CREAMY DRIPPING RECIPES

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SKEWERED RAVIOLI WITH CREAMY TOMATO DIPPING SAUCE RECIPE ...



Skewered Ravioli with Creamy Tomato Dipping Sauce Recipe ... image

I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. —Rebecca, Guffey, Apex, North Carolina

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 10 appetizers (1-1/2 cups sauce).

Number Of Ingredients 6

20 refrigerated cheese ravioli
1/4 cup seasoned bread crumbs
4 teaspoons grated Parmesan cheese
1/4 cup prepared pesto
1 cup marinara sauce
1/2 cup half-and-half cream

Steps:

  • Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside., Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes., Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.

Nutrition Facts : Calories 114 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 207mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

CREAMY BAKED MACARONI AND CHEESE RECIPE - NYT COOKING



Creamy Baked Macaroni and Cheese Recipe - NYT Cooking image

This recipe, inspired by Stouffer’s macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.

Provided by Eric Kim

Total Time 1 hours

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound cavatappi or elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5 1/4 cups)
8 ounces Velveeta, torn into pieces
4 ounces Pecorino Romano, coarsely grated (1 cup)
1/2 teaspoon dry mustard powder
1/4 teaspoon onion powder
Pinch of ground cayenne
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
  • Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
  • Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
  • To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
  • Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

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