Spring Ravioli Recipes
RAVIOLI WITH SPRING ONIONS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Combine the olive oil, spring onion whites and a pinch of salt in a large skillet over medium heat. Cook, stirring, until soft and just golden, about 5 minutes. Add the tomatoes, then fill the tomato can with water and add to the skillet; season with pepper. Increase the heat to high and cook, stirring, until the tomatoes burst and the sauce thickens, 13 to 15 minutes. Remove from the heat and swirl in the butter until incorporated.
- Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve about 1/2 cup cooking water, then drain. Add the ravioli and half the spring onion greens to the tomato sauce. Cook over medium-high heat, tossing gently, until well coated. Stir in enough of the reserved cooking water to loosen the sauce. Divide the ravioli among bowls; top with the remaining spring onion greens and season with salt and pepper.
Nutrition Facts : Calories 510, Fat 27 grams, SaturatedFat 13 grams, Cholesterol 119 milligrams, Sodium 889 milligrams, Carbohydrate 50 grams, Fiber 7 grams, Protein 15 grams, Sugar 5 grams
SPRING RAVIOLI WITH PESTO CREAM
Toss this hot spring ravioli with vegetable and sour cream mixture that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
- While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
- Toss hot cooked ravioli with vegetable mixture and sour cream mixture.
Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg
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- Bring a pot of water to a boil. Salt generously so that it tastes of the sea. Blanch the greens for about 15 seconds, then drain them and submerge in an ice bath.
- In a mixing bowl stir together the ricotta, Parmesan, chopped greens, lemon zest, mint, salt, and pepper. Taste, and adjust seasoning as desired.
- Roll pasta dough into thin sheets, letting the dough rest covered for 5 minutes halfway through the rolling. I went down to setting 5 on my Kitchen Aid pasta roller attachment, which is thin but not paper thin.
- Lay out a sheet of pasta, and drop a heaping teaspoon every few inches down one side of the sheet (distance between will depend on the size of your ravioli stamp.)
- Bring a large pot of generously salted water to a boil for the ravioli. Drop the ravioli into the boiling water and cook for 2 to 3 minutes, or until they float to the surface.
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From sharedappetite.com
5/5 (1)
Estimated Reading Time 6 mins
Servings 4
Total Time 35 mins
- Preheat oven to 400°F. Break off tough ends of asparagus and arrange in a single layer on an aluminum foil lined baking sheet. Drizzle lightly with olive oil and sprinkle generously with Kosher salt. Toss to coat. Roast in oven for 20-25 minutes, until asparagus is tender but still crisp. Chop roasted asparagus into bite-size pieces.
- Heat butter over medium heat in a medium skillet. Add shallot and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic and cook, stirring occasionally, for 1 minute. Using a microzester, zest lemon and add, along with juice of the lemon, to skillet. Season with Kosher salt and cook for 2-3 minutes. Remove from heat and strain through a fine mesh sieve. Discard solids and return lemon butter sauce to skillet. Stir in 1/2 cup of the shredded Parmigiano Reggiano cheese.
- Meanwhile, bring a large pot of water to a boil. Season generously with Kosher salt and cook ravioli according to package directions. Drain ravioli and add to skillet with lemon butter sauce, along with peas and roasted asparagus. Toss to coat.
- Divide between 4 bowls and top with remaining Parmigiano Reggiano cheese and basil. Devour.
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