3 Ingredient Ravioli Bake Recipes

3-INGREDIENT RAVIOLI BAKE

Steps:

• Preheat oven to 400 degree F.
• Grease a 9x13 baking dish with cooking spray. Spread with 3/4 cup of marinara sauce into the bottom.
• Arrange half of frozen ravioli in over the sauce (not overlapping)
• Cover with half of remaining sauce and half of mozzarella cheese.
• Repeat the process with remaining frozen ravioli, sauce and cheese. Finish with the sauce and mozzarella on top. Sprinkle with parmesan if desired.
• Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for about 15 minutes, or until the cheese is bubbly and starting to brown.
• Let it rest for 5-10 minutes. Serve on its own or with garlic bread, salad or veggies. Enjoy!

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

3-INGREDIENT EASY BAKED RAVIOLI

Steps:

• Instructions: 1) Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray. 2) Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. 3) Cover with aluminum foil and bake 30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving. Source: http://chefrecip.es/recipe/3-ingredient-easy-baked-ravioli/

THREE-CHEESE RAVIOLI

Steps:

• In a small bowl combine goat cheese, blue cheese, 1/4 cup of Parmesan cheese, the potato and two eggs. Mix well and add 2 tablespoons each of chervil and chives. Season to taste with salt and pepper and refrigerate.
• Dust a work surface with semolina flour and roll out half the pasta dough by hand or by machine, making a strip about 30 inches long and 5 inches wide. Lightly beat the remaining egg and brush the strip halfway along its length with half the beaten egg. Put heaping teaspoons of the cheese mixture on the dough that has been brushed with the egg, making 12 mounds of the mixture about 2 1/2 inches apart.
• Cover with the plain half of the dough by folding it back along its length and press the dough down around each mound. Using a cookie cutter or a knife, cut 3-inch rounds or squares and arrange the cut ravioli on a tray dusted with semolina. Repeat with the remaining dough and filling. Cover and refrigerate until ready to use. (The ravioli may be frozen.)
• Bring a large pot of water to a boil and add the olive oil.
• While water is coming to a boil, bring chicken stock to a simmer in a medium to large saucepan and season with pepper. Whisk in the butter and cook about 5 minutes, until slightly thickened. Remove from heat.
• Add a little salt to the boiling water; add the ravioli, reduce heat to medium and cook ravioli for 5 minutes. Remove ravioli with a slotted spoon and drain on clean towel.
• Reheat the sauce and stir in the sage, marjoram and remaining chervil. Stir in the remaining Parmesan cheese and season to taste with salt and pepper. Add the cooked, drained ravioli to the sauce; simmer a minute or two, and then spoon the ravioli into four warm bowls, spooning the sauce over each. Garnish with a sprig of chervil and serve at once.

THREE CHEESE RAVIOLI

Steps:

• For the Pasta:.
• For our family of 5 I use 4 cups four and 4 eggs and a pinch of salt, and we eat it all! Rule of thumb for pasta is one large egg to one cup of flour and a pinch salt.
• Directly on the kitchen counter pile your flour and make a well in the centre. Crack the eggs into the well and top with pinch of salt. Using a fork, scramble the egg and slowly incorporated the flour until you have mixed all the egg with all the flour and have a very stiff dough. It needs to be very firm, don't worry if it feels tough. Knead the pasta dough until even on a lightly floured surface, adding more flour until the dough no longer sticks to the surface. Set aside and make you filling.
• At this point, if you have a pasta machine to roll the dough out and stretch it, great, it not, you can use a rolling pin with equal success. Divide dough into smaller balls and begin rolling on a lightly floured surface. Roll until the pasta is very thin, and no longer contracts back into itself. This is called "Breaking" the dough. When you have reached this point, you can cut the pasta into the shapes you would like, place the filling inside (a spoonful for ravioli) Close and seal the pasta. Set aside on a lightly floured surface until all are ready to cook. Cook in boiling salted water for 2 minutes (or less) when the filled pasta shapes float. Remove to a buttered dish and when all shapes have been cooked, pour over the sauce, and serve.
• For the filling:.
• In a medium bowl, combine all the ingredients and combine well and evenly. Adjust seasoning to taste. Either place by teaspoonful onto ravioli shapes, or use to fill canneloni tubes. I have even used this stirred through Macaroni noodles!
• For the sauce:.
• Empty the tomatoes into a saucepan and heat gently. When thoroughly heated through, add the whipping cream and heat through. Do not boil or the cream will curdle. If you are making Ravioli, or pasta shapes, pour over, mix gently and serve. If you are making the stuffed canneloni, pour over the stuffed pasta grate over extra edam cheese and parmesan cheese, and place in the oven. Bake at 350 until heated through, the pasta soft, and the sauce gently bubbling.