HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
SLOW-COOKER SHORTCUT RAVIOLI LASAGNA
Ravioli, beef sauce and cheese are combined in a slow-cooker to make a delicious Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 6
Number Of Ingredients 6
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium- high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Spoon 3/4 cup of the pasta sauce in bottom of slow cooker. Layer half of the ravioli, half of the beef mixture and 1 cup of the cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining beef mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese.
- Cover; cook on Low heat setting 6 hours or until ravioli is tender.
Nutrition Facts : Calories 440, Carbohydrate 35 g, Fiber 5 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg
CHEESE PIZZA SHORTCUT RAVIOLI
For this recipe, Ree mashes up her two Italian favorites-pasta and pizza-to create a brand-new dish!
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Lay out a few wonton wrappers at a time. Place 1/2 teaspoon marinara in the center of each wrapper, then top each with a tablespoon of mozzarella, a pinch of Parmesan and Italian seasoning. Dab your finger in a little water and run it along the edge of one wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
- Use a 2 1/2-inch round pastry cutter to trim each ravioli into a neat round.
- Drop the ravioli into the boiling water in two batches (you want them to have plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
- Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli. Garnish with the fresh basil leaves and the remaining Parmesan, then serve.
SHORT-RIB RAVIOLI
This delicious recipe for short-rib ravioli is courtesy of Scott Conant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion; cook until soft and lightly browned, about 8 minutes. Add shredded meat to pan; toss to combine. Remove from heat; let cool to room temperature. Meat mixture should be moist, but drain excess liquid.
- Place a wonton wrapper on work surface. Top with about 1 teaspoon filling. Using a pastry brush, lightly brush the edges with water. Fold wrapper over, forming a triangle, to enclose filling.
- Transfer ravioli to parchment-lined baking sheet in a single layer. Freeze pasta on baking sheet until firm (ravioli will keep, frozen, for up to 2 weeks) so it is easier to handle.
- Bring a large pot of water to a boil; add salt. Reduce to simmer; cook pasta until al dente, about 2 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Set aside.
- In a large skillet, heat 2 tablespoons butter over medium-low heat; stir in horseradish. Add ravioli to large skillet; toss gently, adding some reserved cooking water to loosen, if necessary. Taste for horseradish flavor, adding more if desired. Transfer to a serving platter.
- Meanwhile, in a small 6- to 8-inch skillet, heat remaining 4 tablespoons butter over medium heat. Increase heat to high; cook until butter just turns brown, being careful it does not burn. Drizzle browned butter over ravioli; garnish with chives, fresh horseradish, and cheese. Serve immediately.
QUICK HOMEMADE RAVIOLI
From chef Pam Anderson's "How to Cook Without a Book", this makes really tasty, easy ravioli that I think are impressive. I saw a similar technique used in a recipe by Dancer (Vegetable Ravioi #5017) that I will be trying as well. The sky's the limit on the fillings and the technique makes light , impressive ravioli that taste special.
Provided by JaniceJean
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all filling ingredients in bowl and set aside.
- Bring 2 quarts water to simmer in deep saute pan, add salt and oil.
- Heat oven to 200F and warm plates.
- Place 6 wonton wrapper on dry surface.
- Spoon 1 T of filling in center of each.
- With water and your finger, moisten perimeter of each wrapper.
- Top with additional wrappers, push out excess air, and seal edges well.
- Place completed ravioli on wire racks.
- Repeat process with remaining filling.
- Simmer 8 ravioli at a time for approximately 3-4 minutes, until translucent and beginning to wrinkle.
- Place on serving plates with small amount of cooking liquid- top as desired with sauce, butter or olive oil, Parmesan and pepper.
- Serve immediately!
- Try different fillings of your choice- the technique is what is rather clever!
5 INGREDIENT RAVIOLI LASAGNA RECIPE
All the flavor of homemade lasagna with a loss less work! This cheesy, 5-ingredient Ravioli Lasagna Recipe is delicious!
Provided by Steph Loaiza
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees.
- Spray a 9 x 9 inch baking pan with cooking spray.
- Pour 1/3 of the pasta sauce in the bottom of the pan.
- Top with half of the frozen ravioli, another third of the pasta sauce, and half the mozzarella cheese.
- Repeat layers, then top with shredded Parmesan cheese.
- Cover and bake for 30 minutes. Remove from the oven, uncover, and bake for an additional 10 minutes, or until cheese is melted.
- Sprinkle with chopped fresh basil and serve warm.
Nutrition Facts : Calories 603 kcal, Carbohydrate 56 g, Protein 34 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1899 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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