GREEK-STYLE BEEF AND CHEESE RAVIOLI
This recipe comes from thatsmyhome.com. It is a nice combination of beef, spinach and ravioli in a sauce that's given a Greek accent with olives and feta cheese.
Provided by Lorraine of AZ
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions; drain.
- Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
- Stir in tomatoes; bring to a boil. Reduce heat, simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
- Sprinkle with cheese before serving. Garnish with fresh spinach leaves.
GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
BEEF RAVIOLI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h25m
Yield 42 ravioli
Number Of Ingredients 21
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.
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
EASY CHEESY BEEFY RAVIOLI
Provided by Sunny Anderson
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
- To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
- To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
- To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
- Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.
FILETS WITH MUSHROOM & BRANDY CREAM SAUCE
This silky sauce, brimming with a quartet of mushrooms and flavored with a splash of brandy, will turn any steak into a special treat. -Tina Eliopoulos, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings (2 cups cream sauce).
Number Of Ingredients 14
Steps:
- In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 426mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
BEEFY BAKED RAVIOLI
This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.
Provided by Angie Shirk Williams
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g
BAKED BEEF AND RAVIOLI
Make and share this Baked Beef and Ravioli recipe from Food.com.
Provided by mommyoffour
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
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.
FILET OF BEEF WITH BLUE CHEESE IN PASTRY
Make and share this Filet of Beef With Blue Cheese in Pastry recipe from Food.com.
Provided by evelynathens
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- To prepare spinach: Cut tough stalks from spinach. Wash leaves well. Drop leaves into boiling water. Cook for 30 seconds or until leaves are just softened. Drain and refresh in cold water. Pat dry with paper towel and set aside.
- If using frozen spinach, thaw. Squeeze out excess water before placing on pastry.
- Heat butter in large pan. Add filet of beef. Brown well on all sides. Cool. Retain pan juices.
- Preheat oven to 400°F.
- Place pastry on a flat surface. Overlap edges by a ½ inch. Press together well to seal. Arrange spinach over pastry leaving a 2 ½ inch border. Spread or crumble cheese over spinach. Place beef in centre of pastry and season - be sparing with the salt as the cheese will impart its own saltiness. Fold in narrow end of pastry. Fold remaining pastry over to enclose beef. Turn seam to underside and place on a lightly greased baking pan. Brush top with egg.
- Bake for 25-30 minutes or until puff pastry is golden. Rest, tented with foil, for 10 minutes before slicing.
Nutrition Facts : Calories 1002.5, Fat 78.4, SaturatedFat 31.1, Cholesterol 182.4, Sodium 737.1, Carbohydrate 29.9, Fiber 1.9, Sugar 0.8, Protein 43.1
HEARTY BEEF RAVIOLI
In this fun family-friendly supper, we add our favorite taco toppings to beef ravioli. It's easy for kids to customize their own fixings for a no-fuss meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook ravioli according to package directions; drain., Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened., Serve with ravioli. Top with cheese and olives.
Nutrition Facts : Calories 375 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 695mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
CHEESY BEEF RAVIOLI
A creamy stovetop pasta dish, ready in minutes!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook ravioli as directed on package, omitting salt.
- Meanwhile, heat milk, VELVEETA and dressing in large saucepan on medium heat 5 min. or until VELVEETA is melted and mixture is blended, stirring frequently. Stir in peas; cook 8 min. or until sauce is heated through, stirring frequently. (Do not boil.)
- Drain pasta. Add to sauce; toss to coat.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 7 g, Protein 9 g
MEAT AND SPINACH RAVIOLI FILLING
My grandmother made this when I was young. Just found her old recipe book with it in it.
Provided by Sherrie Durkee
Categories World Cuisine Recipes European Italian
Time 40m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.6 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 124.1 mg, Sugar 0.2 g
EASY HOMEMADE BEEF AND RICOTTA RAVIOLI
Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.
Provided by Bird
Categories World Cuisine Recipes European Italian
Time 40m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g
ITALIAN BEEF AND RAVIOLI STEW
Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
- Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
- Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.
Nutrition Facts : Calories 460, Carbohydrate 29 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 1/2 g
RAVIOLI WITH MEAT FILLING
Make and share this Ravioli With Meat Filling recipe from Food.com.
Provided by Ruth Tisdale
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Scramble the hamburger meat until done.
- Add all the dry seasonings and gently heat for a few minutes.
- Heat until you get a nice aroma of all the herbs.
- Remove from heat and cool.
- Mix all of the cheeses into the meat.
- It should be a dry dense mixture that will hold together when you form a ball.
- Use a tablespoon or teaspoon for the filling of each ravioli.
- If you don't want to make the pasta dough yourself, you can always use the wonton wrappers.
- They work well.
- Once the ravioli have been assembled they only need to cook a few minutes.
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! :-)
BEEF AND RAVIOLI BAKE
Make and share this Beef and Ravioli Bake recipe from Food.com.
Provided by Terri F.
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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.
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