ROBIOLA-CHEESE-FILLED RAVIOLI
Steps:
- In a large bowl, combine cheeses, parsley, egg, and nutmeg. Season to taste with salt and pepper, and stir until smooth. Set aside.
- To use filling for ravioli, place fresh pasta on a lightly floured work surface and use a sharp knife or pizza cutter and ruler to trim the pasta into 3-inch squares.
- Transfer filling to a pastry bag, and pipe 2 teaspoons Robiola filling in the center of each square. Lightly brush or spray the edges of each square with water and cover with another pasta square. Press the pasta with your fingertips to seal the ball of Robiola inside, making sure to press out all of the air. Trim the edges with a zigzag pasta wheel and set on a parchment-paper-lined baking sheet lightly dusted with flour or cornmeal. Continue with the remaining pasta and filling until all the squares are filled.
- Bring a large pot of salted water to a boil. Add ravioli and cook until they rise to the surface, 3 to 5 minutes, then cook for 1 minute longer or until the centers are cooked through and the pasta is al dente. Remove with a skimmer or slotted spoon to a large bowl. Once they are all removed, drain any water from the bowl.
CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
- Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.
HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING
Steps:
- In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
- Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
FRIED CHEESE RAVIOLI
Be sure to make enough of these crispy, coated ravioli. They're bound to be the hit of your party. The golden-brown pillows are easy to pick up and dip in tomatoey sauce. -Kate Dampier, Quail Valley, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the bread crumbs, cheese and basil. Dip ravioli in eggs, then in bread crumb mixture. , In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace the oil; wipe out skillet with paper towels if necessary. , Sprinkle with additional cheese if desired. Serve with marinara sauce.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 80mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
- To make the ravioli dough:
- 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
- 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
- 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
CHEESE FILLING FOR RAVIOLI
Make and share this Cheese Filling for Ravioli recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients well and fill pasta.
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
GRILLED CHEESE "RAVIOLI" RECIPE BY TASTY
Here's what you need: sandwich bread, cheddar cheese, swiss cheese, ham, egg wash, butter, tomato soup
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
- Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
- Cut the slices of ham into a square.
- Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
- Brush the edges of the bread with egg wash.
- Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the "ravioli" until the edges are sealed.
- In a pan heat 1 tablespoon of butter until melted on medium heat. Place the "ravioli" in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
- Serve immediately with hot tomato soup.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 4 grams, Fat 25 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
THREE CHEESE RAVIOLI FILLING
Make and share this Three Cheese Ravioli Filling recipe from Food.com.
Provided by SaffronMeSilly
Categories < 15 Mins
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- in a large bowl, mix all ingredients.
- For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.
Nutrition Facts : Calories 150.2, Fat 9.5, SaturatedFat 5.8, Cholesterol 33.6, Sodium 548.3, Carbohydrate 5.2, Fiber 2, Sugar 0.7, Protein 12.3
CHEESE-FILLED RAVIOLI
This recipe is absolutely fool-proof. And a cheese-lover's dream.
Provided by cherrysparkles
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the pasta, sift the flour and a pinch of salt onto a work surface and make a dip in the middle. Add the eggs and mix into a smooth dough.
- Shape the dough into a smooth ball, wrap in a damp cloth or tea-towel and leave for thirty minutes.
- Meanwhile, make the filling by putting the ricotta and Bel Paese in a bowl and beat well. Add the rest of the ingredients with another pinch of salt and beat thoroughly.
- Roll out the dough until it is paper thin. Cut into 4cm squares with a zigzag edge cutter. Put a little filling in the middle of each square then fold over the corner to make a triangle. Squidge together the corners so the filling doesn't come out and boil in the stock for five minutes.
- Add a sauce to your liking and serve with a basil leaf on top. Voila! :-)
More about "robiola cheese filled ravioli recipes"
HOMEMADE RAVIOLI FILLED WITH ROBIOLA AND THYME
From nonnonanni.it
- On a work surface, form the flour into a well and for each 100 g of flour, add one whole egg and three pinches of salt and start to knead the mixture; at the beginning the dough will stick to your fingers, but as you continue to knead, the it becomes firmer and less sticky.Prepare the filling separately.
- In a bowl, mix the Nonno Nanni Robiola with the parmesan, half an egg, nutmeg and thyme and set aside.The egg is the secret to the filling not falling apart into the cooking water.After kneading the flour with the eggs (and salt), roll out the dough with a rolling pin.The pasta sheet should be thin.
- Using a small dough cutter, cut several circles, place the filling in the centre, brush the edges with egg, fold the pasta into a half moon and press with a fork to seal.While the water is boiling, place the ravioli on a cloth dusted with flour.Add coarse salt and a little oil to the cooking water so the pasta doesn't stick.
- In the meantime, prepare the courgette and shrimp sauce.Wash the courgettes, dice them and sauté with the leek, onion, a tablespoon of oil and a splash of white wine; cook everything together for 15 minutes.Boil the shrimp and add to the courgettes, then drain the ravoili and sauté them in the pan with the sauce for a few minutes.
ROBIOLA-CHEESE-FILLED RAVIOLI RECIPE | PASTA RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
RAVIOLI WITH GOAT CHEESE AND HAZELNUTS - ITALIAN NOTES
From italiannotes.com
HOMEMADE FIVE CHEESE RAVIOLI WITH GARLIC BROWN BUTTER SAUCE
From iambaker.net
ROBIOLA CHEESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO CREAM …
From juliasalbum.com
MAKING CHEESE-FILLED RAVIOLI - CIAO ITALIA
From ciaoitalia.com
3-CHEESE RAVIOLI RECIPE | FRIGO® CHEESE
From frigocheese.com
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
RAVIOLI RECIPE IDEAS: 21 DISHES THAT START WITH PACKAGED …
From tasteofhome.com
BAKED THREE CHEESE RAVIOLI - SO EASY TO MAKE!
From brooklynfarmgirl.com
EASY CHEESE RAVIOLI FROM SCRATCH- A CULTIVATED NEST
From acultivatednest.com
RAVIOLI RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BAKED CHEESE RAVIOLI RECIPE! {5 INGREDIENT CASSEROLE}
From thefrugalgirls.com
10 BEST RICOTTA CHEESE RAVIOLI FILLING RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE ROBIOLA CHEESE FILLING - MARTHA STEWART
From marthastewart.com
10 BEST CHEESE RAVIOLI FILLING RECIPES - YUMMLY
From yummly.com
ROBIOLA-CHEESE-FILLED RAVIOLI RECIPE | PASTA RECIPES | PBS FOOD
From pinterest.com
HOMEMADE CHEESE RAVIOLI | FORK IN THE KITCHEN
From forkinthekitchen.com
RAVIOLI CHEESE FILLING RECIPE | DEPORECIPE.CO
From deporecipe.co
HOMEMADE THREE-CHEESE RAVIOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROBIOLA-CHEESE-FILLED RAVIOLI RECIPE | PASTA RECIPES | PBS FOOD
From mungfali.com
ITALIAN RAVIOLI WITH MEAT & CHEESE FILLING - ALL OUR WAY
From allourway.com
CHEESE-FILLED RAVIOLI RECIPE
From crecipe.com
RAVIOLI WITH EGGPLANT AND ROBIOLA - RECIPE
From cooking-better.com
RAVIOLI STUFFED WITH RADICCHIO - ITALIAN FOOD FOREVER
From italianfoodforever.com
MARTHA STEWART'S COOKING SCHOOL: PASTA EPISODE - PBS FOOD
From pbs.org
ROBIOLA-CHEESE-FILLED RAVIOLI RECIPE | RECIPE | MARTHA STEWART …
From pinterest.com
CHEESE RAVIOLI RECIPE - SAUSAGE & CHEESE RAVIOLI SKILLET (VIDEO)
From thecookierookie.com
HOMEMADE CHEESE RAVIOLI - METHOD TO MY MEALS
From methodtomymeals.com
PROSCIUTTO AND MUSHROOM RAVIOLI - PROSCIUTTO DI PARMA
From parmacrown.com
RAVIOLI FILLED WITH ROBIOLA DI ROCCAVERANO AND BORAGE WITH BUTTER …
From doctorwine.it
FENNEL GRATIN WITH ROBIOLA - BIGOVEN.COM
From bigoven.com
ROBIOLA RAVIOLI WITH DUCK RAGU | EMERILS.COM
From emerils.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