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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Oil And Vinegar Mixed Vegetable Ravioli

Olive Oil And Aceto Balsamico Ravioli Recipe


Pasta Dough:

Sauce Filling:

  • One half cup ricotta cheese
  • One teaspoon lemon zest
  • One tablespoon lemon juice
  • One quarter cup extra virgin olive oil
  • Three teaspoons extra virgin olive oil
  • One tablespoon Aceto Balsamico balsamic vinegar
  • One red onion half
  • One red bell pepper
  • One cup corn kernels
  • One zucchini
  • One tablespoon basil


For Making The Filling Sauce:

Add one teaspoon of water in a separate dish with the egg yoke and mix well. Mince the red onion and the zucchini. Dice the basil and grate the lemon zest. On medium heat, put the one quarter cup of olive oil in a medium saucepan. Add the red pepper and the onion and then sauté for 4 minutes. Then, for another 4 minutes, sauté the zucchini and the corn. Pepper and salt to taste and remove from heat. Split up all the vegetables among two bowls and stir the lemon juice, basil, lemon zest, and the ricotta in the first bowl. Add the balsamic vinegar and three tablespoons olive oil in the other bowl.


For Making The Pasta:

Roll out the pasta dough and sprinkle the parsley leaves on it and fold in half. Cut into twelve five inch squares. Then pour on six of the squares two tablespoons of the mixture you created with the ricotta and vegetables. Brush the edges with the egg mixture to help stick down the next square that goes on the top. Bring a pot of water to a boil and add salt and then pour in the ravioli. Let sit for 3 minutes then remove and serve on dishes. Make a cut in the top of each pocket of pasta to let the heat escape. Drizzle the balsamic vinegar and olive oil on the ravioli and then blend the remainder of the vegetable mix with the ravioli. Serves up to six.

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