SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.
- Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
- Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.
Nutrition Facts : Calories 560, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 155 milligrams, Sodium 810 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE
Steps:
- Bring 2 quarts of water to a boil in in a small stockpot. Add salt and stir in the ravioli. Cook according to package directions. Drain and keep warm. While the water for the ravioli is coming to a boil, heat the olive oil in a skillet until it's shimmering. Add the shallot and saute 2-3 minutes, or until tender. Add the mushrooms and season with salt and black pepper. Continue sauteing for 4-5 minutes, or until the mushrooms are tender. Add the garlic and cook for 30 more seconds. Add the broth and simmer for 3-4 minutes, then stir in the whipping cream and pesto. Taste and adjust seasoning if needed. Add the drained ravioli to the sauce and toss to coat. Divide into bowls and arnish with parsley and parmesan cheese. Serve immediately. Red Pepper Pasta instructions: Place the red peppers, olive oil, vinegar, basil, pine nuts and garlic in a processor and pulse to combine. Add salt, pepper and pamesan and pulse again until well blended. Add a sprinkle of water if pesto is too thick. Add salt and pepper to taste.
CHEESE RAVIOLI WITH RED PEPPER SAUCE
Steps:
- For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
- In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
- Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
- Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
- For the sauce: Preheat the oven to 375 degrees F.
- Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
- In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
- Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
CHEESE RAVIOLI WITH THREE PEPPER TOPPING
A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
Provided by LOSTTHYME
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
- Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g
RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE
Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.
Provided by Fluffy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
- Sprinkle with flour; cook, stirring for 1 minute.
- Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
- Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
- Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
- Drain and return to pot.
- Add sauce, cheese, basil and parsley; stir untill cheese melts.
Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4
ROASTED PEPPER RAVIOLI BAKE
I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. -Carol Poindexter, Norridge, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt. , Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. , Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 415mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE
Amazing! Simple ingredients blend together for a faster than fast sauce! You'll impress yourself once this dish hits the table! This one is also great for a fast freezer dinner kit.
Provided by DustyPyatt
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the ravioli according to package directions.
- Place remaining ingredients in a blender, cover and puree.
- Heat the sauce to you desired temp and serve over ravioli.
- Another great freezer dinner kit!
- Leave ravioli in bags they come in, frozen.
- Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.
Nutrition Facts : Calories 80.3, Fat 3.8, SaturatedFat 0.5, Sodium 1255.8, Carbohydrate 11.9, Fiber 2.8, Sugar 5.5, Protein 1.7
More about "ravioli with mushrooms and roasted red pepper sauce recipes"
EASY MUSHROOM RAVIOLI WITH FOUR CHEESE SAUCE
From readersdigest.ca
RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE ...
From recipes.oregonlive.com
ROASTED RED PEPPER RAVIOLI | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE ...
From recipes.oregonlive.com
CHEESE RAVIOLI IN CREAMY MUSHROOM SAUCE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
ROASTED RED PEPPER SAUCE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
ROASTED RED PEPPER RAVIOLI - EVERY NOOK & CRANNY
From everynookandcranny.net
RAVIOLI IN CREAMY RED PEPPER SAUCE - WILL COOK FOR SMILES
From willcookforsmiles.com
RAVIOLI WITH ROASTED RED PEPPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
CRISPY BAKED RAVIOLI WITH RED PEPPER & MUSHROOM BOLOGNESE ...
From eatingwell.com
RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE ...
From oregonlive.com
RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE ...
From plain.recipes
BUTTERNUT SQUASH RAVIOLI WITH RED PEPPER CREAM SAUCE - THE ...
From thegirlonbloor.com
WILD MUSHROOM RAVIOLI IN ROASTED RED PEPPER CREAM SAUCE ...
From pinterest.com
RAVIOLI WITH MUSHROOM CREAM SAUCE - CREME DE LA CRUMB
From lecremedelacrumb.com
MUSHROOM RAVIOLI WITH GARLIC, CREAM AND FONTINA SAUCE ...
From ciaoitalia.com
ROASTED RED PEPPER RAVIOLI - CREME DE LA CRUMB
From lecremedelacrumb.com
WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE RECIPE
From foodnewsnews.com
HOMEMADE CREAMY MUSHROOM RAVIOLI RECIPE - AN ITALIAN IN MY ...
From anitalianinmykitchen.com
RAVIOLI WITH A ROASTED PEPPER SAUCE RECIPE
From crecipe.com
MUSHROOM CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE. - HALF ...
From halfbakedharvest.com
SPINACH & MUSHROOM RAVIOLI & ROASTED RED PEPPER CREAM ...
From myrecipes.com
MUSHROOM RAVIOLIS WITH ROASTED RED PEPPER SAUCE - SOUL OF ...
From soulofacook.com
BUTTERNUT SQUASH RAVIOLI + RED PEPPER CREAM SAUCE - THE ...
From thegirlonbloor.com
CHEESY MUSHROOM RAVIOLI CASSEROLE RECIPE – BAKED RAVIOLI ...
From eatwell101.com
TOASTED RAVIOLI WITH ROASTED RED PEPPER SAUCE ...
From everybodylovesitalian.com
10 BEST MUSHROOM RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
CREAMY ROASTED RED PEPPER AND MUSHROOM SAUCE [VEGAN ...
From onegreenplanet.org
MUSHROOM RAVIOLI WITH SPINACH - JULIA'S ALBUM
From juliasalbum.com
RAVIOLI IN CREAMY RED PEPPER SAUCE - PINTEREST.COM
From pinterest.com
RUSTIC RAVIOLI AND VEGETABLES WITH ROASTED PEPPER SAUCE ...
From fitness.com
VEGAN RAVIOLI SAUCE RECIPE - BE AN AMAZING BLOGSPHERE ...
From yourhealth-heart.blogspot.com
SPINACH AND CHEESE RAVIOLI WITH ROASTED RED PEPPER SAUCE
From pfc.coop
ORIGINAL RANCH RAVIOLI RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
SAUCE FOR RAVIOLI NOT RED - THERESCIPES.INFO
From therecipes.info
SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE – RECIPES ...
From recipenet.org
10 BEST MUSHROOM RAVIOLI CREAM SAUCE RECIPES | YUMMLY
From yummly.com
RAVIOLI WITH MUSHROOM CREAM SAUCE - PARSLEY THYME & …
From parsleythymelimoncello.com
RAVIOLI WITH HOMEMADE ROASTED PEPPER SAUCE
From meals.bluezones.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love