FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
FOUR CHEESE RAVIOLI
Provided by Food Network
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese.
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO
Four cheese ravioli, called Ravioli a Quatro Formaggio in Italian, makes a glorious hot dish or salad when combined with pesto and sun dried tomatoes, artichoke hearts and bits of fresh basil.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 29.8 g, Cholesterol 55.2 mg, Fat 19.8 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 732.8 mg, Sugar 5.2 g
ARTICHOKE RAVIOLI
This dish is quick and easy to put together, but tastes like you spent hours preparing it. The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 1159mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO
Four cheese ravioli, called Ravioli a Quatro Formaggio in Italian, makes a glorious hot dish or salad when combined with pesto and sun dried tomatoes, artichoke hearts and bits of fresh basil.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 29.8 g, Cholesterol 55.2 mg, Fat 19.8 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 732.8 mg, Sugar 5.2 g
CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE
Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
- Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
- Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.
Nutrition Facts : Calories 103.3, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 364.9, Carbohydrate 11.8, Fiber 5.8, Sugar 3.8, Protein 3.7
More about "four cheese ravioli with artichoke hearts olives and pesto recipes"
FOUR CHEESE RAVIOLI AND HERB PESTO — THE WEEKENDER
From foodnetwork.com
10 BEST ARTICHOKE RAVIOLI SAUCE RECIPES - YUMMLY
From yummly.com
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND …
From cooksrecipes.com
EASY CHEESE RAVIOLI WITH PESTO SAUCE - 2 SISTERS …
From 2sistersrecipes.com
CHEESE RAVIOLI WITH PESTO RECIPE | MYRECIPES
From myrecipes.com
OLIVE AND ARTICHOKE-STUFFED RAVIOLI | PETA
From peta.org
PASTA BY SHAPE RECIPE: FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS ...
From redcipes.com
ITALIAN RAVIOLI WITH SPINACH, ARTICHOKES, CAPERS, SUN-DRIED TOMATOES
From juliasalbum.com
FOUR-CHEESE RAVIOLI WITH HERB PESTO | PUNCHFORK
From punchfork.com
EASY FOUR CHEESE RAVIOLI (15-MINUTE MEAL) - SIMPLY …
From simplyhomecooked.com
HOMEMADE FOUR CHEESE RAVIOLI - JETT'S KITCHEN
From jettskitchen.com
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO
From pinterest.co.uk
FOUR CHEESE PESTO RAVIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH RAVIOLI WITH ARTICHOKES & OLIVES RECIPE - EATINGWELL
From eatingwell.com
FOUR CHEESE RAVIOLI WITH PESTO - SAN REMO
From sanremo.com.au
RAVIOLI WITH ARTICHOKES HEARTS, CAPERS, SUN-DRIED TOMATOES, …
From giangiskitchen.com
FOUR CHEESE RAVIOLI RECIPE AND VIDEO - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
FOUR-CHEESE RAVIOLI RECIPE - DOMENICA MARCHETTI | FOOD …
From foodandwine.com
RAVIOLI SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO
From pinterest.ca
CHEESE RAVIOLI WITH LEMON ARTICHOKE PESTO | RECIPE | RECIPES, …
From pinterest.com
FOUR CHEESE RAVIOLI HEARTS | NOBIGGIE
From nobiggie.net
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO ...
From pinterest.co.uk
FOUR-CHEESE RAVIOLI WITH HERB PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO RECIPE
From pinterest.com
CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE RECIPE
From foodnewsnews.com
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO RECIPE ...
From pinterest.com
PESTO PASTA WITH ARTICHOKE HEARTS - SEA SALT SAVORINGS
From seasaltsavorings.com
"LIGHTER" FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND …
From pinterest.co.uk
PASTA AND SAUCES - GIOVANNI RANA
From giovanniranausa.com
FOUR CHEESE RAVIOLI WITH ARTICHOKE HEARTS, OLIVES AND PESTO
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love