Ravioli With Chili Cream Sauce Recipes

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RAVIOLI WITH CREAMY TOMATO SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7



Ravioli with Creamy Tomato Sauce image

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.

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

RAVIOLI WITH LEMON CREAM SAUCE

This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called for in the recipe.

Provided by Nabiha

Categories     Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Ravioli With Lemon Cream Sauce image

Steps:

  • Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
  • To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
  • Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
  • Garnish with slivered, toasted almonds and serve.

500 g cheese and spinach ravioli
30 g slivered almonds, toasted
30 g butter
1 garlic clove, crushed
1 1/4 cups double cream
1/4 cup lemon juice
30 g grated fresh parmesan cheese
3 tablespoons snipped fresh chives
1 teaspoon finely grated lemon rind
2 tablespoons chopped fresh parsley
fresh ground black pepper

HOMEMADE FOUR CHEESE RAVIOLI

Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Provided by Callie1025

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 19



Homemade Four Cheese Ravioli image

Steps:

  • Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
  • Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
  • Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  • Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  • To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g

2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 ½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1 egg
1 ½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 egg
1 tablespoon water

RAVIOLI WITH CHILI CREAM SAUCE

I got this recipe from an online OAMC blog (the author of the blog says it's adapted from a Sandra Lee recipe). It's different than most OAMC recipes I find, so I was eager to try it. Both my fiance and I really enjoyed it. It's richer than my usual fare, but don't mind making it every now and then as a little treat. The poultry seasoning is an interesting, but necessary addition; it's not an identifiable flavor in the finished sauce, but definitely adds a nice level of flavor.

Provided by Robyns Cookin

Categories     < 15 Mins

Time 15m

Yield 2 meals, 8 serving(s)

Number Of Ingredients 6



Ravioli With Chili Cream Sauce image

Steps:

  • Mix together the alfredo sauce, fire roasted tomatoes, chili powder, and poultry seasoning.
  • Split sauce in half and place in Ziploc bags; freeze flat.
  • Once frozen, place in larger Ziploc bags along with half of the ravioli per bag.
  • On cooking day, defrost sauce in fridge over night. Heat in a saucepan on the stove top.
  • Meanwhile, cook ravioli according to package directions.
  • Drain and top with sauce.
  • Top each serving with Parmesan.

Nutrition Facts : Calories 10.4, Fat 0.1, Sodium 81.8, Carbohydrate 2.4, Fiber 0.7, Sugar 1.3, Protein 0.5

25 ounces ravioli (any flavor is fine, I use a mixture of cheese and beef)
1 (15 ounce) jar alfredo sauce
1 (14 1/2 ounce) can fire-roasted tomatoes, undrained
1 1/2 teaspoons dried ancho chile powder
1/2 teaspoon poultry seasoning
shredded parmesan cheese

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