Best Ravioli Pancetta Asparagus In Basil Cream Sauce Recipes

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

SHRIMP RAVIOLI WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
• Mix shrimp, goat cheese, egg you and garlic in bowl.
• Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
• Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
• Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
• Cook ravioli in large pot of boiling salted water about 3 minutes.
• Serve in bowls with warm sauce. Garnish with shredded basil.

SAGE & BROWNED BUTTER RAVIOLI

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

ASPARAGUS RAVIOLI IN PARMESAN SAUCE

Steps:

• Make broth and filling while dough stands:
• Cut off asparagus tips, then halve each tip lengthwise and reserve.
• Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
• Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
• Make Ravioli:
• Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
• Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
• Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
• Cook ravioli and Asparagus tips:
• Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
• Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
• Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.

ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
• HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
• COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.

ASPARAGUS THREE CHEESE RAVIOLI WITH LEMON & BASIL

Steps:

• COMBINE oil, lemon juice, lemon peel, garlic and salt in small bowl; whisk to combine.
• PREPARE pasta according to package directions, reserving ¿ cup cooking water. Return pasta to saucepan. Add butter, reserved cooking water and olive oil mixture; toss gently to coat. Add basil; toss gently. Season with pepper. Sprinkle with cheese. Garnish with additional basil. Serve immediately.

THREE CHEESE ASPARAGUS RAVIOLI WITH BROWN BUTTER & ASPARAGUS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
• MELT butter in medium saucepan over medium heat, whisking occasionally, until the butter solids turn golden brown. Season with salt and red pepper flakes; add the asparagus and cooked pasta. Toss gently to coat. Top with cheese and parsley. Serve immediately.

BEEF RAVIOLI IN BASIL-CREAM SAUCE

Steps:

• Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
• Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

RAVIOLI, PANCETTA & ASPARAGUS IN BASIL CREAM SAUCE

Steps:

• Heat a skillet on medium-high heat and cook pancetta until crisp. When done, move to a paper towel-lined plate and gently pat dry with another paper towel. Crumble with your hands and set aside.
• In a small sauce pot, combine Neufchatel - vinegar and place on low heat. Let cheese melt and flavors simmer for about 5 minutes. Whisk every so often to ensure cheese is not sticking to bottom of pan. Taste and season with salt/pepper if needed.
• Meanwhile, bring a large pot of salted water to a boil. As this is heating, wash your asparagus. Trim off tough edges and then cut each spear into 3 - 4 pieces, depending on the size.
• Cook ravioli according to package instructions. Blanch asparagus in the same water. Since my ravioli only took ~ 3 minutes to cook, I threw the asparagus in at the same time. You do not want to cook asparagus more than 3 - 4 minutes or it will actually start to cook instead of "blanch", so time this step wisely and according to your ravioli.
• Once ravioli is cooked and asparagus is blanched, drain in a large colander.
• Return ravioli and asparagus to large pot and toss with sauce. Sprinkle with pancetta crumbs and top with additional basil, if desired.