Ravioli Prosciutto Alfredo With Herbes De Provence Recipes
ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS
Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!
Provided by Angel E. Dixon
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
- Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
- In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g
PROSCIUTTO RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
- Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
- Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.
RAVIOLI PROSCIUTTO ALFREDO WITH HERBES DE PROVENCE
The secret here is the insanely easy but amazingly delicious alfredo sauce. Herbes de provence *must* be used to impart the signature flavor or it's just another alfredo. Use of fresh ravioli from a slightly higher end grocery like Bristol Farms or Whole Foods (or make your own) make this dish eye-poppingly better. Use a pasta filled with cheese or mushrooms rather than meat-filled (we use 4-cheese) so as not to compete with the prosciutto. As usual, the better quality your ingredients, the more fully your dish will bloom!
Provided by Sandi From CA
Categories One Dish Meal
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to directions, but five minutes before pasta is done, melt butter in medium skillet.
- Add herbes de provence to the melting butter. When butter is completely melted, add cream and the sliced prosciutto. Bring to a slow simmer and thicken to desired consistency.
- Drain pasta and add to sauce, stirring gently for 2 minutes. Serve with garlic toast.
- To aid in alleviating strong feelings of diet guilt, distract yourself with a good movie.
Nutrition Facts : Calories 218, Fat 23.4, SaturatedFat 14.6, Cholesterol 85.3, Sodium 32.8, Carbohydrate 1.7, Sugar 0.1, Protein 1.2
PROSCIUTTO RAVIOLI
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)
- Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Melt the butter in a small, heavy skillet over medium heat. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.
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Cuisine EuropeanCategory Main-DishServings 6Total Time 45 mins
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Cuisine EuropeanCategory Main-DishServings 6Total Time 45 mins
RAVIOLI ALFREDO WITH HERBES DE PROVENCE RECIPE
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