Potato And Ricotta Ravioli 5fix Recipes

POTATO AND RICOTTA RAVIOLI #5FIX

Steps:

• Mix mashed potatoes, ricotta cheese, chives and garlic together. Season with salt and pepper to taste.
• Lay out wonton wrapper on counter. Spoon mixture one inch apart on wanton wrapper. Using water, brush edges of wrapper. Lay second sheet on top, careful to line up the sheets. Using a pastry or ravioli cutter, cut down horizontally and vertically on pasta, making 4 even squares of ravioli.
• Do this until all of the mixture is used up.
• Bring pasta to a boil in a pot, seasoned with salt and olive oil. Wait until you can clearly see through them and carefully take them out on a plate topping with a sauce or cheese of your choice.

FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO

Steps:

• Preheat the oven to 250 degrees F.
• Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
• Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
• Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
• Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
• Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
• Bring the pot of hot water to a boil over medium heat.
• Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI

Steps:

• Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
• Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
• To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

CHORIZO AND POTATO HASH #5FIX

Steps:

• In a skillet, cook the chorizo over medium heat, for 3-5 minutes. Then add the onion and cook until they are slightly tender.
• Add the Simply Diced Potatoes and continue to cook for another 10 minutes.
• Add the cilantro and diced tomatoes.
• Cover the pan, and continue to cook on low for another 10 minutes or so, or until the potatoes are cooked through.

HERB, VEGGIE, AND POTATO SKILLET #5FIX

Steps:

• Clean the asparagus and cut into 1-3 inch pieces. Set aside.
• Open can of artichoke hearts and drain. Remove any leaves or pieces that feel hard or tough. Set aside.
• Prepare a bowl of ice water large enough for the asparagus to fit into.
• Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
• In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
• Add potatoes and cook until starting to brown.
• Turn the stove to low to medium heat and add the rest of the oil.
• Remove the asparagus from the water.
• Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
• Sprinkle the salt evenly over the potatoes and vegatables and mix.
• Potato and vegatable mix is ready to serve.

POTATO AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.
• Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.

POTATO PIEROGI LASAGNA #5FIX

Steps:

• Cook lasagna noodles in boiling water according to package directions. Drain and set aside.
• While noodles cook, in a medium bowl mix Simply Potatoes Mashed Potatoes and 1/2 cup of the sour cream. Set aside.
• Preheat oven to 375-degrees. Spray a 8 X 11 X 2-inch glass baking dish or casserole with nonstick cooking spray.
• Arrange two lasagna noodles in bottom of prepared dish.
• Spread potato mixture evenly over noodles in pan.
• Arrange two more noodles atop potatoes.
• Spread sauerkraut evenly over noodles.
• Arrange last two noodles over sauerkraut.
• Spread remaining 1/2 cup sour cream over noodles.
• Cover tightly with aluminum foil. Bake in preheated 375-degree oven for 35 minutes, until heated through.
• To serve, cut through all layers with sharp knife and serve with large pancake turner.
• Makes 4 generous servings or 6 regular servings.

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.