Vegetarian Ravioletti Recipes

CHEESE RAVIOLETTI IN PINK SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
• Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
• Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
• Top with the basil and the remaining 1/4 cup Parmesan before serving.

VEGGIE CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

VEGETARIAN RAVIOLI

Steps:

• To make sauce put all the ingredients listed for sauce in a large skillet over a simmer on the stove.
• To make ravioli dough mix all ingredients except water in a food processor until it looks fluffed,crumbly and coarse like cornmeal.
• Now with food processor running add the water slowly until mixed.
• Take out and form into 2 balls.
• Roll out on a floured surface to about 1/8 inch thick.
• I couldn't do that to well so I picked it up and stretched it out a bit that works to!
• Cut into 3 inch wide strips and then into 3 inch wide squares.
• Put filling from sauce in the center of the square and then put another ravioli dough over that and pinch ends together tightly to seal.
• It is ok if a little filling comes out--it will go away during the boiling process.
• If you want to eat fresh put in boiling water for 3-4 minutes.
• They fall to bottom of pan and when done will float up and rise to the top.
• Take out with a slotted spoon.
• Serve with sauce over it.
• If you want to freeze these you may freeze them on a cookie sheet until firm and then put in a plastic bag in freezer up to 3 months.
• Cooking is the same for frozen ravioli in boiling water but will take 9-10 minutes to cook.

RAVIOLETTO

Steps:

• Mound flour in center of a large work surface, and make a well in the middle. Add salt and egg yolks.
• Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well, adding 1/3 cup water, little by little, until dough is soft. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
• Lightly flour work surface; knead dough until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.
• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Divide dough into 6 pieces. Working with 1 piece of dough at a time, being sure to keep remaining dough covered, flatten dough with the palms of your hands and run it once through the machine. Fold the dough in half, sprinkle with flour, and run through the machine again. Repeat this step about 6 times, until the dough is smooth and elastic.
• Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings, adding flour if necessary, until you have rolled it through the last (thinnest) setting.
• Place pasta sheet on work surface and let stand 5 minutes. Using a sharp knife or pastry wheel, cut pasta into four 5-by-5-inch squares. Transfer squares to a lightly floured work surface and set aside, covered, until ready to use. Repeat process with remaining pieces of dough.
• Bring a large pot of lightly salted water to a boil. Prepare an ice-water bath. Cut out twenty-four 7-by-7 1/2-inch rectangles out of parchment paper; butter parchment using 1/4 cup butter and set aside.
• Add pasta squares to boiling water and cook until al dente, 1 to 2 minutes. Using a slotted spoon, transfer pasta to ice-water bath to cool. Drain immediately and lay pasta squares flat on a dry cloth, taking care not to overlap.
• Preheat oven to 375 degrees.
• Cut the crescenza cheese into twenty-four 2-by-2-by-1/4-inch pieces. Place one piece of cheese in the middle of each pasta square. Fold the bottom and top flaps of the pasta over the middle (like a letter), then fold the sides over the top and bottom flaps to enclose. Place each ravioletto, seam-side down, in the middle of a piece of buttered parchment. Fold long sides of parchment over the middle (like a letter), then fold the short sides over the long sides to enclose. Place parchment paper packet, seam-side down, on a baking sheet (at this point, ravioletto may be frozen for up to 1 month. Bake directly from freezer for 25 minutes and continue with step 10). Transfer baking sheet to oven and bake until edges of parchment are barely golden brown, 10 to 12 minutes.
• Meanwhile, in a medium saucepan, melt remaining 1 1/2 cups butter over medium heat. Cook until nutty brown in color, 4 to 6 minutes, taking care not to burn.
• In a small skillet, heat olive oil over medium-high heat. Add garlic and cook until crisp. Transfer garlic to a paper towel-lined plate to drain.
• Place 1 tablespoon Parmigiano-Reggiano cheese in the center of each of 12 warmed plates. Carefully remove ravioletto from parchment paper packets; arrange 2 ravioletto on each plate and sprinkle with another tablespoon Parmigiano-Reggiano cheese. Garnish with garlic, rosemary, and flower petals, if using. Serve immediately.

VEGETARIAN RAVIOLETTI

Steps:

• Combine tomatoes in pot with herbs and simmer while preparing other ingredients.
• Heat oil, saute onion and garlic until onions are limp.
• Preheat over to 350 degrees.
• Add other vegetables, cook until carrots begin to soften (If veggies begin to stick, add a little water). Add to tomato sauce.
• Cook ravioletti as directed, drain.
• Arrange ravioletti in shallow pan, top with mozzarella and cottage cheese, spreading evenly over the pasta.
• Top with sauce.
• Sprinkle with parmesan.
• Cook til heated through and cheese is melted.