Recipe: Collection - 22 Ravioli Recipes

RAVIOLI RECIPE COLLECTION

Florentine Ravioli Filling
Herbed Cheese Ravioli
Crabmeat Ravioli
Ravioli dough (and Pumpkin Filling)
Sweet Potato and Squash Ravioli Filling
Chicken Ravioli
Goat Cheese Ravioli in Herbed Cream Sauce
Easy Chicken Ravioli
Ravioli with Ricotta Filling
Italian Meat Filled Ravioli
Pumpkin Ravioli
Ravioli filled with meat and cheese
Ravioli With Ricotta Filling
Eggplant-Filled Ravioli with Tomato Cream Sauce
Jumbo Ravioli
Ravioli with Broccoli Sauce
Roasted-Red-Onion Ravioli
White Meat Ravioli
Purim Ravioli
Squash Ravioli
Mushroom Cheese Ravioli
Tomato Pasta Dough

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FLORENTINE RAVIOLI FILLING

This is also a wonderful filling for manicotti, large pasta shells, and as the cheese filling for a truly sinful lasagna.

16 oz skim milk ricotta
2 eggs
6 oz mozzarella, shredded
3 tbsp chopped fresh parsley
2 garlic cloves, chopped
1/2 of a 10 oz pkg frozen chopped spinach, thawed and drained (drain and squeeze as much water as possible out of the spinach or the filling will be very runny)
4 oz parmesan or Romano, grated
freshly ground black pepper (to taste)

In a large mixing bowl beat the ricotta and eggs until fluffy and well combined. Add the parsley, garlic and spinach and mix together with a spoon. Stir in the shredded cheese and black pepper; stuff into prepared ravioli pasta.

If you want to try the wonton wrappers place a tablespoon or so of filling in the middle of one wrapper, cover with another wrapper being careful to press all of the air out as you seal the two together. You can get a good seal if you brush the edges with a little water first. If you don't press out the air the ravioli tend to burst when you boil them.

Drop a few at a time into rapidly boiling water and remove when they float to the top.

Serve with your favorite sauce (nice with marinara or Alfredo). You might try a dash of nutmeg in the filling as a variation, seems to me it would be very nice with the cheese and spinach.

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HERBED CHEESE RAVIOLI
Source: Cuisine Rapide by Pierre Franey and Brian Miller
Makes 36 Ravioli

72 wonton skins
FOR THE FILLING:
7 oz Montrachet goat cheese, room temperature
4 oz St. Andre cheese, room temperature
4 oz cream cheese, room temperature
2 tsp chopped fresh rosemary (or 1 tsp dry rosemary)
1/4 cup chopped fresh parsley
FOR THE RED PEPPER SAUCE:
1/2 cup chopped onion
2 tbsp butter
2 red bell pepper, cored, seeded and coarsely chopped (about 2 1/2 cups)
1/2 tsp saffron threads, loosely packed
salt and pepper (to taste)
1/2 cup chicken stock
1/2 cup heavy (whipping) cream

To make the filling, combine the cheeses, rosemary and parsley in a mixing bowl.

Use with the wonton skins to make ravioli (see note below). Poach the ravioli in one quart of simmering lightly salted water, five or six at a time, for about one minute or until they rise to the surface. Drain well on paper towels and keep warm. Serve with the sauce.

FILLING WONTON SKINS TO MAKE RAVIOLI:
Lay one wonton skin on a counter and place a small amount of filling in the center. Brush egg wash (a beaten egg) around the perimeter. Place a second skin on top. Use the blunt side of a small cookie cutter to seal the ravioli dough around the filling and give it a circular shape. Trim the excess dough with a larger cookie cutter or a sharp knife. Cover the finished ravioli with a moist towel as you make them to prevent dryness.

TO MAKE THE SAUCE:
Saute the onion in the butter over medium-high heat until it is wilted. Add the red peppers, saffron, salt and pepper. Stir well and add the stock. Bring the liquid to a boil, cover, and simmer for ten minutes. Add the cream, stir, and return to a boil. Pour the mixture into a blender and puree well. Keep warm until ready to serve.

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CRABMEAT RAVIOLI WITH SAUCE BECHAMEL
Source: Great Chefs of New Orleans
Makes 4 servings

FOR THE SAUCE BECHAMEL:
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy (whipping) cream, scalded
salt and ground white pepper (to taste)
FOR THE CRABMEAT FILLING:
1 pound lump crabmeat
1 tablespoon butter
1/4 cup minced green onion
1/2 cup cracker crumbs
salt and white pepper (to taste)
FOR THE RAVIOLI DOUGH:
1/2 cup flour (or more)
1 large egg, slightly beaten
1 tablespoon water
1 tablespoon olive oil
FOR THE SAUCE:
1/2 cup heavy (whipping) cream
2 ounces butter, softened
salt and white pepper (to taste)
1/4 cup grated Parmesan cheese

TO MAKE THE SAUCE BECHAMEL:
In a small saucepan, over medium heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 - 3 minutes. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

TO MAKE THE CRABMEAT FILLING:
Add crabmeat to cooled sauce bechamel. In a small skillet, over medium heat, melt butter and saute onion until translucent. Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

TO MAKE THE RAVIOLI DOUGH:
Put flour into a large mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes. Allow to rest for 1 hour. Place rested dough on a lightly floured surface and roll out 1/8 inch thick.

ASSEMBLY:
Place crabmeat balls about 1 1/2 inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.

TO MAKE THE SAUCE:
Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 minutes. Drain. Serve with sauce poured over and topped with grated Parmesan cheese.

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Ravioli dough (and Pumpkin Filling)
Source: Bonnie Knauss / rec.food.recipes

FOR THE DOUGH:
2 cups all purpose flour
3 slightly beaten eggs
Dash salt
Pumpkin Filling (recipe follows)
Sauce (recipe follows)

On a surface, shape flour into a mound and make a well in the center. Put eggs and salt in the well. Using your hands, mix carefully and incorporate all of the flour (mixture will be stiff). Knead until smooth and elastic. (Or with steel blade in food processor bowl, combine flour, eggs and salt. Cover and process just till the mixture forms a ball.) Cover and let the dough rest for 30 minutes.

On a lightly floured surface, roll out ravioli dough to a 30x10 rectangle, 1/16 inch thick. Cut into 72 two-inch squares. Spoon about a rounded 1/2 tsp. of filling onto one square of dough; moisten edges ( use egg wash or egg beaten with a little water), then top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling.

Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm. Drain ravioli and keep warm while preparing sauce.

FOR THE PUMPKIN FILLING:
(A Northern Italian dish that my son absolutely loves. I have put together this recipe from the Italian version of my son's foster family there and an American version from a Chicago restaurant. We serve as a first course, followed by chicken and grilled vegetables.)

2/3 cup canned pumpkin
1/2 cup fresh grated or shredded Parmesan cheese (preferably parmigiano-reggiano)
2 Tbsp. dry bread crumbs
3 Tbsp. ground amaretti cookies or almond biscotti
3 Tbsp. butter, melted
Dash nutmeg
Dash salt

Combine all ingredients. Use to fill ravioli dough.

FOR THE SAUCE:
1/4 cup butter, melted with dash fresh chopped sage, poured over hot pasta
OR: to above melted butter and sage, stir in 1/2 cup cream and heat to hot but not boiling, pour over hot pasta
OR: saute 8 oz. sliced mushrooms in the 1/4 cup butter and sage, pour over hot pasta

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SWEET POTATO AND SQUASH RAVIOLI FILLING
Source: Mary Govoni / rec.food.recipes
Makes 8 servings

This is a family favorite

4 or 5 sweet potatoes, cooked
2 acorn squash, cooked
3/4 cup grated parmesan cheese
1 cup seasoned bread crumbs
1/2 teaspoon pepper

Mash Sweet potatoes and squash together. Add remaining ingredients. Fill pasta. Boil until tender. Use standard ravioli pasta recipe. Serve with favorite pasta sauce.

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CHICKEN RAVIOLI
Source: Ways to prepare Italian food by Jo Anne Shirley

4 cups sifted flour
1/2 teapoon salt
5 eggs
1/4 cup (62.5 ml) warm water

Sift flour onto a large pastry board. Make a well in the center and add salt, eggs, and water. Mix thoroughly. Knead the dough for about two minutes. Allow dough to stand for ten minutes. Divide the dough into quantities that are easy to roll out. Roll each section out on a floured flour to a thickness of 1/8 inch (3mm), Cut into 2 inch (5cm) rounds or squares and place a teaspoon of filling the center. Cover with another circle or square and press edges together with a fork.

Cook in boiling salted water until dough is tender. Serve with sauce of your choice.

FOR THE CHICKEN FILLING:
2 cups cooked chicken, chopped
1 egg
1/2 cup (60g) grated Parmesan cheese
1 tablespoon minced parsley
1 cup cooked spinach, chopped
salt and pepper

Combine all ingredients and mix thoroughly.

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GOAT CHEESE RAVIOLI IN HERBED CREAM SAUCE
Makes 72 (2-inch) Ravioli and 1 1/2 pints sauce
Source: Marcell Burke / rec.food.recipes

2 lb. fresh Pasta dough
FOR THE CHEESE FILLING:
11 oz. fresh goat cheese
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. fine chopped fresh basil, divided use
2 tsp. fine chopped fresh thyme, divided use
3 tbsp. chopped fresh parsley, divided use
pepper (to taste)
FOR THE SAUCE:
1 quart heavy (whipping) cream
2 oz. parmesan cheese, grated
salt (to taste)

TO MAKE THE CHEESE FILLING:
Combine the goat and cream cheeses with 2 tablespoons basil, 1 teaspoon each thyme and the parsley: Season to taste with pepper.

Make ravioli using the cheese mixture and pasta dough.

TO MAKE THE SAUCE:
Combine the cream with the remaining herbs and bring to a boil. Reduce by one third and add the Parmesan cheese. Season with salt and pepper.

Boil the ravioli until done. Drain, toss gently with the sauce and serve.

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EASY CHICKEN RAVIOLI
Source: Pperkins / rec.food.recipes
Makes 4 servings

6 oz ground raw chicken or turkey
1 (8 oz) container soft-style cream cheese with chives
and onion
1/4 cup shredded carrot
20 (3 1/2-inch) wonton wrappers
1 tbsp cooking oil
marinara sauce or spaghetti sauce, warmed (for serving)

Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside.

Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.

Bring a large amount of water and the cooking oil to boiling in a Dutch oven. Drop ravioli into the water. Reduce heat and simmer, uncovered, for 3 to 4 minutes or till no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels.

Divide ravioli among 4 serving plates. Ladle warm sauce over ravioli.

TO FREEZE:
Place uncooked ravioli in a freezer container; seal, label, and freeze for up to 3 months. To cook frozen ravioli, drop into boiling water as directed above, cooking for 5-6 minutes.

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RAVIOLI
Source: Diane M. Ferrell / rec.food.recipes
Yield: One pound of ricotta should make about 100 (2 1/2-inch) raviolis. These can be frozen for use at a later time.

FOR THE DOUGH:
5 cups all purpose flour
6 jumbo eggs
a bit of water
FOR THE FILLING:
1 lb ricotta cheese (preferably goat ricotta)
1 egg
1 1/2 cups grated parmesan cheese
1/2 cup grated dry bread crumbs
salt and/or garlic salt (to taste)
ground black pepper (to taste)
1 tbsp crushed dry basil
1 tbsp crushed dry marjoram
a little milk

TO MAKE THE DOUGH:
Make a well in the flour and add the eggs. With a fork beat the eggs incorporating the flour as you go along. When you can no longer work the dough with a fork use your hands to mix the dough. Add a small amount of water at a time (1 tbsp at a time) to hold everything together. Do not use more than 4 tbsp or the dough will be too soft. Knead the dough on a floured board until smooth and creamy yellow throughout. Cover with a bowl and let it sit for about 1/2 hour while you clean up and make the filling..

TO MAKE THE FILLING:
Combine all ingredients for the filling.

TO MAKE THE RAVIOLI:
If you have a spaghetti machine roll out strips of dough about 14-inches long and 4-inches wide. These can be used on a ravioli cutter or you can make each ravioli by hand.

BY HAND:
Down the center of the strip place a teaspoon of the filling approximately 2-inches apart. Place another strip on top. Gently press the top strip down in between the filling drops and all around. With a wavy rolling cutter or a very sharp knife, cut the dough between the filling drops. Seal each raviolli with the edges of tines of a fork. Trim away any excess dough.

BY RAVIOLI CUTTER:
Place the strip on the bottom portion of the cutter. Use the filling press to make the indentations. Gently remove the filling press. Fill each depression with the filling. Place a second strip on top and with a rolling pin press the two strips together. You need to press hard to make the wavy part of the raviolli cutter come through. This makes 10 (2-inch) raviolis at one time.

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ITALIAN GRANDMA'S RAVIOLI
Source: Peter Jendlin / rec.food.recipes
Recipe makes 50 ravioli, about enough for 6-8.

This is the real recipe from a real Italian grandma.

FOR THE MEAT FILLING:
3 lb pork roast
1 pkg frozen chopped spinach, cooked and well drained
2 eggs
3 slices bread, soaked in milk
chopped fresh parsley
1 large clove garlic, pressed
1/2 cup chopped onion
1/4 cup grated parmesan cheese
salt and pepper
FOR THE DOUGH:
2 cups sifted flour
2 eggs
1/2 cup water
FOR SERVING:
Sauce (recipe follows)
Grated parmesan cheese

TO MAKE THE FILLING:
Cook pork roast. When cool, trim fat and cut in small pieces to put in food chopper or processor. Add rest of ingredients to chopped meat and mix well. Refrigerate.

TO MAKE THE DOUGH:
Place flour on work surface. Make well in center of flour pile. Put eggs and water in the well. Beat with a fork working in flour until dough is formed. Add flour, a little at a time, as necessary to handle dough. Clean and flour work surface and with floured hands, knead dough until smooth and elastic. Let rest a few minutes.

TO MAKE THE RAVIOLI:
Separate dough into 4 portions. Keep 3 portions covered with a towel. Roll out 4th portion to about a 12-inch square. Place 1 tsp of meat mixture across top of dough at 2" intervals. Fold top of dough over meat to form ravioli. Moisten dough around meat so it will stick together. Press dough down around meat. Cut across dough and then between meat balls to form individual raviolis. Press edges together with the tines of a floured fork. Allow ravioli to air dry for about 1 hour. Continue with remaining pieces of dough. Ravioli may be cooked immediately or frozen for future use.

When ready to serve ravioli, boil water for 20 minutes in large pot with salt. Drain well before pouring sauce over all. Sprinkle with parmesan cheese.

FOR THE SAUCE:
1 medium onion, chopped
1 clove garlic, pressed
3 Tbsp. olive oil
Chopped fresh parsley
1 (6 oz) can tomato paste
5 cups tomato juice
1 Tbsp. sugar
1 bay leaf
salt and pepper
1/2 cup dry red wine

Saute onion, garlic, and parsley in olive oil until golden. Add remaining ingredients and bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours, covered. Serve sauce over cooked, well-drained ravioli.

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PUMPKIN RAVIOLI
From: Calgary Sun, Monday, October 29, 1990 - Cinda Chavich, Food Editor
Source: Fresh: The Greenmarket Cookbook by Carol Schnieder
Makes 30-40 ravioli

2 cups pumpkin puree
1 tbsp heavy (whipping) cream
1 tbsp butter
1 tbsp cornmeal
2 tbsp minced fresh sage
2 tsp minced fresh thyme
1/2 tsp salt
ground white pepper (to taste)
1 lb egg roll wrappers
1 egg, lightly beaten
1 tbsp butter
2 large shallots, minced
1 tbsp flour
2 cups chicken broth
salt and pepper

Mix cooked pureed pumpkin with cream, butter, cornmeal, half the sage, half the thyme, salt and white pepper.

Brush an egg roll wrapper with beaten egg and put 1 tsp. of filling in middle of each quarter of the sheet - four mounds per sheet. Place another egg roll wrapper on top, pressing around each mound to seal. Using a crimping wheel to cut out each ravioli so that all four sides have crimped edges. Place ravioli on baking sheet and continue until all wrappers are used.

Bring a large pot of water to a boil for pasta.

Meanwhile, melt butter in large pan and saute shallots. Add flour and stir over low heat for 2 minutes. Gradually add chicken broth, stirring until slightly thickened. Add remaining sage, thyme, salt and pepper.

Cook ravioli in boiling water for 4-5 minutes, or until tender. Remove with slotted spoon and add to sauce. Bring to a boil and serve in big bowls.

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RAVIOLI FILLED WITH MEAT AND CHEESE
Source: Marcella Hazan's The Classic Italian Cookbook
This recipe makes 200 ravioli: Serves 16-18 if served in broth and 2 dozen if served in sauce.

2 tbsp butter
1/4 pound lean pork loin, cubed
salt and pepper
5 1/2 ounces chicken breast, cubed
3 tbsp mortadella, finely chopped
1 1/4 cup ricotta
1 egg yolk
1 cup Parmesan cheese
1/2 tsp ground nutmeg
Pasta dough

Melt the butter in a skillet over medium heat. Just as the foam gegins to subside, add the pork, seasoning it with 1/2 tsp salt minutes, browning it on all sides. Remove from the pan and set aside. Add the chicken to the pan and cook it, adding salt and pepper. It will cook very quickly. Remove from pan and set aside with the pork. When the chicken and pork are cool, chop them as fine as possible. (Do not use a blender or machine-grind them) The texture of the meat should come through. Put the chopped meat into a bowl and combine it with the mortadella, ricotta, egg yolks, grated cheese and nutmeg. Mix thoroughly until all the ingredients are evenly amalgamated. Taste and correct for salt. You are now ready for stuffing the ravioli.

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RAVIOLI WITH RICOTTA FILLING
Source: ronamit / rec.food.recipes
Makes about 3 dozen ravioli

FOR THE BASIC PASTA DOUGH:
4 cups sifted flour
1/2 tsp salt
4 eggs
6 tbsp very cold water
FOR THE RICOTTA FILLING:
3 cups ricotta cheese (about 1 1/2 lbs)
2 eggs, well beaten
1 tbsp grated parmesan cheese
3/4 tsp salt
1/4 tsp pepper
1 1/2 tbsp chopped fresh parsley

TO MAKE THE BASIC PASTA DOUGH:
Stir into a large bowl a mixture of: 4 cups sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition. Add gradually about 6 Tablespoons very cold water. Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.)

TO MAKE THE RICOTTA FILLING:
Combine all filling ingredients in a large bowl.

TO MAKE THE RAVIOLI:
Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do not allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal.

COOKING:
In a large saucepan bring to a boil: 7 quarts water 2 Tbsp salt. Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain.

TO SERVE:
Place on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately.

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EGGPLANT-FILLED RAVIOLI WITH TOMATO CREAM SAUCE
Source: Bon Appetit magazine, September, 1987
Makes 6 servings

FOR THE FILLING:
1 medium eggplant
salt
2 tbsp olive oil
1 small onion. chopped
2 tbsp minced garlic
2 tbsp dry white wine
2 tbsp minced fresh parsley
1 tbsp minced fresh basil (or 1 tsp. dried, crumbled)
freshly ground pepper
FOR THE PASTA DOUGH:
3 cups all-purpose flour
3 eggs
1/2 tsp salt
3 tbsp water (about)
FOR THE SAUCE:
1/2 cup Madeira
1/4 cup dry white wine
3 tbsp minced shallots
2 cups heavy (whipping) cream
1/4 tsp grated lemon peel
1 cup italian plum tomatoes, peeled, seeded and chopped (or drained chopped canned italian plum tomatoes)
minced fresh basil

TO MAKE THE FILLING:
Peel eggplant and slice 1/2-inch thick. Salt generously on both sides. Drain on paper towels 45 minutes. Pat dry with paper towels. Cut eggplant into 1/2-inch cubes. Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Add eggplant and saute until beginning to turn golden brown, about 15 minutes. Stir in wine, parsley and basil, scraping up browned bits. Cover and cook until eggplant is tender, about 3 minutes. Season with salt and pepper. Transfer to processor or blender and puree until smooth. Cool completely.

TO MAKE THE PASTA DOUGH:
Combine flour, eggs and salt in processor and mix well. With machine running, add just enough water through feed tube to form ball. Remove from processor. Cover dough and let rest for 30 minutes. (Pasta dough can also be made by hand.) Cut dough into 4 pieces. Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta machine to widest setting and run dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary. Line baking sheets with towels.

TO MAKE THE RAVIOLI:
Set sheet of dough on work surface. Place about 1 1/2 teaspoons filling at 2-inch intervals along sheet. Roll second piece of dough. Set atop first sheet. Press down around filling to force out air and seal dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel.

TO MAKE THE SAUCE:
Combine Madeira, wine and shallots in heavy small saucepan. Boil until reduced to 1/4 cup, about 4 minutes. Add cream and peel and boil 5 minutes, stirring occasionally. Stir in tomatoes. Season with salt and pepper.

TO COOK:
Cook ravioli in large pot of boiling water until just tender but still firm to bite, about 4 minutes for fresh. Remove with slotted spoon; drain. Divide among plates. Spoon sauce over. Garnish with basil. Serve immediately.

DO AHEAD HINTS:
* Ravioli can be prepared one day ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do not thaw before cooking.
* Sauce can be prepared one day ahead; refrigerate.

EVEN EASIER:
* Purchase sheets of fresh pasta for the ravioli or buy prepared ravioli to serve with the tomato cream sauce here.

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JUMBO RAVIOLI WITH BASIL PASTA DOUGH AND VEAL FILLING
Makes 4 servings
Source: McCall's Cooking School, No 12

FOR THE BASIL PASTA DOUGH:
1/2 cup fresh basil leaves
2 large eggs
2 tbsp olive oil
1/2 tsp salt
2 cups all-purpose flour, unsifted
FOR THE VEAL FILLING:
1 tbsp olive oil
1 lb ground veal
1 small onion, chopped
1 clove garlic, minced
2 large eggs
1/4 cup grated parmesan cheese
2 tbsp chopped fresh parsley
FOR THE QUICK TOMATO SAUCE:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
1 (28 oz) can tomato puree
1/2 cup water
1 tsp sugar (optional)
1 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/2 tsp salt
1 tbsp olive oil
Parmesan cheese, grated (for serving)

TO MAKE THE PASTA DOUGH:
In food processor (or blender), puree basil, eggs, oil, and salt. (If using blender, pour into bowl; stir in enough flour to make stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds. With motor running, add enough flour so dough forms a ball. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. If dough was not mixed in food processor, knead for about 5 minutes. Cut dough in half and shape into balls. Cover dough with inverted bowl; rest for 1/2 hour.

TO MAKE THE VEAL FILLING:
Heat oil in skillet; add veal, onion, and garlic. Saute until veal is cooked and moisture has evaporated, about 5 minutes. Remove from heat; cool slightly. In food processor, process meat to a paste. Mix in eggs, cheese, and parsley; cool.

TO MAKE THE TOMATO SAUCE:
Heat oil in skillet or large saucepan over medium heat. Saute onion and garlic until onion is translucent. Stir in tomato puree and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep warm until ready to use.

TO MAKE THE RAVIOLI:
On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. Roll other half; score into 12 (4- inch) squares. Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal. Use pastry wheel or knife to cut between the mounds. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. Remove with slotted utensil (spoon or spatula).

Serve with tomato sauce and cheese.

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RAVIOLI WITH BROCCOLI SAUCE
Makes 4 servings

1/4 cup olive oil
4 garlic cloves; chopped
salt and pepper (to taste)
1/4 cup dried red pepper flakes
1 cup heavy (whipping) cream
1 1/2 lb broccoli
3/4 cup grated parmesan cheese (or romano cheese)
15 oz frozen ricotta filled Ravioli

Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 5-7 minutes. Add cream; cook 20 minutes to thicken, stirring occasionally.

Meanwhile, cut broccoli into 1 1/2-inch flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside.

Prepare ravioli as directed, drain.

Add grated cheese to sauce mixture, stir to blend. Add broccoli to sauce and pour over ravioli.

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ROASTED-RED-ONION RAVIOLI
Source: COOKS magazine, March-April 1988
Makes 4 side-dish servings

2/3 Recipe Egg Pasta (use 2 eggs and 1 1/3 cups flour)
FOR THE ROASTED-RED-ONION FILLING:
3 small red onions
1 tbsp fresh thyme, minced (1 tsp dried)
1 tbsp olive oil
salt and pepper
1 tbsp balsamic vinegar (or red wine vinegar)
1 egg
1/4 cup grated parmesan cheese
FOR THE CREAM SAUCE:
3/4 cup heavy (whipping) cream
2 sprigs fresh thyme (or 1/2 tsp dried)
1 tbsp butter
salt and ground black pepper

Make the Egg Pasta and form into two balls; set aside.

TO MAKE THE FILLING:
Heat oven to 375 degrees F.

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; set aside.

Whisk egg in a small bowl; set aside.

TO MAKE THE RAVIOLI:
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. NOTE: Recipe can be made to this point a few hours ahead.

TO MAKE THE CREAM 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.

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WHITE MEAT RAVIOLI
Makes 4 servings (40 ravioli)

3/4 lb chicken breast or veal or canned tuna, chopped
2 tbsp finely chopped shallots
2 plum tomatoes, chopped
1 tsp crumbled dried leaf sage
1/4 tsp mace
1/4 cup grated parmesan or romano cheese
1/2 cup chopped fresh parsley
1/2 tsp coarsely ground black pepper
1 tbsp brandy or dry sherry
pasta dough

Place all ingredients, except pasta, in a large mixing bowl and combine thoroughly. Fill ravioli with mixture.

SAUCE

2 tbsp olive oil
4 scallions, thinly sliced
2 cloves garlic, minced
1 cup tomatoes, crushed
1 cup tomato sauce
1 tbsp basil

Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes.

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PURIM RAVIOLI
Source: The Classic Cuisine of the Italian Jews
Makes 6-8 servings

"I suppose that the tradition of making spinach ravioli on Purim originated because Purim comes in the season when spinach is tender, flavorful and abundant. Now we can make spinach ravioli throughout the year, but they never taste as good as they do around Purim."

2 lb spinach, small leaves bulk
salt
2 tbsp olive oil
1 small onion, quartered
1 small carrot, peeled and coarsely chopped
1/2 chicken breast, cubed
freshly ground black pepper
1 tbsp unbleached flour
homemade pasta (made with 4 eggs and 2 1/2 cups flour)
6 quarts water
3 cups marinara sauce or meat sauce

Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain.

Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine.

Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time.

Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce.

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SQUASH RAVIOLI WITH SAGE BUTTER
Source: Cheryl Melnick / rec.food.recipes
Makes 4-6 servings

This recipe is much better than it sounds-all meat eaters I've given it to like it!

1 1/2 lb. winter squash (such as butternut, banana, perfection, kabocha, turban or acorn)
4 Tbsp. butter
1/4 tsp. ground nutmeg
1/2 cup freshly grated parmesan
1 package wonton wrappers
FOR THE SAGE BUTTER:
1 stick (1/2 cup) unsalted butter
20 sage leaves
Salt and freshly ground pepper (to taste)

TO PREPARE THE SQUASH:
Cut squash in half and remove seeds and fiber. Place the squash skin side up on a roasting pan. Add a half inch of water and bake in a preheated 375 degree F oven for 1-1 1/2 hours, or until a knife can be easily inserted into the squash. Cool.

TO MAKE THE FILLING:
Using a paring knife, remove the skin. Cut squash into chunks and process in a food processor with the butter, nutmeg and the Parmesan cheese until smooth. Taste for salt. Set aside.

TO MAKE THE RAVIOLI:
Place about 1 tablespoon of the filling in the center of the wonton wrapper, moisten the edges and lay each side over the filling, so that the edges create an envelope with filling inside, than repeat by placing the filled ravioli on another unfilled wrapper and repeat the sealing process. Repeat until all the filling is used up. There should be enough filling to make 25 raviolis.

Bring salted water to a boil and cook raviolis for 7 to 10 minutes, or until wrappers are tender.

TO MAKE THE SAGE BUTTER:
Meanwhile, fry the sage leaves in the stick of butter over medium heat for 5 minutes, taking care not to brown the butter.

TO SERVE:
Drain the raviolis and spread them on a plate or shallow bowl. Pour the sage butter over.

TIPS FROM CHERYL:
If you like eat toasted seeds, these seeds are really good-just clean fibers, put on a coated cookie sheet, and leave for a few minutes in a heated oven. Salt immediately after taking them out of oven Butter substitute can be used with no detraction from the ravioli or sauce. You can try and substitute soy cheese for the Parmesan, but actually, it changes the taste a lot. If you are willing to eat any amount of cheese, I would recommend cutting the cheese amounts in half, as opposed to deleting the cheese altogether.

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Mushroom Cheese Raviolis
Source: Marcia / rec.food.recipes

32 round gyoza wrappers (available in Asian markets and some grocery stores)
5 oz white button mushrooms
1/2 oz dried porcini mushrooms
1 head garlic
1 tbsp butter
olive oil
1/2 cup very sharp cheddar cheese, shredded
FOR SERVING:
Tomato Sauce (recipe follows)
Grated parmesan cheese

ROAST THE HEAD OF GARLIC: Cut 1/2 inch off the top of the head. Rub all over with olive oil, and pour a little inside through the cut. Roast over a low grill or in a 350F oven for 1 hour, or until soft and caramelized. Remove cloves from paper, mash, and set aside.

Soak dried porcini in 1/2 cup boiling water for 20 minutes, or until soft. Remove mushrooms, reserving liquid. Chop finely.

Chop button mushrooms finely (a food processor on pulse works really well). Saute in the 1 tbsp butter until soft. Add the garlic and the porcini. Heat through. Add the porcini soaking liquid, being careful not to add the grit in the bottom. Simmer liquid until mixture is fairly dry. Let mixture cool. Adjust seasoning with salt and pepper.

STUFF THE RAVIOLI:
On one round gyoza wrapper, put approximately 1 measuring tsp mushroom mixture and 1/2 tsp cheddar cheese. (You don't want them stuffed thickly, but you want something there.) Wet the edges of the wrapper and top with another. Seal. Repeat until all wrappers or mixture is used, whichever comes first.

Boil raviolis in boiling water 5 minutes. Drain and serve with a light sauce and lots of parmesan cheese. They are VERY rich.

TOMATO SAUCE

1 (8 oz) can tomato sauce
1 tsp balsamic vinegar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper

Mix together and simmer for 15 minutes. Serve over ravioli.

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I assume you have a recipe for basic egg dough, so here's something different. I made fettuccine with it in my Atlas hand-crank machine, and it was brighter in color and stronger in tomato flavor than the dried tomato pasta I've bought in stores. I served it with Spinach Pecan Pesto (I figured a tomato sauce would overpower the flavor of the dough.) It was wonderful. I've read that you have to get the consistency just right to make pasta in an extruder-type machine. This is softer than plain dough, so watch closely and add extra flour if necessary. - Sandi F in Fayetteville, AR

TOMATO PASTA DOUGH
Source: Veggie Life, May 1995

The following recipe is for an egg pasta (Omit the egg and increase the olive oil to 1 tbsp. for an eggless version.)
1 1/2 cups unbleached flour (I used bread flour)
1 egg
1/2 tso salt
1 tsp olive oil
1/2 cup tomato paste or minced sun-dried tomatoes (I used tomato paste)
2 Tbsp finely chopped fresh basil (optional) (I omitted)
water

TO MAKE DOUGH BY HAND:
Mound the flour on a work surface and make a depression in center; add egg, oil, tomato paste, basil (if desired), and salt to depression. Slowly incorporate the egg mixture into flour with a fork or your fingertips until it's evenly and thoroughly absorbed. Add water 1 tsp. at a time, as necessary, to form a workable dough. Knead 5-10 minutes, or until dough is smooth and elastic. If dough is sticky, add a small amount of flour. If dough is dry, add water while kneading, a few drops at a time. Wrap dough in plastic wrap and let rest for 1 hour, or for several hours.

TO MAKE DOUGH IN A FOOD PROCESSOR:
Add flour, eggs, oil, tomato paste, basil (if desired), and salt to processor and pulse several times while adding small amounts of water until incorporated (dough will be crumbly, not elastic.) Knead as directed in preceding method., Food processor pasta dough doesn't require a resting period, but it doesn't hurt either. Refrigerated dough should be returned to room temperature before rolling.

ROLLING AND CUTTING THE DOUGH:
Using a hand-cranked pasta machine, or a floured board and a rolling pin, roll out dough to desired thinness. Filled pastas such as ravioli and cannelloni, should not be rolled too thin and can be shaped right away. For cut pasta such as fettucine or linguine, drape the rolled pasta sheets over the back of a chair or cardboard-covered clothes hanger for about 10 minutes. This brief drying time will prevent the pasta from sticking together when cut.

Cut pasta can be cooked immediately, or dried, or dusted with flour and frozen in bags for late use. Pasta sheets can be stored lightly dusted with flour and wrapped in plastic.