Ravioli With Garlic Olive Oil Sauce Recipes

RAVIOLI WITH GARLIC OLIVE OIL SAUCE

Steps:

• In small saucepan, heat oil over low heat for 3 minutes.
• Add red pepper, garlic and cook 2 minutes. Set aside.
• In a large pot of boiling salted water, cook ravioli according to package directions. Drain, and return to the warm pot.
• Gently toss ravioli with flavored oil, parsley, lemon juice, and 1/4 teaspoon salt.

GARLIC RAVIOLI WITH PARSLEY GARLIC SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in foil and bake in the oven for 45 minutes. Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins.
• To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes. Add the artichokes, cover the pot, and simmer until the artichokes are tender.
• Once the artichokes are tender, remove the pot from heat and let the mixture cool. Remove all of the vegetables and mix with the ricotta in a large bowl.
• Spread out the pasta sheets onto a working surface. Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli. Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli.
• In a large pot with boiling water, cook the raviolis for approximately 6 minutes.
• To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft. Add the cream and reduce to a thick sauce consistency. Add the parsley to the sauce and place in a blender until sauce is smooth.
• In a hot skillet, sear each fillet for approximately 1 minute on each side. Season with salt and pepper.
• To serve, place the raviolis on the center of the plate. Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate.

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!