RANA ITALIAN SAUSAGE RAVIOLI RECIPE RECIPES
RECIPES -ITALIAN SAUSAGE RAVIOLI WITH ... - GIOVANNI RANA
Provided by GIOVANNIRANAUSA.COM
Cook Time 15-20
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the peppers and onions and sauté with a generous pinch of salt over medium heat until tender, 7-8 minutes. Reduce the heat to medium-low, add the butter and stir until melted. In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the pan and toss gently to incorporate, then add the cheese and toss again, adding the reserved pasta cooking water a little at a time to acheive a sauce-like consistency. Season with salt and pepper to taste. Divide the pasta among plates and garnish with more cheese, if desired.
RECIPES - ITALIAN SAUSAGE RAVIOLI ALFREDO ... - GIOVANNI RANA
Provided by GIOVANNIRANAUSA.COM
Cook Time 15
Yield 3
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the breadcrumbs and toast, stirring, until golden and fragrant, 3–4 minutes. Season the crumbs with salt and transfer to a plate to cool. Add the Alfredo Sauce to the same skillet, bring to a simmer, cover and keep warm over medium-low heat. Meanwhile, cook the Ravioli according to the package directions, adding the asparagus to the water at the same time as the Ravioli. Drain, reserving ½ cup of the pasta cooking water. Uncover the skillet, add the Ravioli and asparagus and toss to incorporate with the alfredo sauce, adding the pasta cooking water to the pan a little at a time to achieve a sauce-like consistency if needed. Divide the Ravioli among plates and finish with the toasted breadcrumbs. *This recipe can also be made with Giovanni Rana Mushroom Ravioli
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- Cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Meanwhile, warm the marinara in a large skillet over medium-high heat. Add the ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Divide the ravioli among plates and finish each plate with a dollop of fresh ricotta. Garnish with basil and cheese.
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- Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the ravioli for 1 minute, then drain and rinse the pasta; reserve. In a large bowl combine the marinara, 3 cups of the mozzarella, ricotta, Parmigiano Reggiano, basil, oregano, salt, and pepper. Add the drained pasta and grease a 9 x 13-inch casserole dish and pour the mixture into the dish. Top with the remaining ½ cup mozzarella and bake until bubbly, 40-45 minutes. If desired, turn the oven up to broil and broil the dish for 1 minute to brown the top. Garnish with additional basil.
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An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 581.3 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 581.3 calories per serving
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