Ravioli With Asparagus Mint Mascarpone Recipes

SWISS CHARD MASCARPONE RAVIOLI, PAN-SEARED AND DRIZZLED WITH TRUFFLED CREME

Steps:

• To make the sauce: Heat a saucepan over medium heat. Add the unsalted butter and sprig of thyme. Melt until it turns brown, about 5 minutes. The second the butter starts becoming a medium brown, take the pan off the heat. Add the white truffle oil and mix. Reserve 2 tablespoons of this butter sauce to pan fry the ravioli. To the saucepan add: the heavy cream, and sea salt and coarsely cracked pepper, to taste. Whisk until the mixture is emulsified.
• To make the ravioli: Heat the extra-virgin olive oil in a pan over medium heat. Add the garlic and hot chile flakes to the pan and saute until the garlic becomes golden, about 2 minutes. Throw in the portabella mushrooms, minced shallots, sea salt, and freshly ground pepper, and saute for 8 minutes. Add the Swiss chard to the pan along with a touch more sea salt and freshly ground black pepper. Saute a few minutes until the chard has wilted. Take the pan off the heat and let it cool.
• In a big bowl, mix the softened mascarpone cheese, ricotta cheese, 1/4-cup grated Parmesan cheese, sea salt, and freshly ground black pepper. Add the sauteed Swiss chard mixture. Delicately mix together.
• Using a ravioli cutter, cut the pasta into 2-inch shapes: circles, or squares. Lightly wet the edges of the pasta with water using your finger. Place 1/2 teaspoon of the Swiss chard-cheese filling in the center of the pasta. Wet the edges of another piece of pasta, and place it on top. Use a fork, or your fingers to seal the pasta together. Make sure you seal it tight. Repeat until no filling remains.
• Boil the ravioli in salted water for 6 minutes. Strain.
• Pour the 2 tablespoons of brown butter sauce into a frying pan. Add a teaspoon of olive oil and turn up the heat to medium-high. Place the ravioli into the pan and sear them for a minute on each side, until golden bits appear.
• Line the ravioli up on a plate, drizzle them with 2 to 3 tablespoons of sauce and sprinkle with Parmesan shavings.

RAVIOLI DI RICOTTA E ASPARAGI CON SALSA DI PISELLI

Steps:

• Bring first 4 ingredients to boil in small saucepan. Cook uncovered until peas are just tender, about 3 minutes. Cool slightly. Transfer mixture to blender; puree until smooth (sauce will be thin). Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Rewarm before using.)
• Cut top 3 inches off asparagus; cut into 1/2-inch lengths. Cook in saucepan of boiling salted water until tender, about 3 minutes. Drain; place in bowl of ice water. Drain; pat dry. Mix cheese and mint in medium bowl. Stir in asparagus. Season with salt and pepper; mix in egg.
• Follow directions for making and rolling Fresh Egg Pasta dough into sheets. Starting 1 inch from 1 short side of 1 pasta sheet, drop ricotta filling by rounded teaspoonfuls down center of sheet, spacing mounds 2 inches apart. Brush pasta edges and between mounds of filling lightly with water. Cover with second pasta sheet, pressing down around filling to eliminate air pockets and to seal. Using fluted pastry wheel, cut pasta between filling, trimming sides to form 2- to 2 1/4-inch ravioli. Repeat with more pasta and remaining filling, making about 36. (Reserve remaining pasta for another use, cutting into shapes and drying on floured work surface.) Place ravioli on floured baking sheet; let dry 30 minutes. (Can be made 6 hours ahead. Cover; chill.)
• Working in 2 batches, cook ravioliin very large pot of boiling salted water until just tender, stirring gently, about 3 minutes. Drain ravioli. Divide hot pea sauce among 6 plates. Top with ravioli. Drizzle with olive oil and serve.

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.

EASY PEA RAVIOLI WITH MINT

Steps:

• Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.
• Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.
• Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).

ASPARAGUS RAVIOLI IN PARMESAN SAUCE

Steps:

• Make broth and filling while dough stands:
• Cut off asparagus tips, then halve each tip lengthwise and reserve.
• Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
• Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
• Make Ravioli:
• Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
• Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
• Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
• Cook ravioli and Asparagus tips:
• Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
• Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
• Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.

RAVIOLI WITH ASPARAGUS, MINT & MASCARPONE

Steps:

• Heat olive oil and garlic.
• Add the asparagus and sauté for 2 to 3 minutes.
• Stir in the butter and add the chicken stock.
• Let this sauté while cooking the ravioli.
• Cook ravioli in a large pot of salted boiling water for a few minutes until they float to the top.
• Drain and gently add to the sauce.
• Add the mascarpone& stir until incorporated.
• Garnish with a dollop of mascarpone and fresh mint leaves.
• Sprinkle with parmigiano reggiano and serve immediately.

RAVIOLI WITH ASPARAGUS AND GORGONZOLA CREAM

Steps:

• Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Remove, saving water for ravioli, Rinse asparagus with cold water; drain and set aside.
• Add and cook ravioli in same pot of water for 6-8 minutes or until al dente; drain.
• While ravioli cooks, combine gorgonzola and whipping cream in large saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.
• Add drained ravioli to gorgonzola and gently stir to coat. Mix in asparagus then drizzle with lemon juice. Season to taste with salt and pepper.
• Serve, passing Parmesan cheese.

RAVIOLI WITH GARBANZOS AND SPINACH

Steps:

• Cook ravioli, drain, cover and keep warm.
• Meanwhile, in a large skillet heat oil over medium-high heat.
• Add garlic and cook, stirring constantly, for 15 seconds.
• Add garbanzos, squash, tomatoes, thyme and pepper.
• Sstir 4-5 minutes, until squash is tender.
• Add the cooked ravioli to bean mixture and toss gently to combine.
• Arrange spinach on plate and top with ravioli.
• Fresh ravioli may be used in place of dry, but you would want more by weight to feed the same number of people.

RAVIOLI WITH TOMATO GARLIC SAUCE

Steps:

• In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
• Preheat oven 450°F.
• In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin), coated in olive oil and roast in the oven for 20 minutes.
• Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
• Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.