Ravioli Rose Pie Recipes

SWEET POTATO RAVIOLI

Steps:

• Heat a large cast iron frying pan with a drizzle of olive oil.
• Add the sliced mushrooms and sauté until golden on one side then flip and let the mushrooms turn golden on the other side. Remove and set aside.
• Add two tbs. of olive oil to the pan and the butter.
• Sauté the garlic and onions; sauté until the garlic is fragrant.
• Add the tomatoes, basil and seasonings and continue to simmer on a gentle heat while preparing the raviolis.
• Add the wine and a tbs. or two of the salted ravioli water to the pan and continue on a gentle heat.
• Sift the flour onto a clean surface, making a well in the center.
• Place the egg yolks in the well.
• Add the salt and the egg yolks in the well.
• Add three tbs. of the water and work this mixture into the flour forming a dough.
• Knead the dough adding a tbs. of water at a time as needed until a smooth dough is formed.
• Cover the dough and let it rest for about 15 minutes before rolling out.
• Divide the dough in half and roll out one side on a lightly floured surface, as thinly as possible.
• Prepare an egg wash for the edges of the circles.
• Using a large round circle, such as a mayonnaise cover, cut out circles.
• Using a small tsp. place, the ricotta mixture in the center.
• Brush the edges with the egg wash and cover with a plain circle, ceiling the edges with a fork.
• Place on a plate dusted with cornmeal.
• Prepare a large pot of salted boiling water. When the raviolis rise to the top scoop out with a slotted spoon.
• Combine all the ingredients for the filling in a large bowl and mix until they are incorporated.
• Refrigerate until ready to use.

RAVIOLI WITH TOMATO-ALFREDO SAUCE

Steps:

• Cook and drain ravioli as directed on package; keep warm.
• Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
• Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.

RAVIOLI SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.

RAVIOLI ROSE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of generously salted water to a boil and cook the ravioli according to the package directions. Toss with the butter in a large bowl. Let sit until cool enough to handle, about 10 minutes. Sprinkle with the Parmesan and toss to coat.
• Grease a 9-inch pie dish with nonstick cooking spray. Spread 1/4 cup of the marinara on the bottom of the prepared dish. Standing the ravioli on their sides, shingle the pasta around the edge of the pie dish until you have completed a circle. Inside the ravioli circle, shingle alternating pieces of mozzarella and sun-dried tomatoes until you have a second circle. Repeat the circles, alternating ravioli with the mozzarella and sun-dried tomatoes, until the pie dish is filled. Curl a ravioli around a piece of mozzarella and tuck it in the center.
• Bake the pie until the mozzarella is melted and the pasta is slightly toasted, about 15 minutes. Let cool for 15 minutes then slice and serve with the remaining marinara sauce.