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How To make Shrimp Stuffed Ravioli with Basil
FILLING:
2 tb Butter
1 md Onion, finely chopped
1 ea Garlic, clove, finely
chopped 4 md Tomatoes, skinned, seeded
:
and coarsely chopped 1/2 lb Shrimp, fresh, peeled,
deveined, chopped Pepper, cayenne Pepper, white Salt :
PASTA 9 oz Flour
1 lg Egg
1 tb Butter, unsalted, melted
1/4 c Water
1 ts Salt
Egg wash ** :
SAUCE----------------------------------- 1/2 c Puree, basil ***
2 c Cream, heavy
2 tb Cheese, Parmesan, grated
Salt (to taste) Pepper (to taste) ** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to taste. *** In a blender, add fresh basil to 1 tablespoon of white wine. Filling: ======== Melt the butter in a saute pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat. Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes. Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes. Set aside in a refrigerator until cold. Pasta: ====== In a mixing bowl, combine the flour and egg. Mix slowly, adding cooled melted butter, water, and salt. Mix only enough to incorporate, then run through a pasta machine to form thin sheets. (Mixing too much will result in a tougher pasta.) Sauce: ====== Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.) Assembly: ========= Lay buttered sheet of parchment paper on your work surface. Onto the parchment, place one sheet of pasta and brush it with egg wash. Place a large spoonful of filling about every 4 inches on the pasta sheet. Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash. Cut around piles of filling and parchment to form raviolis. Place raviolis in saute pan, and cover with water. Bring to a boil and cook al dente. (Your best bet to know when the ravioli is done correctly is to take a piece of the dough that isn't used for the sheets, insure that it is the same double thickness as the final raviolis, and add it to the pan as you cook the ravioli. You can use this "spare" piece to judge the al dente qualities of the cooked raviolis.) Place cooked ravioli on a plate and cover with sauce. Garnish with fresh basil leaves and chopped tomato. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie's, San Francisco, CA
How To make Shrimp Stuffed Ravioli with Basil's Videos
5-Minute Ravioli Sauce | The Ultimate Quick & Easy Ravioli Sauce!
This 5 minute and 4 ingredient ravioli sauce will make you believe you are eating out in the best of restaurants. Creamy sauce flavoured with sun-dried tomato pesto, garlic and basil comes together in a flash!
As you might’ve guessed this sauce combines two classic sauces. Cream sauce and tomato sauce.
But to intensify the flavour even more, instead of using regular diced tomatoes I opted for a few tablespoons of sun-dried tomato pesto.
The beauty of this sauce is in its creamy yet slightly tangy flavour, perked up by a touch of garlic and fresh basil.
What is even more enticing about this sauce is how quick it is to make! No longer than 5 minutes. Just how long you need to cook your fresh ravioli. Winner.
Print out this recipe at
INGREDIENTS
3 tbsp sun-dried tomato pesto I used Scala brand or Delallo in the US
1 clove garlic minced
3-4 fresh basil leaves sliced
125ml/1/2 cup light/single cream 20% fat content for US viewers!
125ml/1/2cup reserved pasta water
Salt to taste
Pepper to taste
Parmesan cheese to serve
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20 mins Creamy Triple Cheese Tortellini | Chicken, Spinach and Alfredo Sauce |By foodstalgia_usa
Easy, creamy pasta dinner ready in 20mins! easy and quick alfredo sauce and delicious al dente tortellini.
Ingredients:
triple cheese tortellini pack 1 (9Oz)
butter 2 tbsp
flour 2 tbsp
garlic grated 2 cloves
chicken broth 1 1/2 cups
lemon juice 1 1/2 tbsp
heavy whipping cream 3/4 cup
baby spinach handful
seasoning ;
salt 1 tsp
pepper 1/3 tsp
cayenne 1/4 tsp
dried thyme and oregano 1/4 tsp each
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#creamytortellini #triplecheesetortellini #alfredopasta #whitepasta #creamypasta #creamytortellini #alfredotortellini #easyrecipe #easydinner #quickdinner #alfredosauce
How to Make FRESH BASIL PESTO Like an Italian
Fresh basil pesto is so easy to make and one of the most versatile condiments in Italian cooking. It originated in the region of Liguria and when made fresh the salty flavour just dances on your tastebuds.
When making your own pesto at home, the trick is to use fresh basil leaves – either from your own garden, the farmers market or your neighbours!
Be warned, once you start blending the basil, your kitchen will be filled with the most delicious aroma and as soon as you combine the pine nuts and parmigiano you will not be able to resist a few scoops almost right away!
#basilpesto #pesto #basilpestosauce
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Easy: How to Make Ravioli from Scratch
Prawns Ravioli with Herb Butter | प्रॉन्स रवियोली विथ हर्ब बटर | Sanjeev Kapoor Khazana
A lovely warm herbed butter as a drizzle over the prawn-stuffed ravioli is a gorgeous Italian dish.
PRAWNS RAVIOLI WITH HERB BUTTER
Ingredients
15-20 medium prawns, shelled and deveined
1 cup refined flour (maida)
Salt to taste
2 eggs
Salt to taste
Crushed black peppercorns to taste
1-2 sprigs fresh thyme
1 tbsps, chopped garlic
2 tbsps fresh cream
2 tbsps fresh parsley leaves
2 tbsps olive oil
2-3 tbsps butter
1 tbsp fresh oregano leaves
Micro greens for garnish
Parmesan cheese powder for garnish
Method
1. Take refined flour on work top add salt and mix well. Make a well in the center.
2. Break the eggs separate the egg white in a bowl and add the egg yolk in a well.
3. Beat the egg yolks with help of fork and mix well into the flour. Gradually add 1/3 cup of water and combine well. Continue to knead to form a stiff dough. Add olive oil and knead well.
4. Cover the dough in a cling wrap and rest the dough for an hour.
5. Add the prawns in a food presser jar, add salt crushed black peppercorns, thyme leaves, garlic, fresh cream, and parsley. Close the jar and blend into the fine paste.
6. Transfer the mixture in a piping bag and keep aside.
7. Divide the dough into half portions. And shape it into a ball. Dust some refined flour on a work top. Place the dough and roll into the thin rectangular sheet.
8. Cut the roundels of the sheet with ring cutter. And remove the excess dough. Cut the nip of piping bag and pipe out the portion of mixture in center.
9. Brush some water sides of mixture and fold into half and gently press the edges to close.
10. Apply water on edges and bring the edges into center to form a tortellini shape.
11. Heat sufficient oil in deep pan. Add 1 tbsp olive oil. Place the strainer in center add in the tortellini and cook for 6-7 minutes. Drain and set aside.
12. Melt the butter in a small shallow pan add 1 tbsp olive oil and oregano leaves and add inn the cooked tortellini and toss cook for 30 seconds.
13. Arrange the tortellini on serving plate drizzle the butter overt it and garnish with micro greens, sprinkle parmesan cheese powder and serve.
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Easy Ravioli Sauce
This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.
Recipe: