CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE
Steps:
- For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
- Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
- For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
- Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
- Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
- Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
- For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
- For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
- To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
- Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.
FRESH TOMATO RAVIOLI RECIPE
Take your ravioli recipe up a notch with cheese, cherry tomatoes, garlic and more. Sometimes simple is best with this Fresh Tomato Ravioli Recipe!
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
- Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 3 g, Protein 13 g
RAVIOLI WITH CHERRY TOMATOES AND CHEESE
You can use cheese or meat ravioli in this recipe. Sausage ravioli are particularly good!
Provided by Catherine Mandell
Categories Ravioli
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour.
- Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.
Nutrition Facts : Calories 452 calories, Carbohydrate 32.4 g, Cholesterol 58.9 mg, Fat 26.8 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 11.4 g, Sodium 689.2 mg, Sugar 1.9 g
RAVIOLI WITH CHERRY TOMATOES AND CHEESE
You can use cheese or meat ravioli in this recipe. Sausage ravioli are particularly good!
Provided by Catherine Mandell
Categories Ravioli
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour.
- Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.
Nutrition Facts : Calories 452 calories, Carbohydrate 32.4 g, Cholesterol 58.9 mg, Fat 26.8 g, Fiber 1.7 g, Protein 21.4 g, SaturatedFat 11.4 g, Sodium 689.2 mg, Sugar 1.9 g
CHEESE RAVIOLI WITH TOMATO & BASIL
Make a delicious Italian dish in just 15 minutes with this Cheese Ravioli recipe from Kraft. Ravioli is tossed with tomatoes, basil, and parmesan cheese.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Cook ravioli as directed on package; drain.
- Heat dressing in large skillet on medium-high heat. Add ravioli, tomatoes and 2 Tbsp. basil; cook 2 min., stirring occasionally.
- Stir in cheese and remaining basil.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
CHEESE RAVIOLI WITH GRAPE TOMATOES
I got this from Vegetarian Times magazine. My husband went crazy over this and has requested it on numerous occasions. I highly reccommend using grape tomatoes. I have improvised but it never turned out as well.
Provided by Hadice
Categories Summer
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Add ravioli to a pot of boiling water.
- Cook 3-5 minutes or until ravioli floats to the surface.
- Remove from heat, drain and set aside.
- Heat oil in a oversized skillet on medium heat, add spinach (make sure spinach is completely dry), tomatoes, onion powder, salt and pepper, and saute for about 7 minutes or until spinach and tomatoes wilt.
- Add ravioli to skillet and cook for 3 more minutes.
- Serve hot and sprinkle with parmesan cheese.
Nutrition Facts : Calories 244.8, Fat 17.6, SaturatedFat 3.8, Cholesterol 8.8, Sodium 302.7, Carbohydrate 16.3, Fiber 5.6, Sugar 2, Protein 10.3
RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS
This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
- Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.
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