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| | From:  Genie· (Original Message) | Sent: 10/25/2007 6:44 PM |
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Reply
| | | From: Genie· | Sent: 11/7/2007 9:26 PM |
BAKED RAVIOLI AND CHEESE
1-25 oz. package frozen cheese ravioli
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
1-1/2 cup (6 oz.) cubed American Cheese
3/4 cup crushed potato chips (optional)
salt and pepper
Cook ravioli and drain. Melt butter in saucepan. Stir in flour. Add milk. Cook and stir until thickened and bubbly. Add cheese; heat until melted. Salt and pepper to taste. Add cooked ravioli and stir in gently. Spoon into 8 X 8 baking dish and sprinkle optional chips over top. Bake at 350° F. for 15-20 minutes. | |
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Reply
| | | From: Genie· | Sent: 2/7/2008 4:05 AM |
* Exported from MasterCook *
Sausage Ravioli Bake
Recipe By :Bob Evans Farms & Restaurants
Serving Size : 5 Preparation Time :0:00
Categories : Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pounds Bob Evans Italian Roll Sausage
26 ounces Tomato and Basil Flavor Pasta Sauce
1/2 cup water
24 ounces frozen small round cheese-flavored ravioli
1 cup shredded mozzarella cheese
In skillet, crumble and cook sausage over medium heat until browned. Drain.
Stir in pasta sauce and water. Gently stir in frozen ravioli. Spoon into a
2-quart baking dish coated with non-stick cooking spray. Cover and bake at
350 degrees for 45 to 50 minutes or until hot. Stir gently. Top with
mozzarella cheese. Return to oven for five minutes to melt cheese.
Bob Evans Farms Inc., Headquarters Columbus, Ohio, Restaurants
www.BobEvans.com
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Reply
| | | From: Genie· | Sent: 5/2/2008 4:26 AM |
Apple-Cabbage Ravioli with Bacon & Thyme Broth
Serves 6 Ingredients
Ravioli Dough:
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil
Apple-Cabbage Filling
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten
Bacon and Thyme Broth
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water
Method:
Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.
To prepare apple-cabbage filling, heat butter in large skillet. Add onion and sauté until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.
To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush square with egg white and cut square into thirds, creating nine 3-inch squares. Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet. Repeat rolling, cutting, and filling with remaining dough. Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes.
Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks. In large pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7 minutes or until tender. Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.
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Reply
| | | From: Genie· | Sent: 6/25/2008 4:00 AM |
Creamy Ravioli and Broccoli
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli
Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger pot. Meanwhile, combine the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside. When the water reaches a rapid boil, add the broccoli and ravioli. Cover and bring the water back to a boil. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl. Toss well to coat with the sauce and serve. Serves 4.
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Reply
| | | From: Genie· | Sent: 6/26/2008 6:11 PM |
Apple-Cabbage Ravioli with Bacon & Thyme Broth
Serves 6 Homemade ravioli is a great family project - set up an assembly line with one person rolling and measuring, another filling the ravioli, and another (kids preferred) trimming with a speedy pastry wheel. Once made, ravioli can be frozen until minutes before serving. NOTE: To make this recipe more quickly, substitute wonton wrappers for ravioli dough and proceed from step 2.
Ingredients
Ravioli Dough:
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil
Apple-Cabbage Filling
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten
Bacon and Thyme Broth
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water
Method:
Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.
To prepare apple-cabbage filling, heat butter in large skillet. Add onion and sauté until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.
To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush square with egg white and cut square into thirds, creating nine 3-inch squares. Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet. Repeat rolling, cutting, and filling with remaining dough. Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes.
Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks. In large pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7 minutes or until tender. Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:26 AM |
| White Ravioli | | | Ingredients | - 1 1/2 pounds of pork
- 1 1/2 pounds of chicken breast
- 1/2 cup of chopped green olives
- 2/3 cup of parmesan cheese
- 2 eggs, beaten
- 1 lemon rind, grated
- 1 teaspoon of freshly-grated nutmeg
- 1 teaspoon of cinnamon
- 1/2 teaspoon allspice
- Salt to taste, be careful, the cheese and olives are salty
| | Preparation | | Cook the pork and chicken breast in your favorite tomato gravy recipe. Do not substitute any other meats such as beef or lamb. If you do, you run the risk of altering the flavor. Remove cooked, cooled meats from the sauce and grind them using a food grinder or meat processor. Add the remaining ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour. Use your favorite recipe for pasta dough and ensure it is rolled out thinly. Place a generous teaspoon of the meat filling in the center of a three-inch square, fold and crimp edges with a fork. Bring a large pot of salted water to a boil and place ravioli carefully into the water. Test ravioli for doneness and carefully remove cooked ravioli from water using a hand strainer to avoid breaking them. Have standing by, a large, flat dish of grated parmesan cheese. Place the ravioli in the dish and coat each one individually top and bottom with cheese and place on a large, flat serving platter. Do not put ravioli on top of each other for they will stick together. Dust the ravioli with ground cinnamon and serve. | | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:50 AM |
CHEESE RAVIOLI WITH ONION BUTTER SAUCE SERVES 4 If you purchase a good quality, fresh or frozen cheese ravioli, this makes a quick, easy and delicious dinner. However, you could make your own. INGREDIENTS - 1 pound fresh or frozen cheese ravioli
- 2 tablespoons olive oil
- 4 tablespoons butter
- 3 medium sweet onions, about 1-1/2 pounds, thinly sliced
- Salt and pepper to taste
- 4 large cloves garlic, minced
- 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
- Freshly grated Parmesan cheese
- Additional parsley and marjoram for garnish
Cook the ravioli according to package directions for al dente. Meanwhile, heat a large skillet or sauté pan over medium-high heat. Add the olive oil and the butter. Add the onions and toss well. Sprinkle with salt and pepper. Reduce heat to medium and sauté, tossing occasionally, until onions are caramelized and nicely browned, about 20 minutes. Add the garlic and sauté another minute. Add the 1 tablespoon of each the parsley and marjoram. Add the drained ravioli and just a little of the cooking water to the sauce. Toss and cook for about 1 minute. Sprinkle with the cheese and herb garnishes. Serve immediately. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:51 AM |
EASY HOMEMADE FOUR-CHEESE AND FRESH SPINACH RAVIOLI IN WONTON SKINS MAKES ABOUT 4 DOZEN RAVIOLI I heard and read so much about making ravioli using wonton skins, I decided I had to try it. After all, the fillings are easy to make. It’s just the fresh pasta that takes so long to make, and I usually don’t have the time. Well, the wonton wrappers are great, making this an easy meal for any day of the week. Recently, I saw a recipe by Tyler Florence that uses chopped fresh baby spinach leaves in the cheese filling, and I thought about how much time that would save as compared to the usual frozen chopped spinach, which needs to be thawed and thoroughly drained. It works perfectly. It is best to use packaged, pre-washed spinach leaves so that you don’t need to worry about rinsing and getting rid of all of the moisture. This recipe makes a large amount of filling. See notes below for alternatives. INGREDIENTS - One container (15 ounces) ricotta cheese, whole milk or part-skim
- 1/4 cup freshly grated aged provolone cheese
- 1/4 cup freshly grated Romano cheese, preferably Pecorino
- 1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
- 1 teaspoon minced garlic
- 3 cups (packed) pre-washed baby spinach leaves, finely chopped
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 1 large egg, lightly beaten
- 1 package (40 pieces) square or round wonton skins
Place a a piece of cheesecloth or coffee filter in asmall strainer or sieve, then place over a small bowl. Add the ricotta cheese, cover with plastic wrap, and place in the refrigerator for at least one hour. (You prepare this the night before you plan to make the ravioli. The purpose is to drain the cheese and remove excess moisture. This step is not absolutely necessary, but I always do it in case the ricotta I purchase is very moist.) In a medium bowl, mix together the cheeses, garlic, spinach, basil, parsley, salt and pepper. Taste for seasoning, adjust as desired, then add the egg and stir well to combine. Place an even number of wonton skins on a clean, flat surface. Using a brush or your finger, moisten the outer edges of half of the skins with water. Spoon a heaping tablespoon of filling into the center of each of the moistened halves. Top with the other skins, pressing to make certain the edges are sealed well and towards the filling to get the air out. Place on a large baking sheet lined with waxed or parchment paper in one layer. Continue to fill the remaining wonton skins. Refrigerate until use. Meanwhile, bring a large pot of water to a boil. (Salting the water is optional. I think that the wonton skins and cheese filling have a sufficient amount of salt, but make it to your taste.) Cook the ravioli, in batches if necessary, until the filling is hot and the dough is cooked, about 3 minutes. Drain and serve immediately, with your favorite homemade or store-bought marinara sauce, just enough to cover all of the ravioli.. Notes: You can either cut the filling recipe in half or make it all, using only some of the wrappers and freezing the excess filling for later. Alternately, make all of the ravioli, freezing the extra on a baking sheet before cooking, then packing into freezer bags for future meals. If they are frozen, cook them from the frozen state for about the same amount of time. If you want smaller ravioli, just use one wrapper, place half of the filling to one side of the center, fold over and seal. | |
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