Four Cheese Ravioli

Preparation

In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

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Recipe Ideas

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Cheese Ravioli with Arrabbiata Sauce

Ingredients (4 servings):

  • 1 package Louisa Cheese Ravioli
  • 3 Tbsp extra virgin olive oil
  • 8 oz canned whole plum tomatoes,diced small
  • 2 tsp garlic, minced
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt
  • ¼ cup fresh basil, thinly sliced
  • ½ cup romano cheese, grated

Directions:

  • Bring 4 quarts of water to a boil.
  • Meanwhile, in a large skillet, sauté garlic with olive oil for 1 minute.
  • Gently toss in pepper flakes then add tomatoes.
  • Lower heat and simmer for 10 minutes. Season with salt.
  • Blanch ravioli for 5 minutes on medium heat. Drain and gently toss in the skillet with basil.
  • Serve immediately with romano cheese.

Cheese Ravioli with Basil Pesto

Ingredients (4 servings):

  • 1 package (22 ounces) Louisa frozen cheese ravioli
  • 2 cups loosely packed fresh basil leaves
  • 1 large garlic clove
  • ½ cup extra virgin olive oil
  • ¼ cup freshly grated Parmigiano-Reggiano cheese, plus additional for serving
  • 3 tablespoons freshly grated Romano cheese
  • 2 tablespoons pine nuts
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes.
  • Meanwhile, add basil to medium bowl; cover with cold water and let stand 10 minutes. In blender, add garlic, oil, cheeses, pine nuts, salt and pepper; puree until smooth. Drain basil well, then add to blender and puree. Makes about 3/4 cup pesto.
  • Drain ravioli, then return to same saucepot. Pour pesto over ravioli and gently fold to coat. Sprinkle ravioli with additional Parmigiano-Reggiano to serve.

Cheese Ravioli with Shrimp & Asparagus

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa frozen pasta
  • 6 tablespoons butter
  • 1 lb asparagus, trimmed and cut into 2" pieces
  • 4 cloves garlic minced (about 1 1/2 Tbsp)
  • 1 lb large shrimp peeled and deveined (16-20 or 21-25 count)
  • 1 large lemon
  • ½ teaspoon freshly ground black pepper
  • chopped fresh parsley
  • grated parmesan to serve

Directions:

  • Bring a large saucepot of salted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain pasta.
  • In medium saucepan, melt butter over medium heat. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan. In the same hot skillet, 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine. Top with grated parmesan and serve.