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How To make Roasted Red Onion Ravioli
2/3 Recipe Egg Pasta (use 2 eggs
-and 1 1/3 cups flour) ROASTED-RED-ONION FILLING 3 sm Red onions
1 tb Fresh thyme, minced (1 tsp
-dried) 1 tb Olive oil
Salt Pepper 1 tb Balsamic or red wine vinegar
1 Egg
1/4 c Parmesan cheese, grated
CREAM SAUCE 3/4 c Heavy cream
2 Sprigs fresh thyme (1/2 tsp
-dried) 1 tb Butter
Salt Pepper PREPARATION: Make the Egg Pasta and form into two balls; set aside. For The Filling, heat oven to 375F. Trim and halve the unpeeled onions. Mince the thyme. Toss the oil, onions, 1/2 teaspoon salt, and the minced thyme in a shallow roasting pan. Roast onions, cut side down, until brown, about 10 minutes. Remove onions from pan and set aside to cool. Add vinegar to pan and use wooden spoon to deglaze the bottom. Peel and chop cooled onions. In a small bowl, combine onions, pan juices, and dried thyme, if using. Season to taste with salt and pepper. Whisk egg in a small bowl. Roll both balls of dough as thin as possible into 2 rectangular sheets. Cover one with damp towel and set aside. Lightly brush remaining sheet with the beaten egg. Arrange 12 teaspoons of filling on top of dough, spaced about 2 inches apart. Cover with other sheet of dough and press firmly around mounds of filling. Cut between the mounds with fluted ravioli cutter. Put ravioli, well spaced, on lightly floured baking sheets or waxed paper. Refrigerate if not cooking immediately. Grate the cheese. NOTE: Recipe can be made to this point a few hours ahead. COOKING AND SERVING: For The Sauce, place cream and thyme in small saucepan and bring to simmer over medium heat. Cook until cream is reduced to 1/2 cup, about 5 minutes. Stir in the butter. Strain the sauce and season to taste with salt and pepper. Set aside and keep warm. Cook ravioli in boiling, salted water until tender, about 6 minutes. Drain well. Toss ravioli with the Cream Sauce and grated Parmesan cheese until lightly coated. Serve immediately with freshly-ground pepper. Makes 4 side-dish servings [COOKS March-April 1988]
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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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Beth's Spinach Ravioli with Caramelized Onions and Tomatoes | ENTERTAINING WITH BETH
Learn how to make my easy spinach ravioli with caramelized onions and tomatoes. A quick and easy weeknight meal!
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SPINACH RAVIOLI WITH RED ONIONS, SPINACH AND TOMATOES
Serves 4-6
Ingredients
2 packages of Spinach Ravioli
2-4 tbsp olive oil
1 Red Onion, sliced into half moons
1 cup sliced cherry tomatoes
1 lemon, zest and juice
1 bag of fresh baby spinach
salt and pepper to taste
METHOD:
Heat 1 tbsp of oil in a pan. Sautee red onions until soft. Add cherry tomatoes. Cook until they start to break down and release their juices.
Meanwhile, set your ravioli to boil in well-salted water drizzled with a little olive oil (this will prevent the raviolis from sticking together).
Return to your onion/tomato mixture and add lemon zest and lemon juice. Then add spinach in handfuls until wilted. Season with salt and pepper, and drizzle a bit more olive oil over the mixture until well-coated (about 1 tbsp).
Drain raviolis, and place 4-6 in a bowl, and top with the sauce.
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Ravioli in White Sauce Recipe
Ravioli in white sauce. Ravioli is a tasty filled pasta or stuffed pasta .. this recipe shows how to cook ready made ravioli in white sauce. Ravioli Sauce Recipe
Printable written recipe:
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