HERB CHEESE RAVIOLIS
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a small bowl combine ricotta cheese, herbs, parmesan, salt and pepper and egg. Place one teaspoon of cheese mixture in center of wonton wrapper and wet two adjacent sides of square. Fold opposite corners over to form a triangular ravioli. Set on wax paper and repeat process with remaining wrappers.
- Bring a large pot of water to a boil and season with salt. Reduce water to a simmer and gently add raviolis. Cook for 4 minutes and remove with a slotted spoon to drain. Serve with warm tomato sauce. Garnish with basil leaves.
CHEESE AND HERB RAVIOLI FILLING
Provided by Tyler Florence
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
RAVIOLI WITH HERBED WALNUT SAUCE
Categories Cheese Garlic Herb Nut Sauté Vegetarian Quick & Easy Rosemary Walnut Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
- Melt butter in heavy large skillet over medium-high heat. Add walnuts; sauté until golden, about 2 minutes. Add garlic; sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.
WILD HERB RAVIOLI
Egg-roll wrappers make these a snap to prepare.
Provided by Martha Stewart
Categories Appetizers
Time 45m
Yield Makes 36 ravioli
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add chickweed, deadnettle, and wild garlic greens and cook until bright green and softened, about 2 minutes. Transfer to a food processor and pulse until finely chopped. Season with a pinch each of salt and pepper. Transfer to a medium bowl and fold in ricotta and Parmesan with a rubber spatula. Let cool.
- Place 9 wrappers on a work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2 inches from edges. Dip a finger in water and trace a circle around each mound of filling. Place remaining 9 wrappers on top; press to seal. Cut out 36 ravioli with a 2-inch ring cutter.
- Bring a large pot of salted water to a boil; add oil. Cook ravioli until al dente, 5 to 8 minutes. Drain well. Serve topped with remaining 2 tablespoons melted butter and a sprinkling of Parmesan and garlic greens.
HERBED RAVIOLI
For an easy meal that's ready in only 20 minutes, just add fresh herbs, olive oil and Parmesan cheese to a package of four-cheese ravioli.
Provided by Bree Hester
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Cook ravioli as directed on package; drain and return to saucepan.
- Add oil, basil, parsley, pepper flakes, salt, pepper and lemon peel; toss to coat.
- Divide ravioli among 4 serving bowls or plates. Top with Parmesan cheese. Garnish with basil sprigs.
Nutrition Facts : ServingSize 1 Serving
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THREE CHEESE AND HERB RAVIOLI - CTV
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- To make the pasta dough, combine the flour and egg in a large mixing bowl (or your stand mixer, using the dough attachment) and combine. Knead the dough for ten minutes until the gluten has been activated. The dough should be smooth, and bounce back slightly to the touch. Allow the dough to rest at least 30 minutes.
- Make your three-cheese filling by combining all of the ingredients in a mixing bowl. Set aside, reserving for stuffing the ravioli (or transfer to a piping bag for easier filling).
- After the pasta has rested, begin to roll it out. On your pasta roller, start with the thickest stetting. Flatten out the dough (you can do this in stages, as working with smaller pieces of dough is a bit easier) and roll it through the widest setting. Then, keep rolling the dough through the machine, making the setting thinner after each pass through. The dough will become a long, thin sheet.
- Fill the dough by dolloping some of the cheese filling, leaving five centimeters in between. Fold over the pasta dough, onto each dollop, then squeeze around the filling to remove any air. Using a cookie cutter or mold, cut out the desired shapes of your ravioli. Transfer to a flour-dusted sheet pan and keep covered with a damp kitchen towel as you work. Once done, the pasta can be cooked right away or wrapped tightly in plastic and transferred to the freezer.
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