Stacked Vegetables And Ravioli Recipes

STACKED VEGETABLES AND RAVIOLI

Steps:

• Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking., Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables., Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese., Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.

RAVIOLI-VEGETABLE STACKS

Steps:

• Preheat oven to 425 degrees F. Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse.
• In 2-quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer zucchini slices; drizzle 1 tablespoon oil. Layer remaining ravioli, basil, cheese, and tomato; drizzle remaining oil. Season with salt and ground black pepper.
• Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil. Makes 4 servings.

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.

ROASTED VEGETABLE RAVIOLI WITH CRISPY PANCETTA

Steps:

• Basic Pasta Recipe: Start with the flour - measure and just place all of it in a nice mound on your clean countertop. Using your fingers, make a hole in the middle of the mound, and form a well large enough to hold 4 eggs. Crack eggs, one by one into the well. 2. Now its time to use your fork. Start in the middle of the egg mixture and gently beat the eggs. Be careful - don't let the walls break down! Keep beating the eggs, incorporating the flour a little at a time. Keep going until it becomes thick. Now with your fork, start stirring in the flour. Great - you're almost there. When it gets to the point where you can't use the fork anymore, use your palms and knead, adding more flour if it gets too sticky. You might not use all your flour, thats ok. Knead for 8-10 minutes more, until the dough is smooth. Cover with plastic wrap and let it rest while you prepare the roasted vegetables.
• Roasted Vegetable Ravioli with Crispy Pancetta: Roast the Veggies: Preheat oven to 375. Cut each vegetable into smaller pieces. The more tender veggies (zucchini) can be cut into larger chunks. Hard vegetables (carrots) into smaller chunks. Basically, you want all the vegetables to roast evenly. Roast 10-15 minutes, until soft. Remove from oven, place in food processor. In food processor (or you could just chop with your knife like I do) - pulse 4-5 times until the vegetables are 1/4″ small dice (still a little chunky but not a puree). You want the vegetables to still have some texture. Add parmigiano reggiano, garlic, olive oil, salt and pepper. Pulse one more time to incorporate rest of ingredients. Set aside.
• Roll the Pasta: Divide the pasta dough into 4 equal parts. Cover whatever dough you are not using with damp towel or plastic wrap. You are going to use 1 portion of the dough at a time and keep the rest covered. Using your KitchenAid with pasta attachment OR the pasta hand-crank, roll pasta dough to about 1 mm thick - usually to the second to last setting on pasta machine. Sheets should be about 6″ wide x 30″ long. Dust sheets with extra flour if it feels a little sticky. Set sheets aside, cover.
• Make the Ravioli: Using a 1T sized measuring spoon, scoop scant tablespoon of vegetable mixture onto the pasta sheet - leaving about 1 1/2 inch between each spoonful. Brush egg wash on edges and in between the spoonfuls. Place another pasta sheet on top, pressing lightly on the edges in between -try to get as much air out as possible. Use a small knife, pizza cutter or pleated ravioli cutter to cut the ravioli into nice, even squares, about 2-1/2″ square. Make sure each has a tight seal - if the ravioli is not sealed, the filling will leak out and your ravioli will be ruined. Place each ravioli onto a baking sheet, dusting with flour to avoid them sticking to each other. Repeat until you use all the pasta sheets. Take a 8qt stockpot filled with 6qts of water and 1 T salt; boil. While water is boiling, make the sauce.
• Make the Sauce: Heat a large saute pan over medium-high heat. When hot, add the slices of pancetta. Cook pancetta until crisp. Remove pancetta with tongs to plate and crumble. (leave the pan drippings in the pan!) Keep the heat on the pan and add the garlic. Fry 15 seconds. Add the chicken stock and wine, scraping up the bits in the pan. Add corn kernals. Simmer on low until sauce is reduced by half, about 5 minutes. Add lemon juice into the sauce. Turn off heat and set aside.
• Boil the Ravioli: Slip ravioli into the boiling water. Return to boil, immediately turn heat to medium low. Cook ravioli in gently boiling water for another 3-4 minutes, until pasta is tender (fish a ravioli out and test to see if corner is done). Drain. Serve with the sauce, top with crumbled pancetta and freshly grated Parmigiano Reggiano.

VEGETABLE RAVIOLI

Steps:

• Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
• Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
• On a cutting board, lay out a single layer of pot-sticker shells. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each shell. Cover with a second pot-sticker shell and press the edges together with a fork to seal. Repeat with remaining shells.
• Cook the ravioli in boiling water for 3-4 minutes.
• Serve hot with pasta sauce.

RAVIOLI SALAD WITH VEGETABLES AND HAM

Steps:

• Combine first 6 ingredients in large bowl and whisk to blend. Rinse ravioli under cold water to cool; drain. Add ravioli, ham, bell pepper, mushrooms and green onions to vinaigrette; toss to coat. Season salad to taste with salt and pepper. Cover and chill at least 30 minutes. (Can be prepared 3 hours ahead; mix occasionally. Let stand at room temperature 30 minutes before serving.)
• Arrange salad on large platter. Garnish with olives, if desired. Serve, passing Parmesan cheese separately.