Time 25m Yield 6 servings. Number Of Ingredients 5 Steps:
Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.
Time 20m Yield 3 servings. Number Of Ingredients 7 Steps:
Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 20 Steps:
Roast 2 small acorn squash at 350 degrees farenheit for 45 mins or until tender. Allow to cool to room temperature or until cool enough to handle. Meanwhile, chop/dice the yellow and red peppers, as well as the mushrooms and onion. Preheat a large skillet, add the olive oil and saute diced veg until tender. Add the diced tomatoes to a blender and blend until smooth then add blended tomatoes as well as tomato paste to the sauteing vegetables. Add the italian seasoning, garlic powder, salt and pepper, then taste and adjust seasoning accordingly. Add balsamic vinegar then taste again and adjust as needed. Cover and let simmer over low heat. Finely chop spinach and add to a medium bowl. Mix in 2 eggs, ricotta cheese, salt and pepper. Set aside. In medium bowl add 2 1/2 cups flour and mashed squash (or 1 1/2 cups canned pumpkin), mix until it starts to pull together, then turn out onto floured work surface and knead in enough of the remaining flour to make dough stiff but plyable. You want to be able to roll this thin without being too wet to where your hands will go through it, but you don’t want it to be too dry to where it is going to crumble apart either. Divide dough in half and roll into 2 equal sized rectangles. Fold one of the rectangles of dough loosely in half then in half again and set aside. On the remaining rectangle of dough, drop filling by teaspoonfuls about an inch apart. Make an eggwash by beating one egg in a small bowl. Use a pastry brush to brush egg into visible surface of dough (in between each pile of filling and around the outside edges). Unfold second rectangle of dough and place directly on top of the first one being careful not to drag it across the filling piles. Smooth out any air bubbles and gently press seams between each pile of filling. Cut ravioli apart and use a fork to pinch edges together to seal. Drop one at a time into gently boiling water being careful not to drop directly on top of each other to prevent sticking. When they start to float (which won’t be long), simmer another 1-2 minutes, then remove with a slotted spoon. Cook in 2-3 batches if necessary. Serve sauce over ravioli and enjoy with freshly grated parmesan.
Time 55m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes. Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.
Time 40m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F. Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach. Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste. DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli. PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.
Time 30m Yield 6 servings Number Of Ingredients 9 Steps:
Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly. Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally. Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
SAUCE PREPARATION: Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons and black olives. Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth. Simmer sauce for 2 minutes. Season with salt and cracked black pepper to taste. PASTA PREPARATION: Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature). Remove pasta from boiling water and lightly mix with sauce. PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley. CHEF’S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.
Time 2h20m Yield 6 Number Of Ingredients 20 Steps:
Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper. Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
Time 2h Yield 4 Number Of Ingredients 19 Steps:
Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
