Ravioli With Spring Onions Recipes

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SPRING RAVIOLI SOUP



Spring Ravioli Soup image

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

One 5-ounce wedge Parmesan
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
8 cups vegetable broth
One 20-ounce package refrigerated cheese ravioli
1 cup frozen peas
2 cups baby arugula
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 1/2 tablespoons pine nuts
2 cups fresh basil leaves, rinsed and dried
1 tablespoon grated Parmesan
2 cloves garlic, peeled and roughly chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

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



Blue Cheese Ravioli With Onion Sauce image

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

4 tablespoons butter, divided
4 cups chopped onions
3/4 cup vegetable broth (or more)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
2 large egg yolks
1 tablespoon warm water
1 tablespoon butter
1 cup whole milk ricotta cheese, well drained and squeezed dry in towel
1/2 cup crumbled blue cheese (about 2 ounces)
2 tablespoons freshly grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg yolk
1 large egg white, whisked until foamy
1 tablespoon olive oil
watercress (to garnish)
crouton (to garnish)

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



Cheese Ravioli with Three Pepper Topping image

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

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

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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