Ravioli With Salsa Black Bean Sauce Recipes

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. , Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Steps:

• Cook ravioli to desired doneness, drain and cover to keep warm.
• In same saucepan, combine tomatoes, beans, chili powder and cumin; mix well. Cook over medium 5 minutes or until thoroughly heated.
• Carefully stir in cooked ravioli. Spoon onto serving platter and top with fresh cilantro.

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the sliced artichokes and cook for 2 to 3 minutes. Add the beans and horseradish, stir to combine and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines of the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.
• Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.
• For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook until peas are very soft. Place mixture in a blender and blend until smooth. Strain back into the pan and bring to a simmer. Cook until the mixture has thickened slightly. Season with coriander, lemon zest, cilantro and salt and pepper to taste.
• For the Piquillo Pepper-Black Olive Relish: Combine all ingredients in a medium bowl and season with pepper. Let sit at room temperature for 30 minutes
• To Assemble: Place 5 ravioli in each bowl. Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro.

Steps:

• For the ravioli:
• In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside.
• Working in batches, so the wrappers don't dry out, lay out 6 to 8 wonton wrappers. Place 1/2 tablespoon of bean mixture in the center of each. Moisten 2 connecting edges of the wonton wrapper with your finger dipped in water.
• Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling.
• Meanwhile, bring a large pot of salted water to a low boil.
• For the sauce:
• Melt butter in a large skillet over medium-high heat. Cook until it begins to brown and have a nutty aroma. Turn off heat and stir in capers and Italian seasoning.
• Working in batches, cook ravioli in boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to hot butter sauce. Add parsley to pan. Use a spoon to coat ravioli with sauce. Transfer to plates and add salt.
• Serve immediately garnished with grated Parmesan.

Steps:

• To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
• Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
• Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
• Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
• To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
• Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
• To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
• Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.

Steps:

• 1. In large saucepan, cook ravioli to desired doneness as directed on package. Drain in colander cover to keep warm.2. In same saucepan, combine tomatoes, beans, chili powder and cumin mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.3. Carefully stir in cooked ravioli. Spoon onto serving platter sprinkle with cilantro.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 450 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 5 g 25% * Cholesterol: 75 mg 25% * Sodium: 930 mg 39% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 10 g 40% * Sugars: 6 g * Protein: 23 g * Vitamin A: 35% * Vitamin C: 25% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 4 Starch, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat or 4 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat