Ravioli In Tomato Basil Sauce Recipes

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Sauce-In a saucepan, or crock pot, combine all ingredients.
• Heat until boiling.
• Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
• Noodles- Mix together.
• Knead for 10 minutes or until dough is elastic.
• Add more water or flour accordingly.
• Filling- Mix all ingredients together.
• Roll out dough, cut into small rectangles, or circles.
• (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
• Seal the edges with a little bit of water and pinch closed.
• (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
• Serve with prepared sauce.
• Especially good with garlic bread and sprinkled with parmesan cheese.

RAVIOLI WITH TOMATOES AND BASIL DRESSING

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.

RICOTTA BASIL RAVIOLI AND TOMATO CREAM SAUCE

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.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

BEEF RAVIOLI IN BASIL-CREAM SAUCE

Steps:

• Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
• Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

RAVIOLI IN TOMATO BASIL SAUCE

Steps:

• 1. Thaw or cook the frozen ravioli. In the meantime in a saucepan, mix the tomato soup, tomato paste, basil, garlic and seasoning. Bring to a low simmer and add onions, peppers and tomatoes. Cook on a low until the onions are soft. Taste and add salt and pepper if desired. I like this dish sweet so use it very sparingly.
• 2. Pour over cooked ravioli and sprinkle with Parmesan cheese.