CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE
Steps:
- For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
- Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
- For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
- Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
- Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
- Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
- For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
- For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
- To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
- Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.
RAVIOLI WITH TOMATOES AND BASIL DRESSING
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
- Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.
Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g
RICOTTA BASIL RAVIOLI AND TOMATO CREAM SAUCE
Garnish with parmesan, basil, and of course, amore!
Provided by Kadee & Desarae
Categories Main Course
Time 1h5m
Number Of Ingredients 18
Steps:
- Add egg yolks, egg, milk, olive oil, and most of the flour to a bowl. Stir with a fork until it begins to come together into a shaggy ball. Pour remaining flour onto work surface, and knead ball until it is smooth and elastic. Cover with plastic wrap and let rest at least 30 minutes.
- Begin pasta sauce by pouring ingredients into saucepan and heat over medium heat, covered, stirring intermittently.
- For filling, mix all ingredients together in a bowl.
- Take out and divide dough into four. Work with one section at a time, keeping the rest covered.
- Roll dough out with floured rolling pin, or use pasta roller to roll dough extremely thin.
- Working with very thin strips of dough, lightly imprint ravioli stamps onto dough.
- Place 1 T ricotta filling onto center of each stamp imprint. Dip finger in water and wet edges of raviolis.
- Lay second strip of very thin pasta dough on top of first strip to cover the ricotta. Gently begin to seal ravioli hearts by pushing on the ricotta filling to force out all excess air, then move towards the edges to seal. Repeat with all raviolis.
- Use heart stamp to cut out each ravioli.
- Gently toss in rapidly boiling water, about half of the batch at a time. Boil 2-3 minutes.
- Serve raviolis with sauce, garnish with parmesan and basil.
Nutrition Facts : Calories 439 kcal, Carbohydrate 33 g, Protein 19 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 258 mg, Sodium 901 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
BASIL RICOTTA RAVIOLI WITH PEACHES, TOMATOES AND CRAB IN A SWEET CORN BROTH
Steps:
- 1. For the pata dough, in a food processor mix together the wet ingredients, and then add in 2 cups of the flour,(reserving 1/3 cup for rolling the dough) Mix until the dough comes together and then turn out onto a floured surface 2. knead the dough about 15-20 minutes The dough should be smooth and soft, but not sticky, when it is ready, wrap int in plastic and let it rest for at least 1 hour 3. In a mixing bowl, combine all of the ravioli filling ingredients with a whisk, seasoning with salt and pepper to taste. Allow the mixture to chill in a fridge 4. Cut the kernels off the cornand reserve. Put the cob in a large pot with 1/2 of the fennel bulb, 1/2 of the onion and 2 1/2 stems of each herb. Cover with water by 2 inches. Simmer over medium heat for 1 hour. Cover and let the broth steep for 30 min. Strain the liquid and reserve, removing the veggies. 5. Julienne the remaining 1/2 onion and fennel bulb. Finely slice the equivalent of 2 T of each herb. 6. To roll out the pasta dough, set the pasta roller on the largest setting and run the dough through 8-10 times folding it in half every other time 7. when the dough is done, take a ring cutter and cut out 32 circles placing each on a clean work surface. In a small bowl, make an egg wash by mixing together the egg and milk. continued above
More about "basil ricotta ravioli with peaches tomatoes and crab in a sweet corn broth recipes"
SWEET CORN AND RICOTTA RAVIOLO RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (7)Servings 10
- Cook corncobs in a large pot of boiling salted water until softened, 45–60 minutes. Discard cobs; let broth sit at room temperature until ready to use.
- Meanwhile, heat 3 Tbsp. butter in a large skillet over medium-high. Cook corn kernels, shallot, garlic, 1 tsp. salt, and ¼ tsp. pepper, stirring occasionally, until vegetables are tender and juices have evaporated and browned on bottom of pan, 10–12 minutes. Transfer to a medium bowl.
- Add wine to skillet and cook, scraping up browned bits, until syrupy, about 2 minutes. Scrape into corn mixture, toss gently to combine, and let cool slightly. Stir ricotta and chopped basil into corn mixture; taste and season with salt and pepper if needed. Cover and let sit at room temperature until ready to use.
- Dust a large rimmed baking sheet with cornmeal. Set pasta maker to thickest setting; dust lightly with cornmeal. Divide dough into 5 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold dough as needed to fit and roll again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with cornmeal if sticky, until pasta is 1/16" thick (setting 8 on most machines). (Alternatively, you can roll out sheets lengthwise with a rolling pin until 1/16" thick.)
HOMEMADE SWEET CORN BASIL RAVIOLI WITH RICOTTA | FORK IN ...
From forkinthekitchen.com
5/5 (4)Servings 2Cuisine ItalianCategory Dinner
- PASTA: In a bowl, stir together the flours, salt, and pepper. Make a well in the middle of the flour, and add the egg (you can whisk it before adding it into the well), as well as the water and olive oil. Take a fork and gently run it around the flour where it meets the wet ingredients. You'll gently incorporate all the flour into the wet ingredients. When mostly combined, I recommend using your hands to mix until a ball forms. Then continue kneading for 3-4 minutes until tacky, but no dough should stick to your hands. Adjust adding a bit of flour or water if needed. The dough will slowly break apart when pulled, instead of immediately tearing apart. Place in a reusuable baggie or cover in a bowl and let rest for at least 30 minutes.
- Ravioli Filling: meanwhile, mix the filling by stirring together all the filling ingredients (ricotta, 1 ear of roughly chopped corn kernels, garlic, basil, salt, and parmesan). Set aside.
- Roll out the pasta dough: depending on your method of making the ravioli (mold or no mold), you will still want to have 4 rectangular sheets of pasta in the end. Divide the dough into 4 equal pieces. I start with a piece molded into about 4 inches by 1 1/2 inches before putting it into my pasta roller*. Beginning on the largest setting and continuing to roll the pasta dough sheet through each setting until it's at the second to thinnest setting. Continue rolling out each piece of dough, letting the sheets rest on a dusting of semolina flour. Place on top of ravioli mold or lay on a thin dusting of semolina flour. Place the filling inside the pasta mold* (if doing this by hand put the filling on one side of the dough sheet and fold it over). Brush the edges lightly with water, and layer the other pasta sheet on top of the mold; roll over it with a rolling pin to seal and cut the edges of the ravioli. Place cut ravioli on a baking sheet sprinkled with semolina flour.
- Bring a large pot of salted water to a boil (add the leftover corn cobs to flavor the water and reduce waste - remove them before adding the ravioli!).
WHOLE WHEAT SPINACH RICOTTA RAVIOLI IN CREAMY TOMATO BASIL ...
From archanaskitchen.com
4.9/5 Servings 4Cuisine Italian RecipesTotal Time 1 hr 5 mins
SPINACH AND RICOTTA RAVIOLI WITH TOMATO AND BASIL SAUCE ...
From myfoodbag.co.nz
Servings 4-5Energy 1970 kj471 kcalCarbohydrate 73.4gFat 11.8g
BASIL-RICOTTA RAVIOLI WITH SPINACH RECIPE | COOKING LIGHT
From cookinglight.com
Calories 245 per serving
RICOTTA AND BASIL RAVIOLI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Servings 4Cuisine Italian RecipesCategory Dinner Ideas For Two
CRAB RAVIOLI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Starter
10 BEST RICOTTA CHEESE RAVIOLI FILLING RECIPES | YUMMLY
From yummly.com
10 BEST CRAB RAVIOLI RECIPES | YUMMLY
From yummly.com
SWEET POTATO AND RICOTTA RAVIOLI - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (6)Servings 6Cuisine Italian
- 1. Make a pasta dough: On a baking tray covered with parchment paper bake sweet potato until tender (about 40 minutes) at 400f/205c.
- To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, lemon zest and freshly ground nutmeg.
EASY BASIL RICOTTA RAVIOLI - SIDECHEF
From sidechef.com
Reviews 1Servings 4Cuisine Other, ItalianTotal Time 35 mins
- Combine Whole Milk Ricotta Cheese (3/4 cup), Grated Parmesan Cheese (3 tablespoon), Fresh Basil (2 tablespoon), zest from the Lemon (1), Freshly Ground Black Pepper (1/8 teaspoon), and Kosher Salt (1/8 teaspoon) in a bowl.
- Arrange the Wonton Wrappers (8) on a work surface and cover remaining wrappers to prevent drying. Moisten edge of the wrappers with the Large Egg (1). Place 1 tablespoon of the ricotta mixture in the center of each wrapper.
- Fold each wrapper in half, forming a triangle, pressing well to seal the edges. Cover with a damp towel to prevent drying. Repeat the procedure with the remaining Wonton Wrappers (8), beaten egg, and ricotta mixture.
- Bring a large saucepan filled with water to a boil. Carefully add the prepared ravioli to the pan. Cook for 3 minutes, stirring occasionally. Remove ravioli with a slotted spoon.
BASIL THREE-CHEESE RAVIOLI WITH NO-COOK FRESH TOMATO SAUCE ...
From foodandwine.com
Servings 8Total Time 2 hrsCategory Pasta + Noodles
- Stir together ricotta, mozzarella, 1/2 cup Parmigiano-Reggiano, 1/4 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Chill until ready to use.
- Place 1 dough sheet on a well-floured surface with one long side facing you. Brush right half of dough lightly with water; arrange one-fourth of whole basil leaves on top in a single layer. Fold the dry dough half over the basil-topped dough half; press gently to adhere. Dust dough generously with flour, and cut in half crosswise.
- Set rollers of a pasta machine to setting number 4. Working with 1 basil-filled dough piece at a time, feed dough through pasta machine. Transfer to a lightly floured surface with one long side facing you; brush off excess flour. Repeat process with the second basil-filled dough piece.
- Leaving a 1-inch edge from the short side of the first dough sheet, place a teaspoon-size ball of ricotta filling 1/2 inch from the bottom of the long side. Continue placing spoonfuls of ricotta filling in 1 row, leaving 2 inches between them. Lightly brush dough around ricotta filling with water. Fold top half of dough over row of ricotta filling, and gently press dough around filling to seal. Using a fluted pasta wheel cutter or a sharp knife, cut filled dough into 2-inch square ravioli. Transfer to a lightly floured baking sheet; cover with plastic wrap, and chill until ready to use. Repeat process with second basil-filled dough piece and ricotta filling.
SWEET CORN RAVIOLI WITH WARM CHERRY TOMATO COMPOTE ...
From barbarabakes.com
4.2/5 (6)Category Main DishesServings 1Estimated Reading Time 5 mins
FRESH TOMATO BASIL PASTA WITH RICOTTA - BUDGET BYTES
From budgetbytes.com
4.8/5 (22)Total Time 25 minsCategory Dinner, LunchCalories 496 per serving
BASIL & RICOTTA RAVIOLI WITH TOMATO SAUCE - LA TUA PASTA
From latuapasta.com
Category Classic DishesTotal Time 5 mins
HOW TO MAKE BASIL-RICOTTA RAVIOLI WITH SPINACH - VIDEO ...
From myrecipes.com
RICOTTA AND SUN-DRIED TOMATO RAVIOLI | THE SPLENDID TABLE
From splendidtable.org
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
CRAB RAVIOLI - CAROLINE'S COOKING
From carolinescooking.com
RAVIOLI WITH CORN AND TOMATOES RECIPES
From tfrecipes.com
RICOTTA AND CORN RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE ...
From muii.in
LOBSTER AND CRAB RAVIOLI WITH TOMATO BASIL CREAM SAUCE ...
From reciperealities.net
RAVIOLI WITH RICOTTA AND BASIL FILLING – BLUE CAYENNE
From bluecayenne.com
HANDMADE RICOTTA AND BASIL RAVIOLI - WHEAT RECIPES | ANSON ...
From ansonmills.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love