Recipe: Ravioli Recipes (22)

Hi Ruth, Here are a few for you to chose from. Happy Cooking, Betsy

RAVIOLI RECIPE COLLECTION

RECIPES IN THIS FILE:
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
Source: Sam Waring

16 oz Ricotta, skim milk
2 Eggs
6 oz Mozzarella; shredded
3 T Parsley, fresh; chopped
2 Garlic clove; chopped
1/2 pk Spinach, frozen chopped;
-thawed & drained
4 oz Parmesan or Romano; grated

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 stuff into prepared ravioli
pasta. This is also a wonderful filling for manicotti, large pasta
shells, and as the cheese filling for a truly sinful lasgna. I
almost forgot, I add a healthy dose of fresh cracked pepper.

BTW, be sure you drain and squeeze as much water as possible out of
the spinach or the filling will be very runny.

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

7 oz Montrachet goat cheese; room temp
4 oz St. Andr cheese; room temp
4 oz Cream cheese; room temp
2 ts Rosemary, fresh; chopped OR 1 ts Rosemary, dry
1/4 c Parsley; chopped
72 Wonton skins

FOR THE RED PEPPER SAUCE:
1/2 c Onion; chopped
2 T Butter
2 Bell pepper, red; cored, seeded & chopped coarsely (about 2-1/2 cups)
1/2 ts Saffron threads; loosely packed
Salt & pepper; to taste
1/2 c Chicken stock
1/2 c Whipping cream

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.

NOTE: 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.

Sauce: Saut 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 pure well. Keep warm until ready to
serve.

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

FOR THE SAUCE BECHAMEL:
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy cream -- scalded
salt and white pepper -- to taste
CRABMEAT FILLING
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onion -- minced
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
SAUCE
1/2 cup heavy cream
2 ounces butter -- softened
salt and white pepper -- to taste
1/4 cup Parmesan cheese -- grated

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.

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.

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.

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

2 c. all purpose flour
3 slightly beaten eggs
Dash salt

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.

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 c. canned pumpkin
1/2 c. 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 SAUCE:
1/4 c. butter, melted with dash fresh chopped sage, poured over hot pasta

or:
to above melted butter and sage, stir in 1/2 c, cream and heat to hot but
not boiling, pour over hot pasta

or:
saute 8 oz. sliced mushrooms in the 1/4 c. butter and sage, pour over hot
pasta

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SWEET POTATO AND SQUASH RAVIOLI FILLING
Source: Mary Govoni
Makes 8 servings

"This is a family favorite."

4 - 5 sweet potatoes Cooked
2 Acorn squash Cooked
3/4 cup parmesan cheese grated
1 cup seasoned bread crumbs
1/2 teaspoon pepper

Mash Sweet potatoes and squash together. Add remaining ingredients. Fill
pasta. Boil until tender.

Notes: use standard ravioli pasta recipe.

Serving Ideas: 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.

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
Source: Marcell Burke
Makes 72 (2-inch) ravioli and 1 1/2 pints sauce

Fresh Goat Cheese 11 oz.
Cream Cheese 8 oz.
Fresh Basil, chopped fine 3 Tbsp.
Fresh Thyme, chopped fine 2 tsp.
Fresh Parsley, chopped 3 Tbsp.
Pepper to taste
Pasta, fresh 2 lb.
Heavy cream 1 qt.
Parmesan cheese, grated 2 oz.
Salt to taste

To make the cheese filling, combine the goat and cream cheeses with 2 tablespoons basil, 1 teaspoon thyme and the parsley: Season to taste with pepper.

Make ravioli using the cheese mixture and pasta.

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
Makes 4 servings

6 oz Ground raw chicken or turkey
1 8-oz container soft-style
Cream cheese with chives
And onion
1/4 c Shredded carrot
20 3 1/2" wonton wrappers
1 T Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

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

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
pepper to taste
1 tbsp crushed dry basil
1 tbsp crushed dry marjoram
a little milk

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..

If you have a spaghetti machine roll out strips of dough about 14" long
and 4" wide. These can be used on a raviolli cutter or you can make each
raviolli by hand.

BY HAND:
Down the center of the strip place a teaspoon of the filling
approximately 2" 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 RAVIOLLI 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"
raviollis at one time.

One pound of ricotta should make about 100 2 1/2" raviollis. These can
be frozen for use at a later time.

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RAVIOLI WITH MEAT FILLING
Source: Peter Jendlin
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 parsley
1 lg clove garlic, pressed
1/2 c. chopped onion
1/4 c. parmesan cheese
salt and pepper

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.

FOR THE DOUGH
2 c. sifted flour
2 eggs
1/2 c. water

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.
Separate dough into 4 portions. Keep 3 portions coverd with a towel.
Roll out 4th portion to about a 12" 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 i
Hr. 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.

FOR THE SAUCE:
1 med onion chopped
1 clove garlic, pressed
3 T. olive oil
chopped parsley
1 can tomatoe paste (6oz)
5 c. tomatoe juice
1 T. sugar
1 bay leaf
salt and pepper
1/2 c. 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 hrs covered.
Serve over cooked, well-drained ravioli. Sprinkle with parmesan
cheese.

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PUMPKIN RAVIOLI
Source: Calgary Sun, Monday, October 29, 1990 - Cinda Chavich, Food Editor
From: Fresh: The Greenmarket Cookbook by Carol Schnieder
Makes 30-40 ravioli (6 servings)

2 c Pumpkin; pureed
1 T Heavy cream
1 T Butter
1 T Cornmeal
2 T Sage, fresh; minced
2 ts Thyme, fresh; minced
1/2 ts Salt
White pepper; to taste
1 lb Egg roll wrappers
1 Egg; lightly beaten
1 T Butter
2 lg Shallot; minced
1 T Flour
2 c 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: The Classic Italian Cookbook by Marcella Hazan

This recipe makes 200 ravioli: 16-18 servings if served in broth and 2 dozen servings if served in sauce.

2 tbls butter
1/4 pound lean pork loin, cubed
salt and pepper
5 1/2 ounces chicken breast, cubed
3 tbls mortadella, finely chopped
1 1/4 cup ricotta
1 egg yolk
1 cup Parmesan cheese
1/2 tsp 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 allthe 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: Ron Amit
Makes about 3 dozen ravioli

FOR THE BASIC PASTA DOUGH:
4 c Sifted flour
1/2 ts Salt
4 Eggs
6 tb Very cold water
FOR THE RICOTTA FILLING:
3 c Ricotta cheese (about
1 1/2 lbs)
2 Eggs, well beaten
1 tb Parmesan cheese
3/4 ts Salt
1/4 ts Pepper
1 1/2 tb Chopped parsley

TO PREPARE THE PASTA DOUGH:
Stir into a large bowl a mixture of: 4 c sifted flour andsalt.
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 flouredsurface 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 PREPARE THE RICOTTA FILLING:
Combine in a large bowl all filling ingredients.

ASSEMBLY:
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 nt
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 Tb 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.
Palce 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 md Eggplant
Salt
2 tb Olive oil
1 sm Onion; chopped
2 c Garlic; minced
2 tb White wine; dry
2 tb Parsley; fresh, minced
1 tb Basil; fresh, minced or 1 tsp. dried, crumbled
Freshly ground pepper
FOR THE PASTA:
3 c Flour; all-purpose
3 Eggs
1/2 ts Salt
3 tb Water; (about)
FOR TEH SAUCE:
1/2 c Madeira
1/4 c White wine; dry
3 tb Shallots; minced
2 c Whipping cream
1/4 ts Lemon peel; grated
1 c Tomatoes; Italian plum, peeled, seeded and chopped
Or drained chopped canned Italian plum tomatoes
Minced fresh basil

TO PREPARE 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 PREPARE THE PASTA:
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. 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 PREPARE 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.

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.

TO MAKE AHEAD:
* 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
Source: McCall's Cooking School No. 12
Makes 4 servings

FOR THE BASILPASTA DOUGH:
1/2 c Fresh basil leaves
2 lg Eggs
2 tb Olive oil
1/2 ts Salt
2 c All-purpose flour, unsifted
FOR THE VEAL FILLING:
1 tb Olive oil
1 lb Ground veal
1 sm Onion, chopped
1 Clove garlic, minced
2 lg Eggs
1/4 c Parmesan cheese, grated
2 tb Fresh parsley, chopped
FOR THE QUICK TOMATO SAUCE:
1 tb Olive oil
1 sm Onion, chopped
1 Clove garlic, minced
1 cn Tomato puree (1 Lb, 13 oz)
1/2 c Water
1 ts Sugar (OPTIONAL)
1 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Salt
1 tb Olive oil
Parmesan cheese, grated (for serving)

TO PREPARE THE BASIL 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 PREPARE 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 PREPARE 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 c Olive Oil
4 Garlic Cloves; chopped
Salt and Pepper to taste
1/4 c Dried Red Pepper Flakes
1 c Heavy Cream
1 1/2 lb Broccoli
3/4 c Grated Parmesan or Romano Cheese
15 oz Frozen Ricotta Ravioli

Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper.
Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min.
to thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2"
flowerettes. Place in separate pan, cover with water and cook until
tender, drain and set aside. Add cheese to sauce mixture, stir to blend.
Prepare broccoli as directed, drain. 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 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
FOR THE CREAM SAUCE:
3/4 c Heavy cream
2 Sprigs fresh thyme (1/2 tsp dried)
1 tb Butter
Salt
Pepper

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

For 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. 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.

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WHITE MEAT RAVIOLI
Makes 4 servings (40 ravioli)

3/4 lb Chicken breast or veal or canned tuna; chopped
2 tb Shallots; finely chopped
2 Plum tomatoes; chopped
1 ts Dried leaf sage; crumbled
1/4 ts Mace
1/4 c Parmeson or Romano cheese; grated
1/2 c Parsley; chopped
1/2 ts Black pepper; coursely ground
1 tb Brandy or dry sherry
Pasta dough

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

FOR THE SAUCE:
2 Tbs olive oil
4 scallions; thinly sliced
2 cloves garlic; minced
1 cup tomatoes; crushed
1 cup tomato sauce
1 Tbs 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

2 lb Spinach;small leaves bulk
Salt
2 tb Olive oil
1 Onion;small, quartered
1 Carrot;small, peeled & coarsely chopped
1/2 Chicken breast;cubed freshly ground black pepper
1 tb Flour;unbleached
Homemade pasta;made with 4 Eggs & 2 1/2 cups flour
6 qt -Water
3 c Marinara sauce;(Momma's Tomato sauce) or Meat Sauce

To quote the author, "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."

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
Source: Cheryl Melnick

"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 banana, perfection, kabocha, turban or
acorn
4 Tbs. butter
1/4 tsp. nutmeg
1/2 cup freshly grated parmesan
1 package wonton wrappers
1 stick unsalted butter
20 sage leaves
Salt & freshly ground pepper

Cut an 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 oven for 1-1 1/2 hours, or until a knife can be easily inserted
into the squash. Cool. 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. Meanwhile, fry the sage leaves in the stick of butter
over medium heat for 5 minutes, taking care not to brown the butter. Drain
the raviolis and spread them on a plate or shallow bowl. Pour the sage
butter over. Serves 4-6

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 actaully, 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 RAVIOLI
Source: Marcia

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.

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 small can tomato sauce (4 oz?)
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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TOMATO PASTA DOUGH
Source: Sandi F in Fayetteville, AR

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 pesto sauce (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.

TOMATO PASTA DOUGH
Source: Veggie Life magazine, May 1995

The following recipe is for an egg pasta. Omit the egg and increase the olive
oil to 1 tbl. for an eggless version.

1 1/2 c unbleached flour [I used bread flour]
1 egg
1/2 t salt
1 t olive oil
1/2 c tomato paste or minced sun-dried tomatoes [I used paste]
2 T finely chopped fresh basil (optional) [I omitted]
water

1. 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.

2. 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.

3. 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.