Sweet Pepper Ravioli With Yellow Tomatoes Recipes

DATE NIGHT CREAMY TUSCAN RAVIOLI

Steps:

• BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
• SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
• FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

LENTIL RAVIOLI WITH SAUSAGE AND YELLOW TOMATO SAUCE

Steps:

• For sauce:
• Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
• For ravioli:
• Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
• Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
• For sausages:
• Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
• Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.

ROASTED PEPPER RAVIOLI BAKE

Steps:

• Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt. , Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. , Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.

RAVIOLI WITH TOMATOES AND BASIL DRESSING

Steps:

• In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
• Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

SHRIMP AND SALT COD RAVIOLI WITH YELLOW PEPPER ROMESCO SAUCE

Steps:

• Yellow Pepper Romesco Sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and chipotle and season to taste with salt and pepper. Add fish stock to thin.
• Salt Cod/Shrimp Filling: In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently.
• Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop.
• Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Add the remaining oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.
• Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste.
• Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart, place 1/2 of a shrimp on top of the filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.
• Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.
• To serve: Place 2 ravioli for appetizer portion or 4 ravioli for entree portion in a shallow bowl. Toss lightly with a few tablespoons of the Yellow Pepper Romesco Sauce and serve immediately.

SHRIMP AND SALT COD RAVIOLI WITH YELLOW PEPPER ROMESCO SAUCE

Steps:

• For the pasta dough: Put the flour and salt in the bowl of a stand mixer fitted with the dough hook and stir briefly to combine. With mixer on, add the egg and egg yolk and continue to mix until well combined. Add just enough cream to make a smooth dough (it should not be sticky). Wrap dough in plastic and chill for at least 1 hour.
• Cut the dough into 4 pieces. Keep the dough covered with plastic wrap while working with 1 piece at a time. Press the dough into a rectangle on a lightly floured surface and roll in through a pasta machine set at the widest setting, 2 or 3 times. Reduce the setting and run a few more times until the dough is as thin as possible. Place on a floured surface and keep covered.
• For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and season, to taste, with salt and pepper.
• For the filling: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours, (depending on the saltiness of the cod), changing the water frequently.
• Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes; let cool in the liquid for another 10 to 15 minutes. Remove from poaching liquid; discard any bones and coarsely chop.
• Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and cook until soft. Remove the garlic and shallots to a plate. Add the remaining 2 tablespoons of oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.
• Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the 1/4 cup of oil. Season with salt and pepper, to taste.
• Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon sized portion of the filling on the dough, at least 2 inches apart. Place 1/2 piece of shrimp on top of each filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough.
• With a ravioli cutter or pastry wheel, cut straight lines vertically and horizontally to form each ravioli square. Press the edges closed with your fingertips to seal well.
• Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately with yellow pepper sauce.

CHEESE RAVIOLI WITH THREE PEPPER TOPPING

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
• Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

GOAT CHEESE RAVIOLI WITH BELL PEPPERS AND BROWN BUTTER

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.

SWEET PEPPER RAVIOLI WITH YELLOW TOMATOES

Steps:

• HEAT 3 tablespoons oil in large skillet over medium heat. Add tomatoes, garlic, crushed red pepper and salt. Cook, stirring occasionally, for about 10 minutes or until tomatoes start to pop and cook down. Remove from heat; press down on tomatoes to release their juices. Meanwhile prepare pasta according to package directions, reserving 1 cup cooking water.
• ADD pasta and ¿ cup reserved water to skillet with tomatoes; bring to a boil. Reduce heat to medium-low; cook for 1 minute. Stir in remaining 1 tablespoon oil, cheese and basil; toss gently to coat. Thin with additional cooking water, if needed. Season with salt, if desired; top with basil, breadcrumbs and pine nuts.