Upside Down Ravioli Recipes

Steps:

• Preheat oven to 350 degrees.
• Cook jumbo shells according to package directions, reserving 1/2 cup pasta water.
• While pasta is cooking, cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.
• Drain grease.
• Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
• Remove from heat; add seasonings and blend well.
• Let mixture cool.
• Stir in egg and Parmesan cheese.
• Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish.
• Fill shells with meat mixture; place in dish.
• Pour remaining sauce over shells; cover with foil.
• Bake for 30 minutes or until thoroughly heated.

Steps:

• Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
• When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Cook spinach according to package directions; drain.
• In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
• Bake in preheated oven 45 minutes, until browned and bubbly.

Steps:

• Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.
• Stir in spaghetti sauce, tomato sauce, tomato paste.
• Simmer 10 minutes.
• Combine spinach, noodles, eggs, bread crumbs, ricotta cheese.
• Place 1/2 in a greased 13X9 baking dish.
• Top with 1/2 of the meat sauce.
• Repeat layers.
• Cover and bake at 350°F for 40-45 minutes.
• Sprinkle with mozzarella.
• Let stand 10 minutes.

Steps:

• Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
• First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
• In a food processor add the garlic and onion chop very fine.
• Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.
• To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
• Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so. (I have a Kitchen Aid pasta roller and this only takes 2-3 minutes for the bottom and the top pieces of the dough).
• Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.
• Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk wisked).
• To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil.
• Boil for about 10 to 12 minutes. Serve with your favorite spaghetti sauce or try mine
• Recipe #106003.
• Option #2:.
• Sauté meat in butter. Season lightly with salt.
• Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
• Cover the filling and refrigerate for a few hours or overnight.
• Once the filling has rested, you can begin making your ravioli.

Steps:

• Brown first three ingredients in the 1 tablespoon salad oil.
• Cook spinach according to package directions.
• Drain, reserving liquid; add water to make 1 cup.
• Stir spinach liquid and next 5 ingredients into meat mixture.
• Simmer 10 minutes.
• Combine spinach with remaining ingredients.
• Spread in a greased 9x13x2-inch baking dish.
• Top with meat sauce.
• Bake at 350 degrees for 30 minutes.
• Let stand 10 minutes before serving.

Steps:

• Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve-this will be your sauce later. The consistency should be thin, and the color should be dark.
• Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
• Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

Steps:

• In a large skillet, cook beef with onion, salt, pepper and garlic powder until the onion is tender; drain. Stir in the spaghetti sauce, tomato sauce, tomato paste and mushrooms. Bring to a boil; simmer, uncovered, for 10 minutes. , Combine the spinach, noodles, eggs, bread crumbs and cheddar cheese; place half in a greased 13x9-in. baking dish. Top with half of meat sauce. Repeat layers. , Cover and bake at 350° for 40-45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; let stand for 10 minutes.

Steps:

• preheat oven to 350.
• brown meat with garlic& onions.
• drain.
• mix all ingredients except sauce in a large bowl.
• cover bottom of a 13 x 9 baking dish with spaghetti sauce.
• add macaroni mixture to baking dish.
• cover with the remaining sauce.
• might want to serve with extra sauce- mixture tends to absorb sauce while cooking.
• bake for 30 min at 350.

Steps:

• In a medium pot cook pasta in boiling salted water until al dente. Drain well.
• Cook spinach according to package directions.
• Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir in tomato sauce, tomato paste, and pasta sauce. Simmer for 10 minutes.
• Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
• Spread spinach mixture evenly into the bottom of a 9x13 inch baking dish. Top with meat mixture.
• Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.