UPSIDE DOWN RAVIOLI
Make and share this Upside Down Ravioli recipe from Food.com.
Provided by CookingONTheSide
Categories Pasta Shells
Time 1h4m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
WONTON SKIN RAVIOLIS
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.
RAVIOLO AL' UOVO
Provided by Anne Burrell
Time 2h50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the ricotta, Parm, parsley and 2 whole eggs; mix well and season with salt.
- Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta "nest"--the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).
- Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
- Bring a large pot of well-salted water to a boil. In a large saute pan, melt half the butter and add half of the chicken stock (you're going to use the remainder for your next batch); season with salt and toss in half the sage. Bring this to a boil (BTB) and reduce to simmer (RTS).
- Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug.
- Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm. Repeat with the remaining ravioli.
- Mound the flour on a clean, dry work surface. Make a big hole (called a well) in the center of the flour pile--bigger is definitely better here. Crack the eggs into the hole along with the extra yolk, olive oil, and 2 tablespoons water; season with salt. Using a fork, beat the eggs together with the olive oil, water, and salt and begin to incorporate the flour into the egg mixture. Be careful not to break the well or the egg mixture will run everywhere and you'll have a big fat mess on your hands (and your board). When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well. If the mixture is tight and dry, wet your hands a bit. When the mixture is homogeneous, start kneading...
- To knead the dough, it's VERY important to put your body weight into it, to get on top of the dough, and really stretch it. Be careful not to tear it--the idea is that you stretch the dough, not rip it. Use the heels of your palms and roll the mixture over itself. When it's done it should be smooth, supple, and velvety and look like the head of a preemie Cabbage Patch Doll. Kneading will take anywhere from 8 to 15 minutes, depending on how experienced you are. (Don't hold back: This is where the perfect, toothsome texture of your pasta is formed. Get in there and work it!)
- When the pasta is ready, wrap it in plastic and let rest for at least an hour at room temperature before rolling. If you're making the dough ahead of time, wrap, refrigerate, and bring to room temperature before using.
- To roll out the pasta, you need to run the dough through the pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough (remember, the bigger the piece you start with, the longer your dough is going to get), keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it--this will help it run through the pasta roller more easily. Where do we start? We start at the beginning! Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, give it a little dusting of flour. Now adjust the setting to number 2 and repeat the process again--changing the setting each time until your dough is the desired thickness. Once the dough is rolled out, be sure to keep the pasta sheets covered so they don't dry out. Depending on what I want to use the pasta for, I usually stop around number 5 or 6. For long noodles, I keep it thicker, and for ravioli or stuffed pasta, I keep it thinner. All pasta machines are different, so you need to judge how your pasta machine works and adjust your rolling accordingly. Once you get the thickness you want, repeat this process with the remaining pieces of dough.
EILEEN'S INSIDE-OUT RAVIOLI
Make and share this Eileen's inside-out ravioli recipe from Food.com.
Provided by Jill from Pittsburgh
Categories Meat
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 285.1, Fat 11.6, SaturatedFat 5.2, Cholesterol 78.5, Sodium 559.2, Carbohydrate 26.3, Fiber 2, Sugar 6.8, Protein 18.6
INSIDE-OUT RAVIOLI
With 10 children, I know the challenge of finding a recipe everyone will eat. But the whole family loves this spinach pasta.-Ethel Allbritton, Poplar Bluff, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
UPSIDE DOWN (MAQLUBA)
This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.
Provided by JustCallMeD
Categories World Cuisine Recipes African
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
- While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
- Layer the lamb into the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the lamb over the mixture until it is completely covered. Add water if needed.
- Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 58.3 g, Cholesterol 50 mg, Fat 78.1 g, Fiber 6.8 g, Protein 24.3 g, SaturatedFat 13.6 g, Sodium 152.4 mg, Sugar 10.9 g
INSIDE OUT RAVIOLI
This recipe is an adaptation of a recipe found on "AllRecipes" web site. While probably not as good as home made ravioli, it is a budget stretcher as well as a kid pleaser.
Provided by James Craig
Categories Lunch/Snacks
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 631.8, Fat 26.1, SaturatedFat 12.6, Cholesterol 142.1, Sodium 1233.2, Carbohydrate 62.6, Fiber 4.8, Sugar 11.7, Protein 36.6
RAVIOLI POMODORO RECIPE BY TASTY
Jazz up store-bought ravioli with a super quick homemade tomato sauce full of fragrant onion, garlic, and basil. The sauce is super versatile and pairs well with any flavor of ravioli, from cheese to spinach to mushroom.
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes to a food processor and pulse until smooth.
- Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
- Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
- Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 86 grams, Fat 61 grams, Fiber 7 grams, Protein 19 grams, Sugar 10 grams
INSIDE OUT RAVIOLI
Thiw recipe is from "The Mississippi Cookbook." Recipe submitted by Mrs. Robert Carter of Clarksdale, MS.
Provided by SouthernBell2627
Categories Meat
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
BEEFY BAKED RAVIOLI
This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.
Provided by Angie Shirk Williams
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
- Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g
RAVIOLI.... RAVIOLI REALLY HOMEMADE
This ravioli doses not take as long as most people think! After all, the best things all take a little time. If you can get 2 other people to help and form an assembly line, you could be finished in about 1 hour! Then you will have around 75 Ravioli for your use anytime you want them, these also freeze very well! Try my recipe #106003! You will not buy store bought sauce any more! this came from an older lady from Italy back in the early 60's. Please note:::: The review that Chef #275157 is a FALSE REVIEW,THE ACCOUNT AND REVIEW WAS MADE ON THE SAME DAY.THERE IS NO WAY THE PERSON MADE THIS, IF IT TOOK THEM 4 HOURS AND STILL ATE,WHICH I KNOW THEY DID NOT,THEY NEED A NEW HOBBY AND COOKING IS NOT IT! PLEASE DISREGARD THE REVIEW IT IS FALSE.
Provided by Timothy H.
Categories High Protein
Time 47m
Yield 8-10 serving(s)
Number Of Ingredients 22
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.
More about "upside down ravioli recipes"
RAVIOLI RECIPES | ALLRECIPES
From allrecipes.com
RAVIOLI, THREE WAYS - BEST SHORTCUT HOMEMADE RAVIOLI
From thepioneerwoman.com
UPSIDE-DOWN RAVIOLI
From tinyswot.com
UPSIDE DOWN RAVIOLI RECIPE - FOOD.COM | RECIPE | RECIPES, RAVIOLI ...
From pinterest.co.uk
10 DELICIOUS RAVIOLI FILLINGS THAT WILL GET YOU ROLLING OUT ... - COOKIST
From cookist.com
UPSIDE DOWN RAVIOLI (FROM BARILLA BOX) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
WHAT TO SERVE WITH RAVIOLI? 14 DELICIOUS SIDE IDEAS - ALICES …
From alices.kitchen
UPSIDE DOWN RAVIOLI RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
UPSIDE DOWN PIZZA - MAMA LOVES FOOD
From mamalovesfood.com
CALORIES IN UPSIDE DOWN RAVIOLI (FROM BARILLA BOX)
From recipes.sparkpeople.com
THE BEST TOASTED RAVIOLI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RAVIOLI RECIPE IDEAS: 21 DISHES THAT START WITH PACKAGED …
From tasteofhome.com
UPSIDE DOWN RAVIOLI - RECIPE | COOKS.COM
From cooks.com
CRISPY TOASTED RAVIOLI - DEEP FRIED OR BAKED - CRAVING SOME …
From cravingsomecreativity.com
UPSIDE DOWN RAVIOLI - PLAIN.RECIPES
From plain.recipes
SPICE UP PASTA NIGHT WITH THESE 15 RAVIOLI RECIPES - BRIT - CO
From brit.co
TOASTED RAVIOLI (PAN FRIED OR BAKED) - BOWL OF DELICIOUS
From bowlofdelicious.com
WHAT TO SERVE WITH RAVIOLI: 30 TASTY SIDES TO TRY!
From adumplingthing.com
WHAT TO SERVE WITH RAVIOLI: 13 BEST SIDE DISHES IN 2022
From lacademie.com
WHAT TO SERVE WITH RAVIOLI: 8 CLASSIC SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
SALMON AND PESTO RAVIOLI - HEALTHY FOOD MOM | RECIPE | PINEAPPLE …
From pinterest.ca
BAKED RAVIOLI - DAMN DELICIOUS
From damndelicious.net
PINEAPPLE UPSIDE DOWN PANCAKES | RECIPES, PINEAPPLE PANCAKES, …
From pinterest.ca
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
RAVIOLI RECIPES - FOOD NETWORK
From foodnetwork.com
TOASTED RAVIOLI RECIPE (FRIED, OVEN-BAKED, AND AIR-FRIED OPTIONS)
From stateofdinner.com
HOW TO MAKE TOASTED RAVIOLI - TASTE OF HOME
From tasteofhome.com
TINNED RAVIOLI ON TOAST: FOOD PORN: BLACKBERRY UPSIDE-DOWN CAKE
From tinnedravioliontoast.blogspot.com
CRISPY TOASTED RAVIOLI RECIPE - CHEW OUT LOUD
From chewoutloud.com
50+ MUST-TRY RAVIOLI DINNERS | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH RAVIOLI – 11 MUST-TRY RAVIOLI SIDE DISHES
From cookingchew.com
FRIED RAVIOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
UPSIDE DOWN RAVIOLI RECIPE - FOOD.COM
From pinterest.co.uk
UPSIDE DOWN RAVIOLI - BIGOVEN.COM
From bigoven.com
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #pasta #kid-friendly #dietary #comfort-food #meat #pasta-rice-and-grains #pasta-shells #taste-mood #number-of-servings #4-hours-or-less
You'll also love
Related Search