RICOTTA RAVIOLO WITH GARLICKY GREENS
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens, this special-occasion recipe gives whole new meaning to sunny-side up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Yield Makes 9
Number Of Ingredients 16
Steps:
- Ravioli: Stir together both cheeses, oil, and lemon zest in a medium bowl; season with salt and pepper and set aside.
- On a floured work surface, roll out one square of the rested pasta dough to an approximately 16-inch square. Using a ruler and bench scraper or knife, lightly score a 12-inch square in center of dough, then score that 12-inch square at 4-inch intervals in both directions, to form a 3-by-3 grid of nine 4-inch squares. (Do not cut dough all the way through.)
- Spoon a scant 1/4 cup ricotta mixture evenly into center of each square. Using back of spoon, create a small well in the center of each mound. Gently drop an egg yolk into each well.
- Roll out remaining piece of dough to an approximately 16-inch square. On filled dough square, lightly brush water around cheese. Loosely drape second dough square over first. Working from the center outward, gently press any air pockets out from between doughs and press together around fillings.
- Using a fluted pastry wheel, pizza wheel, or knife, cut out ravioli. Transfer to a rimmed sheet dusted with flour (preferably semolina).
- Garlicky Greens: Whisk together lemon juice and mustard to combine, then slowly whisk in 1/3 cup oil to make a dressing; season with salt and pepper and set aside.
- In a large straight-sided skillet over medium heat, cook pancetta with 1 tablespoon oil until browned and fat renders, 7 to 9 minutes. Transfer pancetta to a paper-towel-lined plate.
- Return skillet to medium heat, add garlic, and cook until fragrant and sizzling, 15 seconds. Add remaining 1 tablespoon oil, then kale and dandelion greens, a handful at a time; season with salt and pepper and cook until wilted. Cover and continue cooking, stirring occasionally, until greens darken and become tender, 8 to 10 minutes more.
- Meanwhile, cook ravioli in a large pot of generously salted boiling water until al dente, 8 to 10 minutes. Reserve 3/4 cup pasta water; drain.
- Add reserved pasta water to greens in skillet and cook, uncovered, until water has mostly evaporated, 2 to 3 minutes. Remove from heat; stir half of reserved lemon dressing into greens.
- Serve each raviolo over a bed of greens, drizzled with remaining lemon dressing and sprinkled with pancetta, Pecorino, and pepper.
GREENS-FILLED RAVIOLI WITH WALNUTS
Categories Leafy Green Pasta Vegetarian Parmesan Currant Walnut Winter Escarole Gourmet
Yield Makes 4 (main course) servings
Number Of Ingredients 13
Steps:
- Cook Swiss chard in a large pot of boiling salted water 5 minutes, then transfer to a colander, reserving boiling water in pot. Rinse chard under cold water. Blanch escarole in same boiling water 3 minutes, then drain in colander and rinse with cold water. Squeeze excess water from greens with your hands and cut into 3/4-inch pieces.
- Cook onion in oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until pale golden. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add greens and currants and cook, stirring, until any liquid is evaporated. Stir in zest, juice, parmesan, and salt to taste.
- Cool to room temperature.
- Working with 1 wrapper at a time and keeping remaining wrappers in plastic wrap, mound 1 teaspoon filling in center. Moisten edges of wrapper with water and fold wrapper in half over filling, pressing down around filling to force out air. Seal edges well, pressing them together with your fingertips. Arrange ravioli as filled in 1 layer on a wax paper-lined baking sheet and keep covered with plastic wrap.
- Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook walnuts, stirring occasionally, until fragrant and golden, about 3 minutes. Remove from heat and season with salt.
- Cook ravioli in a 5-quart pot of boiling salted water 2 minutes and transfer with a slotted spoon to skillet with walnuts. Reserve 1 cup pasta cooking liquid. Add parsley and salt and pepper to taste to ravioli and toss to coat over moderately high heat, adding enough cooking liquid, 1/4 cup at a time, to keep ravioli from sticking together.
RAVIOLI WITH TOASTED WALNUTS
I love pasta with nuts so was thrilled to find this recipe. It calls for cheese ravioli, but if you can find butternut squash ravioli, that would be even more elegant.
Provided by appleydapply
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
- Heat the oil in a medium skillet over medium heat. Add the walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
- Add the garlic and cook for 30 seconds. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat.
- Divide among individual plates and sprinkle with the Parmesan.
RAVIOLI WITH WALNUTS, GOAT'S CHEESE & CAVOLO NERO SAUCE
Make this pasta dish using lasagne sheets and a homemade goat's cheese paste. If you have time, it's worth using freshly shelled walnuts for a sweeter flavour
Provided by Thomasina Miers
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.
- Clean the food processor. For the goat's cheese paste, tip in the nuts, sage, goat's cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.
- Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.
- Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat's cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese. Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books)
Nutrition Facts : Calories 882 calories, Fat 66 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
More about "greens filled ravioli with walnuts recipes"
RAVIOLI WITH BITTER GREENS – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 2 hrsCategory MainsCalories 898 per serving
- Grab your food processor, toss in the all-purpose and semolina flours, salt, and nutmeg, and pulse briefly to mix. Add the eggs and process just until combined. Drizzle in 1 tablespoon olive oil and process until the mixture forms curd-like crumbs. When you pinch the dough, it should form a soft ball. If the dough seems too dry, drizzle in the remaining 1 tablespoon oil. (If you used large eggs rather than extra-large eggs, you’ll probably need to add that remaining 1 tablespoon oil.) If the dough seems too wet and sticky, add a little more flour, 1 tablespoon at a time, and process briefly.
- While the pasta dough is resting, remove any thick stems from the greens and then cut the leaves crosswise into thin shreds.
- Dust a work surface and 2 rimmed baking sheets with semolina flour. Before you roll out the dough, cut it into 4 equal pieces. Cover 3 pieces with plastic wrap and leave it at room temperature. Briefly knead the 4th piece on a lightly floured surface. Set the rollers of a pasta machine to the widest setting and then crank the dough through the rollers. Fold the dough into thirds and pass it through the rollers again. Repeat the folding and rolling 2 or 3 times until the dough is smooth. Reset the rollers one width narrower and crank the dough through the setting twice, then adjust the rollers to the next narrowest setting. Continue to pass the dough through the rollers, twice on each setting, until you have a long, very thin sheet, about 1/16-inch (2-mm) thick. (If the sheets get too long and unwieldy, cut them in half crosswise and roll out the halves separately.) Place the dough on a floured work surface and cover it with a kitchen towel. Repeat with the remaining 3 pieces of pasta d
WILD GREENS-FILLED RAVIOLI WITH WALNUT SAUCE | WILLIAMS …
From williams-sonoma.com
Cuisine ItalianTotal Time 35 minsServings 4
RAVIOLI WITH GREENS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 4 minsTotal Time 2 hrs 10 mins
RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS - GREEN …
From greenvalleykitchen.com
RAVIOLI WITH GREENS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
PANSOTTI RECIPE (LIGURIAN CHEESE-FILLED PASTA) - GREAT …
From greatitalianchefs.com
GREENS FILLED RAVIOLI WITH WALNUTS RECIPE - FRIENDSEAT
From friendseat.com
CHEESE RAVIOLI WITH TOASTED WALNUTS RECIPE | MYRECIPES
From myrecipes.com
WILD GREENS-FILLED RAVIOLI WITH WALNUT SAUCE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
RAVIOLI FILLED WITH GREENS AND CHEESE (PANSOTTI) - FOOD52
From food52.com
MUSHROOM & WALNUT RAVIOLI - THE PLANT BASED DAD
From theplantbaseddad.com
GREENS-FILLED RAVIOLI WITH WALNUTS RECIPE FOR MANAGING PCOS AND ...
From fertilitychef.com
SPICY GREENS RAVIOLI | SARA MOULTON
From saramoulton.com
WILD GREENS-FILLED RAVIOLI WITH WALNUT SAUCE | WILLIAMS …
From williams-sonoma.ca
MUSHROOM RAVIOLI WITH KALE & WALNUTS RECIPE | HELLOFRESH
From hellofresh.com
GREENS-FILLED RAVIOLI WITH WALNUTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GREENS& 45;FILLED RAVIOLI WITH WALNUTS RECIP - RECIPEBRIDGE
From recipebridge.com
You'll also love