Ravioli Galore

8/21/2019 Ravioli Galore

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Sausage Ravioli Filling

Makes: 6 servings Yield: 1 cup filling (enough for 6 servings)

Start to Finish 20 mins

Ingredients

4 ounces bulk Italian sausage

3/4cup packed fresh spinach leaves

1 egg yolk, lightly beaten

1/3cup ricotta cheese

1 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed

1/8teaspoon grated whole nutmeg

Directions

1.In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to

break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is

too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with

several on/off pulses until chopped.

2.In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage

mixture. Cover and chill until needed.

Mushroom Ravioli Filling

Makes: 6 servings Yield: about 1 cup filling

Prep 20 mins Stand 15 mins

Ingredients

1/2 ounce dried porcini mushrooms

4 ounces fresh mushrooms, finely chopped

1 tablespoon olive oil

1 tablespoon snipped fresh Italian (flat-leaf) parsley

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 egg yolk, lightly beaten

1/2 cup ricotta cheese

Directions

1.Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain,

discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.

2.Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about

5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir

for 1 minute. Remove from heat. Sprinkle with salt and pepper.


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3.In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill

until needed.

Crab Ravioli Filling

Makes: 6 servings Yield: 1 1/4 cups filling (enough for 6 servings)


Ingredients

1/3cup chopped red sweet pepper

1/4cup chopped onion


1 tablespoon butter

1 6 ounce can crabmeat, drained, flaked, and cartilage removed

1/4teaspoon finely shredded lemon peel

2 teaspoons lemon juice

2 teaspoons drained capers

1/4teaspoon fennel seeds, crushed

1/8teaspoon cracked black pepper

Directions

1.In a medium skillet, cook sweet pepper, onion, and garlic in hot butter over medium heat

about 4 minutes or until tender, stirring occasionally. Stir in crabmeat, lemon peel, lemon juice,

capers, fennel seeds, and black pepper.

Creamy Vino SauceMakes: 6 servings

Serving size: 1/3cup sauce


Ingredients

2 tablespoons finely chopped onion

2 cloves garlic, minced

2 tablespoons butter 1 tablespoon all-purpose flour

teaspoon salt

1/8teaspoon ground black pepper

1 1/4cups whipping cream

1/2cup dry white wine

1/2cup shredded or crumbled Pecorino Romano, Parmesan, Asiago, Gorgonzola, and/or provolone

cheese

2 tablespoons snipped fresh Italian (flat-leaf) parsley


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2 tablespoons snipped fresh basil or chives or 1 tablespoon snipped fresh sage, thyme, oregano, or

rosemary

Directions

1.In a medium saucepan, cook onion and garlic in hot butter over medium heat for 3 to 4

minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper. Add cream and wine

all at once. Cook and stir until thickened and bubbly. Add cheese. Cook and stir for 1 minute

more. Stir in parsley and basil.

Butternut Squash Ravioli Filling

Makes: 6 servings Yield: 1 cup

Prep 20 mins Roast 350F 30 mins

Ingredients

1 1 pound butternut squash

2 tablespoons olive oil

1/4teaspoon salt

1/8teaspoon freshly ground black pepper

1/4cup finely shredded Parmesan cheese (1 ounce)

1/8teaspoon ground nutmeg

Directions

1.Preheat oven to 350 degrees F. Cut squash in half lengthwise. Seed and peel squash; cut into

1-inch pieces (you should have about 2 2/3 cups).

2.Place squash in an 8x8x2-inch or 9x9x2-inch baking pan. Drizzle with oil and sprinkle with salt

and pepper; toss gently to coat. Roast, uncovered, about 30 minutes or until tender, stirring once

3.Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in cheese and

nutmeg.

Browned Butter Sauce

Makes: 6 servings


Ingredients

1/2cup butter


1 tablespoon snipped fresh basil, sage, oregano, Italian (flat-leaf) parsley, and/or chives or 1/2 teaspoon

fresh thyme leaves

Dash ground black pepper


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2 tablespoons grated or shredded Pecorino Romano, Asiago, and/or Parmesan cheese

Directions

1.In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter

is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and

skimming foam as necessary. Remove from heat. Stir in herb(s) and pepper.

2.Drizzle sauce over cooked ravioli. Sprinkle with cheese.

Fresh Tomato Marinara Sauce

Makes: 6 servings

Serving size: 1/3cup

Prep 25 mins Cook 20 mins

Ingredients

2 ounces pancetta, chopped

1/3cup finely chopped onion (1 small)

4 cloves garlic, minced

3 tablespoons olive oil

2 pounds fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole

peeled roma tomatoes, drained and chopped

1/2cup dry red wine

1 - 2 teaspoons balsamic vinegar

1/2teaspoon salt

1/2teaspoon ground black pepper

1/2cup snipped fresh basil

Directions

1.In a large saucepan, cook pancetta, onion, and garlic in hot oil over medium heat for 3 to 4

minutes or until pancetta starts to brown and onion is tender, stirring occasionally.

2.Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20

to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in

Meat and Spinach Ravioli Filling

Prep Time: 15 MinutesCook Time: 15 Minutes

Ready In: 40 MinutesServings: 15

"Browned ground beef, spinach, Parmesan cheese, and spices are run through a grinder to make a smooth, savory ravioli filling."

INGREDIENTS:

1 pound ground beef

1 1/2 cups fresh spinach

1/4 cup olive oil

1 large egg


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5 tablespoons grated Parmesan cheese

1 1/4 tablespoons dried parsley

1/4 cup bread crumbs

1/2 teaspoon garlic salt

1 pinch black pepper

DIRECTIONS:

1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned,and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove

from heat and allow to cool for 10 minutes.

2. Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well

Run the filling through a grinder until smooth (or puree in a food processor until smooth).3. The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months

Artichoke Ravioli Filling

8 ounces frozen or canned artichoke hearts, finely chopped1 cup ricotta cheese4 ounces mozzarella cheese, shredded1/2 cup Parmesan cheese, grated1/4 cup asiago cheese, grated

3 tablespoons fresh basil, chopped2 garlic cloves, minced2 tablespoons parsley1 egg

Combine all of the ingredients in a bowl and fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter1 stalk celery, finely chopped1 carrot, finely chopped

1 small onion, finely chopped8 ounces boneless chicken breast, cubed2 tablespoons marsala wine1 egg yolk1/4 cupParmesan cheese,gratedSalt and pepper

Saut celery, carrot, and onion in butter about 3 minutes.Add chicken and saut 3-4 minutes, until chicken starts to brown.Add Marsala wine and cook additional 2 minutes. Remove from heat.Put chicken mixture in a food processor and pulse to chop.

Add egg yolk, cheese, salt and pepper. Fill ravioli.

Eggplant Ravioli Filling

3 tablespoons olive oil1 garlic clove, minced1 small eggplant, diced2 teaspoons dried basil or oregano1/2 cup ricotta cheese3 tablespoons asiago cheese, grated1 egg yolkSalt and pepper
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Saut garlic in olive oil over low heat about 2 minutes.Add eggplant and dried herb, cover and cook 10 minutes.Remove from heat, cool, and pulse in food processor to chop finely.

Add remaining ingredients and fill ravioli.

Potato and Garlic Ravioli Filling

2 tablespoons olive oil2 tablespoons butter

1 small onion, finely chopped2 cups potatoes, cubed and cooked4-5 garlic cloves, cut in half1/2 cup milk1/2 cup ricotta cheese1/4 cup Parmesan cheese1 eggSalt and pepper

Saut onion in olive oil and butter over low heat 2-3 minutes.In another small saucepan, heat the garlic cloves in milk over low heat about 15 minutes.Put cooked potatoes in a bowl, pour onion mixture and garlic with milk over them. Mash well.

Add remaining ingredients and fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter1/2 cup onion, chopped1 garlic clove, minced2 cups mushrooms, chopped1/4 cup prosciutto, chopped4 tablespoons Parmesan cheese, grated2 ounces mozzarella cheese, shredded1 eggSalt and pepper

Saute onion and garlic in butter 2-3 minutes.Add mushrooms and saut until brown and most of the liquid has evaporated.Add prosciutto and cook 1 more minute just to heat through.Remove from heat and add remaining ingredients. Fill ravioli.

Pear and Pecorino Ravioli

Pear and pecorino ravioli have a very delicate texture and flavor.Serve them with melted butter and lots of black pepper.Pass additional grated pecorino cheese for sprinkling on top.

8 ounces firm ripe pear8 ounces pecorino Romano, shredded

1-1/2 tablespoons cream cheese

Peel and core the pear.Shred it on the large holes of a box grater.Combine the pear with the pecorino and cream cheese.Fill ravioli.

Potato, Leek, and Bacon Ravioli

Serve with aButter and Sage SauceorTraditional Tomato Saucethinned slightly with chicken broth.
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12 ounces Yukon Gold potatoes (about 3 small potatoes)2 tablespoons olive oil5 ounces bacon, coarsely chopped2 medium leeks, finely chopped (about 1-1/2 cups)Salt and pepper1/2 cup gratedParmesan cheese

Peel and cube the potatoes.Cook in boiling water until cooked through.Drain and mash the potatoes with a fork.

Set aside.

Heat the oil and bacon in a skillet over medium heat.Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.

Add the leeks and cook another 3 minutes until the leeks are wilted.Add the bacon and leek mixture to the potatoes.Season with salt and pepper

Add the grated Parmesan cheese and stir to combine all the ingredients.

Christmas Beet Ravioli (Casunziei Rossi)

(Serves 6)

4 medium red beets, peeled and cut into 1-1/2 inch pieces

Olive oil

Salt and pepper

1 cupricotta cheese

1/2 cup grated Parmesan cheese

1 pound ofBasic Egg Pasta Dough

8 tablespoons unsalted butter

1 tablespoon poppyseeds

Extra Parmesan for sprinkling

Preheat the oven to 400 degrees F.

Place the beets on a large baking sheet.

Drizzle the beets with oil and use your hands to coat the beets with the oil

Sprinkle with salt and pepper.

Bake for 30 to 40 minutes, stirring once, until the beets can be pierced easily with a fork.

Remove and allow to cool.

Put beets in a food processor or use a potato masher.

Process or mash the beets until coarse. Add the ricotta and Parmesan cheese.

Pulse to form a slightly coarse mixture. Add salt and pepper to taste.

Make the ravioli dough and follow the directions for filling and cooking. Go to directions

For the sauce, melt the butter with the poppyseeds in a small saucepan.

Pour the sauce over the cooked ravioli and sprinkle with Parmesan.

Goat Cheese & Walnut Pasta Filling

Serves 4

Ingredients8oz Soft Goats Cheese

2oz finely chopped toasted Walnuts4 heaped tbsp Freshly Chopped Basil1 tbsp Olive Oil1 Large Garlic Clove, crushed
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1 teasp Finely Grated Lemon Zest

Instructions

1. Place all the ingredients in a mixing bowl and mix until well blended.

Mushroom & Olive Pasta FillingServes 4

Ingredients2 tbsp Butter2 tbsp Olive oil1 Small Onion, finely chopped1lb Mushrooms, finely chopped16 Green Olives, pitted and finely chopped2 Garlic Cloves, crushed

1 tbsp Freshly Chopped Oregano2 tbsp Freshly chopped ParsleySalt and Black Pepper

Instructions

1. Heat the butter and oil in a frying pan, add the onion and mushrooms and saut overa medium/high heat, stirring constantly, for 5 minutes, until the mushrooms are lightlybrowned.

2. Add the olives, garlic, herbs, salt and pepper and continue to cook for 1-2 minutes.

Remove from the heat and allow to cool before using

Mushroom and Prosciutto Pasta FillingServes 4

Ingredients3 tbsp Butter

1 Small Onion, finely chopped1 Garlic Clove, crushed8oz Mushrooms, sliced6oz Prosciutto Ham, chopped4oz Grated Cheese such as Pecorino Romano, Mozzarella or Cheddar1 Egg1 tbsp Freshly Chopped OreganoBlack Pepper

Instructions


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1. Heat the butter in a medium sized frying pan over a medium heat, add the onionand garlic and saut for 2-3 minutes.

2. Add the mushrooms and continue to fry for a further 4-5 minutes, turning from timeto time, until the mushrooms are browned and most of the liquid has evaporated.

3. Allow the mixture to cool then transfer to a large mixing bowl, add the ham, cheese,egg, oregano and pepper and mix well.

Aubergine (eggplant) Pasta FillingServes 4

Ingredients3 tablespoons olive oil1 Large Aubergine (eggplant), cubed1 Garlic Clove, crushed

3 tbsp Freshly Chopped Basil4fl.oz. Ricotta Cheese3 tbsp Parmesan cheese, grated1 Egg YolkSalt and pepper

Instructions

1. Heat the oil in a large frying pan, add the aubergine cubes and fry over a high heat,turning frequently, for 8-10 minutes until brown on all sides.

2. Add the garlic and cook for a further 1 minute.

3. Remove from heat and allow to cool, then transfer to a food processor together withthe remaining ingredients and pulse until finely chopped and well blended.

Fresh Salmon & Caper Pasta Filling

Serves 4

Ingredients1lb Skinless Salmon Fillet3fl.oz Crme Frache or Double Cream4 Spring (green) Onions, chopped4 tbsp Capers, chopped3 tbsp Fresh Coriander (Cilantro)1 tbsp Fresh Lemon JuiceSalt and Black Pepper


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Instructions

1. Cut the salmon into chunks then place in a food processor and pulse to chop.

2. Add the remaining ingredients and process until well blended but not too smooth.

Rocket (arugula, escarole, spinach. etc.) and Chorizo Pasta Filling

Serves 4

Ingredients2 tbsp Olive Oil6oz Chorizo, finely chopped2 Tomatoes, finely chopped4oz Rocket, chopped8oz Ricotta CheeseSalt and Black Pepper

Instructions

1. Heat the oil in a frying pan over a medium heat add the chorizo and saut for 2-3minutes.

2. Add the tomato and rocket and cook for a further 2 minutes, stirring.

3. Remove from the heat and allow to cool before adding in the ricotta, salt and pepper.Mix well.

Classic Sage Butter Sauce Veg HT ACC 5mins Garlic Sage Butter Sauce Veg HT ACC 5mins

Lemon Anchovy Butter Sauce HT ACC 5mins Warm Chive Vinaigrette Veg HT ACC 5minsWarm Coriander Vinaigrette Veg HT ACC 5mins Mascarpone Sauce Veg HT ACC 10mins

Tomato Mascarpone Sauce Veg HT ACC 10mins Chorizo Butter Sauce HT ACC 15mins

Puttanesca Sauce HT ACC 15mins Crayfish Sauce HT ACC 20mins

Mushroom Garlic Sauce Veg HT ACC 20mins Red Onion Pasta Sauce Veg HT ACC 20mins

Sherry Cream Sauce Veg HT ACC 20mins Walnut Basil Pasta Sauce Veg HT ACC 25mins

Pink Pasta Sauce HT ACC 30mins Red Pepper Pasta Sauce Veg HT ACC 30mins

Tomato Wine Pasta Sauce HT ACC 30mins

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Ravioli Galore