RAVIOLI WITH SNAP PEAS & MUSHROOMS
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.
Nutrition Facts : Calories 347 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 470mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
RAVIOLI WITH FRIDGE RAID FILLING AND BROWN BUTTER
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dough: In the bowl of a stand mixer fitted with a paddle attachment, or on a work surface, add the flour and make a well in the center. On medium speed, or using your fingers, mix in the egg yolks, oil and 1 tablespoon water, adding them one ingredient at a time and mixing just until the dough comes together, 2 to 3 minutes. If the dough seems dry, add another tablespoon of water.
- Knead in the mixer on medium speed for 4 to 5 minutes, or turn the dough out onto a lightly floured work surface and use the palms of your hands to knead the dough until it feels silky and smooth, 8 to 10 minutes.
- Shape the dough into a ball, cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or in the refrigerator for up to 5 days.
- To roll the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled.
- Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting. Lightly flour one piece of dough, pass it through the roller and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dough through the widest setting again. Lower the setting by 1 notch and continue to pass the dough through until you've reached the desired thickness. The thinner the better in my opinion.
- For the filling: Combine the ricotta, pesto and egg in a medium bowl.
- Form the ravioli with 1 tablespoon of filling in each. You can make them with a tray mold, stamp or by hand, with many options for shapes and sizes.
- Place the ravioli on a baking sheet lined with a kitchen towel or parchment paper that has been dusted with flour to prevent them from sticking. Dust the raviolis on top with flour as well. Continue the process with the remaining dough sheets and filling. They can all be frozen at this point
- Bring a pot of water to a boil and salt liberally. Drop in the ravioli and cook for 4 to 5 minutes.
- For the sauce: Meanwhile, heat a large pan over medium heat, add the butter and cook until melted and golden brown, 4 to 5 minutes. Add the peas if using and 1/2 cup of the pasta water and bring to a simmer. Transfer the ravioli to the pan and shake the pan to coat them in the sauce. Remove from the heat and add the Parmesan.
BROWNED RAVIOLI WITH SNOW PEAS
Getting tired of boiled ravioli with the sauce? I was and rarely bought refrigerated ravioli anymore from the store. This has totally changed how ravioli can be served without boiling and it has become one of my husband's favorite foods. The recipe comes from Cuisine at Home with modification. What is so great about this recipe is you can use any ravioli of your choice.
Provided by Rinshinomori
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice snow peas diagonally in half for easier eating.
- Heat a nonstick skillet or frying pan over medium high heat and add snow peas, red pepper flakes, water, and salt to taste. Cook for 2-3 minutes until peas are tender. Do not over cook and remove from heat.
- Heat a large nonstick skillett over medium and add olive oil and ravioli in two batches. Cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 T water to skillet, cover and steam until soft, about 1-2 minutes more.
- Remove ravioli to a plate and repeat with second batch.
- For the sauce:.
- Saute garlic in butter in a small skillet about 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1/2 C, about 3 minute.
- Stir in lemon juice and season sauce with salt and pepper.
- On a large platter, place half of the ravioli, scatter snow peas, and the remaining ravioli. Top with sauce, Parmesan cheese, and lemon zest.
- Or divide into 2 separate portions on two plates with ravioli, snow peas, ravioli, sauce, Parmesan cheese, and lemon zest.
Nutrition Facts : Calories 496.3, Fat 48.6, SaturatedFat 23.8, Cholesterol 119.2, Sodium 113, Carbohydrate 11.1, Fiber 2.5, Sugar 3.9, Protein 6.6
RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
RAVIOLI WITH PEAS, TOMATOES AND SAGE BUTTER SAUCE
Make and share this Ravioli With Peas, Tomatoes And Sage Butter Sauce recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large, deep skillet.
- Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
- Add cooked ravioli and lemon zest and toss to coat.
- Add peas and tomatoes and toss until heated through.
- Add salt and pepper to taste.
- Add parmesan cheese and toss to combine.
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