SPRING RAVIOLI SOUP
This recipe is sponsored by Target. Parmesan pulls double duty in this soup chock-full of seasonal vegetables: The rind is used to enrich the broth, and the cheese is shaved on top as a garnish. Onions and garlic are sautéed, then simmered with vegetable broth, peas, asparagus and ravioli. Arugula, lemon and spoonfuls of homemade pesto are added just before serving.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
- Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
- Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
- Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
- For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
- Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
- Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.
BLUE CHEESE RAVIOLI WITH ONION SAUCE
Make and share this Blue Cheese Ravioli With Onion Sauce recipe from Food.com.
Provided by Queen Dana
Categories Cheese
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Sauce:
- 1. Melt 3 tablesppons butter in a heavy medium skillet over medium heat. Mix in onion. Cover; cook until softened but not brown, stirring occasionally, about 10 minutes. Add 3/4 cup broth; simmer untill onions are tender, about 6 minutes. Puree in processor until smooth. Paur into small saucepan. Add 1 tablesppon butter. Then with more broth if desired.
- *Can be made 1 day ahead. cover; chill.
- Dough:.
- Mix flour and salt in large bowl; make well in center. Add eggs, yolks, and 1 tablesppon water to well.; stir to blend. Gradually stir flour into egg mixture. Knead dough in bowl until shaggy, sticky dough forms, about 5 minutes. Turn dough onto lightly floured work surface and knead until smooth, about 10 minutes. Gather dough into ball. Cover with plastic and let rest 1 hour at room temperature.
- Filling:.
- Cook butter in heavy samll saucepan over medium heat until brown, about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese, parmesan, salt, and egg yolk.
- Assembly:.
- Divide dough into 4 equal pieces. Cover pieces with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower setting after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 24 inches long (sant 1/16 inch thick). Using 2 1/2 round cutter, cut out 12 to 14 rounds. brush half of each round lightly with egg white.
- Drop 1 teaspoon filling into center of each round; lift sides of round up over filling to meet at center; pinch to seal along seam, forming dumpling. Repeat with remaining rounds. Place in single layer on lightly floured parchment-lined baking sheets. Repeat with ramining dough.
- *Can be made 6 hours ahead; chill.
- Working in 2 batched, cook pasta in large deep skille of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to large bowl. Drizzle with 1 tablespoon olive oil; toss gentle. Rewarm sauce; drizzle onto each plate. Top with ravioli and garnish.
Nutrition Facts : Calories 327.4, Fat 18.9, SaturatedFat 10.2, Cholesterol 173.7, Sodium 462.1, Carbohydrate 27.6, Fiber 1.8, Sugar 3.8, Protein 12
CHEESE RAVIOLI WITH THREE PEPPER TOPPING
A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
Provided by LOSTTHYME
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g
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