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.
edium-high heat. Cook until beef is browned; transfer with slotted
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
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.
edium-high heat. Carefully add beef brisket and brown the meat
ooking spray; set aside. Combine ravioli, drained tomatoes, onion and taco
dd 1 package of the ravioli, top with 1 cup of
Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.
Place all of the ravioli ingredients into a small sauce
Cut beef into 1 1/2-inch cubes.
Mix flour and 1/2 teaspoon of salt and dredge beef with seasoned flour.
Heat oil in saucepan. Add beef and brown well on all sides.
Add bouillon, spaghetti sauce and remaining salt and cover.
Cook over low heat for 50 minutes.
Add onions and simmer for 25 minutes.
Add frozen peas, cover and cook for 10 minutes.
Spoon ravioli on top and cover. Heat for 5 minutes.
Makes 4 to 6 servings.
In plastic bag, combine the flour, salt and pepper.
Add beef cubes, a few at a time, shaking to coat.
In skillet, brown meat quickly in hot oil.
Add onion, garlic and oregano; cook until onion is tender but not brown.
Transfer to crock-pot.
Add 1 cup water.
Cook on low heat setting for 8 to 10 hours.
Turn crock-pot to high heat.
Rinse peas under hot water to separate; stir into beef mixture with ravioli and parsley.
Cover and cook until heated through, about 30 minutes.
Serves 4.
ven to 375\u00b0; cook ravioli according to package directions; drain
Cook ravioli per package instructions.
In large skillet, combine enchilada sauce and salsa.
Stir and cook until heated through.
Drain ravioli and add to enchilada sauce/salsa mixture.
Stir to coat.
Top with cheese and olives.
Cover and cook for 3-4 minutes over low heat until cheese is melted.
This is where the breaded ravioli can set until you are