Feta Cheese And Sun Dried Tomato Ravioli Recipes

RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large skillet, boil heavy cream over medium heat stirring constantly until cream is reduced by half, which should take about 5 minutes.
• Add tomato paste, salt and pepper and whisk until blended.
• Add cooked ravioli to cream sauce and toss to coat.
• Sprinkle with fresh parsley and serve!

SPINACH, FETA, AND PINE NUT RAVIOLI FILLING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
• Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
• To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.

FETA CHEESE AND SUN-DRIED TOMATO RAVIOLI

Steps:

• Place sun-dried tomatoes in a small bowl; pour boiling water over to cover. Let stand until softened, 5-10 minutes. Drain. Chop tomatoes finely.
• Mix cheeses, tomatoes, lemon zest and oregano. Spoon about 1 tablespoon of the cheese mixture mixture in the center of a wonton wrapper; brush edges with water.
• Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.