EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F (220˚C).
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
TOASTED RAVIOLI RECIPE BY TASTY
Here's what you need: ravioli, flour, italian breadcrumb, marinara sauce, vegetable oil, eggs, milk
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- If your ravioli is frozen, allow to thaw before breading.
- Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs.
- Fill a large pot or skillet with 2 inches (5 cm) of oil and bring up to 350°F (180°C).
- Carefully place ravioli in the oil (don't crowd them - cook in batches) and let cook for about 1 minute per side until golden brown.
- Set aside on a plate covered with paper towels to drain excess oil.
- Once the ravioli have cooled, plate and serve with warm marinara sauce.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 1 gram, Fat 11 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
EASY RAVIOLI "LASAGNA" RECIPE BY TASTY
Here's what you need: ravioli, bolognese sauce, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- NOTE: We used about 600g of each, Ravioli (1 ⅓lb) and Bolognese sauce (2 ¼cup). Depending on your pan size this will vary.
- Cover the base of a deep dish baking tray with a layer of ravioli.
- Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
- Sprinkle a thin layer of grated cheddar over the bolognese sauce.
- Put down another layer of ravioli, followed by another layer of bolognese sauce.
- Cover all of this with a generous topping of more grated cheese.
- Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
- Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
- Enjoy!
Nutrition Facts : Calories 278 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
RAVIOLI POMODORO RECIPE BY TASTY
Jazz up store-bought ravioli with a super quick homemade tomato sauce full of fragrant onion, garlic, and basil. The sauce is super versatile and pairs well with any flavor of ravioli, from cheese to spinach to mushroom.
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes to a food processor and pulse until smooth.
- Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
- Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
- Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 86 grams, Fat 61 grams, Fiber 7 grams, Protein 19 grams, Sugar 10 grams
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