CHEESE RAVIOLETTI IN PINK SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CHEESE RAVIOLI WITH TOMATO/CREAM SAUCE
Yes, this ravioli recipe is a bit time-consuming but it is well worth the effort. Nothing beats the taste of fresh homemade pasta dough! The creamy ravioli filling is full of cheesy goodness and the cream sauce has a nice punch of garlic, pesto flavor. The marinara sauce balances it all out with a hint of sweetness. Yum!
Provided by Renée G.
Categories Pasta
Time 1h10m
Number Of Ingredients 23
Steps:
- 1. Mound the flour and salt together on a work surface and then form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound built up. Add the remaining egg mixture and knead to form a dough.
- 2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- 3. While the dough is resting, prepare the filling. Combine the ricotta, cream cheese, mozzarella, provolone, egg, and parsley and mix well. Set the filling aside.
- 4. Heat 2 Tbsp of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce to simmer and continue to cook for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and set aside to keep warm.
- 5. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- 6. Preheat an oven to 375º F. Beat the egg with the Tbsp of water to make an egg wash.
- 7. Roll out the pasta dough into two thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of rolled pasta. Drop the filling mixture on the dough by teaspoonsful about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Carefully and thoroughly seal the edges.
- 8. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Ever so gently, stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli floats to the top and the filling is hot, 4 to 8 minutes. Drain well.
- 9. Grease a baking sheet. Place the cooked ravioli on the sheet pan, spray with non stick spray and bake in the preheated oven until lightly brown, about 4 minutes.
- 10. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
RAVIOLI IN TOMATO-CREAM SAUCE
Add something cheesy to your family's Italian cuisine night! Serve sausage cooked in tomato and cream sauce over pasta - a dish that's ready in 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain ravioli as directed on package.
- While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
- Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.
Nutrition Facts : Calories 480, Carbohydrate 25 g, Cholesterol 155 mg, Fiber 2 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 1860 mg
RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE
It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.
Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.
RAVIOLI WITH CREAMY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
- Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
- Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
CHEESE RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE
Make and share this Cheese Ravioli With Shrimp and Tomato-Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a medium skillet; add in garlic; saute 1 minute.
- Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.
- Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
- Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes.
- Stir in the basil; season with salt and pepper.
- Cook the ravioli in plenty of boiling salted water until tender; drain.
- Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.
Nutrition Facts : Calories 336.9, Fat 29, SaturatedFat 17.6, Cholesterol 183.6, Sodium 153.3, Carbohydrate 6.5, Fiber 1.4, Sugar 2.7, Protein 13.9
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