RAVIOLI/TORTELLINI WITH A PEA RED PEPPER SAUCE
This is so easy and quick to put together. Take advantage of a good fresh cheese tortellini or ravioli and you have an amazing quick dinner that is healthy as well. I love the freshness of the peas and red pepper vs a heavy tomato sauce for a nice change. Just make sure to use a good pasta , fresh or baby frozen peas and fresh cheese to really make the dish GREAT! This can be used over any of your favorite pasta, but I love it over a cheese ravioli or tortellini.
Provided by SarasotaCook
Categories Cheese
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat. Cool a couple of minutes and then puree (until smooth) in a small food processor or blender. Stir in salt and pepper to taste and set off to the side.
- Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover. Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
- Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through. Season with salt and pepper if needed. Remember, this is a very light and healthy dish - but a wonderful sauce.
- Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions. Cook until tender, drain and toss with the pea puree.
- Serve -- Just enjoy over the cheesy, creamy pasta. Garnish with fresh grated or shaved parmesan. This is also great topped over a baked potato or even over grilled chicken. Just toss with some angel hair pasta for a very light dinner. The sauce is light and full of flavor. ENJOY!
Nutrition Facts : Calories 83.6, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.2, Sodium 211.8, Carbohydrate 12.6, Fiber 4, Sugar 4.9, Protein 5.8
TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS
Toss cheese-filled tortellini with a creamy dressing to make this veggie pasta salad rich and satisfying.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
- Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
RAVIOLI VERDI WITH BUTTER, PARMESAN AND PEPPER
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling. Shaping the ravioli will take some time, so solicit help from friends and family and form an assembly line to speed up the process. Then, set the table and make sure everyone is ready to eat before you drop the pasta in the pot and start the sauce. Toss the just-cooked ravioli with the creamy butter sauce and serve piping hot so everyone can enjoy the pasta at its peak. This recipe also makes more than you might need, so freeze the leftovers before dressing them in the sauce for a mighty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 1h15m
Yield 4 servings, plus leftover pasta and sauce
Number Of Ingredients 13
Steps:
- Make the filling: Strip leaves away from chard, and dice the stems into 1/2-inch pieces. Set a large frying pan over medium-high heat. Add 3 tablespoons olive oil. When oil shimmers, add the onion, diced chard stems, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
- In the meantime, slice the chard leaves into 1-inch pieces. When the onions are tender, add the chard leaves to the onions, and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for 9 to 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
- Scrape chard into the bowl of a food processor, and add ricotta, Parmesan and nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until ready to use.
- Make the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup Diamond Crystal kosher salt.
- Place a sheet of pasta on your workspace and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. Spoon tablespoonfuls of filling horizontally along the center of the pasta sheet, about an inch and a half apart.
- Using a spray bottle or damp pastry brush, very lightly moisten the entire strip. Lift the top edge of the pasta sheet and fold it down to meet the bottom edge, letting it drape loosely over the filling.
- Starting on one end, squeeze out air bubbles by pressing the dough around the filling with dry fingers (but don't press on the filling itself). Work toward other end. Press on the edges to seal completely.
- Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli.
- Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
- Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes.
- Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)
- Bring to a simmer, then reduce heat to medium-low and add butter a piece or two at a time while continuously swirling the pan.
- Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add Parmesan, black pepper, and salt. Swirl to combine, then taste and adjust salt as needed.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 21 grams, Sodium 802 milligrams, Sugar 4 grams, TransFat 1 gram
RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH
Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
- Add pesto and broth to pan and cook until heated through.
- Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4
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- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve ½ cup of the pasta water and drain.
- Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes.
- Place the drained roasted red peppers in a blender. Add the cooked onion, garlic, and the reserved pasta water. Season with salt and black pepper, to taste. Blend until smooth.
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