CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
- Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.
CHICKEN AND CHEESE RAVIOLI
Make and share this Chicken And Cheese Ravioli recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheese
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Roll out the dough and cut into a thin square sheet.
- Dust excess flour.
- Heat 2 tbsps.
- of oil in a pan.
- Add chicken pieces.
- Saute till the chicken is cooked.
- Apply the egg on the rolled out dough.
- Heat 2 tbsps.
- of olive oil in another pan.
- Add onion, mushrooms, garlic, chicken cubes, salt and red chilli flakes.
- Saute till dry.
- Place a teaspoonful of stuffing at regular intervals on one half of the dough sheet.
- Fold over the remaining half and press firmly.
- Cut around the stuffing, using a cutter, into round, square or rectangular shapes taking care that the ravioli is sealed from all sides.
- Roll out the remaining dough again.
- Repeat the process.
- Boil sufficent water in a big pan.
- Add the raviolis.
- Cook for 5-6 minutes.
- Drain away the water.
- For the sauce, heat the remaining olive oil in a pan.
- Add the chopped onions.
- Saute till translucent.
- Add red chilli flakes, fresh cream, grated cheese and salt.
- Stir and add the cooked ravioli.
- Mix again.
- Sprinkle mixed herbs, Parmesan cheese and red chilli flakes.
- Serve immediately.
Nutrition Facts : Calories 952.6, Fat 77.7, SaturatedFat 36.2, Cholesterol 372.6, Sodium 392.9, Carbohydrate 22.6, Fiber 3.3, Sugar 7.4, Protein 43.6
RAVIOLI WITH CREAMY SQUASH SAUCE
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 671 calories, Fat 51g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 578mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 18g protein.
SQUASH RAVIOLI WITH HERBED BUTTER SAUCE
I found this recipe in family fun magazine. I haven't made it yet but it sounded wonderful! I think I would add a little garlic and maybe others seasonings to the sauce ...
Provided by Stormys mommy
Categories One Dish Meal
Time 2h30m
Yield 30 ravioli, 5 serving(s)
Number Of Ingredients 9
Steps:
- Make the filling. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast it until tender when peirced with a fork, about 30 minutes. Allow the squash to cool for about 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato-like consistancy. Note: the squash can be prepared a day in advance and refrigerated in an airtight container.
- Make the pasta. On a clean work surface. mound the flour and make a well in the center. In a small bowl use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
- Halve the dough, then form each peice into a 1/2inch thick disk. Cover the disks with plastc wrap and set them aside to rest at room tempature for 30 minutes.
- lightly flour your work surface and half each dough disk. Roll out one of your dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch- diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. arrange them in pairs. Each half disk should yield 7 pairs of dough rounds.
- Further thin the dough rounds by pinching them between your thumb and forefinger. each round should increase in diameter by about 1/4 inch.
- Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a half inch perimeter around one of the dough rounds. Spoon a 1/2 tablespoon of squash filling into the center, then press the other round ontop of it along the moistened edges. Use the tines of a fork to seal the edges.
- Bring two large pots of water to boil (using two pots allows all the pasta to cook at once). Meanwhile , make the sauce. Melt the butter in a sauce pan over medium-high heat. Add the sage and continue to cook the sauce until it's light brown and has a nutty aroma, about 4 minuts. Remove the sauce from the heat.
- Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 more minutes ( take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to paper towels to drain.
- To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more parmesan, if you like.
Nutrition Facts : Calories 458.4, Fat 24.8, SaturatedFat 14.5, Cholesterol 169.7, Sodium 595, Carbohydrate 45.5, Fiber 2.5, Sugar 1.6, Protein 13.6
CANDICE'S BUTTERNUT SQUASH RAVIOLI
This ravioli dish is impressive and surprisingly not difficult to make. Although it does take some time to assemble everything, it is well worth it! You can add freshly grated Parmesan cheese to ravioli before serving.
Provided by Dice
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Place butternut squash in a microwave-safe dish; cook in microwave until soft, about 15 minutes on 70 percent. Spoon the squash meat into a bowl and mash until smooth; allow to cool slightly, about 15 minutes.
- Stir bread crumbs, brown sugar, Parmigiano-Reggiano cheese, egg, and almond extract into cooled squash until smooth.
- Spoon 1 teaspoon squash mixture in the center of half of the wonton wrappers. Brush the outer edges of each wrapper with egg white and top with another wonton wrapper, pressing the edges together to seal each ravioli.
- Bring a large pot of salted water to a boil; cook 3 to 4 ravioli at a time in the boiling water until cooked through and floating on top of water, 3 to 4 minutes. Remove cooked ravioli with a slotted spoon and transfer to a serving bowl.
- Heat olive oil in a skillet over medium heat; cook and stir pancetta in hot oil until browned, about 5 minutes. Add corn, thyme, salt, and pepper; cook and stir until warmed, 2 to 3 minutes. Pour pancetta mixture over ravioli.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 51.5 g, Cholesterol 27.5 mg, Fat 9.7 g, Fiber 3.8 g, Protein 8.9 g, SaturatedFat 2.1 g, Sodium 384.2 mg, Sugar 8.8 g
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