nd get the water boiling for the ravioli. Five (5) - 10 minutes
he ravioli a few at a time in salted water for one
Add basil. Keep warm.
For the ravioli filling, combine ricotta, spinach
eat to low; cook, covered, for 5 mins or until chard
ups of boiling water. Boil for 5 minutes. Remove and drain
o 375 degrees F. For the Ravioli Dip, prepare spaghetti sauce
lack olives. Cook while stirring for 2 minutes or until the
o a boil.
Add ravioli and cook according to package
Season raw meat with oregano, basil and salt to taste.
Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
Drain meat.
Pour sauce over browned meat.
Microwave on HIGH for 3 minutes.
Bring water to a brisk boil in large pot.
Slowly add ravioli to boiling water. Add salt if desired.
Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
Drain ravioli and add to meatsauce.
over bottom.
Layer frozen ravioli.
Layer 1/3 of
edium-high heat while stirring for about 10 minutes. Add mushrooms
place water on to boil for the ravioli. Pour the milk into
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, heat oil in a medium skillet on high heat. Add onion and garlic and saute 2-3 mins, until tender. Stir in cream; simmer 3-4 mins, until mixture thickens. Remove from heat. Stir in cheeses and 1/2 the walnuts.
Pour sauce over ravioli; toss to coat. Serve immediately, topped with remaining walnuts and arugula leaves.
in a large bowl, mix all ingredients.
For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.
Add ravioli to a pot of boiling water.
Cook 3-5 minutes or until ravioli floats to the surface.
Remove from heat, drain and set aside.
Heat oil in a oversized skillet on medium heat, add spinach (make sure spinach is completely dry), tomatoes, onion powder, salt and pepper, and saute for about 7 minutes or until spinach and tomatoes wilt.
Add ravioli to skillet and cook for 3 more minutes.
Serve hot and sprinkle with parmesan cheese.
om the top and bottom, for the last 10 minutes or
Cook ravioli according to package directions; drain and keep warm.
In medium skillet, heat oil.
Saute onion and garlic for 1 to 2 minutes.
Add carrots; saute for 5 minutes or until crisp-tender.
Add mushrooms and zucchini; saute for 2 minutes. Stir in tomato sauce, lemon juice, basil, oregano, salt and pepper.
Bring to a boil and simmer for 10 minutes, stirring occasionally.
Serve over ravioli.
Sprinkle with Parmesan cheese.
Preheat oven to 375\u00b0.
Grease a 9-inch pie plate.
In a medium bowl, beat eggs with a fork.
Stir in undiluted soup and pepper until blended.
Cover bottom of pan with a single layer of ravioli.
Spoon 1/3 of soup mixture over ravioli.
Top with 1/2 of the zucchini, tomatoes, basil and Mozzarella cheese.
Repeat layers.
Top with remaining Mozzarella and 1/3 of soup mixture. Bake for 45 minutes, or until center is set and browned on top. Let stand for 15 minutes before cutting.
Cook ravioli in boiling salted water for 6-7 minutes.
In
Cook ravioli according to package directions; drain.
Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
Stir in tomatoes; bring to a boil. Reduce heat, simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
Sprinkle with cheese before serving. Garnish with fresh spinach leaves.