Ravioli Rose Pie Recipes

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Steps:

• Heat oven to 400°F. Grease bottom only of 9-inch glass pie plate with shortening or cooking spray.
• Place 1/2 of ravioli in bottom of pie plate. Sprinkle with spinach and basil. Spoon 1 cup of the pasta sauce over top; sprinkle with 1/2 cup of the mozzarella cheese. Layer with remaining ravioli. Top with remaining 1/2 cup mozzarella cheese and remaining 1/4 cup pasta sauce.
• In 7-inch skillet, heat oil over medium heat. Cook and stir garlic in oil until fragrant, about 1 minute. In medium bowl, stir garlic, Bisquick mix, milk, eggs and Parmesan cheese with fork. Pour evenly over filling in pie plate.
• Bake uncovered 30 to 35 minutes or until crust is browned and filling is bubbly. Let stand 5 minutes before cutting. Serve with heated pasta sauce.

Steps:

• To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
• Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
• Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
• Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
• To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
• Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
• To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
• Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.

Steps:

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.