INSIDE OUT RAVIOLI I
An interesting twist on an age old favorite. Use your favorite shaped pasta - bow ties, shells, penne, etc...Can be assembled ahead of time and refrigerated, but allow extra time for baking.
Provided by Amy Brolsma
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a medium pot cook pasta in boiling salted water until al dente. Drain well.
- Cook spinach according to package directions.
- Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir in tomato sauce, tomato paste, and pasta sauce. Simmer for 10 minutes.
- Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
- Spread spinach mixture evenly into the bottom of a 9x13 inch baking dish. Top with meat mixture.
- Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.
Nutrition Facts : Calories 545 calories, Carbohydrate 51.7 g, Cholesterol 142.1 mg, Fat 26.4 g, Fiber 6.4 g, Protein 25.7 g, SaturatedFat 8.6 g, Sodium 779.5 mg, Sugar 10 g
INSIDE-OUT RAVIOLI
With 10 children, I know the challenge of finding a recipe everyone will eat. But the whole family loves this spinach pasta.-Ethel Allbritton, Poplar Bluff, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef with onion, salt, pepper and garlic powder until the onion is tender; drain. Stir in the spaghetti sauce, tomato sauce, tomato paste and mushrooms. Bring to a boil; simmer, uncovered, for 10 minutes. , Combine the spinach, noodles, eggs, bread crumbs and cheddar cheese; place half in a greased 13x9-in. baking dish. Top with half of meat sauce. Repeat layers. , Cover and bake at 350° for 40-45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; let stand for 10 minutes.
Nutrition Facts :
INSIDE OUT RAVIOLI
Thiw recipe is from "The Mississippi Cookbook." Recipe submitted by Mrs. Robert Carter of Clarksdale, MS.
Provided by SouthernBell2627
Categories Meat
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown first three ingredients in the 1 tablespoon salad oil.
- Cook spinach according to package directions.
- Drain, reserving liquid; add water to make 1 cup.
- Stir spinach liquid and next 5 ingredients into meat mixture.
- Simmer 10 minutes.
- Combine spinach with remaining ingredients.
- Spread in a greased 9x13x2-inch baking dish.
- Top with meat sauce.
- Bake at 350 degrees for 30 minutes.
- Let stand 10 minutes before serving.
INSIDE OUT RAVIOLI
This recipe is an adaptation of a recipe found on "AllRecipes" web site. While probably not as good as home made ravioli, it is a budget stretcher as well as a kid pleaser.
Provided by James Craig
Categories Lunch/Snacks
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.
- Stir in spaghetti sauce, tomato sauce, tomato paste.
- Simmer 10 minutes.
- Combine spinach, noodles, eggs, bread crumbs, ricotta cheese.
- Place 1/2 in a greased 13X9 baking dish.
- Top with 1/2 of the meat sauce.
- Repeat layers.
- Cover and bake at 350°F for 40-45 minutes.
- Sprinkle with mozzarella.
- Let stand 10 minutes.
Nutrition Facts : Calories 631.8, Fat 26.1, SaturatedFat 12.6, Cholesterol 142.1, Sodium 1233.2, Carbohydrate 62.6, Fiber 4.8, Sugar 11.7, Protein 36.6
RAVIOLO AL' UOVO
Provided by Anne Burrell
Time 2h50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the ricotta, Parm, parsley and 2 whole eggs; mix well and season with salt.
- Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta "nest"--the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).
- Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
- Bring a large pot of well-salted water to a boil. In a large saute pan, melt half the butter and add half of the chicken stock (you're going to use the remainder for your next batch); season with salt and toss in half the sage. Bring this to a boil (BTB) and reduce to simmer (RTS).
- Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug.
- Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm. Repeat with the remaining ravioli.
- Mound the flour on a clean, dry work surface. Make a big hole (called a well) in the center of the flour pile--bigger is definitely better here. Crack the eggs into the hole along with the extra yolk, olive oil, and 2 tablespoons water; season with salt. Using a fork, beat the eggs together with the olive oil, water, and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere and you'll have a big fat mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading...
- To knead the dough, it's VERY important to put your body weight into it, to get on top of the dough, and really stretch it. Be careful not to tear it--the idea is that you stretch the dough, not rip it. Use the heels of your palms and roll the mixture over itself. When it's done it should be smooth, supple, and velvety and look like the head of a preemie Cabbage Patch Doll. Kneading will take anywhere from 8 to 15 minutes, depending on how experienced you are. (Don't hold back: This is where the perfect, toothsome texture of your pasta is formed. Get in there and work it!)
- When the pasta is ready, wrap it in plastic and let rest for at least an hour at room temperature before rolling. If you're making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.
- To roll out the pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it--this will help it run through the pasta roller more easily. Where do we start? We start at the beginning! Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, give it a little dusting of flour. Now adjust the setting to number 2 and repeat the process again--changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the pasta sheets covered so they don't dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles, I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. Once you get the thickness you want, repeat this process with the remaining pieces of dough.
INSIDE OUT RAVIOLI II
Great left over meal if there is some left. Freezes well, too. Try it with ground turkey.
Provided by MJALOVE
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Cook spinach according to package directions; drain.
- In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
- Bake in preheated oven 45 minutes, until browned and bubbly.
Nutrition Facts : Calories 798.2 calories, Carbohydrate 90.9 g, Cholesterol 90.3 mg, Fat 31.5 g, Fiber 10.2 g, Protein 38.7 g, SaturatedFat 14.1 g, Sodium 1310.5 mg, Sugar 24.5 g
INSIDE-OUT RAVIOLI
Steps:
- Brown meat with garlic, pepper, onions (finely chopped) in a little olive oil. Pour off fat and place on side. Boil elbow macaroni, drain and place in greased roasting pan (at least 11 X 13). Place frozen package of chopped spinach in microwave on high for 2 minutes (unopened) in glass bowl. Take out, and open package and drain liquid.
- Mix spinach, eggs, and bread crumbs into macaroni. Mix well. Add meat and mix into mixture slowly. Add 1/2 of cheese and 1/2/ bottle of sauce to macaroni. Mix well and carefully. Add rest of sauce, mix well and smooth so that most of mixture is covered by sauce. Top with rest of mozzarella cheese.
- Bake at 350 for 1 hour. Let cool for 15 minutes and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "inside outside ravioli recipes"
INSIDE OUTSIDE RAVIOLI - SOUTHERN FOOD JUNKIE
From southernfoodjunkie.com
Reviews 4Servings 4Cuisine ItalianCategory Beef
ONE PERFECT BITE: INSIDE OUTSIDE RAVIOLI - PASTA NUDI
From oneperfectbite.blogspot.com
INSIDE-OUTSIDE RAVIOLI - PLAIN.RECIPES
From plain.recipes
INSIDE OUT RAVIOLI I RECIPE - FOOD NEWS
From foodnewsnews.com
INSIDE OUTSIDE RAVIOLI RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO TURN FROZEN RAVIOLI INTO HEALTHY 20-MINUTE ... - EATINGWELL
From eatingwell.com
INSIDE - OUTSIDE RAVIOLI - RECIPE | COOKS.COM
From cooks.com
WHAT TO SERVE WITH RAVIOLI? 7 BEST SIDE DISHES TO MAKE
From eatdelights.com
INSIDE OUTSIDE RAVIOLI - SOUTHERN FOOD JUNKIE | RECIPE | RECIPES, …
From pinterest.co.uk
WHAT TO SERVE WITH RAVIOLI – 11 MUST-TRY RAVIOLI SIDE DISHES
From cookingchew.com
THINGS TO MAKE WITH RAVIOLI : FOOD NETWORK | RECIPES, DINNERS AND …
From foodnetwork.com
FOUR CORNERS PANTRY CHALLENGE - INSIDE OUTSIDE RAVIOLI - YOUTUBE
From youtube.com
10 BEST RAVIOLI SIDE DISH RECIPES | YUMMLY
From yummly.com
INSIDE-OUT RAVIOLI - RECIPE | COOKS.COM
From cooks.com
10 DELICIOUS RAVIOLI FILLINGS THAT WILL GET YOU ROLLING OUT ... - COOKIST
From cookist.com
INSIDE OUTSIDE RAVIOLI - PASTA NUDI
From pinterest.com
30+ RAVIOLI FILLING IDEAS & RECIPES YOU NEED TO MAKE (TRIED
From adumplingthing.com
WHAT TO SERVE WITH RAVIOLI- 29 GOBSMACKING SIDES YOU'VE GOT TO …
From foodsgal.com
44 RAVIOLI - THE FOOD WITH A SURPRISE INSIDE IDEAS | RAVIOLI, FOOD ...
From pinterest.ca
RAVIOLI CASSEROLE (INSIDE OUT!) - CLEVERLY SIMPLE
From cleverlysimple.com
THE MINIMALIST; MAKING RAVIOLI, WITH THE INSIDE OUT
From nytimes.com
INSIDE OUTSIDE RAVIOLI | SOUTHERN FOOD JUNKIE | RECIPE | FOOD, …
From pinterest.com
TOASTED RAVIOLI [EASY, VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
TOP 10 SECRETS TO MAKE THE BEST HOMEMADE RAVIOLI FROM SCRATCH
From stefangourmet.com
INSIDE OUT RAVIOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NUTRISYSTEM TOASTED RAVIOLI RECIPES (AIR FRYER!) | THE LEAF
From leaf.nutrisystem.com
WHAT TO SERVE WITH BUTTERNUT SQUASH RAVIOLI: 21 BEST SIDES!
From cookingchew.com
11 INCREDIBLE RAVIOLI RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HOW TO MAKE HOMEMADE RAVIOLI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
INSIDE OUTSIDE RAVIOLI : U/SOUTHERNFOODJUNKIE
From reddit.com
TOASTED RAVIOLI (PAN FRIED OR BAKED) - BOWL OF DELICIOUS
From bowlofdelicious.com
RAVIOLI RECIPE IDEAS: 21 DISHES THAT START WITH PACKAGED …
From tasteofhome.com
INSIDE-OUT RAVIOLI | RECIPES, CASSEROLE RECIPES, FOOD
From pinterest.ca
INSIDE OUTSIDE RAVIOLI ARCHIVES - SOUTHERN FOOD JUNKIE
From southernfoodjunkie.com
50+ MUST-TRY RAVIOLI DINNERS | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH RAVIOLI: 13 BEST SIDE DISHES IN 2022
From lacademie.com
MY FOOD NEW: INSIDE OUTSIDE RAVIOLI - PASTA NUDI
From myfoodnew.blogspot.com
JULIA CHILD TIPS: RAVIOLI AND OTHER POCKETS | JULIA CHILD | PBS FOOD
From pbs.org
WHAT TO SERVE WITH TOASTED RAVIOLI – 27 SIDE DISHES
From happymuncher.com
WHAT TO SERVE WITH RAVIOLI: 8 CLASSIC SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #pasta #one-dish-meal #oamc-freezer-make-ahead #ground-beef #meat #pasta-rice-and-grains #elbow-macaroni #number-of-servings
You'll also love