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
SAUCE:
2 tb Olive oil 4 Scallions; thinly sliced 2 Cloves garlic; minced 1 c Tomatoes; crushed 1 c Tomato sauce 1 tb Basil Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. 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.
How To make White Meat Ravioli's Videos
Ravioli in White Sauce Recipe
Ravioli in white sauce. Ravioli is a tasty filled pasta or stuffed pasta .. this recipe shows how to cook ready made ravioli in white sauce. Ravioli Sauce Recipe
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Amazing Lobster Ravioli Recipe
This homemade Lobster Ravioli is a simple yet gourmet meal perfect for any occasion. Plump ravioli filled with lobster and tossed in a creamy sauce, this recipe looks fancy but is easy enough that anyone can make it! This flavorful homemade ravioli recipe is going to be your new favorite.
RECIPE:
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Making the Filling: 0:08 Using Pasta Dough: 3:08 Using Wonton Wrappers: 6:40 Making the Sauce: 9:08 -------------------------------------------------------------------------- ADD ME ON: Tiktok: Instagram: Pinterest: Website: Amazon: Facebook:
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. .
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Spicy Meat Ravioli with White Basil Sauce
HOW TO MAKE HOMEMADE RAVIOLI
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????RECIPE BELOW????
????HOME MADE RAVIOLI????
Ingredients: -3 eggs -2 cups of all purpose flour -semolina flour for shaping -cherry tomatoes -basil -Parmesan cheese -ricotta cheese -nutmeg -olive oil -basil -salt and pepper
To make the dough, simply dump out the two cups of flour, and make a well in the middle. Drop in the 3 eggs. Using a fork, you want to slowly mix in the flour, and continue until you have a pile of crumbs. From there you can begin to use your hands to kneed it into a ball. I did some sort of “sqoosh and push” ????. If it’s too dry, add some olive oil or water. If it’s too sticky and wet, add some more flour. Put the dough ball in the fridge for 30 mins. For the tomato sauce… cut up your cherry tomatoes. In a pan, add olive oil, then the tomatoes, and some salt and pepper. Let that simmer on really low heat and add a splash of water when ever it gets dry. Take out the dough ball and add plenty of semolina flour to your counter to make sure the dough doesn’t stick to anything and rip. Cut the ball in half. Keep adding semolina as you go to ensure the safety of your dough. Use a roller to roll it out SUPER thin. Do that to both half’s of the dough. Add ricotta spaced out across the dough. Use the other half to cover the ricotta. Press down around the ricotta. Use a knife or a shaper thing for the ravioli shape. Gently Drop the ravioli in salted boiling water, and cook for 5 mins. Add the ravioli to your sauce. Add a splash of pasta water, some basil, and parm cheese! Stir and cook! That’s it! BUON APETITO BETCH. ENJOY ????
Spinach and Ricotta Ravioli - PTMTR
A simple and beautiful spinach and ricotta ravioli recipe, perfect for a light lunch in the garden that we all hope the sun will be present for. Show off your skills to family and friends this summer with this divine quick dish! Saw this recipe from the amazing Chef Ramsay!
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