CHEESE STUFFED RAVIOLI RECIPE RECIPES

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FOUR-CHEESE RAVIOLI WITH HERB PESTO RECIPE | GIADA DE ...



Four-Cheese Ravioli with Herb Pesto Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

1 packed cup fresh basil leaves
1/2 packed cup fresh Italian parsley leaves
1/2 packed cup fresh mint leaves
1/2 cup (1 1/2 ounces) grated Parmesan
1/4 cup pine nuts, toasted
1 tablespoon anchovy paste
1/4 teaspoon freshly ground black pepper
1 clove garlic
1/2 cup extra-virgin olive oil
1 1/2 cups (12 ounces), fresh whole-milk ricotta
3/4 packed cup (3 ounces) coarsely grated mozzarella, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup freshly grated Parmesan, at room temperature
1/4 cup plain breadcrumbs
1/8 teaspoon freshly grated nutmeg
1 1 /2 tablespoons kosher salt
1/8 teaspoon freshly ground black pepper
1 egg, beaten
35 store-bought wonton wrappers
2 tablespoons extra-virgin olive oil

Steps:

  • For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
  • For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
  • In a small bowl, mix together the egg and 1 teaspoon water until smooth.
  • Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
  • Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.

FOUR-CHEESE STUFFED SHELLS RECIPE: HOW TO MAKE IT



Four-Cheese Stuffed Shells Recipe: How to Make It image

More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 8

6 uncooked jumbo pasta shells
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Asiago cheese
1/4 cup ricotta cheese
1/4 cup 4% cottage cheese
1 tablespoon minced chives
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup meatless spaghetti sauce

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use)., Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella. , Cover and bake until heated through, 25-30 minutes.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.

Nutrition Facts : Calories 376 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 959mg sodium, CarbohydrateContent 39g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

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