Ravioli Marinara Food

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.

FOUR CHEESE RAVIOLI WITH HOMEMADE MARINARA SAUCE

Steps:

• Bring a large pot of water to a boil, add in 1 tablespoon of olive oil and ravioli. Cook until al dente {about 7-9 minutes)
• Heat a medium size saute pan to medium high heat, add 1 tablespoon of olive oil and onions. Saute for 3-4 minutes until onions are translucent and soft.
• Add in garlic and tomato paste, saute for 30 seconds and stir.
• Add in crushed tomatoes, diced tomatoes, oregano, red pepper flakes, salt & pepper. Bring to a simmer, about 4 minutes.
• Add in fresh basil, stir, cook for 1 minute.
• Drain ravioli and serve with fresh marinara sauce on top.

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.

CRISPY RAVIOLI WITH MARINARA DIPPING SAUCE

Steps:

• Cook ravioli according to package directions. Drain well. Arrange in single layer on tray; let cool completely.
• Preheat oven to 425˚F. Lightly coat large baking sheet with cooking spray. In shallow bowl, stir together bread crumbs, Parmesan, salt, pepper, garlic powder, paprika and oregano.
• Dredge ravioli in flour and shake off excess. Dip in beaten egg; coat with bread crumb mixture. Transfer to greased parchment paper­-lined baking sheet, spacing about 1-inch apart in single layer. Lightly coat tops with cooking spray.
• Bake for 12 to 15 minutes or until golden brown and crisp. Sprinkle with basil. Serve with warmed marinara sauce for dipping.

FRIED RAVIOLI WITH MARINARA

Steps:

• Whisk the eggs and milk together in a pie plate or similar shallow dish. Combine the bread crumbs, garlic powder, onion powder, salt and pepper and spread evenly over a large plate.
• Heat about 1/4-inch of oil in a large skillet over medium-high heat (about 375°F).
• Add about half of the ravioli to the egg mixture and toss to coat thoroughly. Use a fork to transfer them one at a time to the crumb mixture. Turn each ravioli in the crumbs once or twice, pressing on them gently to be sure the crumbs adhere.
• Add the ravioli to the hot oil and fry until crisp and golden brown, 1 to 2 minutes per side at most. Drain on paper towels and transfer to a serving plate. Repeat the process with the remaining ravioli.
• Garnish with fresh basil and serve with marinara sauce for dipping.

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.

CHEESE RAVIOLI WITH MARINARA SAUCE

Steps:

• For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt. Use your fingers to make a well in the middle of the mound. Crack 2 of the eggs into the well. Add 2 of the egg yolks to the well, followed by the heavy cream. Use your fingers to break up the eggs and yolks and combine with the cream. Work the flour into the egg mixture by gradually incorporating the flour from the inside of the well. When the flour is completely incorporated, knead the dough vigorously for 8 minutes until smooth and elastic. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a time until you are able to knead it. Divide the dough into 4 equal pieces, wrap in plastic and set aside at room temperature for 30 minutes.
• Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl until combined. Cover and refrigerate.
• For the marinara sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar and crushed red pepper and stir to combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Discard the oregano and season with salt and pepper if needed. Cover and reserve.
• To make the ravioli: Bring a large pot of salted water to a boil. Beat the remaining egg with 1 tablespoon of water and set aside. Lightly oil a baking sheet and set aside. Roll one of the pieces of dough into a 6-by-18-inch rectangle on a lightly-floured work surface (the dough should be very thin). Cut the sheet of dough in half lengthwise to create two 3-by-18-inch sheets.
• Brush the entire surface of one of the pasta sheets with the egg wash. Working down the center, spoon 1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Gently lay the second pasta sheet over the first, matching up the sides. Gently press between the mounds of cheese to define 8 separate ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli to the baking sheet and cover with plastic wrap. Repeat with the remaining pasta and filling. You should have about 32 ravioli.
• Working in 2 to 3 batches so the ravioli don't stick to one another, cook the ravioli in the boiling water until they float to the surface and the dough is cooked through and tender, about 3 minutes. Transfer to the marinara sauce and serve topped with the Parmesan and basil.

FRIED RAVIOLI WITH MARINARA SAUCE

Steps:

• Begin by preparing the breading. Combine the Italian bread crumbs, garlic salt, smoked paprika and black pepper in a dish deep enough to dip multiple ravioli in. Mix the seasoning until well combined.
• In a separate dish, prepare the egg whites. Dip still frozen ravioli in the egg whites, being sure that both sides are dipped well into the whites.
• Then drop the ravioli into the breading, being sure to coat both sides well.
• Place on a platter or pan lined with parchment paper while you continue to coat the remaining ravioli.
• Pour oil into a large frying pan, using enough oil to submerge the ravioli more than halfway in the oil. Fry ravioli on each side for about 2-3 minutes over medium heat. The ravioli will begin to puff in the middle when it's ready to flip over.
• Place fried ravioli on a baking sheet as you fry in small batches.
• Spread the ravioli out on the baking sheet so that they're evenly spaced apart. Sprinkle with shredded Parmesan cheese.
• Then sprinkle with chopped basil leaves.
• Place in oven under the broiler for just 30 seconds to one minutes - just until the cheese begins to melt.
• Pop open your jar of Mezzetta Napa Valley Homemade Marinara Sauce, heating up enough sauce to serve with the fried ravioli. It smells amazing, so try to resist just eating the sauce from the jar with a spoon!
• Once cheese has melted on the ravioli, place on a serving platter with a dipping bowl full of warmed up Mezzetta Napa Valley Homemade Marinara Sauce, adding a few basil leaves to the dipping sauce.
• This is a delicious snack that looks like it was made with far more effort, but it's so simple and tasty!
• Enjoy!

BURRATA BAKED RAVIOLI WITH SPINACH

Steps:

• Preheat the oven to 400 degrees F. Reserve 1 cup of marinara sauce from the jar.
• Heat the oil in a nonstick skillet over medium low heat. Stir in the garlic and cook for 30 seconds. Add in the ground turkey with a big pinch of salt and pepper. Cook until the turkey is browned, breaking it apart into small crumbles. Once the turkey is browned, add in the rest of the marinara from the jar.
• Once the marinara is warm and bubbling, stir in the fresh spinach. Cook for a few minutes until the spinach wilts and then turn off the heat.
• Time to layer! Add ½ cup of the reserved marinara in the bottom of a 9x13 inch baking dish and spread it around. Add a layer of ravioli in a single layer. We're doing 3 layers, so use ⅓ of the bag. Next, add a layer of the ground turkey/spinach mixture. You want to use ⅓ of the mixture. Sprinkle on some of the grated cheese. Repeat this two more times, so you have 3 layers total.
• Once you finish the final layer, add the remaining marinara on top. Top with any extra grated cheese. Top with the burrata, pulling it apart to spread it out over the entire dish.
• Bake for 25 to 30 minutes, until golden and bubbly and cheesy and melty! Top with parmesan and fresh parsley. Serve!