MEXICAN-STYLE RAVIOLI
This easy, hearty pasta dish uses up leftover diced tomatoes, black beans, and spinach so there's no waste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted.
Nutrition Facts : Calories 503 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1162mg sodium, Carbohydrate 80g carbohydrate (15g sugars, Fiber 9g fiber), Protein 26g protein.
TOASTED MEXICAN RAVIOLI
We like Mexican and Italian foods, so spicy breaded ravioli gives us the best of both worlds. We serve sauce on the side and pass the queso fresco. -Cristy King, Scott Depot, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk eggs and buttermilk. Mix bread crumbs and taco seasoning in a separate shallow bowl. Dip ravioli in egg mixture, then in crumb mixture, patting to help coating adhere., In an electric or deep skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels; immediately sprinkle with cheese. For sauce, in a small saucepan, heat enchilada sauce. Stir in sour cream until blended; heat through. Serve with ravioli and, if desired, jalapeno slices.
Nutrition Facts : Calories 789 calories, Fat 41g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 1490mg sodium, Carbohydrate 75g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.
FIESTA RAVIOLI
I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. , Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.
Nutrition Facts : Calories 470 calories, Fat 20g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1342mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 23g protein.
THE BEST FRIED RAVIOLI
I got this recipe off of "Everyday Italian" with Giada De Laurentiis. TALK about GOOD!! I made it for my husband (who is a ONLY meat and potatoes kind of guy) and he flipped! It's even better than cheese sticks...and who can top that?
Provided by LittleMissCook
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
- While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
- Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
- Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
- When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
- Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
- Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
ST. LOUIS TOASTED RAVIOLI
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
Provided by Barb
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
- In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
- In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g
MY GRANDMA'S RAVIOLI
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 36 to 40 ravioli; 5 to 6 servings
Number Of Ingredients 24
Steps:
- Make the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the 2 tablespoons butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine the farmer's cheese, goat cheese, mascarpone, 3 tablespoons Parmesan, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2-ounce balls, about the size of golf balls.
- Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart.
- Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed.
- Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.
- Meanwhile, in a large saute pan, over high heat, add the oil and the remaining butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the remaining Parmesan and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately.
- In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour.
- Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
- If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.
- Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
- Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.
- Repeat with the remaining pieces of dough.
FAST FIESTA MEXICAN RAVIOLI
Found this recipe in Quick Cooking magazine. It gives the ravioli a different flair. And it is quick and easy to prepare. Change the cheese or type of ravioli for a different taste.
Provided by Ducky
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli per package instructions.
- In large skillet, combine enchilada sauce and salsa.
- Stir and cook until heated through.
- Drain ravioli and add to enchilada sauce/salsa mixture.
- Stir to coat.
- Top with cheese and olives.
- Cover and cook for 3-4 minutes over low heat until cheese is melted.
MY GRANDMA'S RAVIOLI
Provided by Food Network
Categories main-dish
Time 3h40m
Yield Makes 36 to 40 ravioli; 5 to 6 servings
Number Of Ingredients 26
Steps:
- Make the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine all the cheeses, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2 ounce balls, about the size of golf balls.
- Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 = inches apart.
- Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed.
- Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.
- Meanwhile, in a large saute pan, over high heat, add the oil and the butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the Parmesan cheese and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately.
- In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour.
- Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
- If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.
- Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
- Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.
- Repeat with the remaining pieces of dough.
RAVIOLI.... RAVIOLI REALLY HOMEMADE
This ravioli doses not take as long as most people think! After all, the best things all take a little time. If you can get 2 other people to help and form an assembly line, you could be finished in about 1 hour! Then you will have around 75 Ravioli for your use anytime you want them, these also freeze very well! Try my recipe #106003! You will not buy store bought sauce any more! this came from an older lady from Italy back in the early 60's. Please note:::: The review that Chef #275157 is a FALSE REVIEW,THE ACCOUNT AND REVIEW WAS MADE ON THE SAME DAY.THERE IS NO WAY THE PERSON MADE THIS, IF IT TOOK THEM 4 HOURS AND STILL ATE,WHICH I KNOW THEY DID NOT,THEY NEED A NEW HOBBY AND COOKING IS NOT IT! PLEASE DISREGARD THE REVIEW IT IS FALSE.
Provided by Timothy H.
Categories High Protein
Time 47m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
- First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
- In a food processor add the garlic and onion chop very fine.
- Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.
- To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
- Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so. (I have a Kitchen Aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough).
- Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.
- Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk wisked).
- To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil.
- Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine
- Recipe #106003.
- Option #2:.
- Sauté meat in butter. Season lightly with salt.
- Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
- Cover the filling and refrigerate for a few hours or overnight.
- Once the filling has rested, you can begin making your ravioli.
TOASTED RAVIOLI
These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 24 ravioli
Number Of Ingredients 6
Steps:
- Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
- Set aside to cool.
- Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
- Dip ravioli in beaten egg, then cover in breadcrumbs.
- Fry in batches in hot oil until golden brown, about 5 minutes; drain.
- Sprinkle hot ravioli with parmesan cheese.
- Heat marinara sauce and set aside in serving bowl.
- Serve ravioli with dipping sauce.
Nutrition Facts : Calories 25.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.6, Sodium 93.9, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 1.2
PORCINI RAVIOLI
Easy, quick to prepare, and guaranted to impress, and best of all, delicious. Better than delicious. Incredible.
Provided by nina6876
Categories European
Time 45m
Yield 20 raviolis, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook mushrooms in 1 1/2 C of the chicken broth and port for 20 minutes. Drain, reserving broth.
- Mince mushrooms in food processor.
- Saute 1/2 shallots and 1/2 garlic in 2 T oil until wilted. Add mushrooms and saute 2 minutes. Add 1/4 C mushroom stock. Add 1 T parsley and 1/2 T sage. Salt and pepper to taste. Cook another minute to let stock absorb.
- Lay out 20 wonton skins on a dry surface (a clean counter or chopping block is fine). Put 1 T mushroom mixture in the center of each wonton. Paint edges of each wonton with egg white. Put another wonton on top and press to seal. Cut excess skin off each ravioli with a pizza cutter. Press edges to tighten seal. Let dry for 20 minutes.
- In a sauce pan, melt 1 T butter and 1 T oil. Saute shallots and garlic until wilted, about 2 minutes. Add remaining mushroom broth and reduce by half.
- Cook raviolis for 3 to 4 minutes, until al dente.
- While raviolis are cooking, finish sauce.
- Stir 1 T butter into sauce until melted. Stir in cream, alternating with chicken stock and sprinklings of cheese. Adjust sauce to keep from being too thick. Just before serving, add remaining parsley and sage and salt and pepper to taste.
- Plate the ravioli and drizzle sauce over it. Add additional cheese, if desired.
- Serves 4.
Nutrition Facts : Calories 659.8, Fat 35.7, SaturatedFat 16.7, Cholesterol 85.6, Sodium 1562.1, Carbohydrate 59.1, Fiber 2.6, Sugar 3.4, Protein 22.2
HOMEMADE RAVIOLI
These heart-shaped ravioli are really cute for Valentine's day or just any good, fresh dinner!
Provided by Luvzcookin123
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Measure flour into a large bowl and make a well in the center. Crack eggs into the center. Beat eggs with a fork until blended. Use the fork to gradually draw in flour from the sides, mixing until all the flour is incorporated.
- Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Cover with plastic wrap and let rest for at least 20 minutes.
- Mix ricotta, mozzarella, and Parmesan cheeses together in a bowl. Whisk water and egg together in a small bowl to make egg wash.
- Lightly flour the work surface again. Roll out dough into a thin sheet. Cut into hearts using a cookie cutter. Brush edges with egg wash. Spoon filling into the center of 1/2 of the hearts; cover with remaining hearts. Press edges together to seal.
- Bring a large pot of salted water to a boil. Add ravioli in batches and wait until they float to the top. Cook for 3 to 4 minutes after that. Transfer to a colander using a slotted spoon. Repeat with remaining ravioli.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 51.5 g, Cholesterol 165 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22.8 g, SaturatedFat 6.3 g, Sodium 288.6 mg, Sugar 0.8 g
MEXICAN RAVIOLIS
A fantastic way to celebrate Cinco de Mayo! This was a last minute creation using ingredients found in my fridge. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor). If you can't find Mexican cheese, try a mix of Monterey Jack and Cheddar.
Provided by Lia Soscia
Categories Dumplings
Time 36m
Yield 6
Number Of Ingredients 10
Steps:
- Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
- In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
- Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.
- Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
- Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 39.1 g, Cholesterol 43.3 mg, Fat 14.8 g, Fiber 1.3 g, Protein 15.6 g, SaturatedFat 6.5 g, Sodium 2296.5 mg
ONE-PAN TUSCAN RAVIOLI
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.
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