BAKED BEEF RAVIOLI
Easy casseroles don't get much better than this weeknight-ready dinner recipe. With only 20 minutes of prep time, you'll have a hearty pasta dish in front of you in no time.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
- Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
- Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
Nutrition Facts : Calories 503 kcal, Carbohydrate 40 g, Cholesterol 113 mg, Protein 40 g, SaturatedFat 9 g, Sodium 854 mg, Sugar 8 g, Fat 20 g, UnsaturatedFat 8 g
EASY BAKED BEEF & RAVIOLI
This may be the best way to eat ravioli-baked together with ground beef, marinara sauce and shredded cheese. Truly tasty!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 3 servings, 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Combine meat and sauce in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly.
- Spoon into 2-qt. casserole dish; top with remaining 1/4 cup mozzarella cheese and the Parmesan cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 570, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 120 mg, Sodium 850 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 13 g, Protein 35 g
BAKED BEEF AND RAVIOLI
Make and share this Baked Beef and Ravioli recipe from Food.com.
Provided by mommyoffour
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
BAKED BEEF RAVIOLI
Make and share this Baked Beef Ravioli recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; cook ravioli according to package directions; drain well.
- Return to pan; cover and keep warm.
- Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender; drain off fat.
- Stir in undrained tomatoes, soup, basil, and oregano; gently stir in cooked ravioli.
- Gently stir in cooked ravioli.
- Transfer mixture to an ungreased 3-quart rectangular baking dish.
- Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake, uncovered, for about 20 minutes or until heated through.
Nutrition Facts : Calories 253, Fat 15.7, SaturatedFat 7.1, Cholesterol 63.9, Sodium 347.7, Carbohydrate 8.4, Fiber 1.2, Sugar 4.4, Protein 19.4
BEEF RAVIOLI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h25m
Yield 42 ravioli
Number Of Ingredients 21
Steps:
- For the filling: Heat the oil for 1 minute in a saucepan over medium-high heat. Add the ground beef and cook for about 3 minutes, stirring with a spoon to keep the beef from clumping. Then add the oregano, thyme, and salt and pepper to taste and cook for another 3 minutes. Transfer the filling to a colander and drain the excess oil, then transfer it to a bowl and stir in the ricotta. Refrigerate until ready to use.
- For the breading: In a food processor, pulse the panko breadcrumbs to half of their original size; this will allow them to bread the ravioli evenly. Transfer the crumbs to a bowl and mix them well with the Parmesan, parsley and salt and pepper to taste. Set aside.
- For the dough: Slowly sift the all-purpose flour, semolina and 1 teaspoon of the salt into a bowl. In a separate bowl, whisk together the eggs, oil and 1 to 2 tablespoons of water. Form the sifted flour into a mound on a counter and pour half the egg mixture into the center of the mound. Start forming a dough with two fingers while supporting the mound of flour with the other hand, then add the remainder of the egg mixture once the original amount is absorbed. Continue kneading the dough by hand until all the liquid has been absorbed, 5 to 6 minutes, dusting the work surface with flour as needed to prevent the dough from sticking. Once the dough is mixed well, roll it into a ball, wrap with plastic wrap and let rest in the refrigerator for 1 hour.
- To assemble and fry: Split the rested dough into 2 balls and roll out each ball on a floured work surface to the thickness of a dime (or run them through a pasta machine three times on thickness settings of 8, 5 and finally 2). Score one of the sheets of rolled dough with a ravioli pin and fill each scored pocket with 1 teaspoon of the filling. Brush the edges of the dough with egg wash, lay the second sheet of rolled pasta on top and then press and seal the individual ravioli with your fingers, ensuring that no air is trapped inside. Cut and portion out the individual pieces.
- In a large heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F. Dredge the ravioli in the flour, followed by the egg wash, and finally the breading. Working in batches, fry the ravioli for 3 minutes, flipping them once during the process. Drain on paper towels, then serve with marinara sauce.
MEAT AND SPINACH RAVIOLI FILLING
My grandmother made this when I was young. Just found her old recipe book with it in it.
Provided by Sherrie Durkee
Categories World Cuisine Recipes European Italian
Time 40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
- Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
- The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.6 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 124.1 mg, Sugar 0.2 g
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
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
ITALIAN BEEF AND RAVIOLI STEW
Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
- Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
- Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.
Nutrition Facts : Calories 460, Carbohydrate 29 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 1/2 g
EASY HOMEMADE BEEF AND RICOTTA RAVIOLI
Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.
Provided by Bird
Categories World Cuisine Recipes European Italian
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
- Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
- To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g
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