Four Cheese Ravioli With Herb Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FOUR CHEESE RAVIOLI



Four Cheese Ravioli image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

1 (2 pound) package of four cheese ravioli
12 fresh cherry tomatoes
1/2 package frozen spinach
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper
1 handful freshly grated Asiago cheese

Steps:

  • In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese.

HOMEMADE FOUR CHEESE RAVIOLI



Homemade Four Cheese Ravioli image

Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Provided by Callie1025

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 19

2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 ½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1 egg
1 ½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 egg
1 tablespoon water

Steps:

  • Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
  • Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
  • Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  • Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash 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 to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  • To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g

More about "four cheese ravioli with herb pesto recipes"

FOUR-CHEESE RAVIOLI WITH HERB PESTO - PUNCHFORK
1 packed cup fresh basil leaves; 1/2 packed cup fresh Italian parsley leaves; 1/2 packed cup fresh mint leaves; 1/4 cup pine nuts, toasted; 1 clove garlic; 1 tablespoon anchovy paste; 1/2 cup extra-virgin olive oil; 1/8 teaspoon freshly …
From punchfork.com


HOW TO MAKE BURRATA CHEESE AT HOME - TASTE OF HOME
4 days ago Directions Prep mozzarella curd for stretching. In a heatproof bowl, add 1/4 pound fresh mozzarella curd, enough boiling water to cover the curd and a generous amount of salt.
From tasteofhome.com


GIADA FOUR-CHEESE RAVIOLI WITH HERB PESTO | GIADA RECIPES
Aug 17, 2024 Directions. Make the Pesto: Combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, black pepper, and garlic in a food processor. Pulse until chunky. With the …
From giadarecipes.com


RECIPE: FOUR-CHEESE RAVIOLI WITH RED PEPPER ROSA, PESTO
<p>Our fresh take on pre-made meals delivers ultimate convenience as well as chef-crafted quality and variety. These delicious, non-frozen meals arrive chilled to ensure freshness, and …
From blueapron.com


PASTA PERFECTION IN AN INSTANT: THE ULTIMATE GUIDE TO COOKING …
2 days ago Fresh Ravioli: 2 minutes; Frozen Ravioli: 3 minutes; 5. Release Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes before carefully …
From flavorinsider.com


FOUR CHEESE RAVIOLI WITH HERB PESTO (GIADA DE LAURENTIIS) RECIPE
Get full Four Cheese Ravioli with Herb Pesto (Giada De Laurentiis) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Four Cheese Ravioli with Herb Pesto (Giada …
From recipeofhealth.com


4 CHEESE RAVIOLI WITH SPRING VEGETABLE RAGÙ AND HERBS
In the meantime, cook the ravioli according to package instructions in a large saucepan of salted boiling water and strain, reserving ¼ cup of cooking water. Add the ravioli to the pan with …
From giovannirana.ca


FOUR CHEESE RAVIOLI WITH HERB PESTO RECIPE - MAGGIE'S RECIPES
Ravioli is a traditional Italian pasta dish that originated in the region of Lombardy.
From maggies-recipes.com


FOUR-CHEESE RAVIOLI WITH HERB PESTO | FOOD STUFF
Four-Cheese Ravioli with Herb Pesto might be just the Mediterranean recipe you are searching for. This pescatarian recipe serves 6 and costs $2.4 per serving. One serving contains 580 …
From foodstf.com


FOUR CHEESE RAVIOLI WITH HERB PESTO RECIPES
Steps: Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well.
From tfrecipes.com


FOUR CHEESE RAVIOLI WITH HERB PESTO - FOOD NETWORK
This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 4 people.
From foodnetwork.co.uk


EASY CHEESE RAVIOLI WITH PESTO SAUCE - 2 SISTERS …
Sep 29, 2023 Instructions. Bring a large pot of water to boil. Add some salt to the water, about 1 teaspoon. Add the ravioli and cook according to the directions on the package, or until the ravioli is "al-dente."
From 2sistersrecipes.com


FOUR CHEESE RAVIOLI WITH HERB PESTO RECIPES
FOUR-CHEESE RAVIOLI WITH HERB PESTO Provided by Giada De Laurentiis. Categories main-dish. Time 30m. Yield 4 to 6 servings. Number Of Ingredients 20 20
From menuofrecipes.com


FOUR CHEESE RAVIOLI PASTA - COOKIN' WITH MIMA
Mar 17, 2024 Experience the comfort of Four Cheese Ravioli Pasta. Tender pasta filled with four cheeses and topped with a flavorful sundried tomato pesto cream sauce. ... Home › Recipes › Pasta. Four Cheese Ravioli Pasta. By …
From cookinwithmima.com


FOUR CHEESE RAVIOLI WITH HERB PESTO - NANCY'S RECIPES
Four Cheese Ravioli with Herb Pesto Pesto: 1 cup fresh basil leaves; ½ cup fresh Italian parsley; ½ cup fresh mint; ½ cup Parmesan cheese, grated; ¼ cup pine nuts, toasted
From nancysrecipes.weebly.com


FOUR CHEESE RAVIOLI WITH HERB EMBEDDED PASTA
Nov 14, 2019 FOR THE DOUGH, in a food processor add the flour and salt, pulse, then add the 2 eggs and and olive oil and process for a minute or two. As the machine is running slowly dribble water down the tube, keep processing …
From prouditaliancook.com


MAKE IT FRESH: GIADA'S FOUR-CHEESE RAVIOLI WITH HERB PESTO - TODAY
Apr 22, 2013 Try a herb salad, a four-cheese ravioli with herb pesto and a herb and orange negroni. April 22, 2013, 12:05 PM UTC / Source : TODAY recipes Recipes Featured in this Article
From today.com


28 CHRISTMAS PASTA RECIPES THAT’LL WOW YOUR GUESTS INSTANTLY
Nov 23, 2024 1 pack pumpkin ravioli; 4 tbsp butter; 10 sage leaves; 1 tbsp olive oil; Instructions: Cook the ravioli according to package instructions. In a pan, heat olive oil and melt butter. Add …
From sixstoreys.com


BAKED CHEESE RAVIOLI WITH CREAMY PESTO SAUCE (5 …
Dec 2, 2024 Baked Cheese Ravioli with Creamy Pesto Sauce is the perfect dish! With just a few simple ingredients and a little bit of prep work, you can have a hot and delicious meal on the table in no time. ... When it comes to taste, the …
From thishappymommy.com


CARAMELIZED DRIED PORCINI RAVIOLI - FORAGER | CHEF
2 days ago Storing and Freezing Ravioli The ravioli can be frozen on the baking sheet and transferred to a freezer bag to cook as needed. For 12 frozen ravioli you'd want at least a …
From foragerchef.com


FOUR CHEESE RAVIOLI WITH PESTO - SAN REMO
Add parmesan, pulse to combine, then drizzle in the olive oil whilst pulsing. Season to taste with salt and pepper.
From sanremo.com.au


9 BEST CHEESE FOR PASTA: MELTING, GRATING & MORE – INSTACART
4 days ago Fontina’s meltability and full-bodied flavor make it ideal for recipes where cheese is the star ingredient. Flavor: Buttery, nutty, slightly earthy with a mild tang. Best for: Melting into …
From instacart.com


FOUR-CHEESE RAVIOLI WITH HERB PESTO RECIPE - CHEF'S RESOURCE
Step 4: Cook the Ravioli. 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 …
From chefsresource.com


Related Search