TOASTED RAVIOLI PUFFS
I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. -Kathy Morgan, Temecula, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cook ravioli according to package directions; drain. Transfer to a greased baking sheet. Brush with salad dressing. In a small bowl, mix bread crumbs and cheese; sprinkle over ravioli., Bake 12-15 minutes or until golden brown. Serve with marinara sauce.
Nutrition Facts : Calories 21 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 43mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PUFF PASTRY RAVIOLI COOKIES
Make and share this Puff Pastry Ravioli Cookies recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 30m
Yield 25 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 425F degrees.
- Unfold pastry and lay one sheet flat on your work surface.
- Arrange miniature peanut butter cups in 5 rows of 5 each.
- Brush pastry lightly with water between cups.
- Top with second pastry sheet.
- Press pastry gently around cups to seal; then cut between cups to make squares.
- Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly.
- Sprinkle with powdered sugar.
- Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish.
CHEESY PASTRY PUFFS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 12 to 14 pastry puffs
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Crumble the oregano and salt in a small bowl using your hands and set aside.
- Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
- Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
- Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
RAVIOLI COOKIES
Worlds easiest cookie! If you can open the candies, you can make these cookies. This cookie is more a concept than recipe. Use your favorite small candy and get creative with the decorations. Let the decoration identify the candy you use. I never use just one kind. Great project for kids! These are especially good warm.
Provided by MacChef
Categories Dessert
Time 35m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Unroll 1 sheet of puff pastry and gently roll out to even the edges and make slightly thinner.
- Unwrap candies and place 32 candies in a 4x6 grid on puff pastry.
- Roll out other sheet of pastry and place on top of candies and seal around the edges by pressing up against the candy.
- Use cookie cutter to cut out raviolis or you can use a pizza wheel or knife and cut out squares.
- Bake according to puff pastry package until each are brown and puffed up.
- Drizzle with melted chocolate and nuts or jimmies if you like.
Nutrition Facts : Calories 144.7, Fat 8.1, SaturatedFat 2.4, Cholesterol 2, Sodium 67.8, Carbohydrate 15.6, Fiber 0.6, Sugar 7.2, Protein 2.3
ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES
Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
- In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
- In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
- Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 19.3 g, Cholesterol 15.5 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 42.3 mg, Sugar 10.3 g
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