CREAMY RAVIOLI
Just something I threw together for a quick weeknight meal. Amounts can be adjusted to personal taste.
Provided by Alskann
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions; drain.
- In medium sauce pan, add next four ingredients.
- Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
- Add next four ingredients ; cook until heated through and cheese is melted.
- Fold in ravioli; heat through.
- Stir in pinenuts and season with salt and pepper, to taste.
- Serve hot with a crisp, green salad and garlic bread.
TOASTED RAVIOLI SALAD WITH CREAMY MARINARA DRESSING
Toasted ravioli was one of my favorite appetizers growing up. As the name contradicts, it's actually deep-fried, and it's the perfect cheesy-chewy topping to a big green salad. Deep-fried thing + leafy greens = my favorite form of balance.
Provided by Molly Yeh
Time 2h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the dough: Place the flour on a large work surface. Make a well and add the eggs, olive oil and salt in the center. Using a fork, whisk the egg mixture, slowly incorporating the surrounding flour into the egg mixture until all the flour is mixed in. Use your hand to combine the rest of the dough. Knead, sprinkling extra flour on the work surface if the dough is sticking, until the dough is smooth and elastic and the center springs back when poked, about 10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap and let it rest for 1 hour.
- For the filling: Meanwhile, heat the spinach in the microwave just until the spinach is warm, about 1 minute. Strain the spinach, then place the spinach inside a clean kitchen towel and wring out all the excess liquid. Add the spinach to a bowl along with the mascarpone, mozzarella, salt, garlic powder and egg and mix to combine.
- Set a stand mixer pasta attachment or a table pasta roller attachment to the widest setting. Cut the dough in half and keep one half covered as you work with the other half. Flatten out the dough you are working with, adding a little bit of flour as you flatten. Feed the flattened dough through the pasta attachment once, catching the dough with the back of your hands. Add a little more flour and fold the pasta in thirds. Flatten the dough down and run it through the widest setting 2 more times. Then run the dough through each setting, decreasing the number each time you add the dough until you get to the thinnest setting. Your dough is now ready to be molded into raviolis.
- Cut the pasta sheet in half and drop teaspoon-size dollops of filling over the dough, spacing them 1 inch from the edges and 2 inches apart from each other. Brush water around the perimeter of the pasta. Place the other half layer of pasta on top. Press down and around the filling, taking care to get the air out and seal the filling in. Use a ravioli stamp to cut the pasta. Place each piece on a parchment lined pan. If you do not have a ravioli stamp, use a knife to cut squares around the filling and use the prongs of a fork to seal the pasta all the way around the filling. Repeat with the other half of the dough.
- Heat enough canola oil so that it comes to 2 inches up the side of a high-sided pan to 350 degrees F. Line a baking sheet with a rack.
- Dip each ravioli in the milk and shake off the excess. Dredge in the breadcrumbs and place back on the a parchment lined sheet pan. Fry in batches, without crowding the pan, around 2 minutes on each side. Remove from the oil using a spider or a slotted spoon. Place on the lined baking sheet to drain and immediately sprinkle with salt.
- For the creamy marinara dressing: Mix the marinara and ranch in a bowl, then set aside.
- For the salad: Combine the romaine, onion, tomato, olives and some Parmesan in a large bowl, then add a little dressing and toss to combine. Plate and add the desired amount of toasted raviolis, a drizzle of more dressing and more Parmesan.
CREAMY DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.
CREAMY SPINACH RAVIOLI
I came across this delightful cheese-filled ravioli and vegetable recipe one day while browsing through one of my daughter-in-law's new cookbooks and just had to try it. The family declared it a keeper. Prep and cooking times are approximate. I hope you might like it too. :)
Provided by LtlPhyl 2
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 150.9, Fat 11.2, SaturatedFat 5.2, Cholesterol 25.8, Sodium 186.2, Carbohydrate 8.9, Fiber 1.7, Sugar 1.8, Protein 4.8
CREAMY DEVILED EGGS
These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. , In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving.
Nutrition Facts : Calories 172 calories, Fat 15g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 254mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE
My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.
Provided by Tareesa
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
- While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
- Pour a generous amount of sauce over hot ravioli and top with fresh parsley.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g
CREAMY DEVILED EGG SALAD
A friend brought this to a party and everyone loved it. She shared the recipe with me, and I was unable to find one just like it online, so thought I would share it. Garnish with favorite deviled egg toppings (such as paprika), as desired.
Provided by Michael Flagler
Categories Salad Egg Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 24.5 g, Cholesterol 457.3 mg, Fat 38.5 g, Fiber 1 g, Protein 13.9 g, SaturatedFat 6.7 g, Sodium 1312 mg, Sugar 23 g
SPRING RAVIOLI WITH PESTO CREAM
Toss this hot spring ravioli with vegetable and sour cream mixture that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
- While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
- Toss hot cooked ravioli with vegetable mixture and sour cream mixture.
Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg
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