CREAMY RAVIOLI
Just something I threw together for a quick weeknight meal. Amounts can be adjusted to personal taste.
Provided by Alskann
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions; drain.
- In medium sauce pan, add next four ingredients.
- Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
- Add next four ingredients ; cook until heated through and cheese is melted.
- Fold in ravioli; heat through.
- Stir in pinenuts and season with salt and pepper, to taste.
- Serve hot with a crisp, green salad and garlic bread.
CREAMY RAVIOLI FLORENTINE
My mom sent me this recipe and I don't know where she got it but this is good (and easy)enough for company.
Provided by Punky Julster
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to directions, during last minute of cooking add spinach to pasta; drain.
- Position oven rack so that top of 8-cup baking dish is about 2" from heat source.
- Preheat broiler.
- In a pot over med heat combine sauce and 1 cup cheese and stir until melted.
- In a bowl combine tomatoes, pasta, spinach and the sauce; toss to coat.
- Transfer to baking dish and sprinkle with remaining cheese.
- Broil until cheese is lightly browned.
Nutrition Facts : Calories 149.8, Fat 9.4, SaturatedFat 5.9, Cholesterol 30.4, Sodium 234.5, Carbohydrate 7.1, Fiber 1.6, Sugar 3.1, Protein 10.2
RAVIOLI WITH CREAMY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
- Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
- Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
LAMB RAVIOLI WITH A ROSEMARY CREAM SAUCE
Steps:
- Filling:
- In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside.
- Dough:
- Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.
- Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal.
- Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well.
- Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.
- In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety.
CREAMY RAVIOLI WITH BACON AND PEAS
Take your ravioli game to the next level when you make this Creamy Ravioli with Bacon and Peas. Enjoy the crunchy bite of the bacon and peas in this recipe. This creamy ravioli will become a new mealtime favorite in the family.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Reserve for later use. Discard drippings from skillet.
- Add chicken broth and ravioli to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 4 min. or until ravioli are tender. Add cream cheese spread, shredded cheese and peas; cook 3 to 4 min. or until cream cheese is completely melted and mixture is heated through, stirring frequently. Remove from heat.
- Top with chives and reserved bacon.
Nutrition Facts : Calories 550, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g
CREAMY RAVIOLI, TOMATO & MASCARPONE BAKE
Elevate the classic pasta bake by using ravioli and a creamy tomato and mascarpone sauce. It's a great midweek meal as it's quick to make for the whole family
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 6. Heat the oil in a large flameproof casserole or saucepan over a medium heat and fry the onion with a pinch of salt for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min more. Tip in the tomatoes and sugar and simmer, uncovered, for 10 mins. Stir through the mascarpone, then blitz the mixture until smooth and creamy using a hand blender.
- Cook the ravioli in a large pan of boiling water for 1 min. Drain, then tip into a 20 x 26cm rectangular baking dish. Pour over the sauce, stir through the basil, tear over the mozzarella and scatter over the parmesan. Bake for 15-20 mins, or until golden and bubbling at the edges. Let stand for a few minutes, then serve.
Nutrition Facts : Calories 564 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.24 milligram of sodium
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