BAKED RAVIOLI WITH CHEESE

2 pkgs. (9 oz. each) fresh meat or cheese ravioli
1 can (15 oz.) tomato sauce
1 can (8 oz.) tomato sauce
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/4 tsp. freshly ground black pepper
1 med. clove garlic, peeled, forced through a press (or I use 1/2 tsp. garlic powder)
1 c. shredded Mozzarella cheese
1/4 c. finely grated Parmesan cheese

Optional Garnish:
2 tbsp. finely diced red, green or yellow bell pepper

 

1. Lightly oil a 1 1/2 quart baking dish and set aside. Heat a large pan of water to a boil, add the ravioli and cook until tender. Drain and rinse briefly to prevent sticking. Drain again.2. Combine the ravioli, tomato sauce, basil, oregano, pepper and garlic. Spoon half into the baking dish and sprinkle with half of the Mozzarella and Parmesan cheese. Top with the remaining ravioli and cheeses.
3. Bake in a 350 degree oven 20 minutes or until heated through. Sprinkle with bell pepper garnish if using.

Lobster Ravioli Recipe

Lobster Ravioli Recipe

By Wendy Pan

Lobster is a wonderful seafood and although still quite pricey, has become more readily available in recent years. Although you can buy them ready cooked, it is best to get a live lobster and cook it yourself. If you are at all worried about killing a live lobster, the best way is to put it into a plastic bag and put it in the freezer for a couple of hours or so. This will make the lobster unconscious and you can then put it straight into boiling water to cook. It will know nothing! For many recipes, such as a lobster ravioli recipe, you will be starting off with a lobster which has been blanched in boiling water for a minute and then had the meat removed.

If you are looking for a lobster ravioli recipe, you will probably find that you are spoilt for choice. Although the basic lobster and ravioli ingredients will remain constant, everything else will probably vary. This is due to the fact that it is not a definitive traditional recipe and each chef has come up with his own version. The sauce that is served will range from a crabmeat sauce to a vanilla butter sauce, depending on whose recipe book you are looking at.

Often a lobster ravioli recipe will include some other main ingredient in the mix. These could include minced mushrooms, ricotta cheese or perhaps another seafood such as crabmeat, langoustine or shrimps. There really does seem to be an endless list of varieties. As lobster is a fairly expensive meat, it is a good idea to use another ingredient alongside it to fill it out. This is not to say that the other ingredient will not add to the flavour and you should chose something that will work well with the lobster and compliment the flavour rather than something bland just to make the fish go further.

Another variable in the dish will be the sauce. A traditional ravioli will probably be served with a tomato based sauce and in the some cases this has been adopted in the lobster ravioli recipe. Other recipes, however, are more exotic and they may use a crabmeat sauce. This is good if you are using crab as the extra ingredient in your parcels. One recipe uses a shellfish bisque as a sauce. Making a bisque is quite a complex process and requires quite a lot of time and attention but the finished result is a lovely sauce for ravioli and not at all like the thick tomato sauce that we are used to with the better known dish.

Any lobster ravioli recipe is going to be quite tricky and time consuming. You will have to blanche the lobster and make the pasta. Then prepare the filling. Make the parcels and cook them at the same time as making the sauce. All in all there are quite a lot of steps to reach the end result. However, some things are worth both waiting for and working to achieve... lobster ravioli is just one of those things.

Wendy Pan is an accomplished niche website developer and author. To learn more about lobster ravioli recipe [http://middleeasterncookingonline.info/lobster-ravioli-recipe], please visit Middle Eastern Cooking Online [http://middleeasterncookingonline.info] for current articles and discussions.

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Easy Baked Ravioli

1 can Chef Boyardee ravioli
1 (8 oz.) container sour cream
1 (10 oz.) pkg. frozen broccoli, thawed
1 c. Mozzarella cheese, shredded

Mix 1 can of Chef Boyardee beef ravioli with 1 container of sour cream. Cut thawed frozen broccoli spears lengthwise. Place a layer of spears on bottom of lightly oiled 13 x 9 x 2 inch baking dish. Save several spears for garnish. Pour beef ravioli mixture over broccoli. Garnish with saved broccoli spears. Sprinkle shredded Mozzarella cheese. Bake in 375 degree oven about 20 minutes.

Ravioli Recipe

1 lb. stew meat, cut into 3/4 inch pieces
2 tbsp. oil
3 tbsp. flour
1 tsp. salt
Dash pepper
1/2 tsp. oregano
1/4 c. chopped onion
1 clove garlic, minced
1 c. water
1 (10 oz.) pkg. frozen peas, rinsed under hot water to separate
1 (15 oz.) can beef ravioli in sauce
1 tbsp. snipped parsley

Shake meat in flour and salt and pepper. Brown in oil, then add oregano, onion and garlic. Cook until tender, but not brown. Add water and cook in crockpot on low for 8-10 hours. Turn cooker to high and add peas, ravioli and parsley. Cover and cook until heated through, about 30 minutes longer. Makes 4 servings.

Homemade Ravioli

8 eggs
2 to 3 c. flour to taste & then add as you go along
1 lb. ricotta cheese
1 egg
1 1/2 tsp. chopped parsley
2 tbsp. seasoned bread crumbs
2 tbsp. grated cheese
2 tbsp. shredded Mozzarella

RAVIOLI: In a large bowl, beat the eggs. Start adding flour and beat until the eggs have absorbed and can be handled with your hands. Remove the dough from the bowl and put on a floured surface. Knead the dough until smooth and silky (not sticky). Cut in squares with a ravioli cutter. Put a teaspoon of filling and seal with the cutter. Put ravioli on a floured piece of wax paper in single layers. Cook in boiling water (add salt and 1 tablespoon of oil). Cook until tender. Serve with tomato sauce and grated cheese.

Ravioli Dough

8 eggs
4 c. hot water
4 tbsp. oil
Flour (see below)

Beat eggs well. Add hot water and oil. Add flour to dry up liquid. Pour on a floured board. Add more flour and knead for about 1/2 hour, adding more flour if sticky. Add filling and cut. You can freeze if desired.