Ravioli With Creamy Squash Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  • Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  • Fill a deep pot with lightly salted water and bring to a boil.
  • To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  • To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

RAVIOLI WITH CREAMY SQUASH SAUCE



Ravioli with Creamy Squash Sauce image

Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 package (9 ounces) refrigerated cheese ravioli
3 garlic cloves, minced
2 tablespoons butter
1 package (10 ounces) frozen cooked winter squash, thawed
1 package (6 ounces) fresh baby spinach
1 cup heavy whipping cream
1/3 cup vegetable broth
1/4 teaspoon salt
1 cup chopped walnuts, toasted

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.

Nutrition Facts : Calories 671 calories, Fat 51g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 578mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 18g protein.

WHOLE WHEAT BUTTERNUT SQUASH RAVIOLI WITH CREAMY SAUCE



Whole Wheat Butternut Squash Ravioli With Creamy Sauce image

Make and share this Whole Wheat Butternut Squash Ravioli With Creamy Sauce recipe from Food.com.

Provided by abigler_06

Categories     < 4 Hours

Time 1h10m

Yield 20 ravioli, 4 serving(s)

Number Of Ingredients 15

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
3 eggs
1/2 cup all-purpose flour, to work with
2 cups butternut squash, cubed
1/4 cup yellow onion, diced
1/2 cup feta cheese, crumbled
paprika
rosemary
savory
1 1/2 cups milk
1/2 cup vegetable stock
3 tablespoons cornstarch
10 cherry tomatoes

Steps:

  • Dough:.
  • Mix both flours and salt together in a large bowl.
  • Make a well in the center of the dry mix and crack all three eggs in the well.
  • hand-knead dough or use a dough attachment on a mixer.
  • If dough is too sticky to handle, add more flour until it is manageable.
  • Roll out dough and cut into two pieces.
  • Run pieces through a pasta machine, flattening each piece into a long sheet.
  • Let them dry for 10 minutes, dusting the top and bottom with flour.
  • Filling:.
  • While dough is drying, boil butternut squash in water until it is completely soft and easy to mash.
  • Mash the squash in the pot.
  • Saute the onion until caramelized and add it to the mashed squash.
  • Add cheese and spices, and mix until blended well.
  • Ravioli:.
  • Using a small spoon, scoop the filling in small dollops on one of the pasta sheets, placing each on 2 inches away from one another and at least 1/2 inch away from the edge of the pasta sheet. This should yield around 20 ravioli.
  • When they are done, take the second sheet of pasta and lay it over the first sheet and the filling, making sure the sheet is not tightly lain over the filling, but rather draped over.
  • Press down on the edges of the filling of each small lump, defining each ravioli placement.
  • Use a pasta cutter to separate each ravioli from one another.
  • Bring a large pot of water to a boil.
  • Drop around 6 ravioli at a time into the pot. When they rise to the surface they're done.
  • Take them out and place them on a baking sheet.
  • Turn the oven on to 375 and place the pasta in the oven.
  • Sauce:.
  • While pasta is warming, place milk into a sauce pan.
  • Mix corn starch and vegetable stock together.
  • Heat milk until it reaches a steady simmer.
  • Add the stock mixture to the milk.
  • Add spices and whisk until the mixture is smooth.
  • Put on VERY low heat.
  • Cut each cherry tomato in half and saute for 1-2 minutes on high in a frying pan.
  • Assembly:.
  • Take the ravioli from the oven and put on a plate.
  • Whisk the sauce one last time and drizzle over the ravioli.
  • sprinkle the cherry tomatoes on top.
  • Enjoy!

Nutrition Facts : Calories 500.3, Fat 12.3, SaturatedFat 6.3, Cholesterol 169, Sodium 896.1, Carbohydrate 78.9, Fiber 6.6, Sugar 4.2, Protein 20.4

BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT SAUCE



Butternut Squash Ravioli With Hazelnut Sauce image

Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't made it yet, but plan to soon.

Provided by DogAndCatDoc

Categories     Fruit

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 -2 lb winter squash, such as butternut or Hubbard
3/4 cup fresh breadcrumb
2 tablespoons parmesan cheese, grated
1/4 cup parmesan cheese, grated
2 teaspoons honey
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon orange zest
salt & freshly ground black pepper
1 teaspoon extra virgin olive oil
1 teaspoon walnut oil or 1 teaspoon hazelnut oil
1/3 cup hazelnuts or 1/3 cup walnuts, chopped
6 tablespoons unsalted butter
1 pinch nutmeg, freshly-grated
2 sheets ravioli egg pasta or 2 sheets wonton wrappers

Steps:

  • Preheat oven to 350°F Lightly oil a baking sheet.
  • Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
  • Bake 50-60 minutes, until easily pierced with a knife.
  • Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
  • Mix thoroughly and season with salt and pepper.
  • Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
  • Cook, stirring often, about 3 minutes, or until nuts are golden.
  • Transfer nuts to a plate and set aside.
  • Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
  • Remove immediately from heat, add nutmeg, and set aside.
  • Place a pasta sheet on a lightly floured work surface.
  • Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
  • Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
  • Using a fluted cutting wheel or knife, cut between the rows of ravioli.
  • Repeat with remaining sheets of pasta and filling.
  • Bring a large pot of salted water to a boil.
  • Add ravioli and cook until tender, 2-3 minutes.
  • To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
  • Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
  • Serve immediately.

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE



Butternut Squash Ravioli with Brown Butter Sauce image

Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.

Provided by Brian Genest

Time 1h45m

Yield 6

Number Of Ingredients 19

1 butternut squash, peeled and cubed
1 tablespoon olive oil
2 cloves garlic
4 tablespoons ricotta cheese
2 tablespoons grated Parmesan cheese
1 ½ tablespoons brown sugar
1 teaspoon salt
1 cup semolina flour
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons olive oil
½ cup canola oil
10 leaf (blank)s fresh sage leaves, or as needed
10 tablespoons butter
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 pinch salt
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
  • Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
  • Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
  • While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
  • If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
  • On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
  • In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
  • While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
  • Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g

BUTTERNUT SQUASH RAVIOLI WITH ALFREDO SAUCE



Butternut Squash Ravioli with Alfredo Sauce image

Make delicious Butternut Squash Ravioli in Alfredo Sauce tonight! Our butternut squash ravioli is a great autumn entrée with only three ingredients.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 6 servings

Number Of Ingredients 3

2 pkg. (12 oz. each) frozen butternut squash ravioli
2 cups CLASSICO Light Asiago Romano Alfredo Pasta Sauce
1/2 cup chopped walnuts, toasted

Steps:

  • Cook ravioli as directed on package, omitting salt; drain.
  • Meanwhile, heat pasta sauce. Serve ravioli topped with sauce and nuts.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g

More about "ravioli with creamy squash sauce recipes"

BUTTERNUT SQUASH RAVIOLI IN A LIGHT CREAM SAUCE
butternut-squash-ravioli-in-a-light-cream-sauce image
2016-10-27 Stir in the cream and shut the heat. Cook the ravioli a couple minutes shy of the pkg. directions. Drain and pour the ravioli into the sauce. Turn the heat back on and allow the ravioli to cook in the sauce a couple minutes. …
From lemoinefamilykitchen.com


10 BEST BUTTERNUT SQUASH CREAM SAUCE RECIPES | YUMMLY
10-best-butternut-squash-cream-sauce-recipes-yummly image
2022-05-06 Creamy Butternut Squash and Goat Cheese Sauce The Kittchen 2% milk, Parmesan, flour, butternut squash, salt, butter, goat cheese and 1 more 10-Minute Butternut Squash Sauce with Pasta (Vegan) Alexandra's Kitchen
From yummly.com


ROASTED BUTTERNUT SQUASH RAVIOLI WITH CREAM SAUCE
2016-09-27 Cut the butternut squash into small pieces and place on a pan with 2 tablespoon of olive oil on the pan. Sprinkle spices on top and place in the oven. Roast at 400 degrees for 30 …
From lizzylovesfood.com
3.5/5 (4)
Total Time 3 hrs 6 mins
Category Main Course
Calories 614 per serving
  • Cut the butternut squash into small pieces and place on a pan with 2 tablespoon of olive oil on the pan. Sprinkle spices on top and place in the oven. Roast at 400 degrees for 30 minutes. Mix it around after 15 minutes. When done place in the food processor.Spoon into the hole of the ravioli mold.
  • Take your roasted butternut squash and place into the food processor add your half and half, butter, cheese and parsley. Return to a pot and warm up slowly and add parmesan cheese with salt and pepper. Remove once sauce begins to thicken.


CREAMY SQUASH FILLED RAVIOLI - AN ITALIAN IN MY KITCHEN
2015-10-14 Cover and let rest 30 minutes. FILLING. Boil fresh squash in a pot of water, puree until smooth, (or canned no extras) place in a sieve and let drain 10-15 minutes. In a medium bowl combine well, pureed squash, Parmesan cheese, salt and flour. ROLLING OUT THE PASTA.
From anitalianinmykitchen.com
4.4/5 (5)
Total Time 2 hrs 5 mins
Category Pasta
Calories 376 per serving


20 BEST SAUCE FOR BUTTERNUT SQUASH RAVIOLI - BEST RECIPES …
2021-01-28 Add the olive oil as well as garlic to a sauce pot as well as cook over medium heat for 1-2 minutes, or just till the garlic is soft and fragrant.Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some newly split pepper (10-15 cranks of a pepper shaker), as well as a pinch of red pepper flakes.
From delishcooking101.com


BUTTERNUT SQUASH RAVIOLI WITH MAPLE CREAM SAUCE - AFOODIEAFFAIR
Instructions. 1. Melt butter in a 10" saute pan on medium heat. 2. Add onion and saute until soft. 3. Add cream (make sure to warm a little in microwave), maple syrup, cinnamon & nutmeg and cook on medium to medium low until reduced and thickened. Do not boil as cream may curdle and look terrible.
From afoodieaffair.com


SQUASH RAVIOLI WITH CREAM SAUCE - COOKEATSHARE
Recipes / Squash ravioli with cream sauce (1000+) Butternut Squash Raviolis with a Browned Butter Sage Sauce & Flash Fried Sage Leaves. 3638 views. Butternut Squash Raviolis with a Browned Butter Sage Sauce & Flash Fried Sage Leaves. Bacon Ravioli with Mushroom Sauce. 1757 views. Ravioli with Mushroom Sauce, ingredients: 42 , 1 pint heavy cream, 4 fresh basil …
From cookeatshare.com


10 BEST SQUASH RAVIOLI WITH CREAM SAUCE RECIPES - YUMMLY
scallion, lemon wedges, garlic, salt, ravioli, Parmesan, heavy cream and 2 more White Wine Cream Sauce for Ravioli Salt and Lavender dry white wine, garlic, freshly grated Parmesan cheese, italian seasoning and 7 more
From yummly.com


SQUASH RAVIOLI SAUCE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half.
From stevehacks.com


BEST RAVIOLI WITH SQUASH AND MASCARPONE RECIPES - FOOD NETWORK
2004-12-14 Meanwhile cook ravioli in rolling boiling salted water for about 3 to 4 minutes or until tender. Drain immediately and toss in sauce. Add chives and lemon juice. Sprinkle with cheese and stir. Season the sauce with salt and pepper. Serve immediately. Serves 4 to 6 depending on if served as a main or appetizer.
From foodnetwork.ca


BUTTERNUT SQUASH RAVIOLI WITH CREAM SAUCE
All cool recipes and cooking guide for Butternut Squash Ravioli With Cream Sauce are provided here for you to discover and enjoy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good Vegetarian Soup …
From recipeshappy.com


EASY BUTTERNUT SQUASH RAVIOLI WITH CREAM SAUCE
All cool recipes and cooking guide for Easy Butternut Squash Ravioli With Cream Sauce are provided here for you to discover and enjoy ... Recipes Cream Of Mushroom Soup Best Gluten Free Soup Recipes Gluten Free Vegetarian Soup Recipes Gf Soup Recipes Allrecipes Broccoli Cheddar Soup Recipe Campbell's Soup Skillet Chicken Recipe Dinner Menu. Easy Dinner …
From recipeshappy.com


CREAMY RAVIOLI WITH SQUASH, LEMON AND CHIVES - NOBLE PIG
2011-05-07 Add squash mixture, pecorino and 1/4 cup of the reserved cooking water and toss gently to coat (add more cooking water if the pasta seems dry). Serve sprinkled with chives and additional pecorino. Creamy Ravioli with Squash, Lemon and Chives Adapted from Real Simple. 16 to 18 ounces cheese ravioli (fresh or frozen) 1 Tablespoon olive 1 shallot ...
From noblepig.com


RAVIOLI WITH CREAMY SQUASH SAUCE RECIPE: HOW TO MAKE IT
Directions. Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened. Drain ravioli; add to squash mixture.
From preprod.tasteofhome.com


RAVIOLI IN CREAMY PARMESAN SAUCE - SERVING DUMPLINGS
2021-10-07 Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water. Add Parmesan to the cream sauce, stir until combined. Simmer for …
From servingdumplings.com


CREAMY ITALIAN RAVIOLI - SUM OF YUM
2019-10-01 In a large saute pan, add the olive oil then melt the butter into the oil over medium heat. Add the Italian seasoning and cayenne pepper to the pan and swirl to combine. Add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant, not burnt.
From sumofyum.com


CREAM SAUCE FOR BUTTERNUT SQUASH RAVIOLI - THERESCIPES.INFO
2022-02-03 Preparation Step 1 Melt the butter in a large sauté pan over medium heat. Add the shallots and then cook until translucent, approximately 2 minutes. Add the cream, and allow to simmer for one minute to meld flavors. Add the maple syrup, stirring to combine; add thyme, salt and pepper to taste, and cook over medium heat, stirring occasionally.
From therecipes.info


BUTTERNUT SQUASH RAVIOLI CREAM SAUCE - ALL INFORMATION ABOUT …
Butternut Squash Cream Sauce Take your roasted butternut squash and place into the food processor add your half and half, butter, cheese and parsley. Return to a pot and warm up slowly and add parmesan cheese with salt and pepper. Remove once sauce begins to thicken.
From therecipes.info


SPINACH RAVIOLI WITH CREAMY YELLOW SQUASH SAUCE - THE SCRAMBLE
2021-10-24 This recipe suggested by Scramble fan Carla Geovanis is unlike any other pasta I’ve made. The sauce is so rich that it almost tastes like a cream sauce, but the main ingredient is actually ultra-healthy squash! You might want to pull out your good china, because the result is so pretty and tasty that your family will feel like they are dining in a fine restaurant.
From thescramble.com


OCT 22 DELICATA SQUASH RAVIOLI WITH DILL CREAM SAUCE
2020-10-22 Preheat oven to 400 degrees. Split the delicata squash in half, lengthwise and scoop out seeds. Sprinkle interior of squash with salt, pepper, and drizzle of olive oil, just enough to cover. Roast the squash in the oven for 40 minutes. While squash roasts, make the ravioli by mixing the flours and salt together in wide bowl or on the counter.
From arrivingwitharugula.com


RAVIOLI WITH CREAMY SQUASH SAUCE | PUNCHFORK
Ingredients. Makes 4 servings. 1 package (9 ounces) refrigerated cheese ravioli. 3 garlic cloves, minced. 2 tablespoons butter. 1 package (10 ounces) frozen cooked winter squash, thawed. 1 package (6 ounces) fresh baby spinach. 1 cup heavy whipping cream. 1/3 cup vegetable broth.
From punchfork.com


BUTTERNUT SQUASH RAVIOLI 3 WAYS - AN ITALIAN DISH
2019-03-17 Preheat oven to 425 degrees F. Cut squash in half lengthwise and scoop out seeds. Place cut side down on greased baking pan. Bake for 30 – 40 minutes until a fork goes into the squash flesh easily. Cool to the touch and scoop out the flesh into a …
From anitaliandish.com


BUTTERNUT SQUASH RAVIOLI WITH GORGONZOLA SAUCE - 2 SISTERS …
1. First, saute the pancetta in a skillet. Then drain all the excess fat and oil, and set it aside. 2. Next, place the cheeses into the same skillet and melt them together over low heat. Pour in the heavy cream, and add in the cooked pancetta and some minced fresh parsley. Stir until heated through. Turn off the heat.
From 2sistersrecipes.com


RAVIOLI WITH CREAMY PARMESAN SAUCE - GIRL GONE GOURMET
2010-01-23 Instructions. Boil the ravioli according to package directions. Drain and set it aside while you make the sauce. In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for …
From girlgonegourmet.com


WHAT SAUCE TO SERVE WITH BUTTERNUT SQUASH RAVIOLI
Just follow these simple steps: In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add 1 onion, sliced into thin half-moons and sprinkle with salt; cook until softened and lightly browned, about 5 minutes. Add 4 cloves garlic, minced and cook for 1 minute more.
From happymuncher.com


BUTTERNUT SQUASH RAVIOLI WITH RED PEPPER CREAM SAUCE - THE GIRL …
Step 1 For filling: Cut butternut squash into 1/2-inch pieces and sauté with olive oil for 10 minutes. Add red onion, mushrooms and garlic, cooking until mushrooms release juices, about 5-6 min. Add wine, salt and pepper and cook for another 2 min. Add kale and parmesan cheese, stirring well and removing from heat. Step 2 Run lasagne sheets ...
From thegirlonbloor.com


30-MINUTE RAVIOLI RECIPES | TASTE OF HOME
2018-02-24 Ravioli with Sausage & Tomato Cream Sauce. It tastes like you spent all day preparing this quick pasta recipe, but it’s ready in just 30 minutes! Family and friends request this one often. —Cheryl Wegener, Festus, Missouri. Go to Recipe.
From tasteofhome.com


BUTTERNUT SQUASH RAVIOLI WITH MAPLE CREAM SAUCE RECIPE
2021-12-12 Add the butter to the sauté and cook for 2 more minutes until the butter melts and begins to bubble. 5. Stir in the maple syrup–cook for 1 more minute. 6. Add the heavy cream and nutmeg–turn the heat up to medium-high. 7. Reduce the sauce down by a quarter (bring the heat down to medium if the sauce begins to boil up).
From trulyblazey.com


BUTTERNUT SQUASH RAVIOLI WITH WHITE-WINE SAUCE RECIPE
2021-08-23 Make the White-Wine Sauce. For the white wine cream sauce, melt 1 tablespoon of butter in a small saucepan and when the foam subsides, add the reserved shallots and sauté 2 minutes until softened. Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half. Whisk in the remaining cold butter 1 ...
From thespruceeats.com


BUTTERNUT SQUASH RAVIOLI + RED PEPPER CREAM SAUCE
2021-10-08 For filling: Cut butternut squash into 1/2-inch pieces and sauté with olive oil for 10 minutes. Add red onion, mushrooms and garlic, cooking until mushrooms release juices, about 5-6 min. Add wine, salt and pepper and cook for another 2 min. Add kale and parmesan cheese, stirring well and removing from heat. For ravioli:
From thegirlonbloor.com


51 SIMPLE HOMEMADE RAVIOLI RECIPES AND FILLINGS IDEAS IN 2022
See more ideas about ravioli recipe, ravioli, homemade ravioli. May 9, 2022 - Explore Hope Way's board "Homemade ravioli recipes and fillings", followed by 229 people on Pinterest. See more ideas about ravioli recipe, ravioli, homemade ravioli. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


HOMEMADE BUTTERNUT SQUASH RAVIOLI & TRUFFLE SAUCE - COOKS WITH …
2021-11-08 Spread it on a pan, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for 25 – 30 mins until squash is fork tender. Sauté onions and garlic in a little olive oil till soft and translucent. Place 2 cups of the squash in food processor with sautéed garlic, chopped onion and marscapone cheese.
From cookswithcocktails.com


RAVIOLI WITH CREAMY SQUASH SAUCE | RECIPE | RAVIOLI RECIPE, …
Jan 3, 2018 - Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. —Taste of Home Test Kitchen
From pinterest.ca


RAVIOLI WITH CREAMY SQUASH SAUCE RECIPES - FOOD NEWS
Squash Ravioli with Cream Sauce Recipes "Longue de Nice" squash chutney On dine chez Nanou olive oil, squash, rosemary, brown sugar, cider vinegar, garlic and 6 more Port and Peppercorn Cream Sauce Pork shallots, butter, dried thyme leaves, port wine, chicken broth and 3 more Calypso Grilled Pineapple & Ice Cream Sauce McCormick
From foodnewsnews.com


SAUSAGE AND RAVIOLI - THERESCIPES.INFO
One Pot Creamy Ravioli and Sausage Skillet great sweetcsdesigns.com. In a large pan, brown sausage on medium high heat and break up into crumbles- about 8 minutes. Toss in ravioli and stir to coat with sausage grease. Don't let ravioli stick to bottom of pan. Slowly stir in tomatoes and let liquid cook down, about four minutes. Add in cream and stir, reducing heat to medium …
From therecipes.info


30 TASTY & EASY RAVIOLI SAUCE RECIPES YOU MUST TRY AT HOME!
18. Sage Browned Butter Sauce. Butternut Squash Ravioli with Sage Brown Butter Sauce are an incredibly fast and easy way to do something special for yourself. It’s an elegant restaurant-quality meal, without the huge bill at the end. Click here to get the recipe from Budget Bytes. Photo via Budget Bytes. 19.
From adumplingthing.com


ASPARAGUS RAVIOLI SAUCE RECIPES ALL YOU NEED IS FOOD
Steps: Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted.
From stevehacks.com


20 MINUTE CREAMY CHEESE RAVIOLI WITH SUMMER SQUASH - ADD SALT …
2019-07-01 Prepare the ravioli according to package directions. Drain and set aside. In a large skillet, heat oil and add the onion. Cook until onion is tender, then add the squash. Sauté, stirring occasionally, about 5 minutes until squash becomes tender. Add salt and pepper. In a small bowl, combine milk, flour, and butter; mix until well blended.
From addsaltandserve.com


Related Search