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Results 111 - 120 of 233 for can ravioli
111. RAVIOLI
Use same filling for stuffing ... pounds of Ricotta can stuff two 12 oz. boxes ... Bake at 375 degrees for 45 minutes or until hot and bubbly.
112. RAVIOLI SAUCE
In fry (large) pan, fry ... taste. Add about 5 cans of water. Put in oven at 350 degrees for 2 hours, stirring often. This sauce freezes well.
113. RAVIOLI
In a large mixing bowl, ... hold the finished ravioli together.) Carefully spread the second ... in a large colander. Serve with tomato sauce.
Sift flour into bowl; make ... spaghetti sauce of choice; add ravioli, tossing gently to coat them with sauce. Combine ingredients to make filling.
115. RAVIOLI
Mix flour, water, eggs, and ... and place on ravioli cutter. Make indentations for filling ... frozen on a cookie sheet, then bagged for future use.
116. RAVIOLI
Blend until sticky and smooth. ... fold over, seal ends with fork. Freeze on cookie sheet then put into baggies. Makes about 20 dozen ravioli.
Mix together. Use to stuff ravioli, manicotti or large shell pasta.
Prepare cheese or meat filling; ... edges together. Place ravioli in single layer on floured, ... sprinkle with Parmesan cheese. Makes 4 servings.
119. RAVIOLI
Mix thoroughly together. Mix flour and eggs together with enough water to make a firm dough. Divide dough in half. Roll each piece into a ...
Bring the chicken stock to ... cutter. Drop the ravioli into boiling salted water and cook for approximately 5 minutes. Serve warm, with the sauce.
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