Ravioli With Creamy Basil Red Pepper Sauce Recipes

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS

Steps:

• Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
• Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
• Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
• Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
• With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
• Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

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.

ROASTED RED PEPPER RAVIOLI

Steps:

• Cook ravioli according to package instructions. (If you don't have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
• In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
• Spread 1 cup of the sauce in the bottom of a large casserole dish or 9x13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.

CHEESE RAVIOLI WITH THREE PEPPER TOPPING

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
• Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

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.