Cheeseravioliwithwhitewinesauceandzucchini Recipes

CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI

Steps:

• In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
• Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
• Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
• While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
• Prepare your pasta of choice as indicated on bag, and drain.
• In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
• Sprinkle a some Pecorino Romano cheese on top and serve.

HOMEMADE FOUR CHEESE RAVIOLI

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.

CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)

Steps:

• HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste.
• DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
• PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.