Ravioli With A Cranberry Date Walnut Pancetta Sauce Recipes

RAVIOLI WITH A CRANBERRY, DATE, WALNUT & PANCETTA SAUCE

Steps:

• Pasta -- Bring a large pot of salted water up to a boil and cook the ravioli according to the package directions. Ravioli doesn't take too long, so make sure you have all your other ingredients ready.
• Walnuts -- In a large dry saute pan (we are using a large pan because we will make the sauce in this same pan, and then add the ravioli once cooked also to the pan, so we need something fairly large), heat to medium and add in the walnuts. Cook 2-3 minutes just until you start to smell the nuts and they start to get golden brown. Keep an eye on them, they go quickly. You just want to lightly toast them. Once they are done, just put on a small plate off to the side while you make the sauce.
• Sauce -- In that same pan, add 1/2 the olive oil and bring up to medium heat and add the pancetta and cook 2-3 minutes (it won't take long as it is thin sliced). Then add in the garlic and a pinch of salt and cook another minute. Toss in the cranberries, dates and cook until heated through.
• Finishing -- Drain the ravioli well and add right to the pan with the pancetta and fruit. Add a bit more oil if the pan is dry, and cook just until the ravioli is well coated with the sauce. Toss in the walnuts, goat cheese, chives and pepper. Salt is optional (go easy because the pancetta and the goat cheese are both salty).
• Serve -- Plate on a large family style platter and drizzle with the extra olive oil. Serve with a arugula salad and a honey balsamic vinaigrette and maybe a crunchy toasted baguette. ENJOY!

TURKEY AND CRANBERRY RAVIOLI

Steps:

• To make the ravioli, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, eggs, salt, and pepper in a medium bowl. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top each with another wonton wrapper. Push out any air bubbles, then press the edges tightly to seal. Repeat with the remaining filling and wrappers, forming 10 ravioli at a time.
• To make the gravy, heat the butter in a medium, heavy skillet over medium heat. Add the shallots and cook until tender, about 4 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps, and simmer for 3 minutes, stirring often. Stir in the cream, cheese, parsley, salt, and pepper.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the filling is cooked, about 3 minutes, stirring occasionally. Use a skimmer to remove half the ravioli and transfer them to individual plates or a serving platter. Drizzle them with some of the gravy to keep them from sticking together. Drain the remaining ravioli and drizzle with the remaining gravy. Sprinkle with cheese and serve immediately.

TURKEY AND CRANBERRY RAVIOLI

Steps:

• To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
• To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

EASY CREAM WALNUT SAUCE FOR RAVIOLI

Steps:

• Grind up the nuts in a food processor completely.
• Add the butter and olive oil and pulse a few times until a nice paste forms.
• Add the cheese and pulse 2-3 times.
• Add the cream gradually and keep it on a continual blend until smooth.
• Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER

Steps:

• Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
• Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
• Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
• In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
• Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
• Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
• Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
• Enjoy them! They are a treat.