Cheese Ravioli with Summer Vegetable Ragout
By
Lynn Socko
@lynnsocko
1
Thank you to my friend Aurora for coming up with this name!
This was for the Triple S challenge this week using a vegetable that begins with
A=aspargus tips, fried
M=Mushrooms
O=onions
P=Peppers, green bell
T=Tomatoes, canned diced
Also my two dairy was Ricotta, Parm.
This was for the Triple S challenge this week using a vegetable that begins with
A=aspargus tips, fried
M=Mushrooms
O=onions
P=Peppers, green bell
T=Tomatoes, canned diced
Also my two dairy was Ricotta, Parm.
Ingredients
- 3 can(s)
- 15oz. diced tomatoes w/oregano, basil and garlic
- 1 tsp
- sugar
- 1/2 tsp
- lemon juice
- 1 tsp
- granulated garlic and basil, each
- 16 oz
- ricotta cheese, part-skim
- 8 oz
- parmesan cheese
- 1/2 tsp
- basil, dried
- 1/2 tsp
- black pepper
- 1/2 tsp
- garlic powder
RAGOUT
CHEESE STUFFING
RAVIOLI DOUGH (SEE LINK BELOW)
How to Make Cheese Ravioli with Summer Vegetable Ragout
- 1Prepare your dough and let rest. Here is the link to my recipe for the pasta dough. Sausage & cheese ravioli with sauce
- 2Place diced tomatoes in a saucepan, add other ingredients and simmer for about 20 min.
- 3Mix cheeses and seasoning together, place teaspoonful mounds onto dough. Follow cooking instructions in link above.
- 4Fry aspargus tips in small amount of butter or olive oil for about 1 min.
