wenty four depending on your ravioli cutter size - I get
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
uice.
Prepare the Hollandaise Sauce: Cut the butter into four
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ntil firm.
To make Easy Eggnog Sauce:
Whisk eggnog into
eat and add the pasta sauce over low heat to simmer
br>Spread 1/2 cup sauce into greased 13x9-inch baking
mix pepperoni, mozzarella and pizza sauce. Set aside.
Roll out
e edges. Using a fluted ravioli cutter, cut out squares
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.
tir in Spaghetti sauce, heat throughout.
Cook Ravioli as directed on
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.
nd add olive oil and ravioli in two batches. Cook until
Combine sauce and ravioli.
Put into a greased 2 quart casserole.
Sprinkle with cheese.
Bake 12 to 14 minutes at 400 degrees.
Bring 6 cups water to boil.
Add 1 tablespoon margarine or butter to prevent sticking.
Lower to slow boil.
Add ravioli. Slowly boil for 20 to 25 minutes or until desired tenderness. Drain.
Layer 1/2 of the ravioli on bottom of casserole dish. Cover ravioli with Ragu sauce (1/3 jar).
Evenly sprinkle 6 cheese over sauce (1/3 bag).
Layer remaining ravioli, sauce (1/3 jar) and the remaining package of 6 cheese sprinkled evenly.
Cover casserole dish and microwave on High for 5 minutes.
Serve.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Prepare frozen pasta as directed; drain.
While pasta is cooking, in a saucepan or skillet, heat olive oil.
Add ground beef, onion and garlic; cook until beef is browned.
Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
Simmer for 5 minutes, stirring occasionally.
Add salt and pepper to taste.
Serve sauce over cooked pasta.
rom heat. Add pasta to sauce, tossing well to combine. Spoon