For simple and quick lunches and dinners, nothing beats a good plaster of ravioli. Not only do they not take long to cook, they also go perfectly with an endless array of sauces, meats, fish and vegetables. To delight the whole family, we offer you 7 easy, delicious and sometimes original recipes that you absolutely must try! Let's go ?
The recipe for ravioli gratin with ham
If you want to cook a hearty meal without spending more than 30 minutes behind the stove, this recipe is for you. Perfect if you have toddlers at home who love ham and cheese.
The ingredients of the recipe
- 2 leeks
- 500 g fresh ravioli with ricotta
- 1 thick slice of cooked ham
- 20 cl of fresh cream
- 100 g of grated Comté
- 20 g butter
- Salt pepper
The steps of the recipe
1. Cut the ham into matchsticks.
2. Cook ravioli according to package directions. Drain them and mix them with 5 cl of cream.
3. Remove 1/3 of the green from the leeks and chop the rest very finely. Cook them for 10 minutes in the microwave with 2 tbsp. tablespoon of water.
4. Mix them with the rest of the cream, the ravioli, half the cheese, the ham, salt and pepper.
5. Pour the preparation into a buttered gratin dish and sprinkle with the rest of the cheese. Brown for 5 minutes under the broiler of a very hot oven.
The recipe for mushroom and ricotta ravioli
Go for a forest lunch with this mushroom and ricotta recipe. Subtly scented, we bet you'll love it! Little more: we give you the steps to make your own homemade ravioli.
The ingredients of the recipe
- 1 bag of button mushrooms
- 400 g flour
- 5 eggs
- 4 tbsp. tablespoon olive oil
- 350 g ricotta
- 2 tbsp. grated parmesan
- 4 tbsp. fresh cream
- 3 sprigs of parsley
- Salt pepper
The steps of the recipe
1. On the work surface, mix the flour with 2 big pinches of salt. Dig a fountain in the center. Crack the eggs whole, add the oil and knead until a smooth and homogeneous dough is obtained.
2. Wrap the dough ball in cling film and let stand 1 hour.
2. Mix the button mushrooms, then mix them with the ricotta and Parmesan, to obtain a stuffing. Salt and pepper.
3. Spread the dough thinly on the work surface. Divide it into two halves and place small piles of stuffing on top of one of them, spacing them ½ cm apart. Place the second half of the dough on top.
4. Cut the ravioli with a small square cookie cutter of about 4 cm and seal the edges by pressing with your fingers.
5. Gradually cook the ravioli with a skimmer in boiling salted water, about 3 min. Drain them and arrange them on the plates, pour a drizzle of olive oil.
6. Heat the crème fraîche, salt and pepper and pour over the ravioli. Sprinkle with chopped parsley and Parmesan cheese.
The recipe for ravioli pesto mozzarella, saffron cream and sautéed shrimps
Ravioli yes, but for lovers of the flavors of the sea this time! We indulge ourselves with a dish of shrimp ravioli, and quickly, because it's almost the end of the season!
The ingredients of the recipe
- 1 bag of Saint Jean mozzarella pesto ravioli
- 20 raw shrimps
- 25 cl of whole liquid cream
- 1 drizzle of olive oil
- 1 ten saffron pistils
- 3 tbsp. tablespoon white wine
- 0.5 lemon
- Coarse salt
- Salt pepper
The steps of the recipe
1. Rinse the shrimp under running cold water. Remove the head and then the shell. Slightly score the shrimp on the back with a thin knife to remove the casing.
2. Prepare the sauce: heat a drizzle of olive oil in a sauté pan. Add the shrimp and brown them for 3 minutes over medium heat, turning them regularly.
3. Deglaze the pan by adding the white wine. Once evaporated, add the lemon juice. Mix again then let reduce over medium heat for 1 min.
4. Add the liquid cream, the saffron, salt and pepper. Simmer everything over low heat for about 5 minutes.
5. Meanwhile, cook the ravioli. Bring a large pot of water to a boil with 2 tbsp. of coarse salt. As soon as the water comes to a gentle boil, immerse the ravioli and cook for 4 minutes.
6. Drain the ravioli then arrange them on the plates. Cover them with saffron sauce and add the shrimp. Serve without delay.
The recipe for Comté ravioli, tender beef, diced squash and grilled hazelnuts
Prepare a melting dinner with this beef and Comté recipe, full of flavor and above all, character. Our little finger tells us you'll love it.
The ingredients of the recipe
- 2 sachets of ravioli with Comté AOP
- Saint Jean black pepper
- 30 g of hazelnuts
- Salt pepper
For the emulsion:
- 250 g whipping cream
- 50 g milk
- About 1 g of agar-agar
- 50 g finely grated PDO Comté cheese
For the tender beef:
- 800 g of beef chuck
- 800 ml hot vegetable broth
- 1 onion
- 1 shallot
- 1 tsp. 4 teaspoon mix
- 200 g squash, diced
The steps of the recipe
1. In a casserole dish, melt the chopped onion and shallot in a little oil and sprinkle with spices. Once the onion and shallot are translucent, set them aside.
2. Over high heat, sear the piece of beef in the casserole dish. Once the meat is golden brown, return the onions / shallots to the casserole dish.
3. Pour 2/3 of the hot broth and bring to a boil. Cover and cook over low heat for 2h30 / 3h. Mix 2 or 3 times during cooking (add the rest of the broth if necessary). Meat is cooked when you easily break it off with a fork. At the end of cooking, shred the beef.
4. Pass the juice through a Chinese then keep the pulled beef hot in its own juice.
5. In a saucepan, combine the cream, milk, salt and pepper and bring to a boil. Add the agar-agar to the preparation and mix.
6. Add the Comté, mix again then go to the blender. Filter in a Chinese and pour the preparation into a siphon. Gas then set aside in a double boiler until serving.
7. Preheat your oven to 180 ° C (th.6).
8. On baking paper, place your diced squash and pour 3 tbsp. olive oil. Salt and pepper then bake for about 20 minutes.
9. Crush the hazelnuts then toast them in a pan about 4/5 min. Reserve.
10. Cook the ravioli for 4 min in simmering water, remove them with a skimmer.
11. Mix the ravioli with the tender beef and its juice then divide into each plate. Add the diced squash and toasted hazelnuts on top. Serve immediately.
The recipe for ravioli with vegetables and sesame
If you are a vegetarian or just crave a meatless dish, this is the one for you. Indulge yourself with this Asian-inspired recipe, with sesame oil, ginger and soy sauce.
The ingredients of the recipe
- 130 g of wheat starch
- 50 g of potato starch
- 1 tsp. sunflower oil
For the stuffing:
- 100 g carrots
- 100 g green beans
- 100 g of broccoli
- 1 spring onion
- 1 egg white
- 1 small piece of ginger
- 2 tbsp. sesame oil
- 1 tsp. sesame seeds
- 1 tsp. coffee of cornstarch
- 1 dash of soy sauce
- Salt
The steps of the recipe
1. Cut the vegetables into very small pieces. Sauté them in a pan for 7 minutes in the sesame oil.
2. Then put them in a salad bowl and add the grated ginger, chopped scallion, sesame seeds, egg white, cornstarch and soy sauce. Salt a little.
3. In a bowl, combine the two starches. Add 20 cl of boiling water and mix with a fork until the dough comes together into a ball. Leave to rest for 15 min. Stir in the sunflower oil while kneading.
4. Roll the dough into a sausage shape and cut it into 24 pieces. Cover them with a slightly damp cloth.
5. Take 3 pieces and roll them into circles. Top with a spoonful of the stuffing. Fold the disc in 2 edge to edge and pinch in the center of the edge. Close by forming small folds, from the center to the ends of the ravioli. Make the other ravioli.
6. Steam the ravioli for 5 to 7 minutes, placing them on baking paper pierced in several places. Serve hot with soy sauce.
The recipe for ravioli with mozzarella di bufala and Parma ham
If you can't fly to Rome, take a trip to Italy with this mozzarella and Parma ham recipe. A real treat in perspective!
The ingredients of the recipe
For the dough:
- 300 g flour
- 3 egg yolks
- Salt
For the stuffing:
- 100 g mashed potatoes
- 200 g of mozzarella di bufala
- 100 g Parma ham
- 3 dehydrated tomatoes
- 5 basil leaves
For the sauce:
- 1 tsp. of capers
- 1 tsp. pitted black olives
- 50 g Parma ham
- Extra virgin olive oil
- Salt
- Pepper
- Chopped parsley for garnish
The steps of the recipe
1. Finely cut the mozzarella then drain it using a colander. Cut the tomatoes and 30 g of Parma ham into thin slices. Chop the basil.
2. Mix the mozzarella, tomatoes, basil and Parma ham with the mashed potatoes. Add salt and pepper.
3. Prepare the egg batter by mixing the flour, egg yolks and a pinch of salt. Then wrap the dough in plastic wrap and let stand for about 30 minutes.
4. Roll out thin slices of dough about 3 inches wide and arrange small piles of filling on each slice.
5. Fold the dough over and close it around the filling. Then cut the ravioli using a pastry cutter.
6. Cover a tray with a napkin and place the ravioli on top.
7. Cut the Parma ham into thin slices and lightly brown it in olive oil with the chopped capers and olives.
8. Boil the ravioli in salted water and drain them when cooked al dente. Then mix them with the sauce in a pan.
9. Add the chopped basil and serve.
The recipe for shrimp and mango ravioli
Head to China or Japan with this Asian-inspired recipe. The Chinese dumplings (the famous "gyozas") will completely delight the guests at your table. Here is everything there is to know to succeed.
The ingredients of the recipe
- 25 ravioli sheets
- 350 g raw shrimp
- 1⁄2 mango
- 1 small bunch of fresh coriander
- 1 spring onion
- 10 g fresh ginger
- 2.5 tbsp. soy sauce
- 1 lime
- 1 tsp. coffee of cornstarch
The steps of the recipe
1. Shell, devein, and dice the shrimp then chop them.
2. Cut the mango into 5 mm cubes. Chop the scallion and cilantro as finely as possible. Peel the ginger and grate a piece.
3. In a bowl, combine the minced shrimp, chopped cilantro, then add the oil, soy sauce, grated ginger, lime juice and cornstarch.
4. Lightly moisten the edge of the ravioli sheet with cold water. Place a rounded teaspoon of stuffing in the center of the ravioli sheet then fold it in half, pinching the center. Take the end of the straight edge and bring it forward, pre-forming a crease, then overlay the crease in the center on the first stitch. For the second fold and third fold, perform the same gesture and slightly overlap the second fold on the first fold. Perform the same mechanic on the left side.
5. In a very hot oiled pan, place the ravioli. Let them blanch for 30 seconds.
6. Pour 1 cm of water into the pan and cover until the water evaporates. When the water has evaporated, remove the lid and finish cooking, leaving to brown for another 30 seconds.
7. Serve the ravioli with a sauce made from soy sauce and black rice vinegar.
Read also :
⋙ We tested the machine for making fresh pasta
⋙ Steamed or grilled, all you need to know about ravioli (gyoza)
⋙ "Juan regale": the recipe for ravioli with goat cheese and sage from Juan Arbelaez