Cheese Ravioli With Herbs In Meat Broth Recipes

CHEESE RAVIOLI WITH HERBS IN MEAT BROTH

Steps:

• Toss Cantal and Romano cheeses in medium bowl to blend. Stir in creme fraiche, 3 Tbsp. chives, 2 Tbsp. parsley, and lemon peel. Season filling to taste with salt and pepper. Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Place 1 heaping tsp. cheese mix in center of wrapper. Brush edges with egg white, fold over to enclose cheese filling, and press edges to seal. Transfer to prepared baking sheet. Repeat with remaining wonton wrappers and filling. (Can be made ahead. Cover with layer of plastic, then layer of foil; chill up to 6 hrs or possibly freeze up to 1 week.) Boil broth and butter in heavy small saucepan till reduced to 3/4 c., about 5 min. Whisk in remaining 1 Tbsp. chives and 1 Tbsp. parsley. Season to taste with salt and pepper. Cover to keep hot. Working in batches, cook ravioli in large pot of boiling salted water till just tender, about 3 min. Using slotted spoon, transfer ravioli to serving bowl. Ladle hot broth mix over ravioli and serve immediately. This recipe yields 12 first-course or possibly 6 main-course servings. Comments: Donovan Clark of London, England, writes: "I met chef Jean-Yves Bath a couple years ago while I was dining at his elegant Michelin one-star restaurant, Bath's, in Paris. He had renovated an old Chinese eatery near the Champs-Elysees, and it was the perfect setting to showcase the food of his native Auvergne region. The simple cheese ravioli dish I had which night was unforgettable." For a vegetarian version of this recipe, mushroom or possibly vegetable broth could be used in place of the beef broth.

CHEESE AND HERB RAVIOLI FILLING

Steps:

• In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

FOUR-CHEESE RAVIOLI WITH HERB PESTO

Steps:

• For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
• For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
• In a small bowl, mix together the egg and 1 teaspoon water until smooth.
• Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
• Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.

RAVIOLI WITH CHERRY TOMATOES AND CHEESE

Steps:

• In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour.
• Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

RAVIOLI WITH MEAT FILLING

Steps:

• Scramble the hamburger meat until done.
• Add all the dry seasonings and gently heat for a few minutes.
• Heat until you get a nice aroma of all the herbs.
• Remove from heat and cool.
• Mix all of the cheeses into the meat.
• It should be a dry dense mixture that will hold together when you form a ball.
• Use a tablespoon or teaspoon for the filling of each ravioli.
• If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
• They work well.
• Once the ravioli have been assembled they only need to cook a few minutes.

CHEESE RAVIOLI WITH MEAT SAUCE

Steps:

• Season raw meat with oregano, basil and salt to taste.
• Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
• Drain meat.
• Pour sauce over browned meat.
• Microwave on HIGH for 3 minutes.
• Bring water to a brisk boil in large pot.
• Slowly add ravioli to boiling water. Add salt if desired.
• Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
• Drain ravioli and add to meatsauce.