RAVIOLI CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 46m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the dough:
- In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.
- For the filling:
- Combine all the ingredients in a medium bowl and stir to combine.
- To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.
- Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.
- Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.
- Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.
BAKED RAVIOLI
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
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.
BAKED CAPRESE RAVIOLI
I served one jumbo ravioli as an appetizer, but serving two or three would make a good entree. The ravioli I used were about 2 inches in diameter, but I imagine you could use whatever size you can find.
Provided by Chef Jean
Categories European
Time 30m
Yield 6 appetizers, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the ravioli according to package directions. Let cool to room temperature.
- Meanwhile, preheat oven to 425°F and chop the basil.
- Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese.
- Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.
Nutrition Facts : Calories 134.1, Fat 12.7, SaturatedFat 3.2, Cholesterol 11.2, Sodium 91.4, Carbohydrate 2, Fiber 0.5, Sugar 1.2, Protein 3.6
RAVIOLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
- Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
- Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
- Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
- In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.
THE BEST CAPRESE SALAD
This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g
BAKED RAVIOLI FOR WEEKNIGHTS
Combine layers of frozen ravioli for our Baked Ravioli for Weeknights. This tasty baked ravioli dish is easy to assemble on even the busiest of weeknights!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Combine pasta sauce, tomatoes and water. Spoon 1 cup pasta sauce mixture into 13x9-inch baking dish sprayed with cooking spray.
- Layer half each of the ravioli and shredded cheese over pasta sauce mixture in baking dish. Top with remaining ravioli and reserved pasta sauce mixture. Sprinkle with remaining shredded cheese; cover.
- Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
BAKED RAVIOLI
Baked Ravioli is a concoction made out of wanting something Italian and needing to clear some things out of the freezer. I usually keep bags of frozen ravioli on hand to make them fried - which is oh so good.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F.
- Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
- Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
- Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly. Rest for 10-15 minutes before serving.
Nutrition Facts : Calories 551.9, Fat 34.7, SaturatedFat 16.6, Cholesterol 133.4, Sodium 842.4, Carbohydrate 13.3, Fiber 2.2, Sugar 7.5, Protein 40
BAKED RAVIOLI
Rachael's Recipe Notes: This recipe calls for Rosetta Frozen Ravioli and Ragu spaghetti sauce, but I have used a zillion other brands successfully. This is a great quick meal for the family served with garlic bread and a salad. Freezing, Reheating, Servings: This usually serves the 4 of us pretty well, as long as I serve it with bread and butter and a big salad. There are 4 adults in my house. I've had enough leftover to pop in the microwave and reheat for lunch the next day.
Provided by Rachaels Kitchen Go
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Brown ground beef.
- In 11x7x2-inch pan, layer 1 cup pasta sauce, half of frozen ravioli, half of ground beef, half of cheese. Repeat the layering with
- 1 cup sauce and remaining pasta and ground beef. Top with remaining sauce.
- Bake uncovered at 425 degrees for 30-35 minutes or microwave for 20 minutes.
- Top with remaining cheese. Cook until cheese is melted.
Nutrition Facts : Calories 498.7, Fat 32.2, SaturatedFat 14.7, Cholesterol 123.3, Sodium 835.3, Carbohydrate 15, Fiber 2.6, Sugar 9.4, Protein 35.3
ROASTED PEPPER RAVIOLI BAKE
I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. -Carol Poindexter, Norridge, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt. , Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. , Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 415mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
EASY BAKED RAVIOLI
If you like your pasta baked and easy-this recipe's for you. Get out the refrigerated cheese ravioli and let's get to it!
Provided by My Food and Family
Categories Home
Time 30m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Layer 1/3 of the sauce and half the pasta in 1-qt. casserole. Repeat layers; top with remaining sauce.
- Sprinkle with cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 85 mg, Sodium 960 mg, Carbohydrate 47 g, Fiber 4 g, Sugar 12 g, Protein 26 g
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