Raviolinachos 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 an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
• Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
• Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
• *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.

Steps:

• Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well.
• Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
• Then, still stirring, slowly begin to incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
• When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help "glue" any loose flour to the dry dough ball.
• When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
• To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.

Steps:

• In a small bowl, stir 3 or 4 tablespoons of flour into the egg-and-water mixture. Place the 3 cups of flour on a working surface and make a well in the center. Slowly pour the egg mixture into the well, working the liquid into the flour as you go. Knead for at least 15 minutes. The dough should be so stiff that when you poke it with your finger it doesn't bounce back immediately. If the dough is still sticky, add some of the remaining flour as needed.
• Cut the dough into two pieces, wrap in plastic wrap and chill overnight in the refrigerator.
• In a large bowl, mix the meats with the egg. Add salt and pepper to taste.
• In a small saute pan, heat the 2 teaspoons of olive oil over medium-low heat. Add the garlic and saute until soft. Add the well-drained, well-chopped cooked spinach and cook for a few minutes. Add the spinach mixture to the meat mixture and combine well.
• To assemble the ravioli, using a rolling pin or pasta machine, roll out one of the halves of dough as thin as possible on a well-floured board. (Refrigerate the remaining dough until ready to use.) This should be almost paper thin; the thinner the ravioli, the better. Leaving a 2-inch strip of dough at the top, place a rounded half-teaspoon of filling at 1-inch intervals across the dough.
• Fold the strip over; on the unfolded sides, cut around each mound of filling with a small, serrated pastry wheel. If the ravioli do not stay closed, moisten your finger with milk and press the edges together. Place on a clean, lightly floured dish towel while you make the rest of the ravioli.
• Continue in the same manner until the dough is used up. The ravioli should rest uncovered at room temperature for several hours before cooking. Turn them once during this time.
• Fill two large pots with about 5 quarts of salted water each. Bring to the boil. Place the ravioli gently in the pots and cook at a full boil for 10 to 15 minutes. When done, skim them from the pot with a slotted spoon and drain in a colander. Slide them onto a platter and serve with tomato sauce and grated Parmesan cheese.

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.