CHEESE RAVIOLI WITH THREE PEPPER TOPPING
A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
Provided by LOSTTHYME
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
- Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g
THREE CHEESE RED BELL PEPPER RAVIOLI
Provided by Guy Fieri
Time 2h30m
Yield 20 to 25 raviolis, depending on size
Number Of Ingredients 24
Steps:
- Preheat the oven to 300 degrees F or preheat grill over high heat.
- Toss the peppers with some oil, place on a baking sheet, and roast in the oven until blackened. Turn them over, blacken on the second side, and remove to cool. Alternatively, blacken on a grill in the same manner. Gently remove the skins and seeds; do not rinse with water. Place in a food processor bowl and pulse to puree. Scrape down sides and pulse a few more times.
- Add to the processor bowl 1 egg, 2 1/2 teaspoons olive oil, and salt; pulse to combine. Add in 12 ounces of the semolina and pulse to combine. A dough ball should start to form after 6 to 7 pulses. If the mixture is too wet, add more semolina until a dough ball forms. Process for 1 minute and turn the dough out onto a lightly semolina-floured cutting board. Sprinkle with a little more semolina and knead for 2 to 3 minutes. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 to 45 minutes.
- Prepare a work area for rolling out the pasta: a large cutting board, all-purpose bench flour, large sheets of plastic wrap, dough blade or knife, small amount of water, and a pastry brush.
- Cut a 1/2-inch thick piece of the dough from the ball and shape into an oval, making sure that the dough isn't wider than the width of the pasta roller. Process through the pasta machine by folding the dough into thirds, feed through the rollers on level 1, and repeat until the dough is smooth, elastic, and in an even shape. Add more flour or a sprinkle of water, if necessary, to adjust the consistency of the dough. Continue rolling out through level 9, without folding, and cutting the sheets into 12 to 14-inch long pieces as needed. Wrap carefully and individually in plastic wrap; it's okay to layer. Repeat until the dough is used up.
- Combine the cheeses with the pepper and whisk in 2 eggs. On a clean, lightly semolina-floured surface lay out a sheet of pasta. With a round tablespoon measure, lightly press some cheese mixture into the measuring spoon and "thonk" with your finger gently onto the sheet, spacing them 1 1/2 inches apart. Lightly brush beaten eggs around the cheese. If the dough is wide enough you can fold it over the cheese, or if it's thinner in width, center the cheese spacing and add a top sheet. Start at the center and gently compress around the cheese to push out any air. Cut between the raviolis with a bench scraper, knife, or pizza cutter. Dust raviolis lightly with semolina flour and set on a cookie rack; repeat until all the raviolis have been made. Reserve the extra cheese for garnish.
- Bring a large pot of water to boil over high heat and add 1 tablespoon kosher salt. When ready, add the raviolis gently into boiling water, pressing into the water as needed, and cook for 2 to 3 minutes. Remove from the water, drain, and add to the Chardonnay Cream Sauce. Place into a serving dish and drizzle some of the Basil Oil. Sprinkle with a bit of the remaining cheese, the minced parsley, and serve immediately.
- In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.;
- Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.
- Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.
- Refrigerate unused portion for up to 1 week.
RAVIOLI WITH CREAMY BASIL & RED PEPPER SAUCE
This sauce is so easy to prepare, and it used low fat and no fat ingredients. The roasted red peppers blended into the sauce give it a lovely pale pinkish color. I had a bag of frozen cheese ravioli in the freezer, and was looking for something other than a red sauce to serve it with. The original recipe, I believe, used fat free cream cheese, but I opted for low-fat instead. If you like to use no-fat cream cheese, please let me know how it turns out.
Provided by Kozmic Blues
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138.7, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 1132.5, Carbohydrate 5.4, Fiber 1, Sugar 0.1, Protein 6.9
RAVIOLI WITH CREAMY BELL PEPPER SAUCE
A light Alfredo style sauce with the addition of peppers makes this a tasty dish.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water and 2 tablespoons salt to a boil in a large soup kettle. Add ravioli and following package times as a guide, cook until just tender; drain.
- Heat milk and broth in a 1 quart Pyrex measuring cup in the microwave for 2 to 3 minutes. Heat butter in a large saucepan over medium-high heat. Add bell pepper and garlic and saute until tender, 2 to 4 minutes. Add flour; stir until incorporated. Whisk in milk mixture; cook until sauce is thick and bubbly. Stir in cheese and parsley; adjust salt and pepper.
- Arrange a portion of ravioli on each plate, topping each with sauce and a little extra Parmesan cheese.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 44.1 g, Cholesterol 69.5 mg, Fat 16.9 g, Fiber 4.1 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 3846.1 mg, Sugar 6.6 g
RED BELL PEPPER CREAM SAUCE
Categories Sauce Cheese Garlic Pine Nut Bell Pepper Fall Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)
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