HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
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.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
HOMEMADE RAVIOLI
These heart-shaped ravioli are really cute for Valentine's day or just any good, fresh dinner!
Provided by Luvzcookin123
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Measure flour into a large bowl and make a well in the center. Crack eggs into the center. Beat eggs with a fork until blended. Use the fork to gradually draw in flour from the sides, mixing until all the flour is incorporated.
- Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Cover with plastic wrap and let rest for at least 20 minutes.
- Mix ricotta, mozzarella, and Parmesan cheeses together in a bowl. Whisk water and egg together in a small bowl to make egg wash.
- Lightly flour the work surface again. Roll out dough into a thin sheet. Cut into hearts using a cookie cutter. Brush edges with egg wash. Spoon filling into the center of 1/2 of the hearts; cover with remaining hearts. Press edges together to seal.
- Bring a large pot of salted water to a boil. Add ravioli in batches and wait until they float to the top. Cook for 3 to 4 minutes after that. Transfer to a colander using a slotted spoon. Repeat with remaining ravioli.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 51.5 g, Cholesterol 165 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22.8 g, SaturatedFat 6.3 g, Sodium 288.6 mg, Sugar 0.8 g
CHEESE PIZZA SHORTCUT RAVIOLI
For this recipe, Ree mashes up her two Italian favorites-pasta and pizza-to create a brand-new dish!
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Lay out a few wonton wrappers at a time. Place 1/2 teaspoon marinara in the center of each wrapper, then top each with a tablespoon of mozzarella, a pinch of Parmesan and Italian seasoning. Dab your finger in a little water and run it along the edge of one wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
- Use a 2 1/2-inch round pastry cutter to trim each ravioli into a neat round.
- Drop the ravioli into the boiling water in two batches (you want them to have plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
- Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli. Garnish with the fresh basil leaves and the remaining Parmesan, then serve.
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
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.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
SLOW-COOKER SHORTCUT RAVIOLI LASAGNA
Ravioli, beef sauce and cheese are combined in a slow-cooker to make a delicious Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 6
Number Of Ingredients 6
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium- high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Spoon 3/4 cup of the pasta sauce in bottom of slow cooker. Layer half of the ravioli, half of the beef mixture and 1 cup of the cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining beef mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese.
- Cover; cook on Low heat setting 6 hours or until ravioli is tender.
Nutrition Facts : Calories 440, Carbohydrate 35 g, Fiber 5 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg
HOMEMADE RAVIOLI
Turn your hand to making your own pasta with this homemade ravioli. It's stuffed with a creamy ricotta and spinach filling and tossed in sage butter to finish
Provided by Anna Glover
Categories Dinner
Time 1h25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.54 milligram of sodium
5 INGREDIENT RAVIOLI LASAGNA RECIPE
All the flavor of homemade lasagna with a loss less work! This cheesy, 5-ingredient Ravioli Lasagna Recipe is delicious!
Provided by Steph Loaiza
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees.
- Spray a 9 x 9 inch baking pan with cooking spray.
- Pour 1/3 of the pasta sauce in the bottom of the pan.
- Top with half of the frozen ravioli, another third of the pasta sauce, and half the mozzarella cheese.
- Repeat layers, then top with shredded Parmesan cheese.
- Cover and bake for 30 minutes. Remove from the oven, uncover, and bake for an additional 10 minutes, or until cheese is melted.
- Sprinkle with chopped fresh basil and serve warm.
Nutrition Facts : Calories 603 kcal, Carbohydrate 56 g, Protein 34 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1899 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
More about "shortcut homemade ravioli recipes"
CROCKPOT SHORTCUT RAVIOLI LASAGNA - MOMS WITH …
From momswithcrockpots.com
50+ MUST-TRY RAVIOLI DINNERS | MYRECIPES
From myrecipes.com
HOMEMADE BOLOGNESE RAVIOLI - COOKING FOR KEEPS
From cookingforkeeps.com
THE PIONEER WOMAN'S SHORTCUT HOMEMADE RAVIOLI RECIPE …
From today.com
Author Ree DrummondCategory Entrées
- 1. Place the ricotta, Parmesan, parsley, oregano, lemon zest, salt and pepper in a bowl. Mix all ingredients until thoroughly combined. Set aside.
- 3. Bring a large pot of salted water to a boil. Lay out a few wonton wrappers at a time and place 2 teaspoons of the filling into the center of each one. Then, one at a time, dab your finger into the egg wash mixture and run it along the edge of the wrapper. Lay a second wonton wrapper on top of each one, matching the edges up as much as possible. Gently press out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges.
- 4. Drop a few raviolis at a time into the boiling water. Let them cook for about 2 minutes, then remove with a slotted spoon to a platter. Top each ravioli with a little bit of the warmed marinara.
RAVIOLI, THREE WAYS - BEST SHORTCUT HOMEMADE RAVIOLI
From thepioneerwoman.com
5/5 (1)Estimated Reading Time 6 minsServings 4Total Time 25 mins
- In a skillet over medium heat, heat the olive oil, add the arugula and cook until wilted (this'll only take about 30-45 seconds).
SHORTCUT HOMEMADE RAVIOLI RECIPE - TASTING TABLE
From tastingtable.com
4.8/5 (6)Calories 1619 per servingCategory Dinner, Main Course
RAVIOLI LASAGNA RECIPE - SHUGARY SWEETS
From shugarysweets.com
HOW TO MAKE HOMEMADE RAVIOLI- ITALIAN RECIPE - CUCINABYELENA
From cucinabyelena.com
UNFORGETTABLE RECIPES WITH RAVIOLI: 9 OF OUR BEST RAVIOLI RECIPES
From mrfood.com
RAVIOLI, THREE WAYS - BEST SHORTCUT HOMEMADE RAVIOLI
From thepioneer-woman.com
BAKED RAVIOLI RECIPE PIONEER WOMAN RECIPES - STEVEHACKS
From stevehacks.com
SHORTCUT VEGETARIAN WONTON RAVIOLI RECIPE - COOK EAT LIVE LOVE
From cookeatlivelove.com
THE PIONEER WOMAN'S SHORTCUT RAVIOLI AND ICEBOX CAKE RECIPES
From today.com
9 RAVIOLI RECIPES TO TRY MAKING TONIGHT - THE SPRUCE EATS
From thespruceeats.com
SHORTCUT 'HOMEMADE' RAVIOLI | RECIPE | HOMEMADE RAVIOLI, FOOD …
From pinterest.com
SHORTCUT HOMEMADE RAVIOLI RECIPE | FLIPBOARD
From flipboard.com
A HACK FOR HOMEMADE? REE DRUMMOND’S SHORTCUT RAVIOLI IS SO …
From uat.foodnetwork.ca
EASY WONTON RAVIOLI IN JUST 10 MINUTES | JULIE BLANNER
From julieblanner.com
TRY THIS EASY SHORTCUT FOR HOMEMADE RAVIOLI - COTTAGE LIFE
From cottagelife.com
SHORTCUT HOMEMADE RAVIOLI RECIPE - TASTING TABLE | FLIPBOARD
From flipboard.com
12 SHORTCUT DINNERS FOR BUSY MOMS - FOOD.COM
From food.com
HOW TO MAKE HOMEMADE RAVIOLI - THE ULTIMATE GUIDE
From insidetherustickitchen.com
8 SCRUMPTIOUS RAVIOLI RECIPES - MSN
From msn.com
SHORTCUT RAVIOLI LASAGNA | JUST A PINCH RECIPES
From justapinch.com
THE INGREDIENT SWAP THAT WILL MAKE HOMEMADE RAVIOLI EASIER …
From tastingtable.com
EASY HOMEMADE RAVIOLI - THE ENDLESS MEAL®
From theendlessmeal.com
HOMEMADE RAVIOLI RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FRIED VENISON RAVIOLI | MEATEATER COOK
From themeateater.com
BEST WONTON RAVIOLI RECIPE - MASHED.COM
From mashed.com
HOW TO MAKE HOMEMADE RAVIOLI FOR AN UNFORGETTABLE ITALIAN DINNER
From bhg.com
HOMEMADE PUMPKIN RAVIOLI RECIPE - MASHED.COM
From mashed.com
REE DRUMMOND'S RAVIOLI AND MEATBALL SOUP RECIPE IS 'FULL OF …
From closernewsweekly.com
HOMEMADE RAVIOLI SHORTCUT: WONTON RAVIOLI RECIPE | KATOM BLOG
From katom.com
SHORTCUT RAVIOLI LASAGNA | A HEALTHY MAKEOVER RECIPES
From ahealthymakeover.com
EASY SHORTCUT DEMI-GLACE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHORTCUT HOMEMADE RAVIOLI RECIPE - YOUTUBE
From youtube.com
EASIEST BAKED RAVIOLI LASAGNA RECIPE | MY EVERYDAY TABLE
From myeverydaytable.com
OUR FAVORITE RAVIOLI RECIPES | MARTHA STEWART
From marthastewart.com
RAVIOLI RECIPES
From allrecipes.com
SHORTCUT RAVIOLI LASAGNA - PREGO® PASTA SAUCES
From campbells.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love