Ravioli Roller Recipes

PESTO SAUCE

(Bring the taste of summer all year long to your pasta)

2 Cups packed fresh basil leaves
6 Garlic cloves, peeled
1/2 Tsp pine nuts
1/4 Cup extra virgin olive oil
3 Tbsp unsalted butter, softened
1/3 Cup freshly grated Parmesan cheese

In the large bowl of a food processor with the metal blade or blender, combine the basil and garlic. Pulse until the basil is very finely chopped.

Add the salt and pine nuts and pulse several times. With the motor running, slowly pour in the olive oil in a steady stream.

Transfer the mixture to a small bowl.

Using a spatula, fold in the butter and, when incorporated smoothly, fold in the Parmesan cheese.

Bring your family and friends to the table and enjoy!

PEPPER SAUCE

(For the Lean Veal Filling Ravioli)

(Robust tasting sauce - can be used to top any pasta)

1 Tbsp olive oil
1 Large shallot, peeled and minced
2 Garlic cloves, peeled and minced
1/3 Cup dry white wine
1 1/2 Cups chicken stock
2 Large red bell peppers, roasted, peeled, seeded, deribbed and diced
1 Tbsp minced fresh mint leaves
1/4 Tsp salt
1/4 Tsp freshly ground pepper

In a medium saucepan over medium heat, heat the olive oil.Add the shallot and sauté until tender, 5 minutes. Add the garlic and sauté for 2 minutes.

Add the wine, increase the heat to medium and simmer until almost completely evaporated, about 10 minutes. Add the chicken stock and simmer until it is reduced to 1 cup, about 10 minutes.

Stir in the peppers and simmer for 8 minutes. Add the mint and salt and pepper.

Using a food blender, purée the sauce.

Set aside until ready to use.

LEMON CREAM SAUCE

(For the Smoked Salmon Ravioli)

6 Tbsp fresh cream or sour cream
1 Tbsp fresh lemon juice
1 Tsp grated lemon zest
1 Tsp minced fresh chives
1/4 Tsp salt
1/4 Tsp fresh ground pepper

In a medium bowl, whisk together the fresh cream or sour cream, lemon juice zest, chives and salt and pepper.

Serve at room temperature.

Garnish your ravioli with lemon and chive shavings.

For extra special effect, sprinkle with caviar or pink salmon roe.

BROWN BUTTER SAUCE

(For the Potato and Garlic Ravioli)

1/2 Cup unsalted butter
makes approximately 6 tablespoons

In a small saucepan over medium-low heat, melt the butter, skimming off and discarding the foam that forms on the top. Continue to heat butter over medium heat until it begins to brown.

Using a spoon, transfer the butter to a small container, discarding the solids at the bottom of the pan.

Use immediately on your ravioli or store in a tight container and refrigerate for up to one week.

Garnish your dishes with finely diced chives.

BOLOGNESE SAUCE

(This is a classic meat sauce for any pasta)

3 Tbsp pure olive oil
1 Yellow onion, peeled and diced
1 Celery stalk, finely chopped
1 Small carrot, peeled and finely chopped
1 Lb. lean ground beef
3/4 Cup milk
3/4 Cup dry white wine
3 Lbs. plum tomatoes, peeled and diced
(or 28 oz. canned tomatoes)
6 Oz. canned tomato sauce
1/4 Tsp ground nutmeg
1/4 Tsp salt
1/4 Tsp red pepper flakes

In a large frying pan over medium heat, heat the olive oil. Add the onion and sauté, stirring frequently, until translucent, about 10 minutes. Add celery and carrots and sauté, stir frequently about 10 minutes.

Add the beef, breaking it up with a fork and sautée, stirring until the beef loses its colour.

Stir in the milk and simmer until it has evaporated, about 10 minutes.

Add the wine and simmer until it has evaporated, about 10 minutes.

Add the tomatoes, tomato sauce and nutmeg, salt and red pepper flakes to taste.

Bring heat to medium, bring the sauce to a simmer then reduce to a very low heat. Simmer for at least 2 1/2 hours, or longer for the consistency that you like.

YOGURT SAUCE

(For Curried-Potato & Pea Ravioli)

1 Tbsp unsalted butter
2 Tsps curry powder
3/4 Cup plain Yogurt
6 Tbsp of your favourite chutney*

In a small saucepan over medium-low heat, melt the butter until it foams.

Stir in the curry and cook, stirring continuously, for 2 minutes.

Reduce heat to low, add Yogurt and stir until it is warmed through.

Garnish your ravioli dish with some sections of fresh tomatoes and a sprig of mint.

* Use chutney as a garnish.

HOT LEMON BUTTER SAUCE

(For Crab Ravioli)

1/2 Cup unsalted butter
4 Garlic cloves, peeled and minced
1 Tbsp fresh lemon juice
2 Tsps hot pepper sauce
1 Tsp grated lemon zest

In a small saucepan over medium-low heat, melt the butter and skim off the foam that forms on top.

Add the garlic and simmer for 2 minutes. Stir in the lemon juice, hot pepper sauce and lemon zest.

Garnish your dish with a twist of sliced lemon and a sprig of mint leaf.

Reheat before serving.

SAGE CREAM SAUCE

(For Turkey and Sage Ravioli)

2 Tbsp unsalted butter
1 Shallot, peeled and minced
2 Tbsp minced fresh sage
2 Cups heavy cream
3 Fresh sage sprigs
1/4 Tsp salt
1/4 Tsp fresh ground pepper

In a small saucepan over medium-low heat, melt the butter until it foams.

Add the shallot and minced sage and sauté until the shallot is tender, about 5 minutes. Add the cream and sage sprigs and simmer until the cream is reduced by half, about 15 minutes.

Cool for 10 minutes. Remove and discard the sage sprigs. Strain the sauce into a clean saucepan and add salt and pepper.

Reheat before serving. Garnish liberally.

WALNUT BUTTER SAUCE

(For Wild Rice and Walnut Ravioli)

1/3 Cup unsalted butter
1/4 Cup grated Parmesan cheese
1/4 Cup chopped walnuts, toasted
1 Tbsp minced fresh (Italian) parsley
1/4 Tsp salt
1/4 Tsp fresh ground pepper

In a small saucepan over low heat, melt the butter.

Add the Parmesan cheese, Walnuts, parsley, salt and pepper.

Stir to mix well.

Reheat before serving.

Garnish your dish with a sprig of fresh parsley leaf.

APRICOT AND WINE SAUCE

(For Pork and Apricot Ravioli)

2 Tbsp olive oil
1 Small yellow onion, peeled and minced
4 Garlic cloves, peeled and minced
1 Tsp minced fresh ginger
1/2 Cup apricot jam
1 1/2 Cups dry white wine
1/4 Tsp ground cloves
1/4 Tsp ground nutmeg
1/4 Tsp ground cinnamon

In a small frying pan, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, until the onion is transparent, about 10 minutes. Add the garlic and sauté for 2 minutes.

Add the ginger, jam, wine and cloves, nutmeg and cinnamon. Stir to mix well. Simmer until the sauce is fragrant, about 15 minutes.

Reheat before serving.

Garnish your dishes with dried apricots and pine nuts.

MARSALA CREAM SAUCE

(For Chicken Ravioli or your favourite Pasta)

2 Cups of half & half cream
2 Tbsp unsalted butter
2 Tbsp minced onion
1 Tbsp curry powder
1/4 Tsp ground cardamom
3/4 Cup dry Marsala wine
1/4 Tsp salt
1/4 Tsp Cayenne pepper

In a medium saucepan over medium heat, cook the half & half cream to reduce by 1/3, for about 12-15 minutes.

In a small frying pan over medium heat, melt the butter until it foams.

Reduce the heat to medium-low, add the onion and sauté, stirring frequently, until fragrant, about 10 minutes.

Add the curry and cardamom and cook for 2 minutes. Increase the heat to medium, stir in the wine and simmer until it is reduced to 3 tablespoons, about 15 minutes.

Reduce the heat to medium-low, add the reduced half & half cream and simmer for 5 minutes. Add salt and cayenne.

Keep warm.

Garnish with slices of green apple.

FRESH-SUMMER TOMATO SAUCE

(For most Ravioli dishes or your favourite Pasta)

6 Tbsp unsalted butter
1 Yellow onion, peeled and cut into quarters
4 Garlic cloves, peeled
3 Lbs. fresh tomatoes, halved
1/4 Tsp salt
1/4 Tsp fresh ground pepper

In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion, garlic and tomatoes, reduce the heat to low, cover the pan and simmer for 20 minutes.

Remove the pan from the heat.

Remove and discard the onion and garlic.

Using a food mill or blender, purée the tomatoes.

Clean the frying pan and return the tomato purée to the pan. Place over medium heat and simmer for 10 minutes.

Add 3 tablespoons of butter, 1 tablespoon at a time, stirring until the butter is incorporated. Add salt and pepper.

Garnish with a sprig of fresh mint.

BECHAMEL SAUCE

(A traditional white cream sauce for any pasta)

1/4 Cup unsalted butter
2 Shallots, peeled and minced
1/4 Cup all-purpose flour
2 Cups milk
1 Cup heavy cream
1/4 Tsp salt
1/4 Tsp white ground pepper

In a medium saucepan over medium heat, melt the butter. Add the shallots and sauté until soft, for about 5 minutes.

Add the flour and cook, stir frequently, for 3 minutes. Do not let it brown.

Using a whisk, slowly mix in the milk and cream.

Reduce the heat to medium-low and simmer, stir frequently, until the sauce thickens, about 8 minutes.

Remove from the heat and add salt and pepper.

Use at once or cover and refrigerate for up to 1 day only.
Yields approximately 3 cups .

The rolling pin with an edge!™

Something Special
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R E C I P E
C E N T R E

PESTO SAUCE
(Bring the taste of summer all year long to your pasta) 2 Cups packed fresh basil leaves 6 Garlic cloves, peeled 1/2 Tsp pine nuts 1/4 Cup extra virgin olive oil 3 Tbsp unsalted butter, softened 1/3 Cup freshly grated Parmesan cheese In the large bowl of a food processor with the metal blade or blender, combine the basil and garlic. Pulse until the basil is very finely chopped. Add the salt and pine nuts and pulse several times. With the motor running, slowly pour in the olive oil in a steady stream. Transfer the mixture to a small bowl. Using a spatula, fold in the butter and, when incorporated smoothly, fold in the Parmesan cheese. Bring your family and friends to the table and enjoy!
PEPPER SAUCE
(For the Lean Veal Filling Ravioli) (Robust tasting sauce - can be used to top any pasta) 1 Tbsp olive oil 1 Large shallot, peeled and minced 2 Garlic cloves, peeled and minced 1/3 Cup dry white wine 1 1/2 Cups chicken stock 2 Large red bell peppers, roasted, peeled, seeded, deribbed and diced 1 Tbsp minced fresh mint leaves 1/4 Tsp salt 1/4 Tsp freshly ground pepper In a medium saucepan over medium heat, heat the olive oil.Add the shallot and sauté until tender, 5 minutes. Add the garlic and sauté for 2 minutes. Add the wine, increase the heat to medium and simmer until almost completely evaporated, about 10 minutes. Add the chicken stock and simmer until it is reduced to 1 cup, about 10 minutes. Stir in the peppers and simmer for 8 minutes. Add the mint and salt and pepper. Using a food blender, purée the sauce. Set aside until ready to use.
LEMON CREAM SAUCE
(For the Smoked Salmon Ravioli) 6 Tbsp fresh cream or sour cream 1 Tbsp fresh lemon juice 1 Tsp grated lemon zest 1 Tsp minced fresh chives 1/4 Tsp salt 1/4 Tsp fresh ground pepper In a medium bowl, whisk together the fresh cream or sour cream, lemon juice zest, chives and salt and pepper. Serve at room temperature. Garnish your ravioli with lemon and chive shavings. For extra special effect, sprinkle with caviar or pink salmon roe.
BROWN BUTTER SAUCE
(For the Potato and Garlic Ravioli) 1/2 Cup unsalted butter makes approximately 6 tablespoons In a small saucepan over medium-low heat, melt the butter, skimming off and discarding the foam that forms on the top. Continue to heat butter over medium heat until it begins to brown. Using a spoon, transfer the butter to a small container, discarding the solids at the bottom of the pan. Use immediately on your ravioli or store in a tight container and refrigerate for up to one week. Garnish your dishes with finely diced chives.
BOLOGNESE SAUCE
(This is a classic meat sauce for any pasta) 3 Tbsp pure olive oil 1 Yellow onion, peeled and diced 1 Celery stalk, finely chopped 1 Small carrot, peeled and finely chopped 1 Lb. lean ground beef 3/4 Cup milk 3/4 Cup dry white wine 3 Lbs. plum tomatoes, peeled and diced (or 28 oz. canned tomatoes) 6 Oz. canned tomato sauce 1/4 Tsp ground nutmeg 1/4 Tsp salt 1/4 Tsp red pepper flakes In a large frying pan over medium heat, heat the olive oil. Add the onion and sauté, stirring frequently, until translucent, about 10 minutes. Add celery and carrots and sauté, stir frequently about 10 minutes. Add the beef, breaking it up with a fork and sautée, stirring until the beef loses its colour. Stir in the milk and simmer until it has evaporated, about 10 minutes. Add the wine and simmer until it has evaporated, about 10 minutes. Add the tomatoes, tomato sauce and nutmeg, salt and red pepper flakes to taste. Bring heat to medium, bring the sauce to a simmer then reduce to a very low heat. Simmer for at least 2 1/2 hours, or longer for the consistency that you like.
YOGURT SAUCE
(For Curried-Potato & Pea Ravioli) 1 Tbsp unsalted butter 2 Tsps curry powder 3/4 Cup plain Yogurt 6 Tbsp of your favourite chutney* In a small saucepan over medium-low heat, melt the butter until it foams. Stir in the curry and cook, stirring continuously, for 2 minutes. Reduce heat to low, add Yogurt and stir until it is warmed through. Garnish your ravioli dish with some sections of fresh tomatoes and a sprig of mint. * Use chutney as a garnish.
HOT LEMON BUTTER SAUCE
(For Crab Ravioli) 1/2 Cup unsalted butter 4 Garlic cloves, peeled and minced 1 Tbsp fresh lemon juice 2 Tsps hot pepper sauce 1 Tsp grated lemon zest In a small saucepan over medium-low heat, melt the butter and skim off the foam that forms on top. Add the garlic and simmer for 2 minutes. Stir in the lemon juice, hot pepper sauce and lemon zest. Garnish your dish with a twist of sliced lemon and a sprig of mint leaf. Reheat before serving.
SAGE CREAM SAUCE
(For Turkey and Sage Ravioli) 2 Tbsp unsalted butter 1 Shallot, peeled and minced 2 Tbsp minced fresh sage 2 Cups heavy cream 3 Fresh sage sprigs 1/4 Tsp salt 1/4 Tsp fresh ground pepper In a small saucepan over medium-low heat, melt the butter until it foams. Add the shallot and minced sage and sauté until the shallot is tender, about 5 minutes. Add the cream and sage sprigs and simmer until the cream is reduced by half, about 15 minutes. Cool for 10 minutes. Remove and discard the sage sprigs. Strain the sauce into a clean saucepan and add salt and pepper. Reheat before serving. Garnish liberally.
WALNUT BUTTER SAUCE
(For Wild Rice and Walnut Ravioli) 1/3 Cup unsalted butter 1/4 Cup grated Parmesan cheese 1/4 Cup chopped walnuts, toasted 1 Tbsp minced fresh (Italian) parsley 1/4 Tsp salt 1/4 Tsp fresh ground pepper In a small saucepan over low heat, melt the butter. Add the Parmesan cheese, Walnuts, parsley, salt and pepper. Stir to mix well. Reheat before serving. Garnish your dish with a sprig of fresh parsley leaf.
APRICOT AND WINE SAUCE
(For Pork and Apricot Ravioli) 2 Tbsp olive oil 1 Small yellow onion, peeled and minced 4 Garlic cloves, peeled and minced 1 Tsp minced fresh ginger 1/2 Cup apricot jam 1 1/2 Cups dry white wine 1/4 Tsp ground cloves 1/4 Tsp ground nutmeg 1/4 Tsp ground cinnamon In a small frying pan, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, until the onion is transparent, about 10 minutes. Add the garlic and sauté for 2 minutes. Add the ginger, jam, wine and cloves, nutmeg and cinnamon. Stir to mix well. Simmer until the sauce is fragrant, about 15 minutes. Reheat before serving. Garnish your dishes with dried apricots and pine nuts.
MARSALA CREAM SAUCE
(For Chicken Ravioli or your favourite Pasta) 2 Cups of half & half cream 2 Tbsp unsalted butter 2 Tbsp minced onion 1 Tbsp curry powder 1/4 Tsp ground cardamom 3/4 Cup dry Marsala wine 1/4 Tsp salt 1/4 Tsp Cayenne pepper In a medium saucepan over medium heat, cook the half & half cream to reduce by 1/3, for about 12-15 minutes. In a small frying pan over medium heat, melt the butter until it foams. Reduce the heat to medium-low, add the onion and sauté, stirring frequently, until fragrant, about 10 minutes. Add the curry and cardamom and cook for 2 minutes. Increase the heat to medium, stir in the wine and simmer until it is reduced to 3 tablespoons, about 15 minutes. Reduce the heat to medium-low, add the reduced half & half cream and simmer for 5 minutes. Add salt and cayenne. Keep warm. Garnish with slices of green apple.
FRESH-SUMMER TOMATO SAUCE
(For most Ravioli dishes or your favourite Pasta) 6 Tbsp unsalted butter 1 Yellow onion, peeled and cut into quarters 4 Garlic cloves, peeled 3 Lbs. fresh tomatoes, halved 1/4 Tsp salt 1/4 Tsp fresh ground pepper In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion, garlic and tomatoes, reduce the heat to low, cover the pan and simmer for 20 minutes. Remove the pan from the heat. Remove and discard the onion and garlic. Using a food mill or blender, purée the tomatoes. Clean the frying pan and return the tomato purée to the pan. Place over medium heat and simmer for 10 minutes. Add 3 tablespoons of butter, 1 tablespoon at a time, stirring until the butter is incorporated. Add salt and pepper. Garnish with a sprig of fresh mint.
BECHAMEL SAUCE
(A traditional white cream sauce for any pasta) 1/4 Cup unsalted butter 2 Shallots, peeled and minced 1/4 Cup all-purpose flour 2 Cups milk 1 Cup heavy cream 1/4 Tsp salt 1/4 Tsp white ground pepper In a medium saucepan over medium heat, melt the butter. Add the shallots and sauté until soft, for about 5 minutes. Add the flour and cook, stir frequently, for 3 minutes. Do not let it brown. Using a whisk, slowly mix in the milk and cream. Reduce the heat to medium-low and simmer, stir frequently, until the sauce thickens, about 8 minutes. Remove from the heat and add salt and pepper. Use at once or cover and refrigerate for up to 1 day only. Yields approximately 3 cups .