Best 6 Potato And Cheese Ravioli With Fresh Tomato Sauce Recipes

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• Make the pasta dough:
• Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
• Make the ravioli filling
• Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
• Make the ravioli
• Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
• Cooking the ravioli
• Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

FRESH TOMATO RAVIOLI RECIPE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.

SWEET POTATO & GOAT'S CHEESE RAVIOLI

Steps:

• For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
• For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
• Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
• Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
• Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
• Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• 1 Mix together the ricotta, mozzarella, egg, 1/2 cup of the Parmigiano, the parsley, and the salt and pepper to taste. Cover and refrigerate. 2 Prepare the sauce and pasta. Dust 2 or 3 large baking sheets with flour. Set out a small bowl filled with cool water. 3 Lay a strip of the dough on a lightly floured surface. Fold it lengthwise in half to mark the center, then unfold it. Beginning about 1 inch from one of the short ends, place teaspoonfuls of the filling about 1 inch apart in a straight row down one side of the fold. Lightly brush around the filling with the cool water. Fold the dough over the side with filling. Press out any air bubbles and seal the edges. Use a fluted pastry wheel or a sharp knife to cut between the dough-covered mounds of filling. Separate the ravioli and press the edges firmly with the back of a fork to seal. Place the ravioli in a single layer on a baking sheet. 4 Repeat with the remaining dough and filling. Cover with a towel and refrigerate until ready to cook, or up to 3 hours, turning the pieces several times so that they do not stick to the pan. (To store them longer, freeze the ravioli on the baking sheets until firm. Place them in a heavy-duty plastic bag and seal tightly. Store in the freezer up to one month. Do not thaw before cooking.) 5 Just before serving, bring about 4 quarts of water to a boil in a large pot. Meanwhile, in a medium pot, heat the sauce over low heat. Pour some of the sauce into a heated serving bowl. 6 Lower the heat under the pasta pot so that the water boils gently. Add the ravioli and cook until tender, 2 to 5 minutes depending on the thickness of the ravioli and whether or not they were frozen. Scoop the ravioli out of the pot with a slotted spoon. Drain well. 7 Place the ravioli in the serving bowl. Pour on the remaining sauce. Sprinkle with the remaining 1/2 cup cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RAVIOLI WITH TOMATO-ALFREDO SAUCE

Steps:

• Cook and drain ravioli as directed on package; keep warm.
• Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
• Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.