Cheese Ravioletti In Pink Sauce Recipes

CHEESE RAVIOLETTI IN PINK SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
• Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
• Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
• Top with the basil and the remaining 1/4 cup Parmesan before serving.

PARMESAN CRISP WITH PINK SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• In a small food processor, combine the mayonnaise, piquillos, lemon zest and salt. Puree until smooth. Refrigerate until ready to use.
• Line a straight-sided baking sheet with parchment paper. Sprinkle the Parmesan onto the parchment and spread thinly and evenly into an oval (or whatever shape you like).
• Bake until bubbly and just beginning to brown, 9 to 10 minutes. Transfer the parchment with the crisp to a wire rack and allow to cool completely.
• Serve the Parmesan crisp on a board for people to break off pieces, with the pink sauce alongside for dipping.