RECIPES WITH CHEESE RAVIOLI RECIPES

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HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Homemade Ravioli Recipe: How to Make It - Taste of Home image

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

5 to 5-1/2 cups all-purpose flour
6 large eggs
1/2 cup water
1 tablespoon olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

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.

CRACKER RAVIOLI | PASTA RECIPES | JAMIE OLIVER RECIPES



Cracker ravioli | Pasta recipes | Jamie Oliver recipes image

I’ve always thought of ravioli as the ultimate edible present – something made with love and wrapped up like a Christmas cracker. The Italians would call this caramelle because it looks like a giant sweet, but I like to think of it as crackers!

Total Time 3 hours

Yield 6 or 12 as a starter

Number Of Ingredients 14

1 butternut squash (1.2kg)
250 g ricotta cheese
½ teaspoon dried red chilli flakes
1 whole nutmeg for grating
olive oil
200 g vac-packed chestnuts
½ a bunch of fresh sage (15g)
20 g Parmesan cheese plus extra to serve
1 x Royal pasta dough
75 g baby spinach
semolina for dusting
100 g unsalted butter
4 clementines
50 g skin-on almonds

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
    3. Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
    4. Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
    5. Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
    6. Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
    7. Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
    8. Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
    9. Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
    10. Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
    11. For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
    12. Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
    13. Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.

Nutrition Facts : Calories 917 calories, FatContent 46.4 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 101 g carbohydrate, SugarContent 17.3 g sugar, SodiumContent 0.6 g salt, FiberContent 9 g fibre

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