wenty four depending on your ravioli cutter size - I get
o 350.
Blanch the ravioli a few at a time
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and
lace 1/2 of the ravioli in a greased 8x8 glass
boil, stir in frozen ravioli, and reduce heat to medium
Mix cooked meat and sauce together.
Gently stir in pasta and 1/2 cup Mozzarella cheese.
Pour into a 2qt. casserole dish.
Top with remaining Mozzarella and Parmesan cheeses.
Bake at 375 degrees, uncovered, for 20 min.
until thickened.
Meanwhile, cook ravioli in a large saucepan of
lended.
Meanwhile, cook the ravioli according to the package directions
In a large skillet, brown ground beef, until no longer pink, and drain.
put it back into the large skillet, and add salt, pepper, and garlic powder.
In a large saucepan, cook onion, and zucchini in margarinejust until tender crisp, and stir in spaghetti sauce.
In a buttered 9x13 inch baking dish, spread 1/2 cup of sauce, layer 1/2 of ravoli,half spaghetti sauce, half beef, and half cheese.
Repeat again except omit the cheese.
Cover and bake at 350 degrees for 35 minutes.
Uncover and sprinkle remaining cheese.
Let stand 10 ...
Preheat oven to 425 degrees.
Brown ground beef.
In 11x7x2-inch pan, layer 1 cup pasta sauce, half of frozen ravioli, half of ground beef, half of cheese. Repeat the layering with
1 cup sauce and remaining pasta and ground beef. Top with remaining sauce.
Bake uncovered at 425 degrees for 30-35 minutes or microwave for 20 minutes.
Top with remaining cheese. Cook until cheese is melted.
o 350\u00b0F.
Cook ravioli according to pkg directions; drain
Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet).
Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella.
Place another layer of ravioli. Pour the rest of sauce over the ravioli.
Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.
boil.
Add the ravioli and stir gently until the
In a 12 inch nonstick skillet, bring ravioli, water and salt to a boil over high heat.
Continue boiling, stirring gently to separate ravioli;5 minutes.
Stir in Pasta Sauce.
Cook covered over medium heat, stirring occasionally, 10 minutes or until ravioli are tender.
Stir in cream and heat through.
Heat oven to 375 degrees F.
In medium bowl, combine bread crumbs and cheese.
In small bowl, combine sour cream and milk.
Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.
Place ravioli on nonstick baking sheet.
Bake for 12-14 minutes or until ravioli are crisp and lightly browned.
Serve immediately with pasta sauce.
Preheat broiler. Grease baking sheet. Dip prepared ravioli into beaten eggs, coating both sides, then into breadcrumbs coating both sides. Place on prepared baking sheet. Lightly spray tops of ravioli with cooking spray.
Broil for 1-2 minutes or until edges begin to brown. Turn and spray with cooking oil and broil for an additional 1-2 minutes.
Top each ravioli with 1 teaspoon pesto and choice of assorted toppings.
20-25 minutes).
Cook ravioli in a pot of boiling
Melt the fat in a small cast iron skillet to a medium high temperature. (If you have a deep fryer, just use that).
Fry the ravioli a few at a time until crispy and brown, just about 2 - 3 minutes per side.
Shake half of the ravioli in a paper bag with the dry buttermilk dressing mix while they are still hot and the other half in the salt and pepper.
Serve with piping hot marinara sauce and cold buttermilk dressing for dipping.
Preheat oven to 375.
Brown ground beef with the chopped onion. Drain.
Pour in the spaghetti sauce and garlic powder, simmer for 5 minutes.
Cover the bottom of a 9x13 baking dish with a small amount of the sauce mixture, place ravioli in a single layer on top of the sauce. Now spread some sauce over the ravioli and sprinkle some mozzarella on top. Keep layering like this as you would layer lasagna, finishing with sauce.
Sprinkle some parmesan cheese on top, just a small amount.
Bake uncovered for 1 hour.
Boil and drain ravioli.
Meanwhile heat small amount of olive oil in pan.
Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
Put on serving plate and top with grated parmesan and fresh ground black pepper.