Indulge in a culinary journey with our exquisite Florentine ravioli, a symphony of flavors that will tantalize your taste buds. These delicate ravioli are lovingly crafted with homemade pasta dough, enveloping a luscious filling of spinach, ricotta, and Parmesan cheese, seasoned to perfection. Bathed in a rich and flavorful tomato sauce, each bite is a harmonious blend of textures and tastes. Accompanying this main course are three delectable side dishes: sautéed spinach with garlic and lemon, a refreshing tomato and cucumber salad, and a creamy and indulgent mushroom risotto. Prepare to be captivated by this extraordinary Florentine ravioli experience, where every dish is a culinary masterpiece.
Let's cook with our recipes!
SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE
Steps:
- Make the pasta dough as directed in the master recipe.
- To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
- To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
- Yield: 24 ravioli
- Pasta Dough for Ravioli:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs, plus 1 for egg wash
- 2 tablespoons extra-virgin olive oil
- Cornmeal, for dusting
- To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
FLORENTINES (ITALY)
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
- Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
- Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
- Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
- For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
RAVIOLI A LA BETSY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
- Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside.
- Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes.
- Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
- Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil.
CREAMY RAVIOLI FLORENTINE
My mom sent me this recipe and I don't know where she got it but this is good (and easy)enough for company.
Provided by Punky Julster
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to directions, during last minute of cooking add spinach to pasta; drain.
- Position oven rack so that top of 8-cup baking dish is about 2" from heat source.
- Preheat broiler.
- In a pot over med heat combine sauce and 1 cup cheese and stir until melted.
- In a bowl combine tomatoes, pasta, spinach and the sauce; toss to coat.
- Transfer to baking dish and sprinkle with remaining cheese.
- Broil until cheese is lightly browned.
Nutrition Facts : Calories 149.8, Fat 9.4, SaturatedFat 5.9, Cholesterol 30.4, Sodium 234.5, Carbohydrate 7.1, Fiber 1.6, Sugar 3.1, Protein 10.2
FLORENTINE RAVIOLI
The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes--especially if you use frozen spinach and frozen ravioli or tortellini.
Provided by Sarah Fritschner
Categories Healthy Ravioli Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
- Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 28.9 g, Cholesterol 27.8 mg, Fat 12.6 g, Fiber 5.1 g, Protein 12.2 g, SaturatedFat 3.9 g, Sodium 673.8 mg, Sugar 6.7 g
SPINACH RAVIOLI WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
- Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.
ARTICHOKE FLORENTINE PASTA
Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.
Nutrition Facts : Calories 523 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 993mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
Tips:
- For the perfect ravioli dough, use a combination of all-purpose flour and semolina flour. Semolina flour will give the dough a slightly chewy texture.
- Make sure to rest the dough for at least 30 minutes before rolling it out. This will help the dough become more elastic and easier to work with.
- When filling the ravioli, be sure to use a light touch. Overfilling the ravioli will make them difficult to seal and may cause them to burst during cooking.
- To ensure that the ravioli are cooked evenly, cook them in a large pot of boiling salted water. The ravioli should be cooked until they float to the top of the pot, which will take about 3-4 minutes.
- Serve the ravioli immediately with your favorite sauce. A simple tomato sauce or pesto sauce would be a great choice.
Conclusion:
Florentine ravioli is a delicious and versatile dish that can be enjoyed by people of all ages. With its creamy spinach and ricotta filling, crispy prosciutto, and flavorful sauce, this dish is sure to be a hit at your next dinner party or special occasion. So next time you're looking for a new and exciting recipe to try, give Florentine ravioli a try. You won't be disappointed!
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