FRESH PASTA DOUGH FOR RAVIOLI | BETTER HOMES & GARDENS
With just a few items from your pantry, you can easily make homemade ravioli dough at home. Easily customize this ravioli dough recipe by stuffing them with tasty fillings such as ricotta or beef. Enjoy your ravioli pasta with your favorite sauce.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 33 minutes
Prep Time 1 hours 0 minutes
Cook Time 3 minutes
Yield 48 to 60 ravioli
Number Of Ingredients 6
Steps:
- In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough. Remove dough and shape into a ball.* On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.
- Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer's directions until dough is 1/16 inch thick.)
- To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
- To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.
HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 10 minutes
Prep Time 02 hours 00 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 279mg cholesterol, SodiumContent 1139mg sodium, CarbohydrateContent 110g carbohydrate (19g sugars, FiberContent 7g fiber), ProteinContent 42g protein.
More about "ravioli shells recipes"
HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 10 minutes
Category Dinner
Cuisine Europe, Italian
Calories 856 calories per serving
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
PASTA DOUGH FOR RAVIOLI RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.5
Cuisine italian
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
RAVIOLI, THREE WAYS - BEST SHORTCUT HOMEMADE RAVIOLI
From thepioneerwoman.com
Total Time 25 minutes
Category weeknight meals, comfort food, dinner, main dish, side dish
- Mix together the ricotta, grated parmesan, 1 egg, and salt and pepper to taste. Split into two separate bowls and set aside. In a skillet over medium heat, heat the olive oil, add the arugula and cook until wilted (this'll only take about 30-45 seconds). Remove from the skillet and chop. Allow to cool, then stir into one batch of the ricotta mixture. Set aside. In a small dish, beat together 1 egg and 3 tablespoons water. Set aside. Bring a pot of water to a boil, then make the ravioli: Lay one wonton wrapper on the surface. Spoon a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip of the beaten egg along all four sides of the wrapper. Place a second wrapper on top and carefully press out any air bubbles as you press the top wrapper around the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal. Set aside and repeat with the remaining filling and wonton wrappers. (Make both plain cheese and arugula versions.) To make an egg yolk version, separate an egg by cracking it and cupping it in your fingers, allowing the white to escape between your fingers. Once you have only the yolk in your hand, carefully set it in the center of a wonton wrapper and repeat the sealing process above. You'll have to be gingerly, but once you get the hang of it, it'll be just fine! Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes, then remove with a slotted spoon.
RICOTTA-STUFFED SHELLS WITH PESTO RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 706 per serving
- To serve, drizzle shells with a little pesto sauce and pass the rest at the table.
CAJUN STUFFED PASTA SHELLS WITH CREOLE SAUCE - RECIPES ...
From goboldwithbutter.com
- Bring large pot of cold water to boil. Season with plenty of salt and throw in pasta shells. Cook until almost done. It’s better if they’re slightly under-cooked, as they’ll continue to cook while baking. Drain, rinse with cold water and set aside. Set large skillet over medium-high heat. Add 2 tablespoons butter and once melted, throw in sausage. Cook until browned and crispy on all sides, about 4 to 5 minutes. Using slotted spoon, transfer sausage to plate or platter, leaving the drippings in the skillet. Add chicken to hot skillet and cook until browned as well, about 5 to 6 minutes. Transfer to the plate with sausage. Add remaining 2 tablespoons of butter to skillet and add veggies, bay leaves and thyme. Cook until softened, about 8 minutes. Season with creole seasoning, salt and pepper. Remove from heat and let cool slightly. In large bowl, combine ricotta cheese with 3/4 cup mozzarella cheese. Add cooled veggie and meat mixture and stir until well combined. _For the Creole Cream Sauce:Set medium saucepan over medium-high heat and add butter. Once melted, whisk in flour and cook for about 30 seconds. Slowly add half and half and milk while continuously whisking. Lower heat and cook until sauce has thickened. Season with Creole seasoning and hot sauce. Preheat oven to 350°F. Pour about a cup of sauce into 9 by 13-inch baking dish and spread it out in an even layer. Fill each pasta shell with about a tablespoon or so of filling and place in baking dish. Continue filling all shells and placing them snugly into baking dish. Pour remaining sauce on top of shells and sprinkle with remaining mozzarella cheese. Bake until bubbly and melted, about 15 to 20 minutes. Place under broiler (keeping an eye on it) for the last 5 minutes of cooking to brown top. Remove from oven and garnish with scallions. Enjoy immediately!
HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 10 minutes
Category Dinner
Cuisine Europe, Italian
Calories 856 calories per serving
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
RAVIOLI, THREE WAYS - BEST SHORTCUT HOMEMADE RAVIOLI
From thepioneerwoman.com
Total Time 25 minutes
Category weeknight meals, comfort food, dinner, main dish, side dish
- Mix together the ricotta, grated parmesan, 1 egg, and salt and pepper to taste. Split into two separate bowls and set aside. In a skillet over medium heat, heat the olive oil, add the arugula and cook until wilted (this'll only take about 30-45 seconds). Remove from the skillet and chop. Allow to cool, then stir into one batch of the ricotta mixture. Set aside. In a small dish, beat together 1 egg and 3 tablespoons water. Set aside. Bring a pot of water to a boil, then make the ravioli: Lay one wonton wrapper on the surface. Spoon a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip of the beaten egg along all four sides of the wrapper. Place a second wrapper on top and carefully press out any air bubbles as you press the top wrapper around the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal. Set aside and repeat with the remaining filling and wonton wrappers. (Make both plain cheese and arugula versions.) To make an egg yolk version, separate an egg by cracking it and cupping it in your fingers, allowing the white to escape between your fingers. Once you have only the yolk in your hand, carefully set it in the center of a wonton wrapper and repeat the sealing process above. You'll have to be gingerly, but once you get the hang of it, it'll be just fine! Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes, then remove with a slotted spoon.
RAVIOLI WITH MUSSEL AND TOMATO SAUCE - PASTA RECIPES
From goodhousekeeping.com
Total Time 55 minutes
Discard any open mussels. Put in a large pan, then cover and simmer for 2min or until shells open (discard any that remain closed). Strain, reserving the cooking liquid, and set aside.
In another pan, heat the oil, add the garlic and crumble in the chilli. Cook for 1-2min until the garlic is golden. Add the tomatoes and mussel liquor. Season with pepper. Bring to the boil and cook for 10-15min until thick and pulpy.
Cook the ravioli according to packet instructions. Meanwhile, ease the mussels from their cooled shells and add to the tomato sauce.
EASY ITALIAN STUFFED SHELLS AND MEATBALLS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 485.5 calories per serving
- Bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.
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