Ravioli Nachos Recipes

Steps:

• Cook ravioli according to package directions. Drain and pat dry. Place eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, Parmesan cheese, pepper flakes, pepper and garlic salt. Dip ravioli in the eggs, then bread crumb mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ravioli, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels., Arrange ravioli in an ungreased 15x10x1-in. baking pan. Spoon sauces over ravioli; sprinkle with cheddar cheese. , Bake at 350° for 3-5 minutes or until cheese is melted. Sprinkle with onions and olives. Serve immediately with additional spaghetti sauce if desired.

Steps:

• In a small bowl, combine beans and salsa. Arrange ravioli in a single layer on a large microwave-safe platter.
• Spoon bean mixture onto ravioli; sprinkle with cheese.
• Microwave on High 4 to 5 minutes or until cheese begins to melt.
• Top with remaining ingredients.
• Serve with light sour cream, if desired.
• To make ahead: Cook ravioli several hours ahead and arrange on platter; cover and refrigerate.
• Chop toppings and wrap in plastic wrap; refrigerate.
• Assemble as directed.
• Increase microwave time by 2 minutes turning platter halfway through cooking time.

Steps:

• Set the pasta dough aside covered with a damp towel for about 30 minutes. In a medium bowl, combine the ricotta, egg, parsley, Parmesan, ham, mozzarella, salt and pepper, and stir to thoroughly combine. Roll out the pasta dough into a 1/8-inch thick sheet and place mounds of about 2 tablespoons of the filling equally spaced along half of the dough. Fold the dough over to cover the mounds, and cut around each mound of filling using a 3-inch cookie cutter, press the edges firmly to seal and pressing to release as much of the trapped air as possible. Crimp the edges, if desired. Place the ravioli on a baking sheet or large plate, covered with plastic wrap or a lightly damp towel, and refrigerate until ready to serve, up to overnight.
• Fill a large pot with water and add salt to taste. Bring to a boil. Add the ravioli and cook until they float to the surface, about 3 minutes. Drain briefly on paper towels, then transfer to shallow bowls and serve, with a heaping 1/4 cup of the warmed tomato sauce spooned over the top and garnished with chopped basil and Parmesan.
• Place all the ingredients in the bowl of a food processor and pulse until a ball is formed. Continue to pulse for 1 minute and remove from the processor. Continue to knead by hand for 5 minutes before forming into a tight ball and covering with a damp towel.

Steps:

• In 12-inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Add remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.