1 hour.
Meanwhile, make ravioli filling: In medium bowl, combine
nd cut with ravioli cutter
dredge each ravioli in flour, egg
ough is resting, prepare the ravioli filling. Combine the ricotta cheese
he ideal size for most ravioli tray, but if you don
o 350\u00b0F.
Cook ravioli according to pkg directions; drain
Cook ravioli according to package directions; drain.
In medium sauce pan, add next four ingredients.
Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
Add next four ingredients ; cook until heated through and cheese is melted.
Fold in ravioli; heat through.
Stir in pinenuts and season with salt and pepper, to taste.
Serve hot with a crisp, green salad and garlic bread.
minutes. Then add the ravioli, return to a boil. Reduce
In 9x13-inch dish spread a little bit of sauce at bottom (to prevent sticking).
Put on ravioli, as many as will fit without being\"tight\".
Put on more sauce and then cheese.
Repeat until all ravioli is gone.
Bake at 375 for 20-30 minutes.
o a boil. Cook the ravioli according to package directions until
Filling:.
In a large bowl mix Ricotta, spinach, egg yolk and parmesan cheese.
Salt and pepper to taste.
Ravioli:.
Place 1/2 tablespoon of filling in the center of the wonton wrapper.
Moisten edges of wonton wrapper with water.
Fold into a triangle.
Press edges to seal.
Bring large pot of salted water to boil.
Drop 12 Ravioli into boiling water at a time.
Cook until ravioli floats.
Drain well.
heat oven to 375 spray a 13x9x2 inch glass casserole dish with cooking spray.
stir the sauce and water in a large bowl. spread 1 cup of sauce in the prepared dish. top with 1/2 the ravioli. 3/4 c of the mozzarella cheese and 1 cup of the sauce. top with remaining ravioli and sauce, and cover.
bake for 35 mins, uncover the dish and top with remaining cheese.
bake for 10 more mins or until hot and bubbly. take out. let stand 10 mins before serving.
garnish with parm cheese and parsley.
o make sure that the ravioli are sealed shut. Cut using
ater to a boil. Add ravioli in batches and wait until
dges well.
Place completed ravioli on wire racks.
Repeat
In a bowl, add the spaghetti sauce, oregano, and basil; stir to combine.
Spread 1/2 cup of spaghetti sauce into an ungreased 13x9 inch baking dish.
Layer with half of the ravioli, 1 1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups of mozzarella cheese; repeat.
Season with salt and pepper as needed.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbling.
Let stand 10 minutes before serving (or it may be slightly runny).
hickened & bubbly.
24. Boil ravioli 3-5 minutes until done
llings to mark the ravioli. Cut out the ravioli with a knife
he water boiling for the ravioli. Five (5) - 10 minutes is
asted vegetables.
Roasted Vegetable Ravioli with Crispy Pancetta: Roast the
o 350.
Blanch the ravioli a few at a time