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Results 41 - 50 of 67 for ravioli filling
41. GERMAN RAVIOLI
Make well in flour, add ... Put tablespoon of filling on one end of dough ... boiling water. Simmer 5 to 8 minutes. Serve in beef bouillon broth.
42. ITALIAN RAVIOLI
Mix butter, flour and salt, ... roll out with ravioli machine. Use the dough roller ... grind meat, add eggs, cheese, bread crumbs and meat juice.
43. RAVIOLI
Blend until sticky and smooth. ... spoon to drop filling onto dough. fold over, seal ... sheet then put into baggies. Makes about 20 dozen ravioli.
44. HOMEMADE RAVIOLI
Prepare filling first. Brown ground beef drain ... 15 minutes. Remove with slotted spoon and drain. Heat spaghetti sauce. Add ravioli and serve.
45. RAVIOLI
Use same filling for stuffing manicotti and large ... inch) pan with sauce; cover. Bake at 375 degrees for 45 minutes or until hot and bubbly.
Place most of flour in ... 4 inch circles, fill with 1 tablespoon Ricotta Filling, fold over and crimp ... also. Mix well. Fills about 90 ravioli.
Finely grind together the beef, ... eggs with meat filling. (You can use the ... space to make ravioli about 1 1/4 inch square. ... too thick, add broth.
TO MAKE THE SAUCE: Place ... TO MAKE THE FILLING: Cook the onion, garlic, ... TO MAKE THE RAVIOLIS: Combine the cornstarch with ... some of the sauce.
49. CHICKEN RAVIOLI
Sift flour onto a large ... a teaspoon of filling the center. Cover with another ... water until dough is tender. Serve with sauce of your choice.
Cook ravioli as directed on package; drain, ... overnight or at least 8 hours. If possible, turn container 2 or 3 times to keep it marinating evenly.
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