Ravioli Caprese

Cook Time: 6 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Dough:

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 cup very hot water

Filling:

* 3/4 cup whole milk ricotta
* 1 egg
* 1/2 cup finely shredded store-bought rotisserie chicken
* 1/4 cup grated Parmesan
* 2 tablespoons finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Sauce:

* 3 tablespoons extra-virgin olive oil
* 3 tablespoons chopped fresh basil leaves
* 2 teaspoons grated lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper


Directions

For the dough:


In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.


For the filling:

Combine all the ingredients in a medium bowl and stir to combine.


To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.


Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.


Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.


Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

From: foodnetwork.com

Turkey and Cranberry Ravioli

Cook Time: 10 min
Level: Intermediate
Yield: 2 servings

Ingredients
Ravioli:

* 1/4 pound ground turkey, preferably dark meat
* 2 tablespoons cranberry sauce
* 2 tablespoons grated Romano
* 1 tablespoon bread crumbs
* 1 tablespoon chopped fresh parsley leaves
* 1 egg
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 20 store-bought wonton wrappers

Gravy:

* 3 tablespoons butter
* 1 shallot, chopped
* 1 tablespoon all-purpose flour
* 1/2 cup chicken broth
* 2 tablespoons heavy cream
* 1 tablespoon chopped parsley leaves
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

To make the ravioli: in a medium bowl, stir together the turkey,
cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
Place 10 wonton wrappers on a work surface. Brush lightly with water
using a pastry brush. Place 1 tablespoon of the turkey mixture on each
of the wonton wrappers. Top with another wonton wrapper. Push out any
air bubbles and press the edges tightly to seal.

To make the gravy: in a medium, heavy skillet, heat the butter over
medium heat. Add the shallots and cook until tender, about 5 minutes.
Add the flour and stir until cooked, about 1 minute. Slowly add the
chicken broth, stirring quickly to avoid lumps. Add the cream, parley,
salt, and pepper and cook, without boiling, for 2 minutes, stirring
often.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the ravioli and cook until tender but still firm to the bite and
the turkey is cooked, stirring occasionally, about 3 minutes. Drain
the ravioli into the gravy and stir to coat. Serve immediately in
individual dishes, drizzled with the remaining gravy.

From: foodnetwork.com

Spinach and Mushroom Ravioli

Cook Time: 1 hr 40 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
* 6 ounces button mushrooms, sliced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1/4 cup mascarpone
* 1/3 cup grated Parmesan, plus extra for garnishing
* 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
* 2 large eggs, beaten with 1 teaspoon water
* 1/2 cup mushroom (cremini, shiitake, button), finely chopped
* 2 cups tomato sauce
* Salt and freshly ground black pepper

Directions

In a large saute pan heat 1/4 cup of the olive oil. When almost
smoking, add the mushrooms and season with salt and pepper. Cook until
all the liquid has evaporated from the mushrooms, about 6 minutes. Add
spinach and cook for 2 minutes. Remove from heat and place mixture
into the bowl of a food processor. Pulse until you get a coarse
texture. Place in bowl and stir in mascarpone and Parmesan cheese.
Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and

water mixture. Using a tablespoon, arrange 4 dollops of the filling on
each wrapper – 2 on the first row and 2 on the second – 1-inch apart.
Place another wrapper directly on top, pressing around the filling and
sealing the edges. Using a fluted ravioli cutter, cut out squares of
ravioli. Each filled wrapper will yield 4 raviolis, giving you a total
of 12 ravioli. Place ravioli onto a floured baking sheet and keep
covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water.
Carefully add small batches of ravioli, about 3 to 4 at a time. This
will prevent them from crowding in the pot and sticking together. Cook
for 2 to 3 minutes. Using a spider strainer, carefully remove the
ravioli and place on the plate. Tent with foil to keep warm and
continue cooking remaining ravioli.

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking,
add chopped mushrooms and saute until soft and most of the liquid has
evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer
for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato
sauce and sprinkle with Parmesan.

From: foodnetwork.com

Ravioli with Balsamic Brown Butter

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
* 6 tablespoons unsalted butter
* 2 tablespoons balsamic vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup toasted, chopped walnuts
* 1/4 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the
ravioli and cook 4 to 5 minutes, until tender but still firm to the
bite, stirring occasionally. Drain ravioli onto a large serving
platter.

Meanwhile, in a medium saucepan cook the butter over medium heat,
stirring occasionally. When the foam subsides, and the butter begins
to turn a golden brown, about 3 minutes, turn off the heat. Let cool
for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown
butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

From: foodnetwork.com