RAVIOLI WITH ROASTED TOMATO SAUCE
This scrumtious-sounding dish comes from my co-worker at the Star, Jewell Gatewood, who must be a fantastic cook, judging from her recipes. This one sounds heavenly! Photo: Randy Mayor
Provided by Ellen Bales
Categories Roasts
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a small dish, combine egg and water; stir well. In a separate dish, combine the bread crumbs and cheese; stir well.
- 2. Dip each ravioli in egg mixture, then dredge in bread crumb mixture.
- 3. Place 1-1/2 Tbsp. oil in large skillet; heat on medium-high setting. When hot, add half the ravioli in a single layer. Saute about 1 minute on each side. Drain on paper towel. Repeat with remaining ravioli.
- 4. Add tomatoes, salt and pepper to pan. Saute 2 minutes, stirring frequently. Add garlic, saute 30 seconds, stirring constantly.
- 5. Divide ravioli between 4 plates and top with tomatoes. Garnish with fresh basil leaves.
- 6. NOTE: If you are a cheese lover like me, you may want to change that to 1/2 cup cheese.
- 7. This yummy recipe comes from my co-worker at the Star, Jewell Gatewood. Thanks, Jewell!
RAVIOLI WITH ROASTED EGGPLANT, TOMATOES, AND CAPERS
This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.
Provided by Riley Wofford
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.
- Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.
RAVIOLI WITH TOMATO GARLIC SAUCE
Wonton wrappers = Ravioli!! If you dont have time to make pasta, try the wonton wrappers!! I made big ones with 2 wrappers but you can just use 1 and fold it to seal the edges!
Provided by Chef Luny
Categories Meat
Time 40m
Yield 25 pieces, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
- Preheat oven 450°F.
- In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin), coated in olive oil and roast in the oven for 20 minutes.
- Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
- Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!
Nutrition Facts : Calories 423.9, Fat 19.1, SaturatedFat 6.8, Cholesterol 85.6, Sodium 866.8, Carbohydrate 37.3, Fiber 2.2, Sugar 1.4, Protein 25.2
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