Ravioli A La Betsy Recipes

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RAVIOLI ALLA BOBBI



Ravioli alla Bobbi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

18 ounces fresh cheese ravioli
2 tablespoons salted butter
3 cloves garlic, minced
1 medium onion, finely diced
2 cups broccoli florets, broken into small pieces
8 ounces thin asparagus, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1/2 cup heavy cream
3/4 cup diced cooked ham
1/4 cup grated Parmesan, plus more for serving
2 tablespoons store-bought pesto
1/2 cup halved cherry tomatoes
Handful of fresh basil leaves, torn, for serving

Steps:

  • Bring a pot of water to a boil. Cook the ravioli in the boiling water according to the package instructions.
  • Meanwhile, melt the butter in a large skillet over medium-high heat and add the garlic and onions. Cook, stirring, for 1 minute. Add the broccoli and asparagus and cook, stirring, 1 minute. Season with salt and pepper. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir the cream into the skillet and reduce the heat to a simmer. Stir in the ham, Parmesan and pesto and cook for a couple of minutes to allow the sauce to thicken.
  • Drain the ravioli, then add them to the sauce with the tomatoes and toss. Sprinkle with the basil and extra Parmesan before serving. Enjoy.

PENNE A LA BETSY (PIONEER WOMAN RECIPE)



Penne a La Betsy (Pioneer Woman Recipe) image

From Pioneer Woman, her little sister, Betsy's recipe. I loved this! Made with milk instead of cream and it was great. Would be even better with the cream, of course ; )

Provided by Lakerdog2

Categories     Penne

Time 30m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

1 lb shrimp
3/4 lb penne pasta, uncooked
butter
olive oil
1 small onion
2 garlic cloves
1/2 cup white wine
1 (8 ounce) can tomato sauce
1 cup heavy cream
fresh parsley
fresh basil
salt and pepper

Steps:

  • Cook pasta to desired doneness, set aside.
  • Cook shrimp in 1 tbs butter and some olive oil.
  • Remove to a plate.
  • Add more butter to pan, cook onion and garlic until tender.
  • Put cooked shrimp on cutting board, cut into small pieces.
  • Add wine to skillet, cook for 2 minutes.
  • Add tomato sauce and mix well.
  • Add cream and stir well, mix in cut up shrimp.
  • Add cooked pasta and fresh herbs.
  • Enjoy!

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