SCALLION RAVIOLI IN FRESH TOMATO SAUCE
Gyoza wrappers and a tofu filling make this recipe an Asian twist on traditional ravioli.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- Place the tofu, salt, and black pepper in the bowl of a food processor. Process until the texture resembles that of ricotta cheese, about 40 seconds. Add the scallions, and process until incorporated, 10 seconds more.
- In a small bowl, whisk together the egg white and 1 teaspoon water; set aside.
- Lay six gyoza wrappers on a clean work surface. Place a scant tablespoon of the tofu mixture in the center of each wrapper. Lightly brush the edges of wrappers with egg wash. Fold each ravioli in half, and press edges together to seal. Cover the sealed ravioli with plastic wrap, and repeat with remaining filling and gyoza wrappers.
- Cut tomatoes lengthwise into quarters. Set a strainer over a small bowl. Hold a tomato quarter over strainer, and scoop out the seeds and juice; set flesh aside. Repeat with remaining tomatoes. Using a rubber spatula, press all juice through the strainer. Discard seeds and pulp. Dice reserved tomato flesh into 1/4-inch pieces.
- Coat a medium nonstick saute pan with olive-oil cooking spray. Place over medium heat. Add garlic, cover, and let cook until translucent, stirring occasionally, about 3 minutes. Add diced tomatoes, strained tomato juice, and cayenne pepper. Season with salt and black pepper; cook 1 minute. Add balsamic vinegar, and cook for 30 seconds more. Cover, and remove from heat.
- Bring a large stockpot of water to a boil. Add ravioli, and simmer until tender, about 4 minutes. Drain in a colander. Over medium heat, quickly reheat tomato sauce, about 30 seconds. Pour 1/4 cup tomato sauce onto each of four plates. Place 6 ravioli on each plate. Sprinkle with grated Parmesan; serve.
Nutrition Facts : Calories 265 g, Cholesterol 5 g, Fat 8 g, Fiber 4 g, Protein 19 g, Sodium 559 g
SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE
This is Deee-licious and not at all difficult. A filling alternative to meat dishes. This is the "main" recipe. Please also refer to my Fresh Tomato Sauce recipe. I will also list a recipe for Homemade Pasta Sheets if you choose to go that route instead of purchasing them. *Both recipes to be published in next few days* I almost didn't post this as it's so long, but these are really fun to make and really not that hard.
Provided by SmHerndon
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- FILLING: Preheat oven to 350 degrees.
- Sauté spinach with garlic, shallots and olive oil.
- Chop and drain all the liquid from the spinach.
- In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
- Mix well until you get a firm texture.
- Add salt and pepper to taste.
- RAVIOLI:.
- Roll out dough and cut into sheets of manageable length, approximately 16 inches.
- Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
- Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
- Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
- Gently press the filling down with your fingertips.
- Press the dough down between each teaspoon of filling to enclose it.
- Ttrim off the edges of the dough and cut apart the ravioli.
- Gently crimp the edges of the ravioli with a fork.
- Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
- COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
- Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.
Nutrition Facts : Calories 406.9, Fat 37.7, SaturatedFat 19.2, Cholesterol 86, Sodium 448.7, Carbohydrate 4.4, Fiber 0.9, Sugar 0.6, Protein 14.2
CHEESE RAVIOLI WITH FRESH TOMATO SAUCE
Categories Food Processor Egg Vegetarian Kid-Friendly Parmesan Ricotta Cookie Small Plates
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make the pasta dough:
- Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
- Make the ravioli filling
- Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
- Make the ravioli
- Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
- Cooking the ravioli
- Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.
FRESH TOMATO RAVIOLI RECIPE
Take your ravioli recipe up a notch with cheese, cherry tomatoes, garlic and more. Sometimes simple is best with this Fresh Tomato Ravioli Recipe!
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
- Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 3 g, Protein 13 g
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