Ravioli With Creamy Basil Red Pepper Sauce Recipes

Steps:

• Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
• Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

Steps:

• For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
• In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
• Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
• Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
• For the sauce: Preheat the oven to 375 degrees F.
• Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
• In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
• Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.

Steps:

• Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
• Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
• Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
• Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
• With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
• Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

Steps:

• Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt & pepper in a food processor and pulse. Scrape sides and pulse again. With machine running, add cream through the top in a steady stream. Transfer to a bowl & fold in crabmeat, cheese & shallots.
• Place 1 pasta sheet on work surface. Scoop heaping tablespoons of crabmeat filling evenly down the sheet, abt 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around filling with egg wash. Place another pasta sheet on top & press down around the mounds of filling to squeeze out the air pockets & seal. With a 4-inch round cutter or knift, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add ravioli & cook until tender, 4 to 5 minutes. Remove with slotted spoon & divide into 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with cheese & basil & serve immediately.

Steps:

• In a large pot of boiling salted water, cook frozen ravioli according to package directions.
• In the meantime, place peppers, cream cheese, milk, basil, garlic powder, Parmesan cheese, salt, pepper and/or crushed red pepper in blender and cover
• Blend until smooth; set aside.
• Add to a saucepan and cook over medium heat for 5 minuted or until just heated through.
• Toss with cooked ravioli, top with extra basil leaves and/or grated cheese and serve.