lend, covered, until smooth. Repeat with remaining cooked mixture, blending 2
Cook ravioli in boiling salted water for
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.
Cook ravioli according to package directions, drain, and keep warm.
Combine sauce with beans in a deep skillet.
Cook over medium heat until thoroughly heated.
Place ravioli on a plate and top with sauce.
Sprinkle with cheese.
Boil and drain ravioli.
Meanwhile heat small amount of olive oil in pan.
Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
Put on serving plate and top with grated parmesan and fresh ground black pepper.
Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper.
Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
o 350.
Blanch the ravioli a few at a time
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.
late or pan and top with the vinaigrette and pepper and
Combine cheese with 1 egg, lemon zest and
Heat oven to 350.
Cook ravioli to desired doneness as directed on pkg., drain.
meanwhile, brown beef, drain.
Stir in spaghetti sauce and spinach.
Spoon and spread half of beef mixture into greased 8 inch square baking dish.
Arrange ravioli over beef layer.
Spoon and spread remaining beef mixture over ravioli.
Cover with foil.
Bake at 350 for 20 minutes.
Uncover baking dish and sprinkle with cheese.
Bake, uncovered and additional 5 minutes or until its bubbly and cheese has melted.
Heat oven to 350 F degrees.
Cook ravioli as instructed on package, drain.
in skillet, brown ground beef and drain.
Stir spaghetti sauce and spinach into ground beef.
Spread half of beef mixture into 2 quart baking dish.
Layer ravioli over beef mixture.
Spoon rest of beef mixture over ravioli.
Cover with foil and bake for 20 minutes.
Sprinkle with cheese and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly hot.
o a boil.
Add ravioli and cook according to package
bsp cheese in center of each. Brush edges with egg. Top with remaining
ecorino cheese; toss gently to combine.
Meanwhile, cook ravioli in a
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.
Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain.
Stir in pasta sauce and undrained tomatoes; blend well. Bring to boil.
Add ravioli to skillet; spoon meat sauce over ravioli until well coated. Reduce heat; cover and simmer on medium heat 15 minutes or until ravioli is tender.
Sprinkle with cheese and parsley.
Preheat oven to 375. Stir soup, veggies and ravioli together and pour into 9 x 13 casserole. cover with foil and bake 30 min. Remove, stir, sprinkle with cheese and bake uncovered for 30 min
ll ingredients in blender except ravioli and blend until smooth and
5 degrees F. For the Ravioli Dip, prepare spaghetti sauce as