Ravioli With Sherried Carrot Puree Recipes

ROASTED CARROT RAVIOLI WITH ORANGE BUTTER SAUCE

Steps:

• 1. Preheat oven to 350 degrees. On a large sheet of aluminum foil on a baking sheet, add carrots, halved head garlic, and onion.
• 2. Drizzle with olive oil and honey. Salt and pepper as you would normally for roasted veggies. Sprinkle with cardamon.
• 3. Cover by folding aluminum foil over veggies. Place baking sheet in oven and bake 45 minutes. Allow to cool enough to place in food processor.
• 4. Place in food processor, along with any juices from the roasting process. Add adobo sauce and puree until no visible chunks of veggies remain.
• 5. Place a large dutch oven filled with water on high heat to boil. Cut egg roll wrappers in half. Add 1 level tablespoon of carrot puree to center portion of wrapper as shown. Brush with egg wash. One egg beaten, and mixed with water in a small bowl.
• 6. Press half of wrapper over filling. Remove air from around filling and crimp with a fork. Continue on till all raviolis are assembled.
• 7. Once water is boiling drop 4 raviolis in at a time and cook until raviolis float - 2 to 3 minutes. Remove from dutch oven and let raviolis rest on a greased cookie sheet
• 8. While cooking raviolis begin your sauce. In a medium sauce pan add orange juice and butter. Cook on medium heat until simmering. Allow to simmer 5 minutes. Add honey and zest. Stir until combined and turn off heat.
• 9. Assemble raviolis on serving platter. Pour sauce over raviolis and sprinkle with parsley if desired. Enjoy!

VEAL RAVIOLI

Steps:

• In a large saute pan set over moderately high heat, heat olive oil. Add chopped carrot, celery, onion, and garlic and saute until vegetables are tender. Add ground veal and cook, stirring, until meat is cooked through.
• In a clean spice/coffee grinder, pulverize bay leaf, red pepper flakes, and fennel seeds. Add spice mixture to saute pan. Add tomato sauce to saute pan. Cook, stirring, until almost all the liquid is evaporated, for about 2 minutes. Add chopped parsley and pine nuts. Season with salt and pepper, to taste.
• Put 1 wonton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a 2 1/2-inch cutter or sharp knife. Make wonton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a sheet pan lightly sprinkled with cornstarch
• Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
• Preheat oven to 200 degrees F. Lightly brush a baking sheet with olive oil and arrange the tomato slices and garlic cloves in one layer. Sprinkle tomatoes and garlic with olive oil and season with thyme, salt and pepper. Drizzle with white wine. Roast the tomatoes and garlic for 1 1/2 hours. Transfer tomatoes and garlic to a blender and puree until smooth. Add stock to achieve desired consistency. Taste and adjust seasoning with salt and pepper. Add chiffonade of basil. Reserve sauce and keep warm.
• Wine Suggestion: Villa Antinori Chianti

EASY VEGGIE MARINARA RAVIOLI BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
• Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

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.

CARROT PUREE

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.

CARROT PURéE

Steps:

• Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
• Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
• If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
• Serve the carrot puree with pita triangles, croutons, or crudités.

RAVIOLI WITH SHERRIED CARROT PUREE

Steps:

• In a large frying pan, melt 2 tablespoons butter over medium heat.
• Add onions and cook, stirring occasionally, until just beginning to color, 2-3 minutes.
• Add carrots, sherry, salt and pepper. Cover and cook until carrots are tender, 15-20 minutes. Let cool 5 minutes.
• In a blender or food processor, puree carrot mixture with broth, in batches if nedessary, until fairly smooth.
• Transfer to a small saucepan and cover to keep warm.
• In a large saucepan of lightly salted boiling water, cook ravioli according to package directions.
• Drain. Return to pan and toss with remaining butter.
• To serve, reheat carrot puree if necessary. Spoon over warm ravioli. Sprinkle with chopped parsley and serve.