Creamy Almond Filled Ravioli Recipes

CREAMY ALMOND-FILLED RAVIOLI

Steps:

• For the ravioli dough:.
• Mix together dry ingredients in a large bowl. Make a well in the center and add water and oil.
• Stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with.
• Turn out onto lightly floured surface and knead into a smooth ball.
• Roll into a log and allow to rest for 20 minutes. While the dough is resting, prepare the filling.
• For the filling:.
• Stir together miso and warm water until miso is dissolved.
• Process nuts and miso water in food processor until smooth.
• Add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread.
• If desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture.
• To assemble the ravioli:.
• Slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin.
• Slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters).
• Place a heaping teaspoon or so of filling into each rectangle. Brush edges with water to help dough stick, then fold in half and pinch edges.
• Boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done.

CREAMY SPINACH RAVIOLI

Steps:

• Slice mushrooms. Chop onion. Dice bell pepper.
• Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
• Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all all liquid is absorbed.
• Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately.
• Serve with Parmesan cheese if desired.
• COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.

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.