HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING RECIPE | FOOD ...
Provided by Food Network
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
- Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
- In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
LOBSTER RAVIOLI SAUCE RECIPE - COZYMEAL
The perfect lobster ravioli sauce is creamy, rich and flavorful. This version — made with butter, cream, garlic, Parmesan, white wine and lemon — complements sweet lobster flawlessly.
Provided by Tiffany La Forge
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 10
Steps:
- <p>Gather all ingredients and bring a <a href="https://www.cozymeal.com/shop/cookware" target="_blank" rel="noopener">pot</a> of salted water to a boil. Cook the ravioli to al dente according to package instructions.</p>
- <p>Melt the butter in a <a href="https://www.cozymeal.com/shop/cookware" target="_blank" rel="noopener">saucepan</a> over medium heat. Cook the garlic until softened and fragrant, about 1-2 minutes.</p>
- <p>Zest the lemon using a citrus zester such as <a href="https://www.cozymeal.com/shop/p/true-zesty-citrus-zester-and-channel-knife" target="_blank" rel="noopener">True® Zesty™ Citrus Zester and Channel Knife</a>. Add the white wine, lemon zest and lemon juice. Bring to a simmer and simmer for 2 minutes. Whisk in the cream and season with salt and pepper. Let the sauce simmer a few minutes until slightly thickened. Whisk in the cheese.</p>
- <p>Add the ravioli to the sauce and toss to coat. Garnish with fresh herbs and additional cheese.</p>
- <p>Serve immediately. Enjoy!</p>
Nutrition Facts : Calories 698 calories, FatContent 40.8 grams, FiberContent 2.5 grams, SaturatedFatContent 24.5 grams, SodiumContent 658.6 milligrams, SugarContent 3.5 grams, ProteinContent 21.4 grams, CholesterolContent 158.7 milligrams, CarbohydrateContent 57.9 grams, ServingSize 237.6 grams
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Total Time 1 hours 30 minutes
Category Dinner
1. Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.
2. Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.
3. Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.
4. To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.
5. Bring a large saucepan of salted water to the boil. Add a third of the ravioli and simmer for 4–5 minutes or until the wrappers are tender, the filling is cooked and they rise to the surface. Use a slotted spoon to remove the ravioli from the water and drain, then place them in the sauce, stirring gently to coat. Cook the remaining ravioli in two more batches and place in the sauce, adding a little cooking water to the sauce if it has thickened too much on standing. Serve sprinkled with parmesan, if desired.
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Reviews 4.3
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 470 calories per serving
- Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
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