Best Balsamic Ravioli Recipes

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ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE



Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  • Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  • Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  • Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  • When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  • To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  • Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

RAVIOLI WITH BALSAMIC BROWN BUTTER



Ravioli with Balsamic Brown Butter image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
  • Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
  • Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

BALSAMIC RAVIOLI



Balsamic Ravioli image

Serve hot!

Provided by vijms2

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 33m

Yield 5

Number Of Ingredients 5

½ cup walnuts
1 (25 ounce) package store-bought ravioli
2 tablespoons butter
2 tablespoons balsamic vinegar
¼ cup grated Parmesan cheese

Steps:

  • Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
  • Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
  • Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 47.5 g, Cholesterol 71.1 mg, Fat 23.9 g, Fiber 4.8 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 330.2 mg, Sugar 4.3 g

BEET RAVIOLI WITH PINE NUT "GOAT CHEESE" ROSEMARY-CREAM SAUCE, AGED BALSAMIC VINEGAR



Beet Ravioli with Pine Nut

Provided by Sarma Melngailis

Categories     Blender     Food Processor     Nut     Valentine's Day     Vegetarian     Dinner     Condiment     Vinegar     Rosemary     Tree Nut     Pine Nut     Root Vegetable     Beet     Vegan     Raw     Engagement Party

Number Of Ingredients 23

Pine Nut "Goat Cheese"
4 cups pine nuts, soaked 1 hour or more
1/2 cup extra-virgin olive oil
2 medium shallots, peeled and diced
Zest of 1 lemon
1/2 cup freshly squeezed lemon juice
4 teaspoons nutritional yeast
2 1/2 teaspoons sea salt
Freshly ground black pepper
Rosemary-Cream Sauce
1/2 recipe Pine Nut "Goat Cheese"
1 teaspoon minced rosemary
1 tablespoon freshly squeezed lemon juice
3/4 cup filtered water
Pinch of sea salt
1 clove garlic, peeled
Freshly ground black pepper
2 medium beets (2 inches in diameter or more), peeled
2 tablespoons macadamia oil, or other nut oil, or extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
2 tablespoons high-quality aged balsamic vinegar
Microgreens or other herbs, for garnish

Steps:

  • Pine Nut "Goat Cheese"
  • Process all ingredients in a food processor until as smooth as possible.
  • You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.
  • Rosemary-Cream Sauce
  • Puree all the ingredients in a high-speed blender until smooth.
  • To Finish
  • Using a mandoline, slice the beets very thin (so they are pliable and not stiff, approximately 1/16 of an inch or less).
  • Make small stacks of the larger pieces and use a sharp knife to cut into squares-the size doesn't matter much, as long as they are all roughly the same. Alternatively, use a round-, heart-or other- shaped cookie cutter to cut the slices. Cut at least 40 slices-10 per serving, with a few extra to spare.
  • In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if your slices are on the thicker side and still a bit stiff.
  • Lay half the beet slices on a clean work surface and top each with a rounded teaspoonful of the cheese. Top with the remaining beet slices and press down gently.
  • Spoon the sauce onto serving plates, and arrange the ravioli on top. Garnish with a few drops of aged balsamic vinegar and a few sprigs of either microgreens or fresh herbs.

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI



Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli image

This is from the Food Channel, by Rachael Ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.

Provided by Pumpkie

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces boneless skinless chicken breasts (6-8 ozs each)
2 tablespoons good balsamic vinegar, eyeball it you need enough to coat the chicken lightly
2 tablespoons extra virgin olive oil
3 sprigs fresh rosemary, leaves stripped and chopped
salt
coarse black pepper
4 garlic cloves, cracked away from skin with a whack against the flat of your knife
1 (12 ounce) package fresh cheese ravioli, any flavor, i used buitoni
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
1/4-1/2 cup grated parmigiano-reggiano cheese, i used 1/2 cup as we like a lot of cheese
salt and pepper
1/4 cup chopped flat leaf parsley

Steps:

  • Coat chicken in balsamic vinegar, then olive oil.
  • Season chicken with rosemary, salt & pepper and let stand 30 minutes.
  • Bring a large pot of water to boil for ravioli.
  • Salt water and drop ravioli in water.
  • Cook according to package.
  • Heat a medium nonstick skillet over medium high heat.
  • Add chicken breasts and cracked garlic to the pan.
  • Cook chicken 12 minutes, turning occasionally, or until juices run clear.
  • The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When done, cover.
  • When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
  • To the second skillet, add butter to the pan and let it begin to brown.
  • When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
  • Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
  • The vinegar will become thick and syrup like.
  • Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
  • Serve chicken with ravioli.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD



ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD image

Categories     Chicken     Sauté     Dinner

Yield 4

Number Of Ingredients 22

Chicken:
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Ravioli:
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spinach Salad:
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Chicken: * 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each * 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly * 2 tablespoons extra-virgin olive oil * 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons * Salt and coarse black pepper * 4 cloves garlic, cracked away from skin with a whack against the flat of your knife Ravioli: * 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling * 3 tablespoons butter, cut into small pieces * 2 tablespoons balsamic vinegar * 2 handfuls grated Parmigiano-Reggiano * Salt and pepper * 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spinach Salad: * 6 slices pancetta, chopped * 2 tablespoons extra-virgin olive oil, 2 turns of the pan * 1 small shallot, finely chopped * 2 teaspoons sugar * 2 tablespoons balsamic vinegar, eyeball it * 1 bunch, about 10 ounces flat-leaf spinach * Salt and pepper

RAVIOLI WITH BALSAMIC BROWN BUTTER



Ravioli With Balsamic Brown Butter image

Make and share this Ravioli With Balsamic Brown Butter recipe from Food.com.

Provided by Pineapple

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

18 -20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup toasted chopped walnuts
1/4 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally.
  • Drain ravioli onto a large serving platter.
  • Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute.
  • Stir in the balsamic vinegar, salt, and pepper.
  • Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Nutrition Facts : Calories 250.8, Fat 25.4, SaturatedFat 12.6, Cholesterol 51.3, Sodium 390.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.5, Protein 4.1

HERB & BALSAMIC CHICKEN & RAVIOLI SKILLET



Herb & Balsamic Chicken & Ravioli Skillet image

Think of this weeknight meal as an Italian-inspired chicken and dumplings. Simmered in an herb and balsamic sauce, it's a recipe small on ingredients and big on flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
One 9-ounce package cheese ravioli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound skinless, boneless chicken breasts, cut into chunks
Freshly ground black pepper
8 ounces white mushrooms, quartered
1/2 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce
1/3 cup flat-leaf parsley leaves, chopped
3 tablespoons grated Parmesan
Large pinch crushed red pepper

Steps:

  • Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm.
  • Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point).
  • Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes.
  • Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.

WHITE BEAN RAVIOLI WITH BALSAMIC BROWN BUTTER



White Bean Ravioli With Balsamic Brown Butter image

Make and share this White Bean Ravioli With Balsamic Brown Butter recipe from Food.com.

Provided by Mom2Rose

Categories     Asian

Time 21m

Yield 24 wonton, 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can cannellini beans
1 egg
3 tablespoons balsamic vinaigrette
1/2 cup parmesan cheese, grated
1 1/2 teaspoons italian seasoning
24 wonton wrappers
3/4 cup butter
1/4 cup balsamic vinaigrette

Steps:

  • In a blender, puree together the beans, egg, vinaigrette, cheese and Italian seasoning.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, working in batches so wrappers don't dry out, lay out 6-8 wonton wrappers.
  • Place 1/2 tablespoon of bean mixture in center of each.
  • Moisten two edges of wonton with your finger dipped in water.
  • Fold wrapper in half to form a triangle.
  • Press edges together to seal.
  • Repeat with remaining wonton wrappers and filling.
  • Drop ravioli into water and cook for 3-4 minutes until they float to the surface of the water.
  • For the sauce, melt butter in large skillet over medium high heat.
  • Cook until it just begins to brown and give off a nutty aroma.
  • Turn off heat and add vinaigrette.
  • Use a slotted spoon to remove ravioli from water and add to butter sauce.
  • Toss until all ravioli are coated.

Nutrition Facts : Calories 443.3, Fat 27, SaturatedFat 16.4, Cholesterol 106.5, Sodium 489.8, Carbohydrate 36.7, Fiber 5, Sugar 0.4, Protein 14.5

HERBY BUTTERED BALSAMIC MUSHROOM RAVIOLI



Herby Buttered Balsamic Mushroom Ravioli image

A quick cheese ravioli with buttery, balsamic caramelized mushrooms, and fresh garden herbs. For an easy, 30 minute dinner, make this ravioli, it's simple, quick, and so DELICIOUS! https://www.halfbakedharvest.com/mushroom-ravioli/#bo-recipe

Provided by Gagoo

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
1 lb mushroom (mixed roughly torn or sliced)
kosher salt and pepper
4 tablespoons butter, smashed
2 garlic cloves
2 tablespoons fresh thyme leaves
1 tablespoon fresh sage, chopped
3 tablespoons balsamic vinegar
1 lb cheese ravioli (homemade or store bought)
fresh dill, for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the ravioli.
  • 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2-3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
  • 3. Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water). Cook for a 2 minutes. Remove from the heat and discard the garlic cloves.
  • 4. Divide the ravioli among bowls and spoon the mushroom sauce over top. Garnish with fresh herbs. Enjoy!

Nutrition Facts : Calories 137.1, Fat 12.5, SaturatedFat 5.5, Cholesterol 20.4, Sodium 74, Carbohydrate 5.1, Fiber 1, Sugar 2.7, Protein 2.7

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