LEMONY ASPARAGUS-PROSCIUTTO RAVIOLI
Dress up refrigerated ravioli with fresh asparagus and crispy prosciutto for a delightful Italian dinner in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook ravioli as directed on package, adding asparagus during last 4 minutes of cooking time; drain and rinse.
- Meanwhile, in 1-quart saucepan, cook shallots and prosciutto over medium-high heat 2 to 3 minutes, stirring frequently, until prosciutto is slightly crisp. Remove from skillet; set aside. In same skillet, heat whipping cream and wine over medium heat 4 to 6 minutes, stirring constantly, until slightly thickened.
- Stir in pasta with asparagus, prosciutto mixture and cheese. Cook 2 to 3 minutes or until thoroughly heated and cheese is melted. Stir in lemon peel.
Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 370 mg, Sugar 4 g, TransFat 0 g
ASPARAGUS RAVIOLI IN PARMESAN SAUCE
Provided by Lawrence Karol
Categories Pasta Maker Pasta Dinner Lunch Parmesan Asparagus Spring Birthday Family Reunion Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (first course) servings
Number Of Ingredients 10
Steps:
- Make broth and filling while dough stands:
- Cut off asparagus tips, then halve each tip lengthwise and reserve.
- Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
- Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
- Make Ravioli:
- Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
- Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
- Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
- Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
- Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
- Cook ravioli and Asparagus tips:
- Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
- Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
- Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.
RAVIOLI GORGONZOLA EASY AND GOOD!
This is a super easy main dish for those busy nights. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.
Provided by kiwidutch
Categories Cheese
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drop ravioli into salted, boiling water and cook until they rise to the surface, about 2 or 3 minutes.
- Place cream in pan to simmer, add Gorgonzola and Parmesan and simmer for a few minutes.
- Add spinach. Drain ravioli and add to sauce.
- Add diced tomato and toss for 1 minute.
- Serve with crusty bread.
Nutrition Facts : Calories 650.9, Fat 62, SaturatedFat 38.9, Cholesterol 210, Sodium 959, Carbohydrate 8.1, Fiber 1.6, Sugar 1.5, Protein 18.4
RAVIOLI VEGETABLE LASAGNA - SPINACH, ARTICHOKE, ASPARAGUS - YUM!
I saw Rachael Ray make this on TV. I made it the other night. It is fantastic! I easily cut the recipe in half.
Provided by Aggiezoey
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount.
- Bring a pot of water to boil for ravioli.
- While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink.
- Heat a medium skillet over medium heat. Add extra-virgin olive oil and saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.).
- Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
- When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
- Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
- Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend.
- Brown cheese 8 inches from broiler, 5 minutes. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so.
- This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make.
- I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.
Nutrition Facts : Calories 608.5, Fat 43.6, SaturatedFat 23.9, Cholesterol 101.2, Sodium 1014.8, Carbohydrate 28.5, Fiber 12.2, Sugar 4.2, Protein 33.7
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