Easy Baked Ravioli Recipe Recipe For Stuffed

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.

EGG-STUFFED RAVIOLI

Steps:

• Melt 2 tablespoons butter in a medium skillet over medium heat until foamy. Add the garlic and cook until it starts to become golden, about 2 minutes. Stir in the spinach and 1/4 cup water. Cook, stirring often, until the spinach is tender and the liquid has evaporated, about 5 minutes. Transfer to a food processor and add the ricotta, mozzarella, Parmesan and 1/2 teaspoon each salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large resealable plastic bag, snip the tip to 1/4 inch wide and set aside.
• Put 8 pieces of pasta on a clean work surface and pipe a circle of the spinach mixture in the middle of each square, making sure to leave about a 1-inch border all around. Using the back of a spoon, make a well in the middle deep enough to hold an egg yolk. One by one, separate 8 eggs and put a yolk in each well. (Reserve the whites for another use.)
• Crack the remaining egg into a small bowl and beat lightly with a fork. Brush the edges of the pasta pieces with the egg, and then top with the remaining squares of pasta. Working from the edge of the filling outward, firmly press the dough together, making sure there are no air bubbles. Trim the edges of each ravioli with a sharp knife or a fluted pasta cutter.
• Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside. Gently drop the ravioli into the water and cook until the pasta is tender and the egg is still runny, about 6 minutes.
• Remove from the water with a slotted spoon or handheld strainer and place each ravioli in an individual bowl. Top each with a sage leaf and evenly spoon the butter over. Serve immediately.

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.