RAVIOLI WITH CREAMY TOMATO SAUCE
Upgrade that store-bought ravioli to a restaurant-quality dish with this rich and creamy tomato ravioli sauce. A 15 minute, one-pan recipe.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 17
Steps:
- Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
- Add in the minced garlic and cook for another 30 seconds stirring continuously.
- Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
- Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
- Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
- Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 685 kcal, Carbohydrate 66 g, Protein 27 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 1304 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE
Steps:
- For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
- Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
- For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
- Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
- Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
- Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
- For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
- For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
- To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
- Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.
CORN STAR RAVIOLIS IN SWEET BASIL CREAM SAUCE
Steps:
- Special equipment: cookie cutter (3-inch)
- Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
- When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
- When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
- For Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.
- Garnish with Parmesan.
CORN. PEPPER. MONTERY JACK RAVIOLI WITH TOMATO CORIANDER SAUCE
Steps:
- Make the filling in a heavy skillet cook the onion in the butter over moderately low heat, stirring intil it is softened add the corn and cook the mixture stirring for 2 minutes or until the corn is tender. Stir in the chilies the bell pepper and the cumin and cook the mixture stirring for 2 minutes. Transfer the mixture to a bowl and let it cool completely. Stir in the monterey jack ans salt to taste and chill the filling covered for 1 hour or until it is cold. Make the sauce. In a heavy skillet cook the garlic in the butter over moderately low heat stirring for 1 minute add the tomatoes and boil the mixture stirring for 10 minutes or until it is thick. Stir in the lime juice the coriander and salt and pepper to taste and keep the sauce warm, covered while preparing the ravioli. Prepare the won ton ravioli. Spoon some of the sauce onto each of 8 plates, arrange 3 ravioli on each plate and garnish each serving with a coriander sprig.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO
Make and share this Monterey Jack, Corn and Roasted Red Pepper Risotto recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
- Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.
Nutrition Facts : Calories 442.3, Fat 10.5, SaturatedFat 4.7, Cholesterol 18.9, Sodium 494.7, Carbohydrate 78.1, Fiber 6.4, Sugar 0.7, Protein 14.4
MONTEREY JACK CORN BAKE
Whether it's served as a savory side dish at brunch or offered alongside ham at dinnertime, one helping is never enough. My family loves this egg bake.-Donna Nortman, Camillus, New York
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine eggs and sour cream. Add the corn, Monterey Jack cheese, bread crumbs and pepper; mix well. , Pour into a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheddar cheese; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts :
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MEXICAN RAVIOLI – ADD SALT & SERVE
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5/5 (1)Total Time 20 minsCategory Main DishCalories 505 per serving
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SWEET CORN AND RICOTTA RAVIOLO RECIPE | BON APPéTIT
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- Cook corncobs in a large pot of boiling salted water until softened, 45–60 minutes. Discard cobs; let broth sit at room temperature until ready to use.
- Meanwhile, heat 3 Tbsp. butter in a large skillet over medium-high. Cook corn kernels, shallot, garlic, 1 tsp. salt, and ¼ tsp. pepper, stirring occasionally, until vegetables are tender and juices have evaporated and browned on bottom of pan, 10–12 minutes.
- Add wine to skillet and cook, scraping up browned bits, until syrupy, about 2 minutes. Scrape into corn mixture, toss gently to combine, and let cool slightly.
- Dust a large rimmed baking sheet with cornmeal. Set pasta maker to thickest setting; dust lightly with cornmeal. Divide dough into 5 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers.
- Lightly dust work surface with cornmeal. Working with 1 length at a time and keeping remaining dough wrapped in plastic as you work, cut dough in half crosswise.
- Cut out each ravioli with cookie cutter. Transfer to prepared sheet, dust with cornmeal, and cover loosely with plastic wrap. Repeat with remaining dough and filling.
- Return corn broth to a boil. Working in 2 batches, cook ravioli, stirring occasionally, 2 minutes (ravioli will be slightly undercooked; they will continue to cook in the sauce).
- Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a boil; add ravioli and remaining 3 Tbsp. butter. Cook, gently spooning sauce over ravioli, until sauce thickens slightly, 1–2 minutes.
- Divide ravioli among plates. Drizzle with oil, top with Parmesan, and season with pepper.
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