Rav N Ravioli Recipes

HOMEMADE RAVIOLI

Steps:

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

RAV'N RAVIOLI

Steps:

• 1. Preheat oven to 400°F. Chop bell pepper and onion with Food Chopper. In (4-qt.) Casserole, heat olive oil over medium-high heat 1-3 minutes or until shimmering; add bell pepper, onion and garlic pressed with Garlic Press. Cook 2-3 minutes or until vegetables are tender. Stir in spaghetti sauce, ravioli and water. Bring to a boil. 2. Meanwhile, use Bread Knife to cut French bread into 12 slices, 2 inch thick. Place butter in Large Micro-Cooker®; microwave on HIGH 1 minute or until melted. Add bread slices, tossing to coat evenly. 3 Using Nylon Spoon, spoon half of the ravioli mixture into Oval Baker. Top with mozzarella cheese, shredded with Rotary Grater, and remaining ravioli mixture. 4. Arrange bread slices, slightly overlapping, around edge of Baker and pressed slightly into ravioli mixture. Grate Parmesan cheese over bread and ravioli mixture. Bake 15 minutes or until ravioli is heated through and bread is crisp and deep golden brown. Yield: 6 servings of Nutrients per serving: Calories 630, Fat 31 g, Sodium 1340 mg, Dietary Fiber 5 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: One package (25 ounces) frozen ravioli may be substituted for the refrigerated ravioli. Prepare as recipe directs. Very long, thin French bread loaves are called baguettes. Slices from these thinner loaves can be arranged more easily around the edge of the Oval Baker.

RAV'N RAVIOLI

Steps:

• Preheat oven to 400.
• Chop pepper and onion.
• Heat olive oil in pot ravioli boiled in; add veggies and saute until tender.
• Stir in spagetti sauce, ravioli and water.
• Bring to a boil.
• Melt butter in a 13x9 casserole dish.
• Dip bread slices in butter.
• Toss to coat evenly.
• Remove from casserole.
• Spoon half the ravioli mixture in bottom of buttered casserole.
• Top with half the mozarella Add rest of ravioli on top of the cheese and then remaining mozzarella.
• Arrange bread slices around the edge of the casserole overlapping and press lightly into the ravioli mixture.
• Sprinkle with Parmesan cheese and bake uncovered, until ravioli is heated through and bread is crisp.