RAVIOLI WITH PARMESAN GARLIC BUTTER
Try this delicious Ravioli with Parmesan Garlic Butter recipe for your next meal! You'll enjoy the rich texture and buttery goodness of this pasta dish. Take your ravioli game to the next level with this Ravioli with Parmesan Garlic Butter.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Drain, reserving 1/2 cup pasta water.
- Melt butter in large skillet on medium-high heat. Add sage, lemon juice, pasta and reserved pasta water; stir to coat pasta. Cook 2 to 3 min. or until heated through.
- Sprinkle with cheese before serving.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 710 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 1 g, Protein 18 g
GOAT-CHEESE "RAVIOLI" WITH PARSLEY SAUCE
On date night, your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
- Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
- Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
- Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.
PARSNIP GARLIC RAVIOLI WITH MUSHROOM RAGOUT
Provided by Food Network
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Put garlic cloves into a small pan with the olive oil. Roast for 30 minutes (or saute in a pan for 15 minutes). Cook parsnips in a 2-quart covered saucepan, with just enough water to cover them, until tender, about 15 minutes. Drain water and mash with cream cheese and roasted garlic; season with salt and pepper, to taste.
- Mound 1 level tablespoon of parsnip puree in the center of each wonton wrapper. Brush edges with water and fold wrapper in half to form a triangle. Press securely on edges to force out air. Place on a lightly floured cookie sheet and cover with a light kitchen towel; refrigerate until ready to use. Cook ravioli in large pot of boiling water for about 5 minutes or until they rise to the surface and are tender. Do not let the water boil vigorously once the ravioli have been added. Immediately transfer to serving plates. Top with Mushroom Ragout and serve.
- In a large heated skillet cook onions in olive oil over medium heat, stirring often, for 10 to 15 minutes until browned and caramelized. Stir in butter until melted. Add mushrooms, garlic, sage, salt and pepper; saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice; cook uncovered for 30 minutes, stirring occasionally.
PARSLEY, OLIVE OIL, AND GARLIC SAUCE
From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
LINGUINE WITH PARSLEY AND GARLIC
Can be prepared in 45 minutes or less.
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. In a 12-inch heavy skillet cook garlic in 3 tablespoons oil over moderate heat, stirring, until pale golden and transfer with a slotted spoon to a small bowl. To skillet add red pepper flakes, wine, and salt and boil until reduced to about 1/4 cup. Keep wine mixture warm. Boil linguine until al dente. Reserve 11/2 cups pasta water and drain linguine. Stir 1 cup reserved pasta water and parsley into wine mixture and add linguine, garlic, and remaining tablespoon oil. Toss pasta over moderate heat until combined well, about 1 minute, adding more pasta water if necessary to keep mixture moist. Serve pasta with Parmesan.
RAVIOLI WITH TOMATO GARLIC SAUCE
Wonton wrappers = Ravioli!! If you dont have time to make pasta, try the wonton wrappers!! I made big ones with 2 wrappers but you can just use 1 and fold it to seal the edges!
Provided by Chef Luny
Categories Meat
Time 40m
Yield 25 pieces, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
- Preheat oven 450°F.
- In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin), coated in olive oil and roast in the oven for 20 minutes.
- Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
- Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!
Nutrition Facts : Calories 423.9, Fat 19.1, SaturatedFat 6.8, Cholesterol 85.6, Sodium 866.8, Carbohydrate 37.3, Fiber 2.2, Sugar 1.4, Protein 25.2
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