ater is boiling, add the ravioli and cook to package directions
ntil soft.
Add the Italian sausage; brown and crumble.
orginal recipe did not give
asta sauce, tomato sauce and Italian seasoning.
Place 1 cup
Basic Pasta Recipe: Start with the flour - measure
Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.
Heat oil in large saucepan over medium heat.
Add garlic and onion, saute 5 minutes.
Add broth, water, rosemary and red pepper and bring to a boil.
Add ravioli and undrained tomatoes, bring to boil again.
Cover, reduce heat and simmer for 5 minutes.
Add spinach, and cook another 3 minutes or until ravioli is tender.
Serve with grated cheese.
cook ravioli as instructed on bag-let set for 10 minute.
pour crutons in a plastic bag and crush them.
Put crushed crutons in a bowl.
pour salad dressing in a bowl.
dip ravioli in salad dressing- cover completely.
dip ravioli in crumbs-cover completely.
put on baking pan with foil and cooking spray.
bake for 10-12 minutes or until well browned.
ntil needed.
MAKING THE RAVIOLI DOUGH: Sift flour and salt
omatoes, red wine, garlic and Italian seasoning. Season. Bring to a
ushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and
wenty four depending on your ravioli cutter size - I get 22
igh and boil. Add frozen ravioli to boiling water for 6
Italian Meatballs and Ravioli:
Bring water to boil
rown ground beef/ italian sausage
Add Italian Seasoning to ground beef
Make Italian Tomato Sauce: Puree undrained tomatoes
o 350\u00b0F.
Cook ravioli according to pkg directions; drain
pinach dry.
Combine ravioli, drained tomatoes and Italian seasoning in medium
iscard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into
Preheat oven to 400 degrees.
Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13 x 9 inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes.