ITALIAN SAUSAGE AND RAVIOLI CASSEROLE RECIPE - PILLSBURY.C…
For lasagna lovers looking for the easy way to dinner, this tasty ravioli bake recipe will come in handy.
Provided by Pillsbury Kitchens
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 10-inch nonstick skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce.
- In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the sausage mixture. Arrange half of the ravioli on top; sprinkle with 1 cup of the Italian cheese. Top with remaining ravioli, sausage mixture and remaining 1 1/2 cups cheese.
- Cover with foil; bake 45 to 50 minutes or until thoroughly heated. Remove foil; bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.
- To Freeze Baked Casserole: Cover baked casserole with foil, then in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake, thaw in refrigerator overnight or until completely thawed. Remove plastic wrap; leave foil cover on. Bake 50 to 65 minutes at 350°F until center is hot (165°F).
Nutrition Facts : Calories 470 , CarbohydrateContent 28 g, CholesterolContent 135 mg, FatContent 1 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1540 mg, SugarContent 5 g, TransFatContent 0 g
HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
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