Showing posts with label Ravioli. Show all posts
Showing posts with label Ravioli. Show all posts

Saturday, April 20, 2024

Ravioli

 




So I found these lobster stuffed ravioli the other day at the grocery store and thought these will be perfect for the ravioli carbonara that I make.  But I wanted to try them first to see what they taste like and I had heard of fried ravioli but never made it.(Okay, I lied.  After going through my archives, apparently I have made it.)  A lot of recipes call for dipping it in an egg mixture then a bread crumb mixture.  I really just wanted to taste the lobster inside so I skipped that and went for air frying without anything. To be honest I couldn't taste the lobster so I think next time I will use the original recipe and dip them before frying.


16 frozen ravioli (your choice of flavor, they come in many different versions now)

¾ cup panko bread crumbs

1 tbsp. grated parmesan chees

¼ tsp. garlic salt

¼ tsp. black pepper

1 egg, slightly beaten

2 tbsp. milk

Fresh parsley, chopped (optional)

1 cup prepared marinara sauce, warmed

Coat air-fryer basket with cooking spray.  Preheat to 400º 

Cook ravioli according to package directions; drain, rinse with cold water, drain again and pat dry with paper towels.  (Make sure not to over cook).

In a shallow dish combine panko, chees, garlic salt, and pepper. Stir to combine.

In another dish combine egg and milk and mix well.

Dip the ravioli through the egg mixture then dredge through the bread crumb mixture. Place ravioli in a single layer in prepared basket and cook 4-5 minutes until golden and crisp.

If desired sprinkle with fresh parsley and extra cheese. Serve with marinara to dip.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!







This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

Friday, April 20, 2018

Ravioli



Raviolis with Shrimp & Hot Peppers

18 frozen ravioli (or make your own-recipe below)
26 medium shrimp
1½ cup turkey, chopped
1¼ cup shredded Monterey Jack Cheese
¼ cup shredded cheddar
2-3 jalapeño peppers, chopped
½ red bell pepper, chopped
2 clove garlic, minced
1 tbsp. olive oil
1 cup milk
2 tbsp. butter
2 tbsp. flour

Cook ravioli according to package directions.  Peel and devein shrimp.  Sauté garlic and peppers in hot olive oil for about 2 minutes then add shrimp and sauté another 3-5 minutes until shrimp turns pink and opaque. 

In medium sauce pan melt butter and stir in flour, add milk and heat until thick and bubbly.  Stir in Monterey Jack cheese until melted.  Add shrimp, turkey and peppers to cheese sauce stir to blend. 

Place nine raviolis each on oven safe plates; pour sauce over and sprinkle with cheddar cheese.  Place under broiler for 1-2 minutes just until cheese bubbles.  Serve immediately.

Homemade Ravioli
 
2 cups all-purpose flour
1 egg                                                                              
1/3 cup water
½ tsp. salt


Beat the egg and water together. In large bowl combine flour and salt. Create a well in the center and slowly pour in the water and egg mixture. If too dry add a little water until pliable dough is formed.  Knead the dough until elastic.  Cut into two separate balls. Cover with damp cloth and rest for ten minutes. Cut each ball into four equal pieces and roll into 10x10 inch squares.  Cut each into nine squares.  Fill with cheese & turkey mixture.  Seal and cook in boiling water for 5-6 minutes.

Turkey/Cheese Filling

1½ cup chopped turkey meat
2-3 chopped jalapeno peppers
1 8 oz. pkg. cream cheese

Combine all ingredients together until smooth. Spoon into prepared ravioli wrappers.

Food for thought:
→Pasta originates in China or Greece, but it’s a myth that the concept of combining flour and water was brought to Italy by Marco Polo upon his return from China in the 13th Century. 
→At first, dry pasta was a luxury item in Italy, because of high labor costs, as the semolina had to be kneaded for a long time. Only after the industrial revolution in Naples, when a mechanical process allowed for large scale production of dry pasta, did it become affordable and popular among the common people. 
→The founder of one of the world’s leading pasta makers, Pietro Barilla, is said to have dusted flour on the sleeve of his black suit on a daily basis. If he could blow the flour off without a trace, it meant that the flour was dry and finely grained and perfect for pasta making. 
→There are more than 600 pasta shapes worldwide, but in Italian pasta names don’t sound particularly appetizing.  Spaghetti means strings, vermicelli are small worms, farfalle are butterflies, orechiette small ears, linguine little tongues and ravioli little turnips. 
→Italians never use a spoon and a fork when eating spaghetti. This is an American habit. In Italy you simply twirl a fork against the dish. 
→Italians eat the most pasta per capita per year of any population in the world. But exactly how much is that? 60 lbs., per person, per year! 
→October 25th is World Pasta Day.  

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,



Friday, October 5, 2012

Ravioli Chicken Alfredo

This one is for you, Robyn!

Ravioli Chicken Alfredo

1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
½ cup parmesan cheese
1½-2 cups cooked chicken
2 tbsp butter
1 cup heavy whipping cream
½ cup milk
½ tsp fresh ground pepper
1 tsp parsley flakes
25 oz bag frozen cheese filled ravioli  

Combine cheddar cheese, Swiss cheese, parmesan cheese and parsley flakes in medium bowl and mix well.  Reserve ¾ cup of mixture

Cook ravioli according to package directions, drain and divide amongst four platters. 

In medium sauce pan melt butter; add whipping cream and milk and bring to boiling.  Reduce heat and simmer gently, uncovered 3-5 minutes or until mixture begins to thicken. 

Stir in chicken and cheese.  Spoon over ravioli and sprinkle with reserved cheese and fresh ground pepper; place under broiler for 1-2 minutes until bubbly.  Serve immediately.


© Crackerberries 2012

Wednesday, October 26, 2011

Shrimp & Ravioli with Hot Pepper Cheese Sauce


Shrimp Ravioli with
Hot Pepper Cheese Sauce


18 frozen cheese filled raviolis
26 medium shrimp
1¼ cup shredded Monterey Jack Cheese
¼ cup shredded cheddar
1 jalapeño pepper, chopped
½ red bell pepper, chopped
2 clove garlic, minced
1 tbsp olive oil
1 cup milk
2 tbsp butter
2 tbsp flour

Cook ravioli according to package directions.  Peel and devein shrimp.  Sauté garlic and peppers in hot olive oil for about 2 minutes then add shrimp and sauté another 3-5 minutes until shrimp turns pink and opaque. 

In medium sauce pan melt butter and stir in flour, add milk and heat until thick and bubbly.  Stir in Monterey Jack cheese until melted.  Add shrimp and peppers to cheese sauce stir to blend. 

Place nine raviolis each on oven safe plates; pour sauce over and sprinkle with cheddar cheese.  Place under broiler for 1-2 minutes just until cheese bubbles.  Serve immediately.

Note:  This is not for those who are watching their weight.  This is an 825 calorie meal.

© Crackerberries 2011

Thursday, September 29, 2011

Fried Ravioli & Marinara Sauce

It is official; we’re "living" in the south now.  Never saw it coming.  We had fried pasta for supper last night ... and we liked it.




12 oz Five cheese frozen ravioli
½ cup parmesan cheese
1 cup roasted vegetable Ritz cracker crumbs (finely crumbed)
1 egg
¼ cup half & half
Oil for frying

Slightly thaw raviolis (15 minutes or so).  Combine cracker crumbs with ¼ cup parmesan cheese in one bowl.  Beat egg and half & half in another bowl.  Dip raviolis in egg mixture then coat both sides in crumbs.  Deep fry in 2 inches of hot oil (325º) for about 2 minutes (flipping once during cooking).  Sprinkle with parmesan cheese and serve with marinara sauce and bread sticks.

© Crackerberries 2011

Wednesday, July 27, 2011

Ravioli and Chicken Carrabona

Okay, okay, so it’s not “Carrabona” it’s Carbonara.  Yes and it came from the commercial of Olive Garden and it made me drool so of course I had to try to make it.  Sometimes my dyslexia makes me say things different than they are and sometimes I add more ingredients to the recipe than it really calls for.  It doesn’t matter what you call this recipe … it was one of those “comfort-yummy-food-that-I-ate-too-much-but-I-will-eat-some-more-if-there-is-some” recipes.  Next time I will double the recipe so that there are leftovers.  There was just enough for two of us.

½ cup butter
½ Tbsp minced garlic, divided
 1 Tbsp chopped salt pork
1 Tbsp flour
½ cup parmesan cheese, divided
1 cup heavy cream
1 cup milk
16 cheese filled raviolis
1 cup shredded mozzarella
½ cup shredded Swiss cheese
1½ cup fresh chopped tomatoes
1 Tbsp parsley
¾ lb chicken pieces
1 Tbsp extra virgin olive oil
1 tsp garlic salt
1 tsp Italian seasoning

Marinate chicken in olive oil, 1 tsp garlic salt and Italian seasoning for 30-45 minutes. 

Cook salt port and reserve 1 Tbsp grease.

Cook ravioli according to package directions, drain and set aside.

Melt butter in medium size sauce pan; add remaining garlic and salt pork pieces and sauté for 4-5 minutes, stirring often.  Add flour, ¼ cup parmesan cheese, cream, milk and grease from salt pork.  Bring to a boil, reduce heat and let simmer gently; stir occasionally.

In large skillet cook chicken until juices run clear.  Add creamed mixture and mix well.

In small bowl add mozzarella, Swiss, ¼ cup parmesan cheese and parsley and mix well.

Divide 8 raviolis on two oven proof platters.  Spoon chicken mixture over top and sprinkle with cheese mixture; place under broiler for 2-5 minutes until cheese is bubbly and lightly browned.  (CHECK OFTEN).  Divide tomatoes between the two platters and serve immediately with fresh bread.  Believe me when I tell you, just because tomatoes are served with it, this IS NOT A LOW CAL MEAL.

© Crackerberries 2011