LENTIL RAVIOLI WITH SAUSAGE AND YELLOW TOMATO SAUCE
Steps:
- For sauce:
- Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
- For ravioli:
- Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
- Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
- For sausages:
- Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
- Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
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.
LENTIL RAVIOLI
Make and share this Lentil Ravioli recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray a large skillet with cooking spray. Heat over medium heat until hot. Sauté fennel and ginger 2-3 minutes; add spices and cook 1 minute longer.
- Add water and lentils to skillet; heat to boiling. Reduce heat and simmer, covered, until the lentils are just tender, about 15 minutes.
- Simmer uncovered until excess liquid is goner, about 5 minutes.
- Stir in chopped cilantro. Season to taste with salt.
- Place 1 tablespoon of the lentil mixture in the center of a wonton wrapper; brush edges with water.
- Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
- Heat 3 quarts of water to boiling; add 4-6 ravioli.
- Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
- Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.
Nutrition Facts : Calories 398.8, Fat 2, SaturatedFat 0.3, Cholesterol 8.6, Sodium 558.2, Carbohydrate 76.1, Fiber 12, Sugar 0.7, Protein 17.9
SAUSAGES AND GREEN LENTILS WITH TOMATO SALSA
Provided by Jamie Oliver
Categories Citrus Herb Pepper Pork Tomato Vegetable Roast New Year's Day New Year's Eve Dinner Sausage Lentil Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- First things first; get your salsa on the go. Put a little olive oil into a pan, add the onion and sliced garlic, throw in the cinnamon stick and a good crumbling of chili, and fry on a gentle heat for 10 minutes, until the onions are soft and sweet. Now turn the heat up and add your red wine vinegar - it will steam and might even make you cough but this is a normal reaction! Then turn the heat down to low and add your canned tomatoes, chopped up. Simmer slowly for half an hour while you get on with your lentils.
- Preheat the oven to 400°F. Put the lentils into a pot, cover them with water, and add the 2 whole cloves of garlic, the bay leaf, and some tied-up stems from the parsley. Simmer for around 20 minutes, making sure that you've got enough liquid covering the lentils. Toss your sausages in a little olive oil and put them in a roasting pan in the preheated oven for 25 minutes or until golden and crisp. Drop your broccoli into a pot of boiling water for a few minutes when the sausages come out of the oven. When done, drain in a colander and toss in a bowl with a squeeze of lemon juice and some extra virgin olive oil.
- Once the lentils are cooked, remove the parsley stems and bay leaf and pour away most of the water from the pot. Mash the garlic cloves up with a spoon, mix in with the lentils, and dress them using 4 tablespoons of good extra virgin olive oil and 1 or 2 tablespoons of good vinegar. Throw in all your finely chopped parsley leaves, mix, and season.
- Remove the sausages from the roasting pan and pour away any fat. Tip the lentils into your serving bowls. Remove the cinnamon stick from the salsa rossa and discard it, then season well to taste and spoon it over your lentils. Place 2 sausages, either sliced or whole, on top. Sprinkle with the thyme and serve with a big bowl of steaming broccoli.
SAUSAGE AND LENTILS
A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.
Provided by your mom
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g
HEARTY LENTIL SPAGHETTI
"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.
Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.
RAVIOLI WITH SMOKED SAUSAGE, ZUCCHINI AND ONIONS IN ROSA SAUCE
I love cheese ravioli. I love smoked sausage. I love zucchini and onions. And I love Bertoli's Four Cheese Rosa Alfredo Sauce. So I combined them :) If you can't find the Rosa sauce, you could probably use any alfredo sauce and add some tomato paste and sundried tomatoes.
Provided by under12parsecs
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*.
- Cook ravioli according to package directions in salted water. While you are waiting for your water to boil/cooking the ravioli, begin on your sauce.
- In a skillet, saute onion in oil for 2-3 minute over medium high heat until they begin to become translucent. Add sausage and zucchini and continue to saute until everything is somewhat browned. Sprinkle with garlic salt and pepper. Add your jar of sauce and stir to combine.
- When your ravioli are done, add them to the pan with your sauce and stir to coat evenly. Transfer to a greased 8x8 baking dish and top with provolone cheese. Bake at 375* for 25-30 minutes, or until cheese on top is slightly browned and bubbling. Sprinkle on Parmesan cheese and serve.
Nutrition Facts : Calories 378.4, Fat 30.9, SaturatedFat 12.6, Cholesterol 66.3, Sodium 908.7, Carbohydrate 6.3, Fiber 1.2, Sugar 3.6, Protein 18.8
SICILIAN LENTIL PASTA SAUCE
This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.
Provided by Jill
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g
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