ugh is resting, prepare the ravioli filling. Combine the ricotta cheese, cream
hour.
Meanwhile, make ravioli filling: In medium bowl, combine all
RAVIOLI DOUGH.
Blend the olive
br>Add 1 package frozen beef ravioli; top with 1 cup of
Preheat oven to 350\u00b0.
Combine ground beef, egg, onions, salt, crumbs, milk, parsley and Worcestershire sauce; mix well.
Divide into thirds.
Spread 1/3 meat mixture on bottom of 2-quart casserole.
Arrange one can of beef ravioli on top of meat, then another third of meat mixture.
Top with second can of ravioli. Top with remaining meat mixture.
Bake at 350\u00b0 for one hour. Serves six.
Place oil in skillet.
Add ground beef and onion.
Place one can of ravioli in casserole dish.
Add half the beef mixture and 1/2 cup of cheese.
Repeat.
Place dish on a baking sheet and cook in a 350\u00b0 oven for 20 to 25 minutes.
Serve hot.
Cook ravioli in boiling water according to
edium-high heat. Cook until beef is browned; transfer with slotted
Preheat oven to 375\u00b0.
Fry sausage until done; remove from pan and drain on absorbent paper.
Drain fat, reserving 1 tablespoon in pan.
Saute onions and celery in fat until tender.
Add water, bouillon cube and snow peas.
Cook for 4 minutes.
Add beef ravioli and stir gently.
Pour into a two-quart baking dish.
Top with sausages and bake at 375\u00b0 for 25 minutes.
Garnish with Parmesan cheese, if desired.
Serves six.
Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.
Crumble beef into skillet.
Add onion and fry until brown.
Stir in 2 cans beef ravioli.
Heat until bubbly.
Add 1 1/2 cups of mozzarella cheese to top of meal.
Heat until melted.
Serve warm.
In a kettle, saute celery, onion and carrots in oil for 3 minutes; add broth and seasonings.
Bring to a boil; reduce heat and simmer, covered, about 15 minutes or until the vegetables are tender.
Stir in the ravioli and heat through.
Garnish with parsley and Parmesan cheese.
Trim and slice eggplant and zucchini.
Combine flour and salt. Coat eggplant and zucchini with seasoned flour; fry in hot oil until tender and slightly browned, adding oil if necessary.
Place vegetables in the bottom of a casserole.
Saute onion in remaining oil.
Top eggplant and zucchini with onion and beef ravioli. Sprinkle cheese over casserole.
Bake at 375\u00b0 for 25 minutes. Serves 4.
Basic Pasta Recipe: Start with the flour - measure
n each square placs some filling (see below). Now cover
shroom sauce.
For the filling:
Rehydrate the dried mushrooms
ooking spray; set aside. Combine ravioli, drained tomatoes, onion and taco
b>ravioli, brush the egg over a sheet of pasta. Drop the filling
dd 1 package of the ravioli, top with 1 cup of
Filling: soak bread crumbs in 2T