Ravioli Alla Bobbi Recipes

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RAVIOLI A LA BETSY



Ravioli a la Betsy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
18 to 20 ounces packaged spinach and ricotta ravioli
3 tablespoons butter
2 tablespoons olive oil
1 pound peeled and deveined large shrimp
3 cloves garlic, pressed
1 medium yellow onion, finely chopped
2/3 cup white wine
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
8 fresh basil leaves, roughly chopped, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
  • Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside.
  • Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes.
  • Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
  • Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil.

RAVIOLI ALLA CAPRESE



Ravioli Alla Caprese image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 1/4 cups water, for pasta dough
2 pounds all-purpose flour
2 pounds ricotta
5 ounces Parmesan
2 whole eggs
2 ounces marjoram leaves*
2 cloves garlic, chopped
1 tablespoon olive oil
14 ounces canned peeled tomatoes
3 tablespoons chopped basil leaves
1-ounce butter

Steps:

  • For the pasta dough:
  • In a small saucepan, bring water to a boil. Create a pile of flour and make a well in the center. Pour boiling water into the well. Using a fork, gradually combine the flour and water, proceeding to knead for about 5 minutes. Let dough rest while preparing stuffing.
  • In a medium sized mixing bowl, combine the ricotta, Parmesan, eggs, and marjoram.
  • Using a rolling pin, roll out the pasta dough until very thin. Cut in half, yielding 2 large pieces of pasta dough. Set 1 piece of rolled pasta to the side. Place the ravioli filling throughout the sheet, each piece of ravioli should measure one inch apart. Cover with reserved pasta dough, press edges together with a fork, and cut each ravioli. In a large saucepan, bring salted water to a boil. Add ravioli and cook (ravioli will float when done).
  • For the sauce:
  • In a medium saucepan, saute garlic in olive oil until golden brown. Add the tomatoes and cook for 20 minutes. Once cooked, add the basil, butter and salt. Stir until ingredients are combined.

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