|An Alphabet for Gourmets|
|by M. F. K. Fisher|
In Alphabet for Gourmets, M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion.
1 - 10 of 84 for meat ravioli
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Chop meat in food processor ... Refrigerate until ready to use as ravioli filling. This filling ... used for stuffing shells or between sheets of lasagna.
Lightly brown lean ... at a time. Ravioli can be made ... small amount of meat mixture. Add another ... recipe will take all day but is well worth the work!
Melt butter in ... shallots and lobster meat, reserve remaining ... a simmer, add ravioli. cook 2-3 ... immediately. Unbelievably yummy, but lo-cal and lo-fat.
Make a well ... a time. For ravioli, cut dough ... three sides. Cook meat, stirring with ... before and refrigerated). Mix well and spoon onto dough squares.
Shake meat in flour and ... cooker to high and add peas, ravioli and parsley. Cover and cook until heated through, about 30 minutes longer. Makes 4 servings.
Brown chicken on ... minutes or until chicken is tender. Add ravioli and green pepper strips and simmer 15 minutes, stirring occasionally. Makes 4-6 servings.
1. Lightly oil ... boil, add the ravioli and cook until ... 350 degree oven 20 minutes or until heated through. Sprinkle with bell pepper garnish if using.
Start homemade pasta ... are transparent. Add meat and continue cooking ... to form the ravioli envelopes. The wetted ... cheese on last layer and serve, hot.
Cook tortellini or raviolis (cool). Cut up ... onion salt and pepper to taste. Add enough oil and vinegar to your own desired taste. Mix well. Refrigerate.
Remove casing from sausage if in casing. In 5-quart Dutch oven, brown sausage. Remove and drain, reserving its drippings. Sauté garlic and ...
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