Garlic Ravioli Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Garlic | 5 Large | |
| Chicken broth | 2 Cup (16 tbs) | |
| Butter-11 tablespoons, unsalted variety | ||
| Ricotta cheese | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Garlic salt | 1 Teaspoon | |
| Pasta-2 sheets, homemade variety (about 5 x 24 inches each) | ||
| Egg | 1 | |
| Cream-1/3 cup, heavy variety | ||
| Romano cheese | 1/2 Cup (16 tbs), grated | |
Directions
GETTING READY
1. Put all the garlic heads into a low-depth baking pan
2. Add chicken broth on the trimmed garlic heads and season each of the heads with 1 tablespoon of butter.
3. Cover the baking dish and bake butter seasoned garlic heads for 45 minutes or until these veggies turn tender.
4. Meanwhile, set aside 1/3 cup of liquid.
5. Rest the baked garlic to be cooled a bit; discard the skins of each clove after getting them squeezed into a bowl.
MAKING
6. Add ricotta cheese 1/2 cup with ½ cup Parmesan cheese; add garlic salt in cheese combo and mix thoroughly.
7. Brush 1 sheet of pasta with egg and place cheese-garlic mix on pasta in form of mounds; use 1 teaspoon mix in making each of the mounds and arrange them in 2 inch gap from each other.
8. Place 2nd sheet of pasta over the first sheet and press each of the mounds gently.
9. Now for slicing ravioli use a fluted pastry wheel and cut each ravioli in 2-inch square thickness.
10. Refrigerate the ravioli pieces for 30 minutes.
11. Take a large pot-full water and set it to boil.
12. While the water starts boiling, make the sauce by melting 6 tablespoon of butter and adding cream in it.
13. Let the mix start boiling; just before it starts boiling add the sauce into hot water.
14. Now add the prior preserved 1/3 cup of liquid in the boiling mix; get the volume of the liquid reduced so that it turns into thicker and creamier in texture.
15. In the boiling water drop the ravioli and boil them for 3-5 minutes.
16. Remove the raviolis by a slotted spoon from boiled water and add them into the thick sauce.
SERVING
17. Sprinkle raviolis with remaining Parmesan and Romano cheeses.
18. Serve immediately/hot.
1. Put all the garlic heads into a low-depth baking pan
2. Add chicken broth on the trimmed garlic heads and season each of the heads with 1 tablespoon of butter.
3. Cover the baking dish and bake butter seasoned garlic heads for 45 minutes or until these veggies turn tender.
4. Meanwhile, set aside 1/3 cup of liquid.
5. Rest the baked garlic to be cooled a bit; discard the skins of each clove after getting them squeezed into a bowl.
MAKING
6. Add ricotta cheese 1/2 cup with ½ cup Parmesan cheese; add garlic salt in cheese combo and mix thoroughly.
7. Brush 1 sheet of pasta with egg and place cheese-garlic mix on pasta in form of mounds; use 1 teaspoon mix in making each of the mounds and arrange them in 2 inch gap from each other.
8. Place 2nd sheet of pasta over the first sheet and press each of the mounds gently.
9. Now for slicing ravioli use a fluted pastry wheel and cut each ravioli in 2-inch square thickness.
10. Refrigerate the ravioli pieces for 30 minutes.
11. Take a large pot-full water and set it to boil.
12. While the water starts boiling, make the sauce by melting 6 tablespoon of butter and adding cream in it.
13. Let the mix start boiling; just before it starts boiling add the sauce into hot water.
14. Now add the prior preserved 1/3 cup of liquid in the boiling mix; get the volume of the liquid reduced so that it turns into thicker and creamier in texture.
15. In the boiling water drop the ravioli and boil them for 3-5 minutes.
16. Remove the raviolis by a slotted spoon from boiled water and add them into the thick sauce.
SERVING
17. Sprinkle raviolis with remaining Parmesan and Romano cheeses.
18. Serve immediately/hot.
Chef
