Cheeseravioliwithwhitewinesauceandzucchini Recipes

CHEESE RAVIOLI WITH ZUCCHINI

Steps:

• In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions., In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. , Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese.

CHEESE-STUFFED HOMEMADE RAVIOLI WITH WHITE WINE SAUCE

Steps:

• Bring the coconut milk, vinegar, salt and agar powder to a small boil in a saucepan. Remove from the heat and stir in the nutritional yeast. Pour into a glass pyrex dish to gel in the refrigerator for about an hour.Place the gelled cheese into a bowl and mash well with a fork. Add in the Daiya shreds and stir well to combine. Add in the pepper and nutmeg. Place back into the refrigerator.
• Place all of the broth ingredients into a large pot and saute for about 25 minutes over medium heat, stirring frequently. Increase the heat to high, then add in the 4 cups of water. Bring to a boil, then immediately dial the heat back down to medium-low, and simmer for about an hour. Once it is cooled, squeeze the cooked vegetables over a bowl, then discard. Then strain the rest of the broth. Transfer to a container and place into the refrigerator.
• Place The Vegg, Ener-G and water into a Kitchen Aid Mixer or blender. Combine at the highest setting.
• Pour out the 2 cups of flour into one pile on your countertop. Make a well in the center, then add half of the "egg" mixture. Knead it a bit, then add the rest of the egg mixture. The dough should be soft and silky, and should not stick to your fingers. Add a few splashes of water or extra flour as needed to achieve this consistency.
• Separate the dough into four pieces and roll them into ball shapes. Flatten them out slightly. Place on a cutting board and drape a damp towel over it. Let the dough rest for 30-45 minutes.
• Flour your work area (I did this directly on my countertop), then take one of the pieces of dough and flatten it out using a rolling pin (I used this). Try to get it as thin as possible, and to apply consistent pressure to ensure that the thickness of the pasta is consistent throughout.
• Place the Earth Balance and olive oil into a skillet over medium heat. Add in the mushrooms, and saute for about 5 minutes. Then add in the shallots and garlic. Saute until softened, for 2-3 minutes more.
• Turn the heat up to high, then add in the white wine. Allow to sizzle for a few minutes, then add in the broth and salt and allow to reduce by half. Then throw in the walnuts for about a minute. Remove from the heat and stir in the parsley.
• Bring plenty of salted water to a boil in a large pot. Add only 4-5 pieces of ravioli at a time, and boil for only a few minutes, until the pasta rises to the top of the pot.Serve the pasta piping hot with some of the wine wine sauce on top.

WHITE CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

ZAVIOLI WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
• Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.
• Slice zucchini lengthwise into strips using a mandoline.
• Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.
• Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
• Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

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.