ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS
Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!
Provided by Angel E. Dixon
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
- Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
- In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g
RAVIOLI WITH SHRIMP TOMATO SAUCE
I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.
Nutrition Facts :
RAVIOLI ALFREDO WITH ARTICHOKES
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute.
- Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.
Nutrition Facts : Calories 640 calorie, Fat 38 grams, SaturatedFat 22 grams, Cholesterol 150 milligrams, Sodium 1080 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams
SHRIMP RAVIOLI
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
- For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
- Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
- For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
- Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
- Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
CHEESE RAVIOLI WITH ALFREDO AND ASPARAGUS.
i enjoyed a delicious dinner at an awesome italian restaurant in Western NY. Ilio Dipaolos. It was a pasta dish sampling = which included Fettucine Alfredo and then Ravioli with a marinara sauce. Along with a a filet mignon. It was over the top delicious! So I made this dish, minus the filet mignon. I sure hope you enjoy it...
Provided by Kim Miller
Categories Pasta
Time 1h50m
Number Of Ingredients 11
Steps:
- 1. First in a saucepan, I melted the butter. I added the minced garlic, onions and parsley. I pulsed them in my mini food processor till they were finely minced.
- 2. In another pan, I added about half a cup of water, and half a cup of broth. I added my asparagus which I chopped into three inch pieces and I sauteed until they were tender. Which was about 25 minutes or so.
- 3. Once the onions became transparent, I added the heavy cream, and I blended it into the butter mixture. Once that was blended in, I added the parmesan cheese into this mixture, and blended it well. I added salt and pepper to taste. Finally add the asparagus. I drain any excess water you might have in the asparagus sauce pan before adding the asparagus to the Alfredo.
- 4. Boil the cheese ravioli according to directions.
- 5. In another saucepan, heat the Marina.
- 6. Finally, on each plate, add a serving of the cheese ravioli, and on one side of the ravioli, ladle some of the Alfredo sauce and the Marinara on the other. You get the best of both worlds!!
BAKED SEAFOOD RAVIOLI
My family loves pasta and we also love seafood so I came up with this for a meat-less dinner during Lent. It kind of tastes like a high end seafood lasagne, but is a whole lot easier (and cheaper!). We love it and hope that you do too. I use the imitation krab meat because that's what's available in my little tiny town but I would imagine that it would be even better with the real stuff!
Provided by HSingARMYmom
Categories One Dish Meal
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees.
- Spray a 9x13 casserole dish with non-stick cooking spray.
- Cook Ravioli in salted boiling water as directed on bag. Drain well.
- Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese.
- Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan.
- Cover loosely with foil and bake for 30 minutes.
- Top with remaining cheese and bake uncovered for an additional 15 minutes or till the cheese is melted and the sauce is hot and bubbley.
- Prep time does not include boiling the ravioli. Hope you enjoy!
RAVIOLI ALFREDO WITH SHRIMP RECIPE
Provided by á-8479
Number Of Ingredients 10
Steps:
- Cook ravioli according to pkg. directions. Meanwhile,in bowl,toss tomatoes with half of garlic,1 Tbsp. olive oil.sliced basil,vinegar and pepper,reserve. In lf. non-stick skillet,heat remaining 1 Tbsp. oil over med. heat. Add remaining garlic,onion and shrimp;cook,stirring,until shrimp are lightly browned,4-5 mins. Stir in Alfredo sauce and 1/4c. water. Bring to a simmer,cook 4 mins,stirring gently,3 mins. Serve shrimp and ravioli topped with reserved tomato basil mixture. If desired garnish with additional basil.
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4.8/5 (13)Total Time 25 minsCategory Main CourseCalories 465 per serving
- Rinse the shrimp and pat dry. In a large nonstick pan, heat the olive oil over medium-high. Once hot, add the shrimp and 1/2 teaspoon kosher salt and black pepper. Let cook 2 to 3 minutes, stirring occasionally, just until the shrimp is no longer translucent. Remove to a plate and set aside.
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- Stir in the Parmesan cheese, peas, and reserved shrimp. Stir just until warmed through, about 30 seconds to 1 minute more. Serve immediately, sprinkled with fresh parsley or basil, along with extra red pepper flakes, salt, or pepper to taste.
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5/5 (3)Total Time 30 minsCategory DinnerCalories 453 per serving
- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until the shrimp turn pink. Use a slotted spoon to remove the shrimp to a plate (leave the oil in the pan).
- Add the tomatoes to the skillet and cook, stirring over medium heat for 3-5 minutes. Gradually stir in the chicken broth, white wine and lemon juice; scraping the bits from the bottom of the pan as you go. Bring the sauce to a boil; reduce heat to low and simmer for about 5 minutes. Stir in pesto sauce and butter, stirring just until the butter melts. Add cooked shrimp and cooked ravioli to the skillet; toss to combine. Taste and season with salt and pepper, as necessary.
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