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Results 111 - 120 of 233 for ravioli
Sift flour into bowl; make ... spaghetti sauce of choice; add ravioli, tossing gently to coat them with sauce. Combine ingredients to make filling.
112. RAVIOLI
Use same filling for stuffing manicotti and large shells (1/2 lb. or 6 oz., approximately 22 shells). Less than 1/2 lb. of lasagne. ...
113. 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.
114. RAVIOLI SAUCE
In fry (large) pan, fry meat with 1/2 cube butter. When meat is brown, add chopped onion and garlic. Pour into a medium roaster. Add tomato ...
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.
Bring the chicken stock to ... cutter. Drop the ravioli into boiling salted water and cook for approximately 5 minutes. Serve warm, with the sauce.
117. 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 ...
Prepare cheese or meat filling; ... edges together. Place ravioli in single layer on floured, ... sprinkle with Parmesan cheese. Makes 4 servings.
119. RAVIOLI
In a large mixing bowl, ... hold the finished ravioli together.) Carefully spread the second ... in a large colander. Serve with tomato sauce.
Mix together. Use to stuff ravioli, manicotti or large shell pasta.
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