Tomato ravioli with buffalo mozzarella, rocket and pine nuts

Corinna — Sat, 05 Oct 2019 09:30:15 +0000

In this post, I’ll show you a quick recipe for tomato ravioli with buffalo mozzarella on a bed of rocket with tomatoes and pine nuts.

Ravioli are great when they are deliciously filled and well prepared. For the tomato ravioli, I usually serve in the refrigerated shelves of selected supermarkets. You should find a selection of fresh pasta on the refrigerated shelf of every well-stocked supermarket. Alternatively, I also like to go to Italian specialist markets and buy super freshly made pasta from the refrigerated shelf there.

Once you have found the right ravioli, all you need is a really good buffalo mozzarella, some rocket, sweet cocktail tomatoes and pine nuts. The preparation of this dish is really super quick, because the ravioli are only briefly sweated in a little oil in a pan. Then there are the tomatoes, while the pine nuts are roasted separately. The tomato juice and olive oil give you a small noodle stock in your pan, with which you mix everything nicely. Then all you need to do is lay out a bed of rocket on your plate, add the tomato ravioli and tomatoes, place the mozzarella in the middle and sprinkle the pine nuts on top. The dish is then rounded off with a little balsamic cream. Your dish is ready!

Nutritional information per serving of tomato ravioli:

Calories: 591 – Protein: 25g – Fat: 35g – Carbs: 44g

This recipe has no ratings just yet.

Tomato ravioli with buffalo mozzarella, arugula and pine nuts

05/10/2019

Servings: 2

Prep: 10 min

Cook: 10 min

Total: 20 min

Difficulty: easy

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By: Corinna

Ingredients

250g ravioli with tomato and mozzarella filling
50g arugula
10 cocktail tomatoes
1 buffalo mozzarella
30g pine nuts
1 tablespoon olive oil
1 teaspoon balsamic cream
salt, pepper

Directions

Step 1 Heat a pan with olive oil and fry the ravioli in it
Step 2 halve the tomatoes and add them to the pan
Step 3 season everything with salt and pepper and let it simmer at low heat
Step 4 in another pan, roast the pine nuts until golden brown
Step 5 halve the mozzarella and serve it together with the arugula, pine nuts and tomato ravioli. Finally, drizzle everything with balsamic cream.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Tomato ravioli with buffalo mozzarella, rocket and pine nuts erschien zuerst auf kitchensplace.

Mushroom ravioli in garlic butter

Corinna — Sun, 07 Jul 2019 09:30:47 +0000

If you’re in the mood for fresh ravioli, you’ve come to the right place. In this post, I’ll show you how to prepare fresh mushroom ravioli in garlic butter.

For this recipe, I drove to our local Italian specialist shop and bought fresh and handmade ravioli with a mushroom filling. If you want to cook ravioli or pasta, I always recommend buying fresh pasta from Italians. The difference in taste is just enormous.

For my mushroom ravioli in garlic butter you need fresh mushroom ravioli, butter, fresh garlic or a garlic paste and some Cremefine. They are prepared very quickly and easily by sweating a small onion in the butter, refining it with garlic paste and deglazing with Cremefine. Meanwhile, the ravioli are briefly cooked in salted water and then pasta water is added to the sauce with a ladle. The pasta is now seasoned with salt, pepper and nutmeg and tossed. Finally, just add a little parmesan and fresh basil and the mushroom ravioli in garlic butter are ready.

If you fancy more pasta recipes, take a look here past.

Nutritional Information per serving

Calories: 414 – Protein: 16g – Fat: 17g – Carbs: 49g

This recipe has no ratings just yet.

Mushroom Ravioli in Garlic Butter

07/07/2019

Servings: 2

Prep: 5 min

Cook: 15 min

Total: 20 min

Difficulty: easy

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By: Corinna

Ingredients

250g ravioli
10g butter
30g garlic pasta
1 small onion
100ml Cremefine 7%
1 ladle pasta water
20g Parmesan
salt, pepper, nutmeg
basil, fresh

Directions

Step 1 Boil the ravioli in salted water for about 5-8 minutes until soft. Meanwhile, finely chop an onion and sauté in the butter in a deep pan until translucent.
Step 2 Stir a ladle of pasta water and garlic paste into the onions, bring to the boil briefly and deglaze with Cremefine. Now add the ravioli and toss lightly in the sauce. Let stand for 2-3 minutes
Step 3 Season with salt, pepper and nutmeg. Serve the ravioli with fresh Parmesan cheese and basil.

Der Beitrag Mushroom ravioli in garlic butter erschien zuerst auf kitchensplace.

Ravioli Archive - kitchensplace

Tomato ravioli with buffalo mozzarella, rocket and pine nuts

Nutritional information per serving of tomato ravioli:

Tomato ravioli with buffalo mozzarella, arugula and pine nuts

Ingredients

Directions

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Mushroom ravioli in garlic butter

Nutritional Information per serving

Mushroom Ravioli in Garlic Butter

Ingredients

Directions