nd add the spinach and ravioli. Cook for 3-4 mins
o a boil.
Add fresh ravioli and cook for about 4
ver med-high heat. Add ravioli and cook, stirring occasionally, until
Cook ravioli, drain, cover and keep warm.
Meanwhile, in a large skillet heat oil over medium-high heat.
Add garlic and cook, stirring constantly, for 15 seconds.
Add garbanzos, squash, tomatoes, thyme and pepper.
Sstir 4-5 minutes, until squash is tender.
Add the cooked ravioli to bean mixture and toss gently to combine.
Arrange spinach on plate and top with ravioli.
Fresh ravioli may be used in place of dry, but you would want more by weight to feed the same number of people.
boil and cook the ravioli according to the package directions
f water to boil for ravioli.
While water comes to
ach of the rosemary and fresh thyme herbs. The leaves will
Heat oil in a large roasting pan and sear rabbit. Remove and saute 1/2 onions and garlic. Add tomato paste and cook briefly. Return rabbit to pan, add stock, wine, bouquet garni, bay leaf and juniper berries. Cover and simmer for 1 hour - 1 hour 30 mins, adding more water if necessary.
Meanwhile, cook ravioli in boiling salted water until al dente. Drain then add to stew along with sage and honey. Season and serve garnished with reserved sage.
ins.
Meanwhile, cook the ravioli in boiling salted water according
f water to boil for ravioli.
While water comes to
until thickened.
Meanwhile, cook ravioli in a large saucepan of
Cook ravioli in a large saucepan of boiling salted water according to package directions. Drain.
Heat 1 tbsp of the oil in same saucepan on medium heat. Add garlic and cook for 30 seconds, stirring, until fragrant. Reduce heat to low. Return ravioli to pan with ricotta and remaining 1 tbsp oil. Toss until heated through.
Transfer to a serving bowl. Add arugula and Parmesan cheese; toss to coat well. Season to taste and serve immediately.
Cook ravioli according to directions and drain well.
Heat oven to 375\u00b0.
Grease a 9-inch pie pan.
Beat eggs with a fork and stir in undiluted soup.
Mix in pepper.
Stir until blended. Cover bottom of prepared pie pan with a single layer of ravioli and 1/2 of the soup mixture.
Top with zucchini, tomatoes, basil and Mozzarella.
Repeat layers, then top with the remaining 1/2 of the soup mixture.
Bake 45 minutes until set in the middle.
Cool 15 minutes before serving.
Place bell peppers in baking dish; sprinkle with oil, seasoned salt, garlic powder and sugar.
Broil 15 minutes or until tender and browned, turning once.
Prepare ravioli according to package directions.
he water boiling for the ravioli. Five (5) - 10 minutes is
til ready to roll your fresh pasta.
The pasta
o 350.
Blanch the ravioli a few at a time
Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
Reserve.
Combine wine, broth and onion and bring to a boil, skimming any foam.
Reduce heat and add ginger; simmer 10 minutes.
Add jalapeno, tomato and basil; heat through.
To serve, place 4 or 5 raviolis in the bottom of a bowl; ladle broth over.
(This is also impressive with one very large ravioli in the bottom of a shallow serving bowl.).
dd the pears, dried and fresh, shallots and cook until the
ll ingredients in blender except ravioli and blend until smooth and