FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
HOMEMADE RAVIOLI
These heart-shaped ravioli are really cute for Valentine's day or just any good, fresh dinner!
Provided by Luvzcookin123
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Measure flour into a large bowl and make a well in the center. Crack eggs into the center. Beat eggs with a fork until blended. Use the fork to gradually draw in flour from the sides, mixing until all the flour is incorporated.
- Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Cover with plastic wrap and let rest for at least 20 minutes.
- Mix ricotta, mozzarella, and Parmesan cheeses together in a bowl. Whisk water and egg together in a small bowl to make egg wash.
- Lightly flour the work surface again. Roll out dough into a thin sheet. Cut into hearts using a cookie cutter. Brush edges with egg wash. Spoon filling into the center of 1/2 of the hearts; cover with remaining hearts. Press edges together to seal.
- Bring a large pot of salted water to a boil. Add ravioli in batches and wait until they float to the top. Cook for 3 to 4 minutes after that. Transfer to a colander using a slotted spoon. Repeat with remaining ravioli.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 51.5 g, Cholesterol 165 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22.8 g, SaturatedFat 6.3 g, Sodium 288.6 mg, Sugar 0.8 g
FOUR CHEESE RAVIOLI
Provided by Food Network
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese.
HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
More about "homemade four cheese ravioli recipes"
HOMEMADE FOUR CHEESE RAVIOLI - JETT'S KITCHEN
From jettskitchen.com
Cuisine ItalianCategory Main Course, MeatlessServings 6Total Time 2 hrs 15 mins
- In a stand mixer add the flour to the mixing bowl, salt, eggs and oil. Blend on low speed with the hook attachment gradually increasing speed to medium. Mix until batter forms a ball (about 3-5 minutes). Remove from bowl and hand knead a few times and then place the dough in a plastic bag while preparing the cheese filling.
- In a medium bowl combine all four cheeses, egg, spices and pepper until completely combined. Cover and set aside.
- To make pasta sheets I use a pasta maker. I got my pasta maker many years ago at a specialty cooking shop that specialized in quality kitchen gadgets. I was able to find the same brand I use only a newer version on Amazon. If you are looking for a pasta maker you can view the one like mine here.Remove dough from plastic bag and cut into fourths. While working with one cut at a time place the other cuts back into the bag so they don’t dry out.Place the pasta maker dial to 3 and run the dough through the maker. Fold dough over, turn the dial to 5 and run the dough through the maker again. Turn the dial to 6, fold over the dough and slowly run the dough through the maker. This time assist the dough out of the feeder keeping it in a full sheet form.Note: if you allow the pasta sheet to fold up while coming out of the feeder it may bunch up and you won’t be able to separate the dough and you’ll have to start all over.Place the sheet of pasta on a floured surface and continue rolling out the
FOUR CHEESE RAVIOLI RECIPE AND VIDEO - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (19)Total Time 1 hr 45 minsCategory Main CourseCalories 334 per serving
- Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
- Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
EASY FOUR CHEESE RAVIOLI (15-MINUTE MEAL) - SIMPLY HOME COOKED
From simplyhomecooked.com
4.9/5 (7)Total Time 15 minsCategory Main CourseCalories 466 per serving
- In a medium saucepan, sauté 2 minced garlic cloves with 1/4 cup of unsalted butter over medium heat.
- Once the cream cheese is melted, add 2 1/2 cups of heavy cream. Let the ravioli sauce come to a simmer then remove from the heat.
- Then add in 3/4 cup of grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add more salt as needed according to your liking.
FOUR-CHEESE RAVIOLI FILLING - FOOD & WINE
From foodandwine.com
4/5 Total Time 20 mins
HOMEMADE CHEESE RAVIOLI WITH RICOTTA - FORK IN THE …
From forkinthekitchen.com
FOUR CHEESE RAVIOLI WITH HOMEMADE MARINARA SAUCE
From joyfulhealthyeats.com
HOMEMADE FOUR CHEESE RAVIOLI BY THEFEEDFEED | QUICK …
From thefeedfeed.com
HOMEMADE THREE-CHEESE RAVIOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHEESE RAVIOLI WITH PUTTANESCA SAUCE RECIPE - TODAY.COM
From today.com
CREAMY CHEESE AND SPINACH RAVIOLI RECIPE – COOKIN' WITH MIMA
From cookinwithmima.com
HOMEMADE FOUR CHEESE RAVIOLI RECIPE - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
HOMEMADE FOUR CHEESE RAVIOLI - MY WINDOWSILL
From mywindowsill.com
CHEESE RAVIOLI RECIPE (HOMEMADE) | KITCHN
From thekitchn.com
SHORT CUT HOMEMADE RAVIOLI | MIDAMAR HALAL
From midamarhalal.com
TOASTED RAVIOLI RECIPE | EPICURIOUS
From epicurious.com
HOMEMADE FOUR CHEESE RAVIOLI | BOTTOMLESS BITES
From deputydogs.com
FETA CHEESE & PIGNOLI RAVIOLI - LIVING THE GOURMET
From livingthegourmet.com
HOMEMADE CHEESE RAVIOLI - THE CHEESE KNEES
From cheeseknees.com
BAKED MUSHROOM RAVIOLI RECIPE - PASTA.COM
From pasta.com
E-NEWS HOMEMADE FOUR CHEESE RAVIOLI RECIPE - AEFOG.DYNU.NET
From aefog.dynu.net
THREE CHEESE RAVIOLI - LE COUP DE GRâCE
From lecoupdegrace.ca
THE BEST HOMEMADE CHEESE RAVIOLI (QUATTRO FORMAGGI)
From foodworthfeed.com
HOMEMADE VEGAN RAVIOLI RECIPE | PASTA-BASED VEGAN RECIPES
From pastabased.com
BAKED FOUR CHEESE RAVIOLI IN MARINARA SAUCE RECIPE
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love