Upside Down Ravioli Food

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EASY MOUTHWATERING BAKED RAVIOLI



Easy Mouthwatering Baked Ravioli image

Ridiculously easy but will impress your taste buds! This dish turns ordinary frozen ravioli into a culinary delight!

Provided by alicia716

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 10

¼ pound ground beef
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon salt
1 pound ravioli
2 cups fresh spinach leaves
½ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 2-quart casserole dish.
  • Cook and stir ground beef in a skillet over medium heat until the meat is browned and crumbly, 8 to 10 minutes; stir in garlic and cook just until fragrant, about 1 minute. Pour in diced tomatoes and mix in Italian seasoning and salt. Reduce heat to low and cook at a simmer, stirring occasionally, while you complete remaining steps.
  • Bring a large pot of water to a boil, stir in frozen ravioli, and reduce heat to medium. Cook ravioli until tender, 6 to 7 minutes. Drain.
  • Place half the ravioli into the bottom of the prepared baking dish and cover with layers of half the spinach, half the ground beef sauce, half the mozzarella cheese, half the Cheddar cheese, and 1 tablespoon shredded Parmesan cheese. Repeat layers once more and sprinkle top with remaining 1 tablespoon Parmesan cheese. Cover dish with foil.
  • Bake in preheated oven until casserole is bubbling and cheese has melted, about 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 41.7 g, Cholesterol 87.7 mg, Fat 19.4 g, Fiber 4.8 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 1184.6 mg, Sugar 5.3 g

RAVIOLI.... RAVIOLI REALLY HOMEMADE



Ravioli.... Ravioli Really Homemade image

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

1 lb ground beef
1/4 cup seasoned bread crumbs
3 tablespoons parmesan cheese
2 eggs
1/2 teaspoon oregano
1/2 teaspoon basil
1/8-1/4 cup beef broth
1 tablespoon parsley flakes
1 garlic clove, minced
1/8 cup onion, chopped
1/4 teaspoon pepper
3 cups flour
1/4 teaspoon salt
2 eggs
1/3 cup water
1 1/2 lbs ground pork
1 1/2 lbs ground veal (chicken or turkey may be substituted)
1 (10 ounce) package chopped spinach (cooked and well-drained)
1 (8 ounce) package cream cheese
1 cup grated romano cheese or 1 cup parmesan cheese, your choice
2 -3 eggs, slightly beaten
1 dash clove (optional)

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.

UPSIDE DOWN RAVIOLI



Upside Down Ravioli image

Make and share this Upside Down Ravioli recipe from Food.com.

Provided by CookingONTheSide

Categories     Pasta Shells

Time 1h4m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces jumbo pasta shells
1 lb lean ground beef
2 tablespoons extra virgin olive oil
1 (6 ounce) bag Baby Spinach, chopped
1 cup onion, finely chopped
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup freshly grated parmesan cheese
1 (26 ounce) jar spaghetti sauce (Barilla Tomato & Basil Sauce works well)

Steps:

  • Preheat oven to 350 degrees.
  • Cook jumbo shells according to package directions, reserving 1/2 cup pasta water.
  • While pasta is cooking, cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.
  • Drain grease.
  • Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
  • Remove from heat; add seasonings and blend well.
  • Let mixture cool.
  • Stir in egg and Parmesan cheese.
  • Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish.
  • Fill shells with meat mixture; place in dish.
  • Pour remaining sauce over shells; cover with foil.
  • Bake for 30 minutes or until thoroughly heated.

WONTON SKIN RAVIOLIS



Wonton Skin Raviolis image

Provided by Food Network

Categories     main-dish

Yield 25 ravioli; 4 servings

Number Of Ingredients 3

50 wonton wrappers (about 1 1/2 packages)
1 egg, beaten with 1 teaspoon of water
1 cup ravioli filling (grown-up version can be prepared in advance)

Steps:

  • Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
  • When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.

SPINACH AND RICOTTA RAVIOLI



Spinach and Ricotta Ravioli image

This homemade spinach and ricotta ravioli recipe is the perfect way to WOW your household at dinner. These pillows of yumminess are so good with your favorite pasta sauce.

Provided by Maria Koutsogiannis

Categories     Vegan Meals     Vegetarian

Time 1h20m

Number Of Ingredients 18

3 cups all-purpose flour
1 ½ cups semolina flour or cornmeal
1 tsp salt
1 ½ cups water
4 tbsp olive oil
11 oz spinach
1 cup ricotta cheese
1 heaping cup parmesan cheese
1 egg
1 tsp salt
1 tsp cracked pepper
1 tsp garlic powder
½ tsp onion powder
1 tsp whole nutmeg (grated)
1 tbsp fresh oregano (chopped)
butter
homemade or store-bought marinara sauce
fresh oregano (chopped)

Steps:

  • In a medium-sized bowl, stir together flours and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
  • Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
  • Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
  • Form the dough into a ball and cover in plastic wrap.

Nutrition Facts : ServingSize 8, Calories 462 kcal, Sugar 0.5 g, Sodium 529.6 mg, Fat 15.4 g, SaturatedFat 5.7 g, Carbohydrate 62.3 g, Fiber 3.7 g, Protein 18.1 g, Cholesterol 46.3 mg, UnsaturatedFat 1.5 g

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