Recipe courtesy of Giada De Laurentiis
Cheese Ravioletti in Pink Sauce
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 93 mg
- Sodium
- 775 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 495
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 93 mg
- Sodium
- 775 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Try this cooking class now
9m
Easy
CLASS
- Bring a large pot of salted water to a boil over high heat.
- Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
- Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
- Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
- Top with the basil and the remaining 1/4 cup Parmesan before serving.
