Balsamic Ravioli Recipes

BALSAMIC RAVIOLI

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.

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI

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.

PUMPKIN RAVIOLI WITH BROWN BUTTER SAUCE AND PECANS

Steps:

• Mix flour with salt.
• Stir water with egg until well mixed.
• In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
• This recipe uses ravioli mold to make ravioli (you'll see the pic of the mold if you scroll above). This amount of dough is enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.
• If your pumpkin puree or mashed pumpkin is too watery, drain the pumpkin using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
• Mix pumpkin puree with brown sugar and nutmeg. Season filling with salt and pepper.
• Unwrap a batch of ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn't stick to the counter, and flour working surface with more flour, if necessary.
• Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.
• Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.
• Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold - carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.
• Flip ravioli mold to release ravioli. Bring a large pot of water to boil. Boil ravioli for 5 minutes, drain and set aside - to be used with sauce below.
• Or, alternatively, if you're not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.
• Preheat oven to 350 F. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
• Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Do not overcook or butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with chopped pecans.

SEMI HOMEMADE TRUFFLE RAVIOLI IN A PARMESAN & BALSAMIC CREAM SAUCE

Steps:

• Cook the ravioli according to package directions. Drain and set aside
• In a large skillet over medium heat melt the butter and oil until the butter is foamy. Add the diced onoin, rosemary, and cook on medium to medium low heat slowly until the onions begin to soften and get slightly golden.
• Add the garlic, stir until garlic is fragrant but not brown. Next, add the heavy cream, bring it to a simmer and then reduce the heat all the way to low so it is at a slow gentle simmer. Add the balsamic glaze, dijon mustard chili flakes, nutmeg and salt and stir until well combined.
• With the heat on low, Add in the parmesan cheese in small amounts, stirring well after each addition to ensure it melts smoothly into the sauce. Sauce should be slightly thickened from the addition of the cheese. Add in the ravioli, gently toss in the sauce and remove from heat.
• Finish with arugula, freshly cracked black pepper and additional sprinkling of parmesan cheese and chili flakes. Enjoy hot!
• Taste for salt and add as needed as the balsamic reduction is salty and sweet and the parmesan cheese adds salt as well. Adjust the amount of cream, balsamic glaze, and parmesan cheese based on preference of creaminess, and sweetness from balsamic.

RAVIOLI WITH BALSAMIC BROWN BUTTER

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.

RAVIOLI WITH BALSAMIC BROWN BUTTER

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.

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

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.