Flaked smoked salmon Grated Fontina cheese (just -a wee bit)
SAUCE:
1/4 c Butter 1/4 c All purpose sifted flour 1 t Salt 1/8 ts White pepper 2 c Milk Fresh dill (dried can be -used as well) Directions: Make and cook the raviolis. Melt butter in saucepan, remove from heat and add flour, salt and pepper stirring constantly. Slowly add milk then put back on the stove. Bring to boiling stirring often. As soon as it starts boiling simmer for 1 minute then add chopped dill (use your own judgement as to how much) at this point and stir. Pour over warm raviolis. Garnish with sprig of fresh dill (if you have it).
How To make Ravioli's Videos
Lobster Ravioli
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Ravioli in a Garlic Cream Sauce
Here I’ll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x
FULL RECIPE POST:
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Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients: ▢1 tbsp olive oil ▢1 onion - finely diced ▢2 cloves garlic - peeled and minced ▢500 g (1.1lb) fresh ravioli - (use your favourite flavour) ▢1 red bell pepper - sliced ▢½ tsp Italian herbs ▢½ tsp chilli flakes (red pepper flakes) ▢½ tsp black pepper ▢a pinch salt ▢1 tbsp tomato puree (paste if you're in the US) ▢90 ml (⅓ cup) white wine ▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter) ▢120 ml (½ cup) chicken stock ▢90 ml (⅓ cup) double (heavy) cream ▢90 g (3 packed cups) baby spinach ▢50 g (½ cup) parmesan - grated ▢1 tbsp fresh parsley - finely chopped
Instructions: 1. 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.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. 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.
5. 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).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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4 Levels of Ravioli: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of ravioli are you digging into first?
Check out Frank's level 3 recipe on the ICE blog:
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
and follow him on Instagram @protocooks
Follow Gabrielle at @gabchappel
Find Onika at @onikacomedy
Looking for Rose? Head to @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary
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