BAKED RAVIOLI WITH PARMESAN
Go Italian tonight with this delicious Baked Ravioli with Parmesan. With a prep time of just 30 minutes, it could become a new weeknight favorite!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cook ravioli as directed on package, omitting salt.
- Meanwhile, heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until tender, stirring occasionally and adding garlic for the last min. Stir in tomatoes, basil and pepper. Bring to boil; simmer on low heat 10 min., stirring occasionally.
- Drain ravioli; stir into tomato mixture. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle with cheeses.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 490 mg, Carbohydrate 40 g, Fiber 4 g, Sugar 8 g, Protein 17 g
RAVIOLI WITH PARMESAN GARLIC BUTTER
Try this delicious Ravioli with Parmesan Garlic Butter recipe for your next meal! You'll enjoy the rich texture and buttery goodness of this pasta dish. Take your ravioli game to the next level with this Ravioli with Parmesan Garlic Butter.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Drain, reserving 1/2 cup pasta water.
- Melt butter in large skillet on medium-high heat. Add sage, lemon juice, pasta and reserved pasta water; stir to coat pasta. Cook 2 to 3 min. or until heated through.
- Sprinkle with cheese before serving.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 710 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 1 g, Protein 18 g
RAVIOLI VERDI WITH BUTTER, PARMESAN AND PEPPER
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling. Shaping the ravioli will take some time, so solicit help from friends and family and form an assembly line to speed up the process. Then, set the table and make sure everyone is ready to eat before you drop the pasta in the pot and start the sauce. Toss the just-cooked ravioli with the creamy butter sauce and serve piping hot so everyone can enjoy the pasta at its peak. This recipe also makes more than you might need, so freeze the leftovers before dressing them in the sauce for a mighty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 1h15m
Yield 4 servings, plus leftover pasta and sauce
Number Of Ingredients 13
Steps:
- Make the filling: Strip leaves away from chard, and dice the stems into 1/2-inch pieces. Set a large frying pan over medium-high heat. Add 3 tablespoons olive oil. When oil shimmers, add the onion, diced chard stems, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
- In the meantime, slice the chard leaves into 1-inch pieces. When the onions are tender, add the chard leaves to the onions, and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for 9 to 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
- Scrape chard into the bowl of a food processor, and add ricotta, Parmesan and nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until ready to use.
- Make the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup Diamond Crystal kosher salt.
- Place a sheet of pasta on your workspace and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. Spoon tablespoonfuls of filling horizontally along the center of the pasta sheet, about an inch and a half apart.
- Using a spray bottle or damp pastry brush, very lightly moisten the entire strip. Lift the top edge of the pasta sheet and fold it down to meet the bottom edge, letting it drape loosely over the filling.
- Starting on one end, squeeze out air bubbles by pressing the dough around the filling with dry fingers (but don't press on the filling itself). Work toward other end. Press on the edges to seal completely.
- Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli.
- Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
- Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes.
- Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)
- Bring to a simmer, then reduce heat to medium-low and add butter a piece or two at a time while continuously swirling the pan.
- Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add Parmesan, black pepper, and salt. Swirl to combine, then taste and adjust salt as needed.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 21 grams, Sodium 802 milligrams, Sugar 4 grams, TransFat 1 gram
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
GOAT CHEESE RAVIOLI WITH BELL PEPPERS AND BROWN BUTTER
Provided by Tina Vaughn
Categories Cheese Herb Pasta Tomato Vegetarian Kid-Friendly Bell Pepper Boil Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For bell peppers:
- Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.
- Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For ravioli:
- Lightly sprinkle rimmed baking sheet with cornmeal. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in center of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. Pinch top to seal. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.
- Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Transfer ravioli to skillet with browned butter. Toss over medium heat.
- Meanwhile, rewarm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.
- *Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.
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