MEDITERRANEAN PASTA CAESAR TOSS
Get creative using convenience items with a fresh take on ravioli. Try this lightened-up pasta toss for an al fresco dinner, or double it for a family picnic. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain., In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 649mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
CAESAR SALAD WITH FRIED RAVIOLI
Make and share this Caesar Salad With Fried Ravioli recipe from Food.com.
Provided by shawnajean
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil for ravioli. Salt water and cook a minute less than package directions for either fresh or frozen pasta, then drain thoroughly. Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Combine cornmeal, 1/2 cup of Parmigiano Reggiano and lots of black pepper on a plate. Coat the drained ravioli in the cornmeal and cheese mixture. Shake off excess and fry the ravioli until golden on each side, 4-5 minutes total. Remove them to a paper-towel lined plate and season with some salt.
- For the salad, whisk together the lemon zest and juice, grated garlic, mustard, anchovy paste, hot sauce and Worcestershire then stream in the EVOO, about 5 tablespoons. Coat the romaine in dressing then season with pepper and a handful of grated cheese. Top salad with crispy ravioli and serve.
SIMPLE RICOTTA RAVIOLI
This is a simple, pure version of cheese ravioli, without the eggs that are usually added to firm up the filling. Use fresh whole-milk ricotta with large curds and drain it thoroughly to get the best consistency. With creamy fillings such as this one, I feel that a slightly thicker dough provides more texture and is preferable to a very thin dough. If you roll your dough strips to get eighteen or twenty ravioli-following the guidelines below-that's better than trying to stretch them to get twenty-four. All you need is enough sauce to coat the ravioli lightly. So those small portions of sauces you have saved in the freezer might be just enough to dress a batch.
Yield for filling about 20 ravioli
Number Of Ingredients 6
Steps:
- Following the master method, page 189, roll dough strips for filling.
- For each raviolo, scoop a scant tablespoon of ricotta, shape it round, and drop in place. Press a shallow well in the soft top of the round and fill with drops of olive oil-barely 1/4 teaspoon on each portion.
- Press two or three cubes of mozzarella into the ricotta round, covering the oil. Sprinkle a good pinch of sea salt on and around the ricotta; do the same with a pinch of white pepper. Cover and cut ravioli as detailed in the master method below.
- Cook and sauce ravioli as on page 192. Remove pan from heat, sprinkle over them the freshly grated cheese, and serve.
- Use the formula and procedure for Simple Ricotta Ravioli, but replace half the ricotta (about 6 ounces) with an equal amount of fresh, creamy goat cheese.
- I recommend the same tomato sauces or "cacio e pepe" sauce (see facing page).
- Tomato sauces, the fresher the better: Slow-Cooked Summer Tomato Sauce (page 256), Marinara Sauce with Fresh Basil (page 130), or the Two-Minute Fresh Tomato and Basil Sauce (page 183), even frozen Simple Tomato Sauce (page 132), with shredded fresh basil.
TOASTED RAVIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.
- Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, about 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some Romano and parsley. Serve with your favorite sauce.
BEEFY BAKED RAVIOLI
This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.
Provided by Angie Shirk Williams
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
- Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g
CAESAR RAVIOLI
Make and share this Caesar Ravioli recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine soup, milk, sour cream and dressing mix.
- Gently stir in ravioli and green beans until well mixed.
- Pour into greased 11x 7 x 1.
- 5-inch baking dish; sprinkle with breadcrumbs.
- Cover tightly with foil and bake 50 minutes at 350 degrees; uncover and bake for 5-7 minutes more or until bread crumbs are golden.
Nutrition Facts : Calories 212.6, Fat 12.6, SaturatedFat 5.9, Cholesterol 19.1, Sodium 573.6, Carbohydrate 20.6, Fiber 3.8, Sugar 3, Protein 6.4
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