Mock Ravioli Food

MOCK RAVIOLI

Mock Ravioli image

This is a traditional family favorite, passed down for a few generations, in my husbands family. I asked for the recipe, modified for convenience (no worries tastes the same), and am sharing with you. Enjoy!

Provided by Sara Andrea

Categories Pasta

Time 55m

Number Of Ingredients 20

Ingredients

1 pkg (12 oz) bowtie or large seashell pasta
SAUCE
1 onion, chopped
2 garlic cloves, diced
1 Tbsp olive oil
1 lb lean ground beef
2 can(s) (15 oz) tomato sauce
1 can(s) (6 oz) tomato paste
1 can(s) (6 oz) sliced mushrooms
1 tsp salt
1 tsp italian herbs
1/2 tsp pepper
FILLING
2 bag(s) (10 oz) frozen spinach
1/2 c parsley, chopped
1/2 c bread crumbs
1 c grated cheese (i like the pizza blend)
1/4 c olive oil
1 tsp sage
4 eggs

Steps:

1. Cook pasta according to package directions.
2. For Sauce: Saute onion and garlic in olive oil. Add meat and brown. Turn to low heat. Add tomato sauce, mushrooms, salt, pepper, Italian Herbs. Simmer while preparing filling.
3. For Filling: Run water over frozen spinach until thawed. Squeeze out excess water. Then in a mixing bowl beat eggs. Add oil, parsley, breadcrumbs, cheese, sage and spinach. Stir until combined.
4. Spray baking dish with cooking spray. Layer 1/2 pasta, 1/2 spinach mixture and 1/2 sauce. Repeat. Bake covered at 350 degrees for 30 minutes.

MOCK RAVIOLI

Mock Ravioli image

My Italian aunt makes homemade ravioli for special occasions. But when she has a taste for ravioli without all the fuss, this is the dish she prepares.-Marsha Ransom, South Haven, Michigan

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
3-1/2 cups spaghetti sauce
1 teaspoon salt
2 cups medium pasta shells, cooked and drained
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/2 cup vegetable oil

Steps:

In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in spaghetti sauce and salt; set aside. , In a bowl, combine the pasta, spinach, cheeses, eggs and oil. Transfer to a greased 13-in. x 9-in. baking dish. Top with the meat sauce. , Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 472 calories, Fat 28g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 1008mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

MOCK RAVIOLI

Mock Ravioli image

loyalty cookbook 1953 i think this could be freezer meal and would add more cheese to top .this is awesome , i made some changes for me that worked out well instead of the oil i used ricotta cheese my filling was light and fluffy great stuff

Provided by Dienia B.

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 onions, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 (4 ounce) can mushrooms
1 lb ground beef, it called for 2 lbs
1 1/2 teaspoons mixed Italian herbs
1 (26 ounce) can pasta sauce
1/2 cup oil
1 1/2 cups Baby Spinach, finely chopped
1/2 cup parsley, minced
1 cup breadcrumbs, soft
1/2 cup cheese, parm mozarella mixture shredded
1 teaspoon sage
1 teaspoon salt
4 eggs, beaten
16 ounces shell macaroni, cooked

Steps:

sauce:.
brown ground beef,drain.
add oil and onions and garlic cook add mushrooms juices and all add sauce and herbs simmer.
cook macaroni 1/2 way drain i used bow tie macaroni.
add macaroni to filling mix.
for the filling i food processed the filling
and instead of the oil i used ricotta cheese and i only used 2 eggs ,but they were large
alternate with sauce in casserole ending with sauce if you want you can add some shredded cheese here
bake until hot thru about 30 minutes 425 degrees i think this could be freezer meal. let cool and cut into serving sizes and freeze.

MOCK RAVIOLI

Mock Ravioli image

This is a recipe my DH's daughter gave me, it is one her late mother used to make alot, and that her Father loved. I am posting it here so as not to lose it, which is a problem I seem to keep having with this one I lay it down in my Big Red Book and darned if when I want it, it hasn't gotten up and moved itself to one of my other books. Although this looks complicated to make most of the preparation is opening cans so don't be afraid to use this and be sure to remember it is great family get together food too. Can be made ahead and frozen also for one of those OAMC meals.

Provided by Chabear01

Categories Cheese

Time 1h50m

Yield 1 cups, 12 serving(s)

Number Of Ingredients 17

Ingredients

2 large onions, chopped
1 1/2 lbs ground beef
2 (4 1/2 ounce) jars sliced mushrooms
1 (10 3/4 ounce) can tomato soup
1 (7 1/2 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup water
1 teaspoon italian seasoning
1 teaspoon basil
1 tablespoon garlic, Crushed
2 tablespoons parsley
salt and pepper
1 (16 ounce) package butterfly noodles
1 lb sharp cheddar cheese, grated
1 cup breadcrumbs
2 (8 ounce) packages frozen chopped spinach
2 medium eggs, beaten

Steps:

Sauce:.
Cook onions, garlic and beef. Add remaining ingredients and simmer.
Noodles:.
Cook noodles as directed and drain. Add chopped spinach that has been drained, bread crumbs, grated cheese and eggs to noodles.
Pour Sauce over noodle mixture and mix together and put into casserole dish. Bake at 350 degrees for 1 to 1 1/2 hours and serve.
Enjoy!

Nutrition Facts : Calories 527.4, Fat 24.6, SaturatedFat 12.3, Cholesterol 141.2, Sodium 733.3, Carbohydrate 46.7, Fiber 4.7, Sugar 7.8, Protein 31.2

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