Lentil Ravioli With Sausage And Yellow Tomato Sauce Recipes

LENTIL RAVIOLI WITH SAUSAGE AND YELLOW TOMATO SAUCE

Steps:

• For sauce:
• Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
• For ravioli:
• Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
• Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
• For sausages:
• Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
• Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

ITALIAN SAUSAGE RAVIOLI

Steps:

• In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.
• Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.
• Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).
• Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.
• In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.
• Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).
• Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.

LENTIL-TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
• Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.