Saute onion and garlic in olive oil.
Add tomatoes and chicken broth and bring to a simmer.
Add seasonings to taste.
Add diced carrots and simmer about 15 minutes.
Add mini ravioli and cook about 10 minutes.
Add frozen spinach and heat through.
Optional ingredients are the mini meatballs (pre-cooked) and/or sliced cooked sausage.
Sprinkle with parmesan cheese!
ooking spray; set aside. Combine ravioli, drained tomatoes, onion and taco
add the minced garlic and mini-ravioli.
Reduce heat to simmer
Fry bacon, blot on paper toweling; crumble.
Pour off all but two tablespoons of bacon fat.
Saute onions, celery and green pepper lightly in fat.
Add vinegar and sugar; stir.
Add mini ravioli and bacon.
Cover; heat gently for 10 minutes.
Garnish with sliced green pepper, if desired.
Serves four to six.
Combine mini ravioli, fruit cocktail, 2 tablespoons fruit syrup, chili sauce, vinegar and Worcestershire sauce in a fondue pot or saucepan.
Simmer over medium heat for 5 minutes.
Serves six.
Saute luncheon meat and onions in margarine.
Drain syrup from canned pineapple.
Stir 1/2 cup pineapple syrup into meat-onion mixture along with brown sugar and vinegar.
Bring to boil.
Add mini ravioli.
Cover and simmer 5 minutes.
Top with pineapple slices and prunes.
Simmer 5 minutes longer.
Serves four.
Cook the frozen ravioli until done and rinse with cold water and drain well.
In a large bowl combine rest of the ingredients except for the spinach.
Add the ravioli and toss gently.
Place spinach on serving platter and top with salad.
Enjoy.
Cook mini ravioletti to package directions. Throw in freezer for 10 minutes to chill.
In the mean time cut up veggies, cheese & chicken. (please no canned chicken).
Add cut up veggies, cheese, chicken & pine nuts to mini ravioli's.
Add Poppy Seed Dressing little by little to the desired amount.
If you like things real sweet add the craisins.
Toss, refrigerate & check again in 2 hours Add more dressing if needed.
Always better made a day in advance but 3 to 4 hours works too.
Boil mini ravioli for 20 minutes.
Towel dry.
Add vegetables and toss with Italian dressing.
(If taking to a pot luck, toss with only half the jar of dressing at home and add the remaining dressing when you arrive)
Prepare ravioli as directed on package.
Meanwhile, cut broccoli and tomato.
In skillet over high
heat, add 3 tablespoons salad dressing.
Add broccoli
and
stir
until coated. Add 1/4 cup water.
Reduce heat and
cover.
Cook
2 minutes. Uncover and stir-fry 2 mintues.
Drain ravioli, place in large bowl.
Add broccoli, tomato and 1/2
salad
dressing.
Toss to coat.
Spoon
salad
onto platter.
Serve
warm
or
chilled. Sliver slices of Parmesan on top of salad.
Makes 6 servings.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
NOTE - orginal recipe did not give ounce measurements
Basic Pasta Recipe: Start with the flour - measure
wenty four depending on your ravioli cutter size - I get 22
igh and boil. Add frozen ravioli to boiling water for 6
aste.
DRAIN cooked ravioli well. Toss ravioli in a smal amount
eat olive oil in pot ravioli boiled in; add veggies and
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and
ayer of frozen cheese filled ravioli over sauce;
drizzle 3
ir pockets.
Place the ravioli on a cookie sheet and