SUPREME RAVIOLI PIZZA BAKE
Cheese ravioli create a surprising crust for this square pan pizza. They bake up crisp on the bottom, like crust, but the top is still pillowy and cheesy -- adding a new dimension to your favorite pizza toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Move an oven rack to the bottom position and preheat to 425 degrees F. Bring a large pot of salted water to boil for the pasta. Brush a rimmed half-sheet pan with olive oil and coat the bottom and sides with 1/2 cup grated Parmesan.
- Cook the ravioli until al dente, 1 to 2 minutes less than the package cooking time. Drain and pat dry. Toss the ravioli in a large bowl with the eggs, olive oil, 1/2 cup grated Parmesan and 1/2 teaspoon salt. Arrange the ravioli on the sheet pan in a single layer with only the edges overlapping. Sprinkle with 1/2 cup Parmesan.
- Bake the ravioli until golden brown and the tops and bottoms are crisp, about 25 minutes.
- Preheat the broiler. Spread the pizza sauce on the ravioli crust. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Top with the sausage, pepperoni, bell pepper, mushrooms, onion and ham. Broil until the cheese is browned and bubbly, about 3 minutes. Scatter the basil over the top before serving.
PIZZA RAVIOLI
"I dreamed up this dish one day when I was trying to use up a package of frozen ravioli," relates Judy Melotte of DePere, Wisconsin. She jazzed up the pasta with the flavor of pizza, and now it's a favorite.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide ravioli between two microwave-safe bowls; dot with butter. Top with peppers, onion, pizza sauce, pepperoni and cheese. , Microwave, uncovered, on high for 2-3 minutes or until heated through.
Nutrition Facts : Calories 412 calories, Fat 15g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 777mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CHEESE RAVIOLI WITH THREE PEPPER TOPPING
A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
Provided by LOSTTHYME
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
- Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g
2BLUE'S PEPPERONI RAVIOLI
Make and share this 2blue's Pepperoni Ravioli recipe from Food.com.
Provided by 2Bleu
Categories Pork
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F In a small bowl, mix pepperoni, mozzarella and pizza sauce. Set aside.
- Roll out pastry dough into two 4x12-inch strips. On the bottom length of each strip of dough, place 1 small teaspoon of filling at 1/2" intervals.
- Brush egg wash between filling spaces and around half of the outer edges. (keep in mind, egg wash will stick to dough, but not to itself). Fold top over and press to seal between each ravioli and on outer edges. Brush with melted butter.
- Using a pizza cutter or knife, cut between the raviolis. Place onto a baking sheet that has been lined with parchment paper and lightly sprayed with non-stick cooking spray. Bake for 15-20 minutes. Let cool slightly as filling will be hot!
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
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