Best Potato And Cheese Ravioli With Fresh Tomato Sauce Recipes

Cheese Ravioli With Fresh Tomato and Artichoke Sauce image

Provided by lauralie41

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (9 ounce) packages cheese ravioli, fresh
1 teaspoon olive oil
1 tablespoon olive oil
1 lb roma tomato, peeled, seeded and chopped
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1/2 cup scallion, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons parmesan cheese, grated

Steps:

In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

Nutrition Facts : Calories 103.3, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 364.9, Carbohydrate 11.8, Fiber 5.8, Sugar 3.8, Protein 3.7

Cheese Ravioli with Fresh Tomato Sauce image

Yield Makes 8 servings

Number Of Ingredients 11

For the pasta dough
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt
For the ravioli filling
1 (16-ounce) container ricotta
1 cup grated Parmesan
Salt and black pepper to taste
2 egg yolks (set the whites aside)
Fresh tomato sauce

Steps:

Make the pasta dough:
Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
Make the ravioli filling
Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
Make the ravioli
Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
Cooking the ravioli
Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.