EGG-STUFFED RAVIOLI
This impressive pasta dish has a surprise inside: a beautiful runny egg yolk. Though worthy of a restaurant appetizer, it is unexpectedly easy to put together when you use store-bought pasta sheets. Just as good, you can make the ravioli several hours ahead and store it in the refrigerator covered with a kitchen towel.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a medium skillet over medium heat until foamy. Add the garlic and cook until it starts to become golden, about 2 minutes. Stir in the spinach and 1/4 cup water. Cook, stirring often, until the spinach is tender and the liquid has evaporated, about 5 minutes. Transfer to a food processor and add the ricotta, mozzarella, Parmesan and 1/2 teaspoon each salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large resealable plastic bag, snip the tip to 1/4 inch wide and set aside.
- Put 8 pieces of pasta on a clean work surface and pipe a circle of the spinach mixture in the middle of each square, making sure to leave about a 1-inch border all around. Using the back of a spoon, make a well in the middle deep enough to hold an egg yolk. One by one, separate 8 eggs and put a yolk in each well. (Reserve the whites for another use.)
- Crack the remaining egg into a small bowl and beat lightly with a fork. Brush the edges of the pasta pieces with the egg, and then top with the remaining squares of pasta. Working from the edge of the filling outward, firmly press the dough together, making sure there are no air bubbles. Trim the edges of each ravioli with a sharp knife or a fluted pasta cutter.
- Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside. Gently drop the ravioli into the water and cook until the pasta is tender and the egg is still runny, about 6 minutes.
- Remove from the water with a slotted spoon or handheld strainer and place each ravioli in an individual bowl. Top each with a sage leaf and evenly spoon the butter over. Serve immediately.
EASY RAVIOLI WITH BACON RECIPE
Make mealtime in a jiffy with this quick Easy Ravioli with Bacon Recipe. Enjoy the creamy Parmesan sauce mixed with broccoli and crumbled bacon in this pasta dish. Your family will hope you've always got some leftover ravioli on hand.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
- Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
- Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
MEAT AND SPINACH RAVIOLI FILLING
My grandmother made this when I was young. Just found her old recipe book with it in it.
Provided by Sherrie Durkee
Categories World Cuisine Recipes European Italian
Time 40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
- Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
- The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.6 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 124.1 mg, Sugar 0.2 g
BACON TORTELLINI BAKE
I stirred up this easy tortellini bake and figured if we all like it, others might, too. Broccoli and bacon add color and crunch to this creamy casserole. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 522 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1084mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
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