HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
EASY RAVIOLI BAKE
If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
- Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
- Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g
EASY CHEESY RAVIOLI
You can enjoy this Easy Cheesy Ravioli even if you're pressed for time. Our version of the perennial pasta favorite is ready in less than half an hour.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.
- Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.
- Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.
Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 890 mg, Carbohydrate 41 g, Fiber 4 g, Sugar 5 g, Protein 20 g
EASY CHEESE RAVIOLI
I use Buitoni Low Fat 4 cheese ravioli found in the refrigerated section. I put 1 T olive oil in the instructions, but just use the smallest amount as you can to sucessfully saute your veggies and coat your ravioli. This is quick and easy.
Provided by Junebug
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Boil and drain ravioli.
- Meanwhile heat small amount of olive oil in pan.
- Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
- Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
- Put on serving plate and top with grated parmesan and fresh ground black pepper.
Nutrition Facts : Calories 139.5, Fat 10.6, SaturatedFat 3.1, Cholesterol 11, Sodium 195.1, Carbohydrate 6.4, Fiber 1.6, Sugar 2.9, Protein 5.9
EASY CHEESE RAVIOLI
Not sure that you can get easier then this... and ohhhh so good. This is a great menu to make as a family and have the kids help. :) Chris, you can do this one!!
Provided by Kimschmee
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
- Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
- Brush the edges of a wonton wrapper lightly with water.
- Fold the wrapper in half, making sure all the filling remains inside.
- Seal the edges by pinching.
- Continue with the remaining filling and wrappers.
- Add salt to large pot of boiling water.
- Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
- Meanwhile, in a small pot over low heat, cook the tomato sauce.
- Using a large slotted spoon, place the ravioli into 4 individual bowls.
- Pour the sauce over each serving, and garnish with the additional basil.
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.
EASY RAVIOLI WITH BACON RECIPE
Make mealtime in a jiffy with this quick Easy Ravioli with Bacon Recipe. Enjoy the creamy Parmesan sauce mixed with broccoli and crumbled bacon in this pasta dish. Your family will hope you've always got some leftover ravioli on hand.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
- Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
- Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
EASY RAVIOLI BAKE
Make and share this Easy Ravioli Bake recipe from Food.com.
Provided by kzbhansen
Categories One Dish Meal
Time 1h20m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°.
- Spray bottom and sides of a 9x13-inch pan with Pam.
- Spread 3/4 cups pasta sauce in the baking dish.
- Arrange 1/2 the frozen ravioli in a single layer over the sauce; top with 1/2 the remaining pasta sauce and 1 cup mozzarella cheese.
- Repeat these layers starting with the ravioli.
- Sprinkle with parmesan.
- Cover with foil and bake 40 minutes.
- Remove the foil and bake uncovered 15-20 minutes more until bubbly and hot in the center.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 180.2, Fat 9.4, SaturatedFat 4.6, Cholesterol 25.3, Sodium 622.7, Carbohydrate 15, Fiber 2.7, Sugar 9.5, Protein 8.6
CHEESE-FILLED RAVIOLI
This recipe is absolutely fool-proof. And a cheese-lover's dream.
Provided by cherrysparkles
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the pasta, sift the flour and a pinch of salt onto a work surface and make a dip in the middle. Add the eggs and mix into a smooth dough.
- Shape the dough into a smooth ball, wrap in a damp cloth or tea-towel and leave for thirty minutes.
- Meanwhile, make the filling by putting the ricotta and Bel Paese in a bowl and beat well. Add the rest of the ingredients with another pinch of salt and beat thoroughly.
- Roll out the dough until it is paper thin. Cut into 4cm squares with a zigzag edge cutter. Put a little filling in the middle of each square then fold over the corner to make a triangle. Squidge together the corners so the filling doesn't come out and boil in the stock for five minutes.
- Add a sauce to your liking and serve with a basil leaf on top. Voila! :-)
EASY RAVIOLI "LASAGNA" RECIPE BY TASTY
Here's what you need: ravioli, bolognese sauce, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- NOTE: We used about 600g of each, Ravioli (1 ⅓lb) and Bolognese sauce (2 ¼cup). Depending on your pan size this will vary.
- Cover the base of a deep dish baking tray with a layer of ravioli.
- Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
- Sprinkle a thin layer of grated cheddar over the bolognese sauce.
- Put down another layer of ravioli, followed by another layer of bolognese sauce.
- Cover all of this with a generous topping of more grated cheese.
- Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
- Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
- Enjoy!
Nutrition Facts : Calories 278 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
CHEESE FILLING FOR RAVIOLI
Make and share this Cheese Filling for Ravioli recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients well and fill pasta.
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
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