Easy Homemade Ravioli Food

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EASY RAVIOLI BAKE



Easy Ravioli Bake image

If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 4

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
  • Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  • Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)



Ravioli (Dough and Choice of 4 Fillings) image

Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.

Provided by Dee514

Categories     Veal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 28

3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
1 1/2 lbs ricotta cheese (drained)
1/4 lb freshly grated romano cheese (about 1 cup)
2 eggs, slightly beaten
1/4 lb prosciutto or 1/4 lb salami, chopped fine (optional)
1 dash nutmeg
salt and pepper
1 1/2 lbs ricotta cheese (drained)
2 eggs
1/4 cup freshly grated romano cheese
1 1/2-2 tablespoons finely minced fresh italian flat leaf parsley
1/4-1/3 teaspoon cinnamon
salt and pepper
1/4 lb lean ground beef
1/4 lb ground veal
1 tablespoon butter
1 clove garlic
1/2 cup cooked chopped spinach, squeezed dry
1 tablespoon chopped italian flat leaf parsley
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese
1 dash nutmeg
3/4 lb loose sweet Italian sausage link (or casings removed from links)
2 eggs, slightly beaten
2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

Steps:

  • MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  • Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  • Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
  • Remove garlic and let meat mixture cool.
  • Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
  • Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
  • When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
  • MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  • Place flour mixture on a board, making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  • FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  • DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
  • Serve hot.

Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6

HOMEMADE FOUR CHEESE RAVIOLI



Homemade Four Cheese Ravioli image

Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Provided by Callie1025

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 19

2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 ½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1 egg
1 ½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 egg
1 tablespoon water

Steps:

  • Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
  • Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
  • Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  • Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  • To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g

FRESH PASTA DOUGH FOR RAVIOLI



Fresh Pasta Dough for Ravioli image

With just a few items from your pantry, you can easily make homemade ravioli dough at home. Easily customize this ravioli dough recipe by stuffing them with tasty fillings such as ricotta or beef. Enjoy your ravioli pasta with your favorite sauce.

Provided by BHG Test Kitchen

Time 1h33m

Number Of Ingredients 6

1.5 cup all-purpose flour
2 eggs
0.25 teaspoon salt
1 - 2 tablespoon water (optional)
1 egg, lightly beaten
1 tablespoon water

Steps:

  • In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough. Remove dough and shape into a ball.* On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.
  • Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer's directions until dough is 1/16 inch thick.)
  • To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
  • To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.

EASY HOMEMADE RAVIOLI



Easy Homemade Ravioli image

This delicious Homemade Ravioli recipe is easier than you might think, and so much tastier than any pasta you can buy in a store. Plus you don't even need a pasta maker!If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Provided by Kristen Stevens

Categories     Dinner

Time 1h3m

Number Of Ingredients 5

2 cups all-purpose flour (plus more for dusting)
1 ½ teaspoons sea salt
4 large eggs (divided)
2 tablespoons olive oil
Ravioli filling of your choice

Steps:

  • In a large bowl whisk the flour and salt.
  • Make a well in the center of the flour and add 3 eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap, for 30 minutes.
  • Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.
  • Whisk the remaining egg in a small bowl to make the egg wash.
  • Place 1 teaspoon of the filling in the center of half the circles. Lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around. Continue with the remaining pasta dough until all the dough or filling has been used.
  • To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top they are done. Drain the pasta and toss with olive oil or sauce.

Nutrition Facts : ServingSize 1 serving = ¼ of the ravioli, Calories 343 kcal, Sugar 1 g, Sodium 927 mg, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 48 g, Fiber 2 g, Protein 11 g, Cholesterol 140 mg, UnsaturatedFat 9 g

HOMEMADE RAVIOLI



Homemade Ravioli image

I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 28

5 to 5-1/2 cups all-purpose flour
6 large eggs
1/2 cup water
1 tablespoon olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.

EASY HOMEMADE RAVIOLI



Easy Homemade Ravioli image

This is short cut way of making delicious homemade ravioli. Serve with your favorite sauce and more grated cheese.

Provided by mandabears

Categories     European

Time 10m

Yield 24 Ravioli

Number Of Ingredients 6

24 wonton wrappers
1 cup ricotta cheese, drained well
1 cup frozen chopped spinach, drained well
1 egg yolk
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

  • Filling:.
  • In a large bowl mix Ricotta, spinach, egg yolk and parmesan cheese.
  • Salt and pepper to taste.
  • Ravioli:.
  • Place 1/2 tablespoon of filling in the center of the wonton wrapper.
  • Moisten edges of wonton wrapper with water.
  • Fold into a triangle.
  • Press edges to seal.
  • Bring large pot of salted water to boil.
  • Drop 12 Ravioli into boiling water at a time.
  • Cook until ravioli floats.
  • Drain well.

Nutrition Facts : Calories 54, Fat 2.2, SaturatedFat 1.3, Cholesterol 14.7, Sodium 91.3, Carbohydrate 5.3, Fiber 0.3, Sugar 0.1, Protein 3.1

PASTA DOUGH FOR RAVIOLI



Pasta Dough for Ravioli image

Provided by Tyler Florence

Yield 24 ravioli

Number Of Ingredients 5

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting

Steps:

  • To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
  • *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
  • Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
  • Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
  • Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

BAKED RAVIOLI



Baked Ravioli image

Baked Ravioli - a 4 ingredient dinner that is ready in about 45 minutes is prefect for busy weeknights and lazy weekends. You'll love how fast and simple this dinner is.

Provided by Angie - Semi Homemade Recipes

Categories     Pasta

Time 45m

Number Of Ingredients 4

48 ounce Spaghetti Sauce
24 ounces frozen cheese ravioli
2 cups shredded mozzarella cheese
Dried Parsley

Steps:

  • Preheat oven to 400F.
  • Pour a little bit of sauce into the bottom of a casserole baking dish*
  • Add single layer of frozen cheese ravioli.
  • Add sauce to cover cheese ravioli.
  • Add another layer of frozen cheese ravioli.
  • Cover with sauce.
  • Bake for 30 minutes.
  • Add cheese and turn broiler on high for 3-4 minutes or until cheese is melted.
  • Garnish with Dried Parsley.

Nutrition Facts : Calories 422 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 18 grams fat, Fiber 6 grams fiber, Protein 21 grams protein, SaturatedFat 8 grams saturated fat, Sodium 1648 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

HOMEMADE RAVIOLI



Homemade ravioli image

Turn your hand to making your own pasta with this homemade ravioli. It's stuffed with a creamy ricotta and spinach filling and tossed in sage butter to finish

Provided by Anna Glover

Categories     Dinner

Time 1h25m

Number Of Ingredients 12

300g '00' flour, plus extra for dusting
2 eggs, plus 2 egg yolks
1 tbsp olive oil
2 garlic cloves, crushed
200g baby spinach
½ lemon, zested
nutmeg, for grating
250g ricotta
50g butter
a handful of sage leaves
grated parmesan or vegetarian alternative
a squeeze of lemon juice

Steps:

  • To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
  • Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
  • Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
  • Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
  • To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
  • Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
  • To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
  • Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.54 milligram of sodium

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  • Homemade Meat Sauce. This easy recipe for homemade meat sauce for pasta can be made with fresh ingredients and it adds a ton of delicious flavor to storebought ravioli.
  • Creamy Spinach Sauce. This creamy spinach pasta sauce recipe uses fresh spinach, coconut milk, and a handful of fresh basil. Blended with loads of garlic and seasonings, it is an easy homemade pasta sauce that goes great with Cheese Ravioli.


A HACK FOR HOMEMADE? REE DRUMMOND’S SHORTCUT RAVIOLI IS SO ...
The Pioneer Woman is the master of making mouth-watching comfort food easy and utterly delicious, and Ree does not disappoint with this simple and satisfying twist on homemade ravioli. What’s Ree’s secret? To save time — without sacrificing that made-by-hand touch — Ree swaps out labour-intensive homemade pasta dough for store-bought wonton …
From foodnetwork.ca
Servings 4-6
Total Time 30 mins


HOMEMADE RAVIOLI FILLINGS - 5 ORIGINAL RECIPES

From food.onehowto.com
Author Max. D Gray
Published 2016-05-18
Estimated Reading Time 6 mins


50+ MUST-TRY RAVIOLI DINNERS | MYRECIPES
Ravioli with Sun-Dried Tomato Cream Sauce. Ravioli with Sun-Dried Tomato Cream Sauce. Credit: Oxmoor House. Ravioli with Sun-Dried Tomato Cream Sauce Recipe. Use pasta that steams in the microwave to avoid the step of bringing a large pot of water to a boil before cooking. Prep: 4 minutes; Cook: 8 minutes. 38 of 55.
From myrecipes.com
Estimated Reading Time 8 mins


EASY RAVIOLI LASAGNA CASSEROLE - I WASH YOU DRY
Preheat oven to 375 degrees F. Lightly coat a 9x13" casserole dish with non-stick spray and set aside. Bring a large sauce pan to medium-high heat and add in oil. Cook sausage, breaking up until browned and cooked through. Add in zucchini, mushrooms, garlic, Italian seasoning and onion powder.
From iwashyoudry.com
5/5 (1)
Total Time 1 hr 50 mins
Category Main Course
Calories 648 per serving


EASY PEA RAVIOLI WITH MINT RECIPE - RECIPES.NET
Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon of puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree. Working in batches, cook ravioli in salted simmering water for about 2 minutes until they are soft and rise to the ...
From recipes.net
Cuisine Italian
Category Ravioli
Servings 4
Total Time 45 mins


EASY RAVIOLI BAKE {VEGETARIAN} - SUSTAINABLE COOKS
Instructions. Lightly butter an 8x8 pan or use cooking spray. Preheat oven to 350F. Add 1/3 cup of sauce to the bottom of the dish and spread it around. Layer cheese ravioli on top of the sauce, then another ½ cup of sauce on top of the ravioli. Top with 3/4 cup shredded mozzarella and ¼ cup of shredded Parmesan.
From sustainablecooks.com
5/5 (3)
Calories 276 per serving
Category Main Course


HOW TO MAKE FRESH RAVIOLI PASTA AND FILLING
Making ravioli from scratch is relatively easy to do and is very impressive to your dinner guests. More importantly, ravioli from scratch tastes worlds better than anything you can buy in the store. Basically, you just need to make a simple fresh pasta and then you can stuff it with almost anything―cheese, meat, vegetables, and even fruit!
From thespruceeats.com
Author Brett Moore


THIS IS THE EASIEST HOMEMADE RAVIOLI RECIPE
In a food processor, combine flour, 2 eggs, and salt. Cover and process until well-combined. Cover and process until well-combined. Add 2 tablespoons of water and mix again.
From aol.com
Estimated Reading Time 3 mins


5 EASY RAVIOLI RECIPES | MYRECIPES
Ravioli with Brown Butter and Sage Tout. This is a dish you might find at a 5-star restaurant, but wait until you see how easy it is to recreate for either a special date or special guests. Simply heat butter with sage and shallots until you have a rich, bubbly, browned butter sauce, then toss with cheese ravioli and top with grated Parmesan ...
From myrecipes.com
Estimated Reading Time 6 mins


EASY RAVIOLI SAUCE - HUNGRY HEALTHY HAPPY
Cook on a medium heat for 3 minutes. 1 teaspoon olive oil, 1 teaspoon garlic puree, 100 g cherry tomatoes. Add the passata, tomato puree, oregano and salt and pepper. Mix well and simmer for 2 minutes. 250 ml passata, 1 tablespoon tomato puree, 1 teaspoon dried oregano, 1 pinch sea salt and black pepper.
From hungryhealthyhappy.com
5/5 (18)
Calories 99 per serving
Category Sauce/Spread


FRESH MEAT RAVIOLI RECIPE - SIMPLE CHINESE FOOD
2. Heat oil in a pan. Stir the chopped green onion, ginger, and garlic until fragrant, pour the hot oil into the mixed filling and stir.
From simplechinesefood.com


HOW TO MAKE HOMEMADE RAVIOLI | BETTER HOMES & GARDENS
Best of all, the ravioli filling possibilities are endless. Get started by mixing up our fresh ravioli dough recipe, and then follow our Test Kitchen's easy method for cutting, filling, and crimping ravioli. Once you've got the steps for creating delicious handmade ravioli down, use our recipes and ideas to serve the family an unforgettable meal.
From bhg.com


KITCHENAID RAVIOLI DOUGH RECIPE - ALL INFORMATION ABOUT ...
Kitchenaid Ravioli Dough Recipe - All information about ... top www.therecipes.info. Kitchenaid Recipes Ravioli Dough - anastasia-home.com great www.anastasia-home.com To make the ravioli dough, mix the flour and salt together on a clean work surface.Add more water if the dough is too dry, in 1/2 tablespoon increments. Plate the pasta, top with sauce and grated cheese …
From therecipes.info


RAVIOLI DOUGH RECIPE EASY – COOKING FILE
Ravioli dough recipe easy. See more ideas about ravioli, food, recipes. Add the eggs and pulse until incorporated. This makes really great homemade linguine or ravioli for a manual pasta machine. With the machine on, add the olive oil in a thin. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Next, press a fork into the …
From cookingfile.com


EASY HOMEMADE RAVIOLI RECIPES RECIPES ALL YOU NEED IS FOOD
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan. Provided by Taste of Home. Categories Dinner. Total Time 02 hours 10 minutes. Prep Time 02 hours 00 minutes
From stevehacks.com


HOMEMADE RAVIOLI & MEATBALL SUB - ITALIAN FOOD
Homemade RAVIOLI & Meatball Sub - Italian Food. Search for: Recipes. Italian Chicken & Smashed Garlic Potatoes [ Easy Food Recipes ] February 20, 2022. HOW TO MAKE PIADINA – ITALIAN FOOD. February 19, 2022 . Italian Meringue Buttercream Recipe – Plus Troubleshooting. February 19, 2022. Try This Italian Recipe. February 19, 2022. SEAFOODS …
From cfood.org


EASY HOMEMADE RAVIOLI DOUGH RECIPE - ALL INFORMATION ABOUT ...
Users searching easy homemade ravioli dough recipe will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 06 Sep 2021. The above search results can partly answer users' queries, however, there will be many other problems that users are interested in. We list the most common ones below.
From therecipes.info


EASY RAVIOLI RECIPES - OLIVEMAGAZINE
Easy ravioli recipes. From one-pot dishes to canapés and pasta bakes, our recipes will inspire you to use ravioli in lots of different ways Published: July 22, 2020 at 2:01 pm . Share on Facebook; Share on Twitter ; Share on Pinterest; Share on Whatsapp; Email to a friend; Looking for ravioli recipes? Want the best quick pasta? Try our recipe for homemade …
From olivemagazine.com


BEST SITES ABOUT HOMEMADE RAVIOLI RECIPES
Ravioli (Dough and Choice of 4 Fillings) Recipe - Food.com. RECIPES (11 days ago) Sep 26, 2011 · MAKING THE RAVIOLI DOUGH: Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour.
From great-recipe.com


SIMPLE RAVIOLI RECIPE WITH PEAS & CARROTS: A TASTY, LIGHT ...
This easy ravioli recipe has green peas, carrots, fresh herbs and is finished with olive oil and a bit of Parmesan (or not, your choice!). Cuisine: Italian Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 Ingredients. 16 ounces fresh or frozen ravioli, cooked according to package directions (cheese, beef, mushroom or your favorite) 2 …
From 30seconds.com


CHEESE RAVIOLI RECIPE NO RICOTTA - SIMPLE CHEF RECIPE
It will be full of homemade ravioli, filled with five kinds of cheese and topped with a brown butter sauce that will have you motivated to make another batch! Ravioli dolci di pasta frolla ripieni di ricotta e gocce . Easy ricotta recipes to make everyday Ravioli recipe . Sweet Potato Ravioli With Brown Butter Pecan Sauce "Ricotta" filled Zucchini Ravioli Zucchini …
From simplechefrecipe.com


RAVIOLI RECIPES | ALLRECIPES
Rating: 4.26 stars. 198. Fresh pasta filled with ricotta cheese, cream cheese, mozzarella cheese, and provolone cheese is drizzled with marinara sauce and finished with a pesto-Alfredo cream sauce. By Callie1025. Lobster Ravioli in Tomato Cream Sauce with Shrimp.
From allrecipes.com


RAVIOLI RECIPES - BBC FOOD
Ravioli makes an easy supper dish, or serve it as a starter, either with a sauce or just drizzled with extra virgin olive oil and scattered with fresh herbs and parmesan shavings.
From bbc.co.uk


10 BEST RAVIOLI FILLING RECIPES | YUMMLY

From yummly.com


10 BEST RAVIOLI RECIPES - YUMMLY
Ravioli Minestrone Let's Dish. celery, sugar, dried oregano, grated Parmesan cheese, garlic and 16 more. Fried Ravioli Another Table Spoon. seasoned bread crumbs, large eggs, marinara sauce, vegetable oil and 4 more. Fiesta Ravioli Crazy for Cookies and More. salsa, cheddar cheese, ravioli, enchilada sauce.
From yummly.com


63 EASY AND TASTY RAVIOLI FILLINGS RECIPES BY HOME COOKS ...

From cookpad.com


EASY RECIPES USING FROZEN RAVIOLI
More about "easy recipes using frozen ravioli" EASY RAVIOLI BAKE RECIPE - PILLSBURY.COM. 2020-09-07 · Spread 1 cup sauce mixture in baking dish. Have ready 2 bags (18 oz each) frozen cheese ravioli and 2 cups shredded mozzarella cheese (8 oz). Place 1 layer frozen … From pillsbury.com 4.5/5 (58) Category Entree Servings 6 Total Time 1 hr. In 10-inch …
From tfrecipes.com


EASY KETO RAVIOLI RECIPE HACK (NO PASTA NEEDED!) – - FOOD SEC
1 cup mozzarella cheese, shredded. 1/2 cup Rao’s Marinara. 1. Preheat oven to 350 degrees. 2. Line a baking sheet (or baking sheets) with parchment paper. Add the 24 slices of provolone cheese to the baking sheet or sheets (depending on how large your baking sheets are) leaving space in between each piece and set aside. 3.
From foodsec.org


RAVIOLI RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


HEALTHY RAVIOLI RECIPES | EATINGWELL
1. Packaged light cheese ravioli cuts the cooking time for this pasta recipe, and helps trim fat and calories, too. Tender bell peppers, carrot strips, and tomato add fresh flavor and color to this simple 20-minute pasta dish. By Diabetic Living Magazine. 3758232.jpg.
From eatingwell.com


HOMEMADE RAVIOLI RECIPES
Here you can find great collection of tasty and easy homemade Ravioli Recipes. Thursday, May 17, 2012. BAKED RAVIOLI WITH CHEESE. 2 pkgs. (9 oz. each) fresh meat or cheese ravioli 1 can (15 oz.) tomato sauce 1 can (8 oz.) tomato sauce 1 tsp. dried basil, crushed 1 tsp. dried oregano, crushed 1/4 tsp. freshly ground black pepper 1 med. clove garlic, peeled, …
From homemade-ravioli-recipes.blogspot.com


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