Pea Ham And Corn Ravioli Recipes

PEA, HAM AND CORN RAVIOLI

Steps:

• Bring a medium saucepan of water to boil. Add ravioli to boiling water. Boil, uncovered, for 3 minutes.
• Add peas to pan with pasta. Return to stove, boil for a further 2 minutes. Drain pasta and peas well and set aside.
• Place corn and ham in same saucepan. Stir over medium heat for 1 minute, or until hot.
• Return pasta and peas to pan, along with half the cheddar cheese. Stir until all ingredients are thoroughly combined and heated through.
• Divide ravioli between two serving bowls. Serve warm, topped with remaining grated cheddar.
• If you prefer, any fresh vegetable can be substituted for the frozen peas in this recipe. If using beans, carrots or zucchini, boil, steam or microwave them first before adding to ham and corn mixture. Or you can try a combination of frozen mixed vegetables. For a change, puree creamed corn, peas (or any vegetable of your choice) with cheese in a blender. When ready to serve, heat sauce, stirring in a little milk or water to obtain the desired consistency.

RAVIOLI WITH HAM AND PEAS

Steps:

• 1. Bring 4 qts water to boil. Meanwhile, heat oil or melt 1 1/2 T butter in medium skillet over medium-high heat. Add onion and cook until translucent, 3 minutes. Add garlic and cook 10 seconds. Add chicken broth and cook 2 minutes more. Add peas, cream and pepper. Bring to a boil; boil, stirring occasionally, 5 minutes. Add ham. 2. Meanwhile, cook ravioli according to package directions; drain. Toss in large heated bowl with cream sauce. Sprinkle with parsley. Recipe By : Ladies Home Journal - February, 1995 From: [email protected] (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

SPRING PEA RAVIOLI

Steps:

• Combine filling ingredients in a food processor, seasoning to taste.
• Fill each wonton wrapper with 1 heaping teaspoon of filling.
• Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
• Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
• Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
• Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.

HAM RAVIOLI BAKE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion and green pepper in oil over medium heat 4-5 minutes or until vegetables are crisp-tender. , Spread 2 tablespoons Alfredo sauce into a greased 8-in. square baking dish. Stir remaining sauce into ham mixture; cook 3-4 minutes or until heated through. , Drain ravioli; place half in the prepared baking dish. Top with half the ham mixture. Repeat layers. Cover and bake at 375° for 20-25 minutes or until bubbly.

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

HAM AND CORN BAKE - EASY AND YUMMY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
• In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
• Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

RAVIOLI WITH SNAP PEAS & MUSHROOMS

Steps:

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

CREAMY MUSHROOM AND HAM RAVIOLI RECIPE

Steps:

• Cook ravioli or tortellini & drain. Melt butter in skillet and stir-fry pepper and mushrooms. In small bowl combine water, milk, cornstarch and bouillon and blend well. Add to skillet, cook until mixture thickens and boils, stirring constantly. Stir in ham, peas and ravioli. Heat thoroughly.