Bisceglie Ravioli With Cherry Cherry Marinara Food

RAVIOLI MARINARA

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
• Serve vegetable mixture over ravioli. Serve with cheese.

BIG DADDY'S RAVIOLI WITH MARINARA SAUCE

Steps:

• In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas.
• Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use.
• Place the remaining marinara in a saucepan over low heat. To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel. Serve the ravioli in warmed bowls with marinara and grated Parmesan.

EASY VEGGIE MARINARA RAVIOLI BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
• Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

CHEESE RAVIOLI WITH THREE PEPPER TOPPING

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
• Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

BISCEGLIE RAVIOLI WITH CHERRY-CHERRY MARINARA

Steps:

• Boil water and cook ravioli according to package directions; drain.
• Meanwhile, stir the marinara ingredients together and let sit, so the tomato juices can macerate.
• Make the graham crackers into fine crumbs. The blender is easiest for this, but this may take several tries; if the blender gets stuck, pick the larger pieces out of its blades and start the blender again.
• Put the parmesan and cracker crumbs in a Ziploc-type bag and shake to blend together.
• Fold the egg white and water together in a bowl.
• Coat each ravioli in the egg white mixture, then put each ravioli in the cheese/cracker bag. Shake the bag until the ravioli are coated with the mixture on both sides.
• Heat olive oil in a very large skillet over medium heat. Put the coated ravioli in and pan fry until the coating crisps on each side. This is quick - only 2-4 minutes total.
• Pour the marinara in the pan with the ravioli. Cook for a minute or two, carefully stirring with a spatula, until the tomatoes and cherries are sizzling hot and the flavors have blended. (Note, this step may have to be done in two batches, one for each person's plate, if your skillet is not very large. If you increase this to serve additional people, you will almost surely have to do it in batches.).
• Place half the ravioli and sauce on each plate and garnish with parmesan cheese, freshly grated if possible. Serve hot - immediately.

5-CHEESE RAVIOLI MARINARA

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.