BEEF RAVIOLI WITH BACON BUTTER SAUCE RECIPE - (4.1/5)
Provided by KennyB07
Number Of Ingredients 9
Steps:
- 1. Add 6 quarts of water, about 2 Tbs. of salt, and 2 Tbs. of olive oil to a pot.2. Bring the pot of water to a boil.3. While the water is heating up, sauté the bacon in a medium-size pan over medium heat. Tip- This recipe works best if the bacon is not crispy!4. Add the butter to the pan and let it melt until it begins to foam.5. Add the sage leaves to the pan and lower the heat to the lowest setting. Tip- use low heat when cooking with butter because it cooks quickly and can burn.6. When the pot of water is boiling, lower the heat until the water is just simmering. Tip- Unlike other pastas, ravioli should never be cooked in boiling water.7. Add the beef ravioli to the simmering water and cook for five minutes. Tip- The ravioli is ready when it begins to float and the pasta has turned a light beige color. It is best to try it to see if it is ready.8. Drain the ravioli and add them to the pan with the bacon and butter sauce.9. Coat the ravioli with the sauce and sprinkle with some salt and pepper, to taste.10. Add 1 tablespoon of parmesan.11. Serve the ravioli and top each plate with the left over parmesan and parsley. This can be modified to taste.12. Enjoy!Spice it up- You can play with many of the ingredients here. If you find cubed pancetta, use that instead of bacon to make the dish truly Bergamese. You can make your own ravioli but consider using veal instead of beef. If you have several options for parmesan and are willing to spend a little more, go for the Italian Grana Padano or the Parmigiano Reggiano and shave it yourself. These cheeses have a very strong bite and are worth the price!
RAVIOLI WITH FRIDGE RAID FILLING AND BROWN BUTTER
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dough: In the bowl of a stand mixer fitted with a paddle attachment, or on a work surface, add the flour and make a well in the center. On medium speed, or using your fingers, mix in the egg yolks, oil and 1 tablespoon water, adding them one ingredient at a time and mixing just until the dough comes together, 2 to 3 minutes. If the dough seems dry, add another tablespoon of water.
- Knead in the mixer on medium speed for 4 to 5 minutes, or turn the dough out onto a lightly floured work surface and use the palms of your hands to knead the dough until it feels silky and smooth, 8 to 10 minutes.
- Shape the dough into a ball, cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or in the refrigerator for up to 5 days.
- To roll the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled.
- Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting. Lightly flour one piece of dough, pass it through the roller and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dough through the widest setting again. Lower the setting by 1 notch and continue to pass the dough through until you've reached the desired thickness. The thinner the better in my opinion.
- For the filling: Combine the ricotta, pesto and egg in a medium bowl.
- Form the ravioli with 1 tablespoon of filling in each. You can make them with a tray mold, stamp or by hand, with many options for shapes and sizes.
- Place the ravioli on a baking sheet lined with a kitchen towel or parchment paper that has been dusted with flour to prevent them from sticking. Dust the raviolis on top with flour as well. Continue the process with the remaining dough sheets and filling. They can all be frozen at this point
- Bring a pot of water to a boil and salt liberally. Drop in the ravioli and cook for 4 to 5 minutes.
- For the sauce: Meanwhile, heat a large pan over medium heat, add the butter and cook until melted and golden brown, 4 to 5 minutes. Add the peas if using and 1/2 cup of the pasta water and bring to a simmer. Transfer the ravioli to the pan and shake the pan to coat them in the sauce. Remove from the heat and add the Parmesan.
EASY RAVIOLI WITH BACON RECIPE
Make mealtime in a jiffy with this quick Easy Ravioli with Bacon Recipe. Enjoy the creamy Parmesan sauce mixed with broccoli and crumbled bacon in this pasta dish. Your family will hope you've always got some leftover ravioli on hand.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
- Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
- Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
BACON RAVIOLI WITH MUSHROOMS
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.
- Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
- Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.
- Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
- Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.
- Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.
- Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.
BEEF RAVIOLI IN BASIL-CREAM SAUCE
This is my new favorite 'after work' dinner recipe. It's so quick and easy! I throw together a quick salad and serve with crusty bread...very comforting meal after a hectic day!
Provided by Hey Jude
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 339.3, Fat 31.6, SaturatedFat 19.6, Cholesterol 107.8, Sodium 844.2, Carbohydrate 8, Fiber 0.9, Sugar 1.6, Protein 8.7
More about "beef ravioli with bacon butter sauce recipe 415"
BEEF RAVIOLI IN SPICY BUTTER SAUCE - ROSINA FOODS
From rosinarecipes.com
BEEF RAVIOLI WITH THYME BURNT BUTTER AND BACON RECIPE …
From myfoodbook.com.au
CHEESY BEEF RAVIOLI WITH MEAT SAUCE
From averiecooks.com
4.4/5 (21)Total Time 25 minsCategory 30-minute MealsPublished Dec 23, 2019
RAVIOLI IN CREAMY BACON SAUCE - SERVING DUMPLINGS
From servingdumplings.com
4.7/5 (3)Total Time 20 minsCategory Pasta | Rice | Barley
RECIPES - OLIVIERI
From olivieri.ca
Servings 3-4Total Time 30 mins
25 BEST RAVIOLI SAUCES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
BUITONI RAVIOLI, IMPOSSIBLE™ BEEF & BUTTER SAUCE RECIPE
From impossiblefoods.com
30+ EASY RAVIOLI SAUCES (THE BEST RAVIOLI SAUCE RECIPES) - PLATINGS
From platingsandpairings.com
BEEF RAVIOLI WITH FRESH TOMATO SAUCE
From williams-sonoma.com
RAVIOLI IN BUTTER AND SAGE SAUCE - THE LAZY ITALIAN
From thelazyitalian.com
BEEF RAVIOLI WITH BACON AND ASPARAGUS RECIPE
From coles.com.au
WHAT SAUCE GOES WITH BEEF RAVIOLI? (12 BEST SAUCES)
From hangryhanna.com
BEEF RAVIOLI WITH BACON BUTTER SAUCE RECIPE - (4.1/5)
From getrecipecart.com
10 BEST SAUCES FOR BEEF RAVIOLI YOU MUST TRY – HAPPY MUNCHER
From happymuncher.com
RAVIOLI WITH BROWNED BUTTER AND CRISPY SAGE
From foodiecrush.com
CREAMY RAVIOLI {BACON & SUN DRIED TOMATOES} | EASY …
From madeitateitlovedit.com
MUSHROOM RAVIOLI WITH BACON & BUTTER SAUCE - OLIVIERI
From olivieri.ca
You'll also love