Baked Beef And Ravioli Recipes

Steps:

• Heat oven to 350 F degrees.
• Cook ravioli as instructed on package, drain.
• in skillet, brown ground beef and drain.
• Stir spaghetti sauce and spinach into ground beef.
• Spread half of beef mixture into 2 quart baking dish.
• Layer ravioli over beef mixture.
• Spoon rest of beef mixture over ravioli.
• Cover with foil and bake for 20 minutes.
• Sprinkle with cheese and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly hot.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Steps:

• Heat oven to 350.
• Cook ravioli to desired doneness as directed on pkg., drain.
• meanwhile, brown beef, drain.
• Stir in spaghetti sauce and spinach.
• Spoon and spread half of beef mixture into greased 8 inch square baking dish.
• Arrange ravioli over beef layer.
• Spoon and spread remaining beef mixture over ravioli.
• Cover with foil.
• Bake at 350 for 20 minutes.
• Uncover baking dish and sprinkle with cheese.
• Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.

Steps:

• For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
• For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
• For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
• To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
• In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.

Steps:

• Preheat oven to 375°; cook ravioli according to package directions; drain well.
• Return to pan; cover and keep warm.
• Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender; drain off fat.
• Stir in undrained tomatoes, soup, basil, and oregano; gently stir in cooked ravioli.
• Gently stir in cooked ravioli.
• Transfer mixture to an ungreased 3-quart rectangular baking dish.
• Sprinkle with mozzarella cheese and Parmesan cheese.
• Bake, uncovered, for about 20 minutes or until heated through.

Steps:

• Preheat oven to 375°F. Combine meat and sauce in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly.
• Spoon into 2-qt. casserole dish; top with remaining 1/4 cup mozzarella cheese and the Parmesan cheese.
• Bake 20 min. or until heated through.

Steps:

• Preheat oven to 350°F.
• Cook ravioli according to pkg directions; drain.
• In skillet cook beef, sausage, onion, garlic, 1/2 tsp italian seasoning and pepper, stirring until meat is browned; drain off fat.
• Add marinara sauce & wine; reduce heat to medium and simmer about 10 minutes.
• Combine ricotta, 1 cup mozzarella, 3 tbsp parsley & remaining italian seasoning.
• Spread 1 cup sauce mixture in bottom of baking dish. Arrange half of ravioli in dish.
• Reserve half of ricotta mixture. Top ravioli with spoonfuls of remaining ricotta mixture; cover with 1 1/2 cups sauce mixture; repeat with remaining ravioli, ricotta mixture and sauce.
• Cover with foil and bake 25 minutes.
• Remove foil; sprinkle with remaining mozzarella. Bake until cheese is melted about 8-10 minutes.
• Let stand 10 minutes before serving. Sprinkle with remaining parsley.

Steps:

• Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
• Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
• To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

Steps:

• PREHEAT oven to 400 degrees F.
• Lightly grease 8-inch-square baking dish.
• COMBINE hot pasta, sauce and cheese; spoon into prepared baking dish.
• Combine breadcrumbs and oil in small bowl; sprinkle over pasta mixture.
• Cover and bake for 20 minutes.
• Uncover; bake for an additional 5 minutes.

Steps:

• Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture. , Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400° for 8-9 minutes or until lightly browned., Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
• Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
• The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.