In a Dutch oven, brown ground beef; drain.
Add all ingredients, except for the Paremesan cheese and ravioli.
Bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Stir in the Parmesan cheese.
Cook ravioli according to package directions; drain and add to soup.
~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.
olling boil. Stir in frozen ravioli and return to a boil
Heat oven to 350\u00b0.
Spray bottom and sides of a 9x13-inch pan with Pam.
Spread 3/4 cups pasta sauce in the baking dish.
Arrange 1/2 the frozen ravioli in a single layer over the sauce; top with 1/2 the remaining pasta sauce and 1 cup mozzarella cheese.
Repeat these layers starting with the ravioli.
Sprinkle with parmesan.
Cover with foil and bake 40 minutes.
Remove the foil and bake uncovered 15-20 minutes more until bubbly and hot in the center.
Let stand 10 minutes before cutting.
Brown ground beef and onion, drain. Add brown sugar and spaghetti sauce and heat through.
Spoon a thin layer of sauce over the bottom of a sprayed slow cooker. Add a single layer of frozen ravioli (do not thaw). Cover with half the remaining sauce, then half the cheese. Repeat layers (you will probably have a few ravioli left over).
Cover and cook on high 3 to 4 hours or until very hot and cheese has melted. Makes 8 to 10 servings.
auce, heat throughout.
Cook Ravioli as directed on package while
Cook ravioli as directed on package.
Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.
Blot dry peppers; cut into thin strips.
Cook ravioli according to package directions; drain and combine with pepper strips and dressing in a large nonstick skillet.
Cook and stir over medium heat until mixture is hot.
Garnish with cheese.
Combine sauce and ravioli.
Put into a greased 2 quart casserole.
Sprinkle with cheese.
Bake 12 to 14 minutes at 400 degrees.
o 350.
Blanch the ravioli a few at a time
ress to seal between each ravioli and on outer edges. Brush
f water to boil for ravioli.
While water comes to
boil and cook the ravioli according to the package directions
boil, stir in frozen ravioli, and reduce heat to medium
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.
and.
Dough should be easy to work with and not
Grind up the nuts in a food processor completely.
Add the butter and olive oil and pulse a few times until a nice paste forms.
Add the cheese and pulse 2-3 times.
Add the cream gradually and keep it on a continual blend until smooth.
Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.
Drop ravioli into salted, boiling water and cook until they rise to the surface, about 2 or 3 minutes.
Place cream in pan to simmer, add Gorgonzola and Parmesan and simmer for a few minutes.
Add spinach. Drain ravioli and add to sauce.
Add diced tomato and toss for 1 minute.
Serve with crusty bread.
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.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.