HOMEMADE RICOTTA RAVIOLI RECIPE
Classic homemade ricotta ravioli gets some tang from Parmesan cheese, a tart squeeze of lemon juice, and a subtle hit of nutmeg. All it needs is a splash of olive oil and it's ready to serve.
Provided by Niki Achitoff-Gray
Categories Mains
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Lay a clean kitchen towel or a triple layer of lint-free paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean kitchen towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl (it should come right off the towels).
- Add Parmesan cheese, nutmeg, and lemon juice to ricotta. Season to taste with salt and pepper and stir to combine.
- Meanwhile, divide dough into 4 even sections. Working one section at a time, with remaining sections tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16 of an inch thick (typically second-to-last setting). Cut sheet in half to create 2 pieces of dough roughly 15 inches long and 5 inches across.
- To cook ravioli, bring a large pot of salted water to a boil. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). Drain, reserving 1/2 cup of cooking liquid. Return ravioli and the cooking liquid to the pot. Add 1/4 cup olive oil and cook on high heat, stirring gently until oil and pasta water emulsify into a creamy sauce, about 1 minute. Serve immediately, drizzling with more extra-virgin olive oil at the table.
Nutrition Facts : Calories 360 kcal, Carbohydrate 24 g, Cholesterol 88 mg, Fiber 0 g, Protein 20 g, SaturatedFat 11 g, Sodium 524 mg, Sugar 0 g, Fat 21 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CHARLIE GITTO'S TOASTED RAVIOLI
Provided by Food Network
Categories appetizer
Time 2h8m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
- Preheat the oven to 350 degrees F.
- For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
- Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well, to create a paste-like texture.
- Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.
- To bread the ravioli: Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
- Preheat a deep fryer to 350 degrees F.
- Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.
CHEESE RAVIOLETTI IN PINK SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
- Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
- Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
- Top with the basil and the remaining 1/4 cup Parmesan before serving.
VEGETARIAN RAVIOLETTI
Make and share this Vegetarian Ravioletti recipe from Food.com.
Provided by Cookie16
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Combine tomatoes in pot with herbs and simmer while preparing other ingredients.
- Heat oil, saute onion and garlic until onions are limp.
- Preheat over to 350 degrees.
- Add other vegetables, cook until carrots begin to soften (If veggies begin to stick, add a little water). Add to tomato sauce.
- Cook ravioletti as directed, drain.
- Arrange ravioletti in shallow pan, top with mozzarella and cottage cheese, spreading evenly over the pasta.
- Top with sauce.
- Sprinkle with parmesan.
- Cook til heated through and cheese is melted.
Nutrition Facts : Calories 462.4, Fat 20.9, SaturatedFat 10.9, Cholesterol 60.7, Sodium 1641.9, Carbohydrate 44.1, Fiber 9.2, Sugar 22.3, Protein 29.9
RAVIOLI SOUP
My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
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