SAUCE FOR CHEESE RAVIOLI RECIPES

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RAVIOLI CHEESE SAUCE RECIPE - FOOD.COM



Ravioli Cheese Sauce Recipe - Food.com image

A simple cheese sauce for ravioli or other pasta dish that could be enhanced with mushrooms, shrimp, or any other desired combinations of flavors and toppings.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 3/4 cups milk (2% or higher)
1 cup grated cheese (4Cheese blend or whatever you've got)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Melt butter blend in flour over medium heat and allow to barely sizzle.
  • Stir in milk, bring to a boil, and stir until thickened.
  • Lower heat and blend in cheese stirring for 3-5 minutes.
  • Stir in seasonings and serve warm over pasta.
  • May be made in advance - refrigerate and reheat.

Nutrition Facts : Calories 211.8, FatContent 15.2, SaturatedFatContent 9.6, CholesterolContent 44.5, SodiumContent 508.7, CarbohydrateContent 9.7, FiberContent 0.1, SugarContent 0.1, ProteinContent 9.4

CHEESE RAVIOLI WITH MARINARA SAUCE RECIPE | COOKING CHANNEL



Cheese Ravioli with Marinara Sauce Recipe | Cooking Channel image

All you need is a rolling pin to make this easy pasta dough. The wonderfully sturdy and satisfyingly cheesy ravioli are slightly rectangular in shape - so don't worry too much about making perfect squares.

Provided by Cooking Channel

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4 to 6 servings (about 32 ravioli)

Number Of Ingredients 16

2 cups all-purpose flour, plus more for kneading and dusting
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
3 large eggs, plus 3 large egg yolks
2 tablespoons heavy cream
1 cup fresh whole-milk ricotta
1/4 cup freshly grated Parmesan
Olive oil, for the baking sheet
1/4 cup olive oil
1 small yellow onion, 1/4-inch dice
4 cloves garlic, minced
One 28-ounce can crushed tomatoes 
2 large sprigs fresh oregano 
1/2 teaspoon sugar 
Pinch crushed red pepper 
1/4 cup loosely-packed basil leaves, chopped

Steps:

  • For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt. Use your fingers to make a well in the middle of the mound. Crack 2 of the eggs into the well. Add 2 of the egg yolks to the well, followed by the heavy cream. Use your fingers to break up the eggs and yolks and combine with the cream. Work the flour into the egg mixture by gradually incorporating the flour from the inside of the well. When the flour is completely incorporated, knead the dough vigorously for 8 minutes until smooth and elastic. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a time until you are able to knead it. Divide the dough into 4 equal pieces, wrap in plastic and set aside at room temperature for 30 minutes. 
  • Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl until combined. Cover and refrigerate. 
  • For the marinara sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar and crushed red pepper and stir to combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Discard the oregano and season with salt and pepper if needed. Cover and reserve. 
  • To make the ravioli: Bring a large pot of salted water to a boil. Beat the remaining egg with 1 tablespoon of water and set aside. Lightly oil a baking sheet and set aside. Roll one of the pieces of dough into a 6-by-18-inch rectangle on a lightly-floured work surface (the dough should be very thin). Cut the sheet of dough in half lengthwise to create two 3-by-18-inch sheets. 
  • Brush the entire surface of one of the pasta sheets with the egg wash. Working down the center, spoon 1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Gently lay the second pasta sheet over the first, matching up the sides. Gently press between the mounds of cheese to define 8 separate ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli to the baking sheet and cover with plastic wrap. Repeat with the remaining pasta and filling. You should have about 32 ravioli. 
  • Working in 2 to 3 batches so the ravioli don't stick to one another, cook the ravioli in the boiling water until they float to the surface and the dough is cooked through and tender, about 3 minutes. Transfer to the marinara sauce and serve topped with the Parmesan and basil. 

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