Spinach Ricotta Ravioli With Basil Pesto Chicken Green Beans Recipes

Steps:

• Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.

Steps:

• In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
• To make the spinach pesto:
• In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
• Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

Steps:

• Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• For the pasta dough: combine 2 1/2 cups flour and the salt in a food processor. Combine the whole egg, yolks, oil and 5 tablespoons water in a cup and mix with a fork to blend. With the food processor running, add the egg mixture in a steady stream and process until the dry ingredients look like coarse crumbs. Stop and mix the ingredients to clear out any dry pockets of flour. Process until the mixture forms a dough that cleans the sides of the bowl. Turn out onto a work surface and knead about 10 times. If the dough is sticky, sprinkle with some flour and knead it in. Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.
• For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté until softened and caramelized, about 8 minutes. Add the wine and 1 cup water and stir until boiling. Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes. Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. Set aside.
• For the filling: finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
• For the ravioli: roll out one-third of the pasta dough onto a lightly floured surface until paper-thin, or roll gradually through a pasta machine. Working with a 6-by-30-inch piece of dough, place heaping teaspoonfuls of filling on the upper half of the length of dough, making 2 rows of 10 mounds. Wet the pasta dough between the mounds with water and fold over the empty pasta half. Press from the fold to seal, trying to eliminate air pockets. Trim the pasta edges with a cutter or knife, and separate the individual raviolo. Repeat with the remaining dough and filling.
• Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente, about 5 minutes. Drain and spread out into a large serving bowl. Reheat the sauce and pour on top. Gently toss to coat. Sprinkle with additional Parmesan and serve.