RAVIOLI COOK TIME RECIPES
HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT
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
Total Time 02 hours 10 minutes
Prep Time 02 hours 00 minutes
Cook Time 10 minutes
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, 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 teaspoons 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, FatContent 27g fat (13g saturated fat), CholesterolContent 279mg cholesterol, SodiumContent 1139mg sodium, CarbohydrateContent 110g carbohydrate (19g sugars, FiberContent 7g fiber), ProteinContent 42g protein.
RAVIOLI LASAGNE RECIPE | BBC GOOD FOOD
Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
Provided by Cassie Best
Categories Dinner, Lunch
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
- Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
- Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 789 calories, FatContent 43 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 9 grams fiber, ProteinContent 36 grams protein, SodiumContent 2.5 milligram of sodium
More about "ravioli cook time recipes"
AMAZING RAVIOLI | JAMIE OLIVER STUFFED PASTA RECIPES
For me, this is both a pleasure to eat and a ritual to embrace – surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It’s an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Start by making the Royal pasta dough. While it rests, make the filling.
- Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
- Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
- Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
- Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
- On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
- Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
- Gently seal around the filling, pushing out the air – you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go – you’ll get about 18 ravioli in total.
- Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
- Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
- Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
- Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
- Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.
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RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA) RECIPE ...
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
From epicurious.com
Reviews 3.3
From epicurious.com
Reviews 3.3
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
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BEST TOASTED RAVIOLI RECIPE - HOW TO MAKE TOASTED RAVIOLI
Ravioli easily transforms from main dish to addicting app with a delicious crunchy coating from Delish.com
From delish.com
Reviews 3
Total Time 1 hours
Category feed a crowd, appetizers, snack
Cuisine American, Italian
From delish.com
Reviews 3
Total Time 1 hours
Category feed a crowd, appetizers, snack
Cuisine American, Italian
- Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat. Place on prepared baking sheet. Freeze until solid, 30 minutes. In a large pot over medium heat, heat 2” oil until shimmering (about 365°). Working in batches, fry ravioli until golden and pasta is cooked through, 3 to 4 minutes, flipping as necessary. Place on a paper towel lined plate and immediately sprinkle with more Parmesan. Serve warm with marinara for dipping. Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat, then dip back in egg mixture. Place on prepared baking sheet. Freeze until solid, 30 minutes. Working in batches, place in basket of air fryer and cook at 400° for 7 minutes. Remove from basket and top with Parmesan. Serve warm with marinara sauce for dipping.
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RAVIOLI SOUP RECIPE: HOW TO MAKE IT
We adore pasta, so I used it as the inspiration for this soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. —Shelley Way, Cheyenne, Wyoming
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, Italian
Calories 235 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 05 minutes
Category Lunch
Cuisine Europe, Italian
Calories 235 calories per serving
- In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
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3 WAYS TO COOK RAVIOLI - WIKIHOW
2021-02-01 · This will help retain the steam—the heat and the moisture—and make the ravioli cook more quickly. Most ravioli recipes call for 4–6 US quarts (4,000–6,000 ml) of water to each pound of ravioli. Extra water quickly recovers the boil when the pasta is added; gives the noodles room so that they don't stick to one another; and dilutes the starch that they release, so they don't end up with ...
From wikihow.com
From wikihow.com
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EASY BAKED RAVIOLI CASSEROLE (+VIDEO) - THE COUNTRY COOK
2020-05-23 · Cook Time: 50 minutes. Total Time: 1 hour. Servings: 6. Calories: 734 kcal. Author: Brandie @ The Country Cook. Ingredients. 1 lb ground beef; 1 yellow onion diced; 1 26 oz jar pasta sauce; 1 25 oz pkg. frozen cheese ravioli; 1 ½ - 2 cups shredded mozzarella cheese; Instructions. Preheat oven to 425F degrees. Spray an 11 x 7 or 9 x 13 baking dish with nonstick spray. In a skillet over medium ...
From thecountrycook.net
From thecountrycook.net
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RAVIOLI RECIPES | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
From allrecipes.com
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EASY RAVIOLI SAUCE - THE COZY COOK
2021-09-15 · Easy Ravioli Sauce. Nothing beats a gourmet-style ravioli sauce that you can have on the dinner table in 30 minutes flat.. The 4-cheese ravioli that I use for this recipe is filled with a combination of ricotta, Romano, mozzarella, and gorgonzola. So I chose to use cream cheese and Parmesan cheese in the sauce- because that gives us a 6-cheese combination!. SIX!
From thecozycook.com
From thecozycook.com
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RAVIOLI RECIPES - BBC FOOD
Ravioli recipes. Ravioli makes an easy supper dish, or serve it as a starter, either with a sauce or just drizzled with extra virgin olive oil and scattered with fresh herbs and parmesan shavings ...
From bbc.co.uk
From bbc.co.uk
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30 TASTY & EASY RAVIOLI SAUCE RECIPES YOU MUST TRY AT HOME!
Creamy Ravioli Sauce Recipes. There is nothing more classic than a flavorful cream sauce. Cream sauces go well with all flavors of ravioli and help to make the meal feel and taste a little different than other pasta dishes. 24. Asiago Alfredo Sauce. So many people are intimidated by Alfredo sauce, but in reality this 4 ingredient Asiago Alfredo sauce is one of the easiest pasta sauces to make ...
From adumplingthing.com
From adumplingthing.com
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10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com
From allrecipes.com
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LOBSTER RAVIOLI RECIPES : FOOD NETWORK | FOOD NETWORK
Lobster Ravioli Recipes Tender chunks of lobster tucked between pasta sheets — no fancy menu required when you cook up these FN chef-approved lobster ravioli recipes. Pinterest
From foodnetwork.com
From foodnetwork.com
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RAVIOLI WITH SEAFOOD, SPINACH AND ... - WILL COOK FOR SMILES
2015-02-12 · If you made any of my recipes and shared them on Instagram, ... Cook Time: 25 minutes. Total Time: 30 minutes. Servings: 2. Calories: 1077 kcal. Author: Lyuba Brooke. Ingredients. 9 oz Four cheese ravioli; 1/4 lb fresh shrimp; 1/4 lb fresh small scallops; 1 Tbsp vegetable oil; 3 oz fresh spinach; 4 oz Shiitake mushrooms; 2 cloves garlic minced; Garlic Cream Sauce: 1/4 cup vegetable broth; 1 ...
From willcookforsmiles.com
From willcookforsmiles.com
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50+ MUST-TRY RAVIOLI DINNERS | MYRECIPES
2019-09-04 · Upgrade your pasta night by swapping filled ravioli for plain pasta. Whether you make the ravioli from scratch (hint: use won tons!) or start with a bag of frozen ravioli, you can have dinner on the table in just minutes. Browse our favorite recipes ranging from easiest-ever lasagna, one-pot pasta, ravioli appetizers, and even crispy ravioli--it's perfect for dunking in warm marinara sauce.
From myrecipes.com
From myrecipes.com
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BEST RAVIOLI FILLING RECIPES AND PASTA SAUCE PAIRINGS ...
2020-02-20 · Using our top-rated sauces and homemade ravioli filling recipes you can design your own ideal flavor pairings to star in a rave-worthy Italian dinner. First, we explain how to make the dough from scratch, then we offer some of our best ravioli filling ideas. Lastly, it's time to get saucy: We're dishing about the tastiest pasta sauce options to spoon over each.
From bhg.com
From bhg.com
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HOMEMADE RAVIOLI FILLINGS - 5 ORIGINAL RECIPES
Strain the spinach and add the mush to another pot, this time, with cold water. Then let's get cooking. After 15 minutes, drain the spinach and mix again with cream cheese or cottage, salt, oil, pepper and garlic powder. Mix all the ingredients and add salt to taste. That was easy, darlings! Now you only have to fill your pasta and enjoy a nutritious and delicious dish.
From food.onehowto.com
From food.onehowto.com
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HOMEMADE BUTTERNUT SQUASH RAVIOLI RECIPE | SELF PROCLAIMED ...
2019-11-04 · This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese. Notes recipe makes 6 dozen ravioli. To cook: toss the ravioli in salted boiling water for just a few minutes until they float. To freeze: line a baking ...
From selfproclaimedfoodie.com
From selfproclaimedfoodie.com
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PUMPKIN RAVIOLI RECIPE | FOOD NETWORK
Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings ...
From foodnetwork.com
From foodnetwork.com
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