Best Ravioli With Mushrooms And Roasted Red Pepper Sauce Recipes

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ROASTED RED PEPPER RAVIOLI



Roasted Red Pepper Ravioli image

Cheesy ravioli baked in a quick and creamy roasted red pepper sauce.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 10

18 ounces ravioli ((I used spinach & cheese stuffed ravioli))
1 12-ounce jar roasted red peppers (drained and roughly chopped)
1 30-ounce can tomato sauce
2 tablespoons minced garlic
4 ounces cream cheese
1-2 teaspoons salt
½ teaspoon black pepper
1 tablespoon Italian seasoning
1 cup shredded parmesan cheese
fresh basil ((optional))

Steps:

  • Cook ravioli according to package instructions. (If you don't have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
  • In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
  • Spread 1 cup of the sauce in the bottom of a large casserole dish or 9x13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.

Nutrition Facts : Calories 426 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 1232 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE



Spinach Ravioli with Roasted Red Pepper Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 medium red bell pepper
Kosher salt
1 18-ounce package refrigerated spinach-and-cheese ravioli
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 14-ounce can whole San Marzano tomatoes, crushed by hand
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup grated parmesan cheese
2 ounces ricotta salata cheese, crumbled
2 tablespoons thinly sliced fresh mint

Steps:

  • Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.
  • Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
  • Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

Nutrition Facts : Calories 560, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 155 milligrams, Sodium 810 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams

THREE CHEESE RED BELL PEPPER RAVIOLI



Three Cheese Red Bell Pepper Ravioli image

Provided by Guy Fieri

Time 2h30m

Yield 20 to 25 raviolis, depending on size

Number Of Ingredients 24

2 large red bell peppers
2 1/2 teaspoons olive oil, plus more for roasting
3 eggs, divided, plus 1 beaten for egg wash
1/2 teaspoon salt, plus more for cooking pasta
12 to 16 ounces fine semolina flour, plus more for bench flour
1 cup all-purpose flour, for bench flour
1/2 cup grated Parmigiano-Reggiano
1/4 cup grated Asiago
1/2 cup grated pecorino
1 cup ricotta
2 teaspoons freshly cracked black pepper
Chardonnay Cream Sauce, recipe follows
Basil Oil, recipe follows
1 tablespoon minced Italian flat-leaf parsley
1 tablespoon unsalted butter
3/4 cup minced shallots
1 3/4 cups dry chardonnay
1 teaspoon salt
1 teaspoon freshly cracked black pepper
3/4 cup heavy cream
5 cups packed basil leaves, stems trimmed
Ice
2 cups olive oil (not extra-virgin)
Cheesecloth

Steps:

  • Preheat the oven to 300 degrees F or preheat grill over high heat.
  • Toss the peppers with some oil, place on a baking sheet, and roast in the oven until blackened. Turn them over, blacken on the second side, and remove to cool. Alternatively, blacken on a grill in the same manner. Gently remove the skins and seeds; do not rinse with water. Place in a food processor bowl and pulse to puree. Scrape down sides and pulse a few more times.
  • Add to the processor bowl 1 egg, 2 1/2 teaspoons olive oil, and salt; pulse to combine. Add in 12 ounces of the semolina and pulse to combine. A dough ball should start to form after 6 to 7 pulses. If the mixture is too wet, add more semolina until a dough ball forms. Process for 1 minute and turn the dough out onto a lightly semolina-floured cutting board. Sprinkle with a little more semolina and knead for 2 to 3 minutes. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 to 45 minutes.
  • Prepare a work area for rolling out the pasta: a large cutting board, all-purpose bench flour, large sheets of plastic wrap, dough blade or knife, small amount of water, and a pastry brush.
  • Cut a 1/2-inch thick piece of the dough from the ball and shape into an oval, making sure that the dough isn't wider than the width of the pasta roller. Process through the pasta machine by folding the dough into thirds, feed through the rollers on level 1, and repeat until the dough is smooth, elastic, and in an even shape. Add more flour or a sprinkle of water, if necessary, to adjust the consistency of the dough. Continue rolling out through level 9, without folding, and cutting the sheets into 12 to 14-inch long pieces as needed. Wrap carefully and individually in plastic wrap; it's okay to layer. Repeat until the dough is used up.
  • Combine the cheeses with the pepper and whisk in 2 eggs. On a clean, lightly semolina-floured surface lay out a sheet of pasta. With a round tablespoon measure, lightly press some cheese mixture into the measuring spoon and "thonk" with your finger gently onto the sheet, spacing them 1 1/2 inches apart. Lightly brush beaten eggs around the cheese. If the dough is wide enough you can fold it over the cheese, or if it's thinner in width, center the cheese spacing and add a top sheet. Start at the center and gently compress around the cheese to push out any air. Cut between the raviolis with a bench scraper, knife, or pizza cutter. Dust raviolis lightly with semolina flour and set on a cookie rack; repeat until all the raviolis have been made. Reserve the extra cheese for garnish.
  • Bring a large pot of water to boil over high heat and add 1 tablespoon kosher salt. When ready, add the raviolis gently into boiling water, pressing into the water as needed, and cook for 2 to 3 minutes. Remove from the water, drain, and add to the Chardonnay Cream Sauce. Place into a serving dish and drizzle some of the Basil Oil. Sprinkle with a bit of the remaining cheese, the minced parsley, and serve immediately.
  • In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.;
  • Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.
  • Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.
  • Refrigerate unused portion for up to 1 week.

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS



Angel's Ravioli Alfredo with Mushrooms image

Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!

Provided by Angel E. Dixon

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 (20 ounce) package cheese ravioli
3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
4 cloves garlic, minced
1 (10 ounce) container Alfredo sauce
2 tablespoons grated Parmesan cheese
2 green onions, finely chopped
¼ teaspoon crushed red pepper flakes to taste

Steps:

  • Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
  • Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
  • In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g

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