Ravioli Recipes

Meat ravioli with vegetables
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Ingredients for 4 persons
600 g ravioli
200 g green beans
200 g courgettes
200 g peas
200 g beans
1 celery stalk
120 g bacon
1 teaspoon meat extract
80 g grated Parmesan cheese
salt and pepper

Description
Clean, wash and boil the vegetables; cut the courgettes into fairly thick slices, dice the celery and cut the green beans in half. 

Cut the bacon in strips and brown it in a saucepan over a low heat until its fat has completely melted; then drain it and put it in a warm oven. 

Flavour the vegetables for a few minutes in the same pan used to brown the bacon; dilute the meat extract in lukewarm water and pour it into the pan. 

Sprinkle everything with salt and freshly ground pepper. 

Add 1 ladle of water and turn up the heat to reduce the sauce. 

A few minute before taking the vegetable sauce off the heat, add the pieces of bacon that had been set aside. 

Cook the ravioli in abundant boiling salted water. Drain, put in a serving dish and season with the sauce. 


Mushroom ravioli


Ingredients for 4 persons
900 g ravioli
For the filling:
300 g mixed mushrooms
20 g shallots
30 g butter
salt and pepper
For the seasoning:
50 g butter
1 teaspoon chopped parsley

Description
To prepare the filling: 

Slice the mushrooms, put them in a frying pan with the butter, add the chopped shallots, salt, pepper, cook the mixture for 10 minutes, then beat it in the mixer. 

Cook the ravioli in abundant boiling salted water, drain and flavour them in a frying pan with the butter and parsley.