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
Spinach, Ricotta and Pine nut Ravioli | The F Word
Gordon Ramsay's recipe for spinach, ricotta and pine nut ravioli with sage butter on The F Word season 5. .
#TheFWord #GordonRamsay #Food #Cooking .
Ravioli Fillings
Ravioli
Napolina shows you how to make ravioli with an easy to follow recipe for two different flavour combinations. Our ravioli recipe features two fillings; Butternut Squash with Basil & Sun dried tomatoes and Spinach & Ricotta, both packed full of flavour and perfect for vegetarians. This dish is sure to become a family favourite in no time.
Butternut Squash, Basil and Sun dried tomato Ravioli ingredients:
300g butternut squash, peeled and chopped
1 clove garlic
2 tablespoons Napolina Light in Colour Olive Oil
15g basil leaves, finely shredded
50g sun dried tomatoes, finely chopped
20g Parmesan cheese, finely grated
1 egg, beaten
Salt and pepper to season
Spinach and Ricotta Ravioli ingredients:
150g spinach
150g ricotta cheese
20g Parmesan cheese, finely grated
1 egg, beaten
Salt and pepper to season
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Lentil Bolognese
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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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Ravioli in Basil Cream Sauce
Ravioli in Basil Cream Sauce is a fantastic meal option to celebrate. Sauce is super easy to make with low calories. For Ravioli I am using frozen organic Ravioli filled with Ricotta Cheese to make it easy & quick.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
Assemble Time : 5 Minutes
Ingredients:
Ravioli : Ricotta Cheese
Onion : 1 Medium size
Milk (Low Fat) : 400-450 ML (at room temp)
Whole Wheat Flour (Maida) :2 tbs
Garlic (Chopped) :2-3 Cloves
Basil Pesto Sauce : 2 tbsp
Italian Seasoning : 1 tsp
Cheese : Cheddar (Optional)
Salt : 2 tsp (Adjust to taste)
Cumin (Jeera) :1 tsp
Black Pepper : 1 tsp (Adjust to Taste)
Butter :1 tsp
Oil : 1tsp
Parsley/Cilantro and Red Chillie Flakes : For Garnishing
Water : For Boiling Ravioli
Method :
Boil Ravioli:
1. Take water in a pot & bring to rapid boil.
2. Add Ravioli & let Cook for 7-8 (as per desired tenderness)
3.Drain Ravioli & keep it a side.
Basil Cream Sauce:
1. Take Low fat milk in a bowl (should be at room temp),if not microwave for 30 sec.
2. Add Whole wheat Flour (Maida) & dissolve well.
3. Mix till no lumps
4. Add butter to a heated pan
5. Add oil as butter starts melting
6. Add cumin & Saute as it starts to crackle
7. Add Chopped Garlic & Saute till raw smell goes away
8. Add sliced Onion & roast well & let onion turn light brown
9. Add the milk & flour mixture (stir well before adding)
10. Mix really well, keep stirring
11. Mixture starts to thickens as it starts boiling
12 Add Salt, Black Pepper, Italian Seasoning & mix really well
13. Add Basil Pesto Sauce, Mix Well
14. Cook for another 4-5 Mins as it starts to simmer, Stir regularly
15. Sauce ready
Final Assembly :
1. Set Ravioli in a bowl
2. Pour Basil Cream sauce to Ravioli
3. Garnish with Cheddar/Mozzarella Cheese, Parsley & Chilly Flakes
Easy: How to Make Ravioli from Scratch
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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