GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
ASPARAGUS AND RAVIOLI WITH DIJON ALFREDO SAUCE
Finally, a gourmet dish you desire without all the hassle.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 9
Steps:
- COOK ravioli in a large saucepan according to package directions; drain and keep warm.
- SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
- MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
- MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
- BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.
Nutrition Facts : Calories 917.5 calories, Carbohydrate 56.9 g, Cholesterol 251.2 mg, Fat 67.6 g, Fiber 6.3 g, Protein 23.6 g, SaturatedFat 40.1 g, Sodium 1102.9 mg, Sugar 3.6 g
RAVIOLI WITH SHRIMP TOMATO SAUCE
I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.
Nutrition Facts :
WHOLE WHEAT CHEESE RAVIOLI, MARINARA SAUCE AND FRESH ASPARAGUS
Cheese ravioli are tossed with marinara sauce, tender asparagus and red bell pepper for a quick and delicious one-dish meal.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Heat sauce according to package directions. Stir in basil.
- Prepare pasta according to package directions. During last 3 minutes of cooking time, add asparagus and bell pepper and cook until vegetables are crisp-tender; drain.
- Add sauce to pasta and vegetables; gently toss. Serve immediately with cheese.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 49.1 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 9.2 g, Protein 20.1 g, SaturatedFat 5.5 g, Sodium 1183.2 mg, Sugar 12.5 g
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
PESTO CHICKEN 'N' RAVIOLI
Calling for several convenience products, this easy-to-assemble main course has a delightful taste pesto lovers especially will enjoy. Tip: "Serve it with Caesar salad and garlic bread, and it's sure to get rave reviews," relates Andrea Fishlock of Barto, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 17m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken in oil over medium heat until no longer pink. Add roasted peppers and garlic; cook for 1-2 minutes or until heated through. Remove from the heat. , Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat.
Nutrition Facts : Calories 571 calories, Fat 32g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 820mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
ASPARAGUS AND RAVIOLI WITH DIJON ALFREDO SAUCE
Finally, a gourmet dish you desire without all the hassle.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 9
Steps:
- COOK ravioli in a large saucepan according to package directions; drain and keep warm.
- SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
- MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
- MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
- BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.
Nutrition Facts : Calories 917.5 calories, Carbohydrate 56.9 g, Cholesterol 251.2 mg, Fat 67.6 g, Fiber 6.3 g, Protein 23.6 g, SaturatedFat 40.1 g, Sodium 1102.9 mg, Sugar 3.6 g
GORGONZOLA SAUCE
Recipe by Ina Garten. Make sure that you use a large pot and stir frequently at the beginning so that the cream does not boil over.
Provided by PetsRus
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 6
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
- Whisk rapidly until the cheeses melt and serve warm.
- If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
GORGONZOLA SAUCE FOR PASTA
This is absolutely FABULOUS but not for the faint hearted. Full bodied flavor but do not look at the calories. Creme fraiche can be kept in the fridge for up to a week so this is a make ahead, quick recipe at the time that you want to serve it. You can substitute Blue cheese but it is not as full bodied.
Provided by Bergy
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix cheese and creme fraiche in a medium saucepan and over low heat, heat it until the cheese has melted.
- Pour over the hot pasta.
- Serve with a green salad and crusty rolls.
Nutrition Facts : Calories 828.4, Fat 40, SaturatedFat 24.6, Cholesterol 124, Sodium 819.3, Carbohydrate 88.1, Fiber 3.6, Sugar 2.4, Protein 28.2
GORGONZOLA SAUCE FOR PASTA
I found this in a magazine many years ago and we love it. You will find it very easy to make and is very rich and decadent.
Provided by Chef53Kathy
Categories Cheese
Time 25m
Yield 4-6 1/2 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Simmer the cream, add cheese and whick until melted. spoon over gnocci or your favorite pasta. Garnish with the chives and parmesan cheese.
Nutrition Facts : Calories 562.7, Fat 51.1, SaturatedFat 32.6, Cholesterol 157.4, Sodium 1435, Carbohydrate 4, Sugar 0.6, Protein 22.9
RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
- To make the ravioli dough:
- 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
- 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
- 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
GORGONZOLA SAUCE
Serve over fresh or dried fettuccine, rigatoni or penne. For 20 ounces of pasta. Can also be used as a dipping sauce with crudités, if kept over a warm flame. Have the cheese, and other ingredients at room temperature 2 hours before cooking.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Trim any rind from the cheese. Put into a 4 - 6 cup saucepan with the milk and the butter. Warm gently.
- Break up any bits of Gorgonzola until it has dissolved. Simmer for just a moment. Remove from heat.
- Cook pasta. Drain.
- When pasta is nearly done, return sauce to stove. Add cream, and a little salt and pepper. Turn the heat to medium high, and stirring all the while, reduce a little, like for Alfredo sauce. Stir in the Parmesan cheese. Toss with pasta in a heated dish, or in pasta pan, and serve in warm bowls with more grated cheese along side and a pepper mill.
Nutrition Facts : Calories 583.2, Fat 22.9, SaturatedFat 13.8, Cholesterol 65.9, Sodium 462.1, Carbohydrate 72.9, Fiber 3, Sugar 2.7, Protein 20.6
SAUSAGE AND RICOTTA RAVIOLI WITH PESTO SAUCE
A delicious meal that combines the freshness of homemade pesto and the decadence of the sausage and ricotta ravioli stuffing. A sure-fire hit with your loved ones. This recipe can be made more figure-friendly by using wheat pasta, and chicken instead of sausage.
Provided by foodietx
Categories Pork Sausage
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
- Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
- Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
- Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.
Nutrition Facts : Calories 658.9 calories, Carbohydrate 51.2 g, Cholesterol 67.5 mg, Fat 40.9 g, Fiber 2.9 g, Protein 21.2 g, SaturatedFat 9 g, Sodium 1071.6 mg, Sugar 2.3 g
CHICKEN GNOCCHI PESTO SOUP
After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. -Deanna Smith, Des Moines, Iowa t
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.
Nutrition Facts : Calories 586 calories, Fat 26g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 1650mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.
CHICKEN TORTELLINI IN CREAM SAUCE
Kids and adults will like this quick pasta dinner...it tastes as wonderful as a restaurant dish. I like to pair it with a Caesar salad.-Julie Kamlade, Shelby, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.
Nutrition Facts :
BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
GORGONZOLA PESTO SAUCE OVER RAVIOLI, CHICKEN & ASPARAGUS
The recipe title sounds like a tongue twister, but it is DELICIOUS! This is my attempt at recreating a dish that was served at Micheal's Cafe in Duncannon, PA by the late, great Micheal Kapp. It was my absolute favorite entree on the menu, but THE FLAVORS MAY BE OVERWHELMING TO SOME SO PLEASE PROCEED WITH CAUTION. I prefer the complexity and this dish is what got me eating tomatoes AND asparagus. I hope that you enjoy. (Also, when I cook, I do not measure the ingredients so all measurements are approximate. Please adjust to you own tastes). This can also be served as a vegetarian entree by removing the meat and doubling the ravioli.
Provided by PSU Lioness
Categories Savory
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbsp olive oil over medium heat. When heated, saute chicken until no longer pink. Remove from pan and set aside.
- Cook ravioli according to package directions (or make your own according to your favorite recipe). When cooked, heat 2 tbsp olive oil over medium heat. When heated, fry ravioli until golden on both sides. Remove from pan and set aside.
- Heat 2 tbsp olive oil over medium heat in a large pan (I used a wok). When heated, add asparagus and saute about 5 minutes.
- After sauteing asparagus, add sun-dried tomatoes, regular tomatoes and pesto. Cook approximately 10 minutes until the asparagus feels crisp/tender when poked with a fork.
- When asparagus is crisp/tender, add the white wine. Add more or less depending on how thick you want the sauce to be.
- Let cook for approximately 5 minutes or until wine reduces by about a quarter.
- After the wine has reduced, remove the pan from the heat. Gently stir in the Gorgonzola cheese and chicken.
- Place 5 ravioli on each plate and spoon the Gorgonzola mixture over it just before serving.
- Serve with garlic bread and fresh salad.
- You can also substitute scallops or shrimp (or both!) for the chicken.
Nutrition Facts : Calories 603.3, Fat 52.4, SaturatedFat 10.7, Cholesterol 59.1, Sodium 352, Carbohydrate 8.9, Fiber 2.8, Sugar 5.1, Protein 21.4
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