Creamy Almond Filled Ravioli Recipes

Steps:

• Slice mushrooms. Chop onion. Dice bell pepper.
• Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
• Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all all liquid is absorbed.
• Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately.
• Serve with Parmesan cheese if desired.
• COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.

Steps:

• For the ravioli dough:.
• Mix together dry ingredients in a large bowl. Make a well in the center and add water and oil.
• Stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with.
• Turn out onto lightly floured surface and knead into a smooth ball.
• Roll into a log and allow to rest for 20 minutes. While the dough is resting, prepare the filling.
• For the filling:.
• Stir together miso and warm water until miso is dissolved.
• Process nuts and miso water in food processor until smooth.
• Add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread.
• If desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture.
• To assemble the ravioli:.
• Slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin.
• Slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters).
• Place a heaping teaspoon or so of filling into each rectangle. Brush edges with water to help dough stick, then fold in half and pinch edges.
• Boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done.