FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY
Here's what you need: '00' grade pasta flour, eggs, ricotta cheese, cream cheese, grated mozzarella cheese, grated cheddar cheese, fresh parsley leaf, salt, pepper, fresh rosemary, butter, pine nuts
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
- When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
- While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
- On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
- On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
- Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
- Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
- Dust these pieces with flour and repeat from step 4 using the other half of the dough.
- Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
- Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
- Enjoy!
SHAMROCK RAVIOLI RECIPE BY TASTY
Celebrate St. Patrick's day with these shamrock ravioli, and discover your very own pot of gold--in this case, a hidden egg yolk inside. We use both spinach, and red pepper pasta doughs for a colorful, festive flare, and it's all served up in a brown butter sage sauce.
Provided by Tikeyah Whittle
Categories Dinner
Time 3h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and ½ teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
- Add the roasted red peppers, the remaining egg, 2 egg yolks, and ½ teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
- On a clean surface, turn out 1½ cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
- Knead the dough for 7-10 minutes, smooth and elastic. When you poke the dough, it should spring back.
- Repeat with the remaining 1½ cups of flour and the roasted red pepper-egg mixture.
- Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
- While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, ½ teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
- Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don't dry out.
- On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don't dry out.
- Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
- If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
- Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don't press too hard, or you will pop the egg yolks.
- Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
- Transfer the ravioli to the refrigerator for 20-30 minutes or freezer for 10-15. This will help them set up and make them less delicate to work with.
- While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3-4, boil the ravioli for 2-3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
- In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3-4 minutes. Add the garlic and 2-3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2-3 minutes.
- Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and ½ teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
- Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 87 grams, Fat 25 grams, Fiber 3 grams, Protein 35 grams, Sugar 2 grams
EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F (220˚C).
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
TRUFFLE SHRIMP RAVIOLI PASTA BY ESTRELLA SUNSET & SWEETFIN POKé'S CHEF DAKOTA WEISS RECIPE BY TASTY
Here's what you need: 00 pasta flour, milk, egg yolk, extra virgin olive oil, salt, shrimp, cream cheese, ricotta cheese, black truffle butter, black truffle oil, salt, fresh chives, lemon, lemon, hazelnuts, panko breadcrumbs, brown butter, salt, butter, chicken stock, shallot, fresh chives
Provided by Alix Traeger
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the pasta by adding flour and a pinch of salt to the bowl of a food processor, pulse a few times.
- Add the egg yolks, milk, and olive oil.
- Run the food processor, adding additional milk or flour if the mixture is too wet or dry. Once it to starts to clump together and becomes a dough, let it get "worked" in the food processor for about 10 turns.
- Take your pasta to a floured table surface and knead it with your hands until you start to get a shiny, smooth surface. Wrap in plastic and set it aside to rest, about 30 minutes.
- Add all of the truffle shrimp mousse ingredients to a cleaned food processor and run until very smooth.
- Transfer to piping bag and set aside in the refrigerator.
- Begin rolling out the pasta dough by cutting off about an eighth of the dough ball and flattening with a rolling pin, until it forms a long rectangle about ¼ inch (6 mm) in thickness and is no wider than your pasta machine.
- Run the dough strip through your pasta machine from the machine's widest setting a few times until smooth.
- Start rolling the dough through the settings, towards the most narrow, skipping no settings in between, rolling the dough through each setting twice.
- NOTE: Cut the dough strip into smaller pieces if it becomes too long and unmanageable. Store finished strips under a damp cloth to keep pasta from drying out.
- Use a circular cutter about 3 inches (7 cm) in diameter to cut ravioli.
- Pipe about 1 tablespoon onto each circle (the amount will vary depending on the exact size of your circles). Egg wash the perimeter and join sides of the circle to form a half circle. Gently pinch dough together to seal ravioli.
- Place prepared ravioli on a floured surface to prevent sticking, covered with a lightly moistened towel.
- Egg wash the perimeter and join sides of the circle to form a half circle. Gently pinch dough together to seal ravioli.
- Heat butter for the bread crumbs in a saucepan until milk solids begin to brown and it starts to smell nutty, then remove from heat.
- Puree all bread crumb ingredients with the browned butter in food processor until it reaches a coarse sand-like texture.
- Return bread crumbs to saucepan and toast until golden. Stir often to prevent burning.
- Cook ravioli in salted boiling water 2 minutes.
- NOTE: Submerge in ice bath if not serving immediately.
- For the glace, melt butter in saucepan. Add chicken stock and whisk together until simmering. Add shallots and chives and then immediately add ravioli. Continuously move the ravioli to warm and coat the with the glace, about 2 minutes.
- Serve topped with toasted hazelnut bread crumbs.
- Enjoy!
Nutrition Facts : Calories 701 calories, Carbohydrate 80 grams, Fat 33 grams, Fiber 5 grams, Protein 20 grams, Sugar 4 grams
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