In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

WHOLE WHEAT CHEESE RAVIOLI WITH GARLIC HERB SAUCE AND FRESH BASIL

Steps:

• 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
• HEAT sauce according to package directions.
• PREPARE pasta according to package directions.
• ADD sauce to pasta; gently toss. Top each serving with basil and cheese.
• Serve immediately.

CHEESE RAVIOLI WITH HERBS IN MEAT BROTH

Steps:

• Toss Cantal and Romano cheeses in medium bowl to blend. Stir in creme fraiche, 3 Tbsp. chives, 2 Tbsp. parsley, and lemon peel. Season filling to taste with salt and pepper. Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Place 1 heaping tsp. cheese mix in center of wrapper. Brush edges with egg white, fold over to enclose cheese filling, and press edges to seal. Transfer to prepared baking sheet. Repeat with remaining wonton wrappers and filling. (Can be made ahead. Cover with layer of plastic, then layer of foil; chill up to 6 hrs or possibly freeze up to 1 week.) Boil broth and butter in heavy small saucepan till reduced to 3/4 c., about 5 min. Whisk in remaining 1 Tbsp. chives and 1 Tbsp. parsley. Season to taste with salt and pepper. Cover to keep hot. Working in batches, cook ravioli in large pot of boiling salted water till just tender, about 3 min. Using slotted spoon, transfer ravioli to serving bowl. Ladle hot broth mix over ravioli and serve immediately. This recipe yields 12 first-course or possibly 6 main-course servings. Comments: Donovan Clark of London, England, writes: "I met chef Jean-Yves Bath a couple years ago while I was dining at his elegant Michelin one-star restaurant, Bath's, in Paris. He had renovated an old Chinese eatery near the Champs-Elysees, and it was the perfect setting to showcase the food of his native Auvergne region. The simple cheese ravioli dish I had which night was unforgettable." For a vegetarian version of this recipe, mushroom or possibly vegetable broth could be used in place of the beef broth.

CHEESE RAVIOLI IN BROTH

Steps:

• Pasta dough: Mix flour and salt together in a bowl.
• Beat eggs, then pour 2/3 of the eggs into the flour mixture and blend well.
• Add the remaining eggs, lightly grease hands, and knead.
• If the dough is dry, gradually add 1-2 tsp of cold water until the dough binds.
• DON'T ADD TOO MUCH AT ONCE!
• Ravioli: Roll out the pasta dough to form two equal sized sheets of dough.
• Brush one dough sheet with the beaten egg.
• Mark circles, conserving the dough as much as possible, using a ring approximately 2 inches in diameter (I use a cookie cutter).
• Place one cube of cheese inside each circle.
• Place the second sheet of dough over the first.
• Using the cookie cutter, cut through both layers to make raviolis, pinching their edges together neatly.
• Repeat with the remaining dough and cheese until gone.
• Cook in plenty of boiling salted water for about 3 minutes, drain, and place ravilois in one serving bowl.
• Set aside.
• Broth: Simmer all ingredients until vegetables are tender.
• Adjust any seasonings as necessary to taste.
• Pour over bowl of raviolis and serve immediately.

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.

GOAT CHEESE RAVIOLI IN CHICKEN/BACON BROTH

Steps:

• Put your chicken broth on to boil. Add the parsley, the bacon, and the white pepper.
• While it is coming to a boil, make your raviloli filling by mixing the goat cheese, swiss cheese, beaten egg, garlic and onion powder and 1/4 teaspoons salt in a med. size mixing bowl. Each ravioli takes one wonton wrapper folded in half to make a triangle. Be gentle, because they can tear. Lightly wet with water, two sides of each square, so that when you make your triangle you can seal the edges together. I just keep a mug of water next to me and dip my fingertip in the water each time I need to seal the wonton. It's way easier than using a pastry brush and a lot less messier.
• Place on well rounded teaspoon of filling in the center of each wonton. Dampen the edge and seal. Place the competed ravioli in the boiling broth and cook for 5-7 minute or until done.