Giada De Laurentiis Ravioli Alla Caprese Giadzy Recipes

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RAVIOLI ALLA CAPRESE



Ravioli Alla Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup water
1/4 teaspoon kosher salt, plus more for the pasta water
2 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-milk ricotta cheese, drained
3/4 cup grated caciotta cheese or mild sheep's milk cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon dried oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, smashed and peeled
1 25-ounce jar tomato puree (such as Mutti)
3 sprigs basil, plus torn leaves for topping
1 4-inch piece Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
1/4 teaspoon kosher salt

Steps:

  • Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
  • Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
  • Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
  • Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
  • In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.

RAVIOLI ALLA CAPRESE



Ravioli alla Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup water
1/4 teaspoon kosher salt, plus more salt for the cooking water
2 1/2 cups flour, plus more for dusting
1 cup whole milk ricotta cheese, drained
3/4 cup grated caciotta cheese or a mild sheep milk cheese, grated
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon dry oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons olive oil
2 garlic cloves, smashed and peeled
One 25-ounce jar tomato puree, such as Mutti
3 sprigs fresh basil
One 4-inch Parmigiano Reggiano cheese rind
1/4 teaspoon kosher salt
Freshly grated Parmigiano Reggiano, for serving
Fresh basil leaves, for serving

Steps:

  • For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
  • Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
  • For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
  • Bring a large pot of water to a boil. Season with salt.
  • On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
  • To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

RAVIOLI ALLA CAPRESE



Ravioli alla Caprese image

Provided by Giada De Laurentiis

Time 1h20m

Yield 6

Number Of Ingredients 17

1 cup water
1/4 teaspoon kosher salt, (plus more salt for the cooking water)
2 1/2 cups flour,
1 cup whole milk ricotta cheese, (drained)
3/4 cup grated caciotta cheese or a mild sheep milk cheese, (grated)
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon dry oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons olive oil
2 garlic cloves, (smashed and peeled)
One 25-ounce jar tomato puree, (such as Mutti)
3 sprigs fresh basil
One 4-inch Parmigiano Reggiano cheese rind
1/4 teaspoon kosher salt
Freshly grated Parmigiano Reggiano, (for serving)
Fresh basil leaves, (for serving)

Steps:

  • This recipe originated on Giada in Italy. Epsiode: Dino's 100th Birthday Party.
  • In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
  • Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
  • Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
  • Bring a large pot of water to a boil. Season with salt.
  • On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
  • To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

Nutrition Facts : ServingSize 6

FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS



Fusilli Alla Caprese by Giada De Laurentiis image

my husband saw this on food network and want me to try this out. It is a small noodle with a lite tomato sauce

Provided by 1 tuff cookie

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb fusilli
3 tablespoons olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup packed fresh basil leaf, torn
8 ounces fresh mozzarella cheese, diced (about 1 1/4 cups)

Steps:

  • In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
  • Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
  • Transfer the tomato sauce to the bowl with the pasta.
  • Toss to combine.
  • Add the basil leaves and mozzarella. Stir to combine.
  • Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

CAPRESE SALAD - GIADA DE LAURENTIIS



Caprese Salad - Giada De Laurentiis image

Recipe from "Everyday Italian". I made this recipe with only cherry tomatoes and just tossed everything together with the dressing. Easy and good.

Provided by Ms. Poppy

Categories     Vegetable

Time 15m

Yield 4 first-course servings

Number Of Ingredients 7

3 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
3 tablespoons extra virgin olive oil
1 1/4 lbs tomatoes, assorted (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes and yellow tea)
6 ounces fresh mozzarella cheese, drained and sliced
2 tablespoons fresh basil leaves, thinly sliced

Steps:

  • Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
  • Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

Nutrition Facts : Calories 245.9, Fat 20, SaturatedFat 7, Cholesterol 33.6, Sodium 565.3, Carbohydrate 7.3, Fiber 1.8, Sugar 4.5, Protein 10.8

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