Ricotta And Walnut Ravioli With Arugula Recipes

Steps:

• Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
• Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
• Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Steps:

• In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
• To make the spinach pesto:
• In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
• Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

Steps:

• For the filling: In a medium bowl, combine ricotta cheese, sugar, and orange zest.
• For the dough: Place thinly rolled out pasta sheets on a clean work surface and place tablespoonfuls of the filling, along 1 of the long edges about 2 inches apart and about 2 inches from the edge. Brush around the filling lightly with some of the beaten egg. Fold the dough over the ricotta filling and, using a sharp knife or pastry wheel, cut the ravioli apart into squares or circles about 2 1/2 inches wide and press the edges carefully to seal. Place the ravioli on a baking sheet that has been sprinkled with some of the cornmeal and repeat with the remaining filling and pasta sheets until you have used all of the filling.
• Bring a large pot of salted water to a boil
• Cook the ravioli, in batches, until they float on the top of the surface, about 5 minutes. Serve hot with the Sicilian Style Meat Sauce.
• In the bowl of a food processor combine the flour and salt. Turn on processor and mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes. Add water, 1 tablespoon at a time, as needed, to help pasta come together when pressed.
• Bring a pot of salted water to a boil
• Take a handful of dough at a time and form into a firm ball. Press each dough ball into desired shape using a pasta machine according to the manufacturer's instructions. Repeat with the remaining dough.
• Recipe courtesy Emeril Lagasse, 2001
• In a Dutch oven or large saucepan heat 1/2 the olive oil over medium-high heat and add the onions. Cook, stirring frequently with a wooden spoon until soft and lightly caramelized, about 6 minutes. Add the tomatoes, sugar, fennel, nutmeg, allspice and cloves Bring the sauce to a boil. Reduce heat to a simmer and cook until sauce has thickened slightly, about 20 minutes. Using a hand-held immersion blender, puree the sauce until smooth.
• Heat the remaining oil in a skillet and add the pork ribs. Season the ribs lightly on all sides with salt and pepper, turning occasionally, until well browned on all sides. Add the browned ribs to the tomato sauce and simmer until sauce is thick and flavorful and the ribs are very tender, 2 to 3 hours, adding water as necessary to keep the sauce from getting too thick and burning. Serve over pasta or Ragusa-Style Ricotta Ravioli.
• You may want to pull the meat off the bones, shred it, and return it to the sauce before serving the sauce with the ravioli.
• Any unused pasta sauce may be frozen for up to 2 months.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.
• In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

Steps:

• Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
• Place the ricotta in a large pasta bowl.
• Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.