Nonnas Original Baked Ravioli Parmegiana Food
BAKED RAVIOLI WITH PARMESAN
Go Italian tonight with this delicious Baked Ravioli with Parmesan. With a prep time of just 30 minutes, it could become a new weeknight favorite!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cook ravioli as directed on package, omitting salt.
- Meanwhile, heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until tender, stirring occasionally and adding garlic for the last min. Stir in tomatoes, basil and pepper. Bring to boil; simmer on low heat 10 min., stirring occasionally.
- Drain ravioli; stir into tomato mixture. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle with cheeses.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 490 mg, Carbohydrate 40 g, Fiber 4 g, Sugar 8 g, Protein 17 g
NONNA MARFISA'S RAVIOLI
My grandmother-in-law's recipe. It is requested by nearly everyone who tastes it. Recently the club we belong to added it to their permanent menu. Nonna made her own pasta dough - but I use won ton wrappers. It is the filling that makes these!
Provided by ksenko
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 Tbs. oil in large skillet, add meat and brown well.
- Drain fat from meat and add salt, pepper, garlic powder and nutmeg. Set aside.
- Drain thawed spinach, squeezing to eliminate excess water.
- Saute spinach with 3 Tbs. oil sprinkled with garlic powder.
- Add spinach to meat and stir well. Continue sauteing for 5-10 minutes.
- Cool, then add egg and Paresan cheese mixing well.
- Place 2 teaspoons filling into center of won ton wrapper. If using less filling - fold wrapper over and seal edges using a bit of water. If using more filling- place a second wrapper over filling and seal using a bit of water.
- Note: Nonna made the filling and then placed several slices of bread into a bowl. Then put the filling on top of the bread. She let that sit in the refrigerator to absorb any excess fat drippings. Then she would place filling into pasta.
- Place pasta in boiling water until float to top. Ravioli may be frozen.
Nutrition Facts : Calories 627.6, Fat 19.8, SaturatedFat 5.1, Cholesterol 92.9, Sodium 865.4, Carbohydrate 78.9, Fiber 3.5, Sugar 0.3, Protein 30.9
BAKED RAVIOLI
Baked Ravioli is a concoction made out of wanting something Italian and needing to clear some things out of the freezer. I usually keep bags of frozen ravioli on hand to make them fried - which is oh so good.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F.
- Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
- Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
- Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly. Rest for 10-15 minutes before serving.
Nutrition Facts : Calories 551.9, Fat 34.7, SaturatedFat 16.6, Cholesterol 133.4, Sodium 842.4, Carbohydrate 13.3, Fiber 2.2, Sugar 7.5, Protein 40
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