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.
Monday, January 30, 2012
Sunday, January 8, 2012
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.
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.
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.
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.
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