Corn Star Raviolis In Sweet Basil Cream Sauce Recipes

BASIL CREAM SAUCE

Basil Cream Sauce image

After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.

Provided by MESSY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves
4 cloves garlic, minced
¼ cup olive oil
2 ounces pine nuts
½ cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream

Steps:

In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g

BEEF RAVIOLI IN BASIL-CREAM SAUCE

Beef Ravioli in Basil-Cream Sauce image

This is my new favorite 'after work' dinner recipe. It's so quick and easy! I throw together a quick salad and serve with crusty bread...very comforting meal after a hectic day!

Provided by Hey Jude

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (24 ounce) package frozen beef ravioli
2 tablespoons butter
1/2 lb mushroom, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated parmesan cheese
1/2 teaspoon salt

Steps:

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

Nutrition Facts : Calories 339.3, Fat 31.6, SaturatedFat 19.6, Cholesterol 107.8, Sodium 844.2, Carbohydrate 8, Fiber 0.9, Sugar 1.6, Protein 8.7

GUY'S REVISED CORN STAR RAVIOLI

Guy's Revised Corn Star Ravioli image

This is my adaption, dividing the ingredients as necessary and offering some options. http://www.foodnetwork.com/recipes/guy-fieri/corn-star-raviolis-in-sweet-basil-cream-sauce-recipe/index.html

Provided by 2Bleu

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

1 tablespoon butter
2 ears sweet corn, shucked and removed from the cob
3 tablespoons red bell peppers, minced
3 tablespoons sweet onions, diced
5 fresh basil leaves (chiffonade)
1/4 teaspoon cracked pepper
1/4 cup fat free heavy cream
kosher salt, to taste
1 pinch nutmeg, ground (optional)
1/2 cup crabmeat (optional)
1/2 cup chicken, cooked and shredded (optional)
1/2 cup reduced-fat ricotta cheese, room temp
4 ounces reduced-fat cream cheese, room temp
1 (12 ounce) package wonton wrappers (round)
1/4 cup parmesan cheese, grated
6 tablespoons unsalted butter
2 garlic cloves, minced
6 fresh basil leaves (chiffonade)
2 cups fat free heavy cream
cracked black pepper
kosher salt
crisp crumbled bacon
parmesan cheese

Steps:

FILLING: Melt 1 Tbsp butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars.
Add in basil leaves and a couple of twists of black pepper. Add in heavy cream and nutmeg if using, and reduce by half. Set aside to cool.
When cool, smash up a bit with a fork, stir in ricotta and cream cheese.
WONTONS: Place wonton wrappers down (6 at a time work well) and in the center of each, place 1 1/2 tsp filling. Brush exposed wrapper edges with water then carefully place a second wrapper on top and seal the edges, making sure to get out any air bubbles. Set aside on floured baking sheet and continue to assemble.
In a large pot, boil water, then reduce to a simmer and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain. Toss with a little olive oil to keep seperated. (at this point, you can place them on a baking sheet and freeze them. They will keep about a month).
SAUCE: In clean saute pan, melt butter and add in garlic, Saute' until garlic is soft, then add the basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately. Garnish with bacon bits and Parmesan.

Nutrition Facts : Calories 278.4, Fat 14.1, SaturatedFat 8.4, Cholesterol 41, Sodium 375.8, Carbohydrate 31.1, Fiber 1.6, Sugar 1.9, Protein 7.5

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