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Ravioli with sour cream sauce

Ravioli with sour cream sauce

I'm not a fan of pasta, but from time to time I prepare and eat them with pleasure ......... only I, so that George doesn't even want to see them, then eats them ........ ... !!!!!

  • 250 g Ravioli with cheese
  • 100-150 g cheese
  • 100 g olives
  • 3 eggs
  • 75 ml white wine
  • 150-200 g sour cream
  • lemon juice
  • salt pepper

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Ravioli with sour cream sauce:

Boil the pasta according to the instructions on the package and then strain it. Put it in a bowl.

Separately boil hard-boiled eggs. After they have boiled, clean them. Finely chop the egg whites and put them over the pasta and pass the yolks with a fork and then mix with the cream, thus obtaining a sauce. In this sauce add the wine, a few drops of lemon juice and season with salt and pepper to taste. This sauce is added over pasta. Grate the cheese on top and garnish with olives and green parsley.

Good appetite!

Penne with cream sauce and bacon-video recipe

Penne with sour cream and bacon sauce. If you don't know what to cook and you don't have much time, and pasta is one of the dishes you like, you've come to the right place. Today I present you a very quick recipe, which is prepared in 30 minutes, tasty and full of pasta with white sauce.

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Penne ingredients with cream and bacon sauce:

  • 300 gr paste
  • 200 ml cream for cooking
  • 70 gr parmesan
  • 2 egg yolks
  • 125 g bacon
  • 1 tablespoon olive oil
  • fresh basil leaves
  • 4 cloves of garlic
  • pepper and salt.

Prepare penne with cream sauce and bacon-step by step video recipe

Put 3 liters of water in a saucepan and let it boil. When it reaches the boiling point, add a pinch of salt and pasta. Let them boil according to the instructions on the package (usually 8-10 minutes). After the pasta has boiled, put it in a strainer and let it drain.

Heat the olive oil in a pan and add the bacon. Let it harden for 3 minutes on low heat. Add the garlic cut into larger pieces over the bacon. Leave to fry for another 2 minutes. Beat the yolks and add them over the cream, then add the cream, season with salt, pepper, basil leaves, then let the sauce boil for about 3 minutes. Put the pasta in the pan and mix them with the sauce obtained and let them simmer for 2 minutes.

Add half the grated Parmesan cheese over them. We keep the other half for serving.

  • Evelina & # 8217s Food

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Ravioli with sour cream sauce - Recipes

A quick recipe, quick to make in the evening when you come home from work. You need fresh ravioli.
Mine were of quality filled with yellows and truffles from Tuscany received from the Italian brand Issimo. It is a 100% natural handicraft product.
Of course you can make this recipe with homemade ravioli or other quality fresh ravioli.

Ingredient:for 3 people

250 g fresh ravioli
1 onion salad
30 g of butter
10 cl of liquid cream
2 tablespoons greasy mantle
200 g of white Paris mushrooms
5 cl of white wine
1 teaspoon veal powder
dried thyme
salt pepper
fresh basil, grated Parmesan cheese

Method of preparation:

Peel and slice the mushrooms. Saute them in a pan in 15 g of butter for 8 minutes.

Peel a squash, grate it and chop finely
Fry it in 15 g of butter without coloring it, pour in the wine, add the veal powder and let it drop
2-3 minutes. Then add the sour cream.

Add salt, pepper, add the mushrooms, dried thyme and cook over low heat for a few minutes.
Boil the pasta according to the instructions on the package. Drain well.

Place the drained pasta and the prepared sauce on top of each plate.
Garnish with fresh basil (top with Parmesan cheese if desired).

Serve immediately.

Eggplant with sour cream sauce They can be prepared especially in summer, as the main ingredient, eggplant, is very easy to find and has a high level of nutritional properties. For 5 gates of eggplant with sauce sour cream you need the following ingredients:

Even if you are not passionate about cooking, the recipe for eggplant with sour cream sauce it will conquer you due to the fact that it has a short preparation time and is very easy to prepare. Here's what you need to do:

1. Cut the eggplant into slices, scald them with salt water.

2. Melt the butter in a pot.

3. Add the flour over the butter and stir for 3 minutes on low heat, then pour the milk.

4. Mix the resulting composition with sour cream.

5. In a bowl, mix the grated cheese with the breadcrumbs.

6. In a higher pan, place a layer of eggplant and pour the white sauce over them. You can put diced and peeled tomatoes between layers and tomatoes in advance.

7. After using all the eggplants, alternating them in layers with the sauce, sprinkle the grated cheese mixed with the breadcrumbs.

8. Leave the preparation in the oven until the eggplant softens and the cheese browns.

Try your recipe too eggplant with sour cream sauce and you will discover delicious tastes.

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Ravioli recipe with beef and tomato sauce, served sprinkled with melted butter

Ravioli with mushrooms

Ravioli with mushrooms, tomato sauce and onion, egg dough and sprinkled with grated cheese

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Ravioli recipe with chicken, spinach and green parsley filling

Mushrooms with sour cream sauce

Heat the oil and put the julienned onion, leave it until it starts to fry a little and add the thyme. Leave it for about 5 minutes and add the thinly sliced ​​mushrooms, over them adding a glass of water.

Meanwhile, in a bowl, mix the cream with the flour well without being lumpy. Towards the end, when the mushrooms are almost ready, take a little juice from them and pour over the cream and flour (we do this step so that the cream does not cut when we put it) and mix well. Then pour the creamy composition over the mushrooms, stirring constantly.

At the end, add the crushed garlic and finely chopped parsley. Leave for about 1 minute and turn off the stove.

Serve hot as a garnish for meat, fish or whatever you want.
Good appetite.

Ravioli with sour cream sauce and truffles

Pasta, sour cream, butter and ripened cheeses. Here is a combination that goes exceptionally well with the fine aroma of truffles. Serve the dish for dinner or as a first course of a light summer lunch. It goes well with a dry, cold and sprinting white wine, which cools and refreshes, from time to time, the taste buds.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: 5 minutes
Cooking time: 6 minutes
250 g ravioli stuffed with cheese
white pepper
1 1/2 tablespoons butter
120 ml sour cream
15 g Parmesan cheese, freshly grated
15 g Cheddar cheese, freshly grated
1 teaspoon chopped truffles
2 tablespoons fresh chopped basil leaves
1/2 teaspoon truffle oil (optional)
Parmesan cheese, freshly grated, for serving
Cheddar cheese, freshly grated, for serving
fresh basil leaves for garnish
1 extra teaspoon of chopped truffles to serve (optional)
Boil the ravioli in plenty of boiling water, with plenty of salt (about 2 teaspoons to 1 liter of water), for 5-6 minutes, or according to the instructions on the package.
Meanwhile, melt the butter in a pan, salt, pepper and add the cream. Mix well and simmer the mixture for 3-4 minutes.
Add Parmesan and Cheddar and 2-3 tablespoons of water in which to boil the pasta and stir over low heat for 2 minutes.
Remove the pan from the heat, add the chopped truffles, basil and ravioli. Mix carefully.
Serve the pasta sprinkled with Parmesan and Cheddar, sprinkled with truffle oil, dotted with truffles and garnished with basil.
Chopped truffles from a jar are a mixture of truffles, in a small percentage, usually up to 15% (depending on the type of truffle used) and other mushrooms, most often mushrooms. It is a very aromatic mixture, but once opened the bircan must be consumed in 2-3 days, otherwise the aroma goes away.
Truffle oil is an olive oil flavored with truffles, usually white. It is very fragrant and has the advantage that the aroma lasts a few weeks after opening.
You don't really need two kinds of cheese. Parmesan alone is enough. I used Cheddar because of the color, although in the end it almost didn't matter.
There is no real need for truffle oil, I used it to know that you have to consider it for other recipes. In most cases, this oil is used exactly as here, unripe, used as a spice, to flavor.
You can use in this recipe any kind of pasta, fresh or dried, short or long, simple or stuffed. Of course, the cooking time varies. I would say that, theoretically, not every filling would go well with white sauce and truffles, but commercial pasta has a tiny filling, often quite insignificant in taste and aroma, so the risk of mismatch is low.
I have always said that pasta should swim in the sauce, it should only be in an adequate amount to easily "grease" the pasta, not to puddle on the plate. I do not deny this, but the sauce in this recipe is quite thick, because the chopped cheese gives it consistency, especially cheddar, and adheres very well to pasta, so here, exceptionally, the sauce can be a little more abundant .
Instead of Parmesan you can also use Grana Padano.
You can also try a combination of Parmesan or Grana Padano with Gorgonzola, Camembert or other cheese with mold.
Try a variant in which you add to the sauce, along with the cheeses, a little (about 1/8 teaspoon) freshly grated nutmeg. You may have a pleasant surprise. At least I liked what came out.

Cream sauce it is very easy to prepare and the ingredients for its preparation are at the disposal of any mother who is also a good housewife. This is exactly what you need for training sour cream sauce:

Preparation sour cream sauce it won't take you more than twenty minutes in the kitchen, so you have plenty of time to play with the little one. Here are the steps you need to take to prepare sour cream sauce perfect:

In a pan, heat the butter.

Extinguish the composition thus obtained with milk, stirring constantly so as not to form lumps.

Let it boil for a few minutes so that the mixture thickens.

At the end, add lemon juice, salt, pepper and finely chopped dill.

Take the composition off the heat and add the sour cream.

Cream sauce it is also healthy due to its rich dairy content, and aromatic due to dill and slightly due to lemon juice. Your child will be happy to taste this sauce with his favorite food over boiled or boiled chicken, or even with a salad and boiled vegetables. Good appetite!