WHAT SAUCE FOR RAVIOLI RECIPES

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BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES



Bolognese ravioli | Jamie Oliver pasta recipes image

This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That’s the funny thing about memories and food – sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I’ve done here.

Total Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 16

400 g higher-welfare minced pork
400 g higher-welfare minced veal or beef
olive oil
2 cloves of garlic
2 onions
2 carrots
2 sticks of celery
200 ml Chianti Classico
2 x 400 g tins of quality plum tomatoes
100 g Parmesan cheese plus extra to serve
1 x Royal pasta dough
fine semolina
4 cloves of garlic
1-2 fresh red chillies
3 x 400 g tins of quality plum tomatoes
a few sprigs of fresh basil

Steps:

    1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
    2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
    3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
    4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
    5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
    6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
    7. Put a pan of salted water on to boil for the pasta.
    8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
    9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

Nutrition Facts : Calories 650 calories, FatContent 27.0 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 41.5 g protein, CarbohydrateContent 57.9 g carbohydrate, SugarContent 12.0 g sugar, SodiumContent 1.4 g salt, FiberContent 4.9 g fibre

PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE RECIPE - FOOD.COM



Pumpkin Ravioli With Sage Butter Sauce Recipe - Food.com image

My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh pumpkin ravioli
1/2 cup unsalted butter
6 fresh sage leaves or 3/4 teaspoon ground sage
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesan cheese, grated
2 amaretti cookies
1/2 cup hazelnuts, toasted and coarsely chopped (optional)

Steps:

  • Bring a large pot of salted water to a boil.
  • Add fresh ravioli and cook for about 4 minutes or until the float to the top.
  • Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
  • Cover with foil to keep warm while you prepare the sauce.
  • In a small saute pan, melt the stick of butter over low heat.
  • When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
  • Remove butter sauce from the heat and grate in the nutmeg.
  • Pour butter sauce over the ravioli.
  • Sprinkle with grated cheese and toasted hazel nuts (if using).
  • Grate the amaretti cookies over the dish and serve immediately.

Nutrition Facts : Calories 278.2, FatContent 27.1, SaturatedFatContent 16.9, CholesterolContent 84.2, SodiumContent 202.3, CarbohydrateContent 3.9, FiberContent 0.1, SugarContent 1.6, ProteinContent 5.6

More about "what sauce for ravioli recipes"

BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES
This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That’s the funny thing about memories and food – sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I’ve done here.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 650 calories per serving
    1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
    2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
    3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
    4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
    5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
    6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
    7. Put a pan of salted water on to boil for the pasta.
    8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
    9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.
See details


PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE RECIPE - FOOD.COM
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 278.2 per serving
  • Grate the amaretti cookies over the dish and serve immediately.
See details


BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES
This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That’s the funny thing about memories and food – sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I’ve done here.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 650 calories per serving
    1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
    2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
    3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
    4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
    5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
    6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
    7. Put a pan of salted water on to boil for the pasta.
    8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
    9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.
See details


PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE RECIPE - FOOD.COM
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 278.2 per serving
  • Grate the amaretti cookies over the dish and serve immediately.
See details


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EASY RAVIOLI SAUCE - THE COZY COOK
Sep 15, 2021 · Easy Ravioli Sauce. Nothing beats a gourmet-style ravioli sauce that you can have on the dinner table in 30 minutes flat.. The 4-cheese ravioli that I use for this recipe is filled with a combination of ricotta, Romano, mozzarella, and gorgonzola. So I chose to use cream cheese and Parmesan cheese in the sauce …
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LOBSTER RAVIOLI SAUCE RECIPE (GARLIC BUTTER CREAM SAUCE ...
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