Ravioli With Mushrooms And Roasted Red Pepper Sauce Recipes

CHEESE RAVIOLI WITH RED PEPPER SAUCE

Steps:

• For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
• In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
• Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
• Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
• For the sauce: Preheat the oven to 375 degrees F.
• Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
• In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
• Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.

RAVIOLI WITH MUSHROOMS AND ROASTED RED PEPPER SAUCE

Steps:

• Bring 2 quarts of water to a boil in in a small stockpot. Add salt and stir in the ravioli. Cook according to package directions. Drain and keep warm. While the water for the ravioli is coming to a boil, heat the olive oil in a skillet until it's shimmering. Add the shallot and saute 2-3 minutes, or until tender. Add the mushrooms and season with salt and black pepper. Continue sauteing for 4-5 minutes, or until the mushrooms are tender. Add the garlic and cook for 30 more seconds. Add the broth and simmer for 3-4 minutes, then stir in the whipping cream and pesto. Taste and adjust seasoning if needed. Add the drained ravioli to the sauce and toss to coat. Divide into bowls and arnish with parsley and parmesan cheese. Serve immediately. Red Pepper Pasta instructions: Place the red peppers, olive oil, vinegar, basil, pine nuts and garlic in a processor and pulse to combine. Add salt, pepper and pamesan and pulse again until well blended. Add a sprinkle of water if pesto is too thick. Add salt and pepper to taste.

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.
• Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
• Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE

Steps:

• Boil the ravioli according to package directions.
• Place remaining ingredients in a blender, cover and puree.
• Heat the sauce to you desired temp and serve over ravioli.
• Another great freezer dinner kit!
• Leave ravioli in bags they come in, frozen.
• Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.