Ravioli with Sauce
A collection of some of our favorite ravioli with sauce recipes as
well as ravioli salad as well as directions on making
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Manti with Yogurt Sauce
My husband spent sometime in Turkey and loved the ravioli with
yogurt sauce. We reinvented it a little and it is one of our
favorites. My kids often eat it without the sauce. For special
occasions we make fresh ravioli with pork inside and top it with
- Meat filled ravioli -homemade, frozen or fresh
- 1 Cup plain yogurt
- pinch of salt
- 1 teaspoon Parsley
- 3 cloves of garlic, minced
- 2 Tablespoons Melted butter
Boil 8 quarts water. Gently add pasta to boiling water and simmer
under reduced heat for 5 minutes or until ravioli rise to the top.
Taste pasta for doneness. Mix sauce ingredients together and pour
over cooked pasta squares. Serve immediately.
You may also like a spaghetti
recipe to go with your ravioli
instead of the yogurt
Toasted Ravioli with Sauce
This is one of our favorite family meals, we usually only do it on
special occasions because it is fried and we make our ravioli from
scratch. You can easily buy frozen ravioli and use it instead.
You will need:
- Cheese ravioli
- 1/2 Cup-1 Cup bread crumbs
- 1/2 Cup-1 Cup milk
- frying oil
- spaghetti or pasta sauce for serving
Boil a large pot of water and add cheese raviolis. Cook 5-7 minutes
or until ravioli's come to the top of the pot. Drain and preheat a
deep fat fryer or pot of oil.
Place milk in a small bowl. Place bread crumbs in a separate small
bowl. Place raviolis in milk. Then take out and coat in bread
Place in hot oil and fry 1 minute or until toasted.
Drain on paper towels and serve warm with spaghetti sauce.
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Cheesy Ravioli and Peas
I used tortellini in this picture
instead of ravioli
- 1 (9 oz.) pkg. cheese ravioli
- 1 Cup frozen peas
- 2 Tablespoons flour
- 1/8 teaspoon pepper
- 1 Cup half and half
- 1 (14.5 oz.) can diced tomatoes, pureed
- 1 Tablespoon garlic seasoning or other seasoning
- 2 Tablespoons Parmesan cheese, grated
Cook ravioli in boiling water until tender. The last few minutes add
frozen peas and drain. Meanwhile, whisk together half and half,
pureed tomatoes, flour and pepper. Stir several minutes until
thickens. Toss sauce with ravioli and peas. Sprinkle with Parmesan
cheese and serve.
A variation from ravioli with sauce could be a ravioli salad!
- 1 lb. cheese ravioli
- fresh vegetables diced, such as asparagus, green peas, green
beans, halved grape tomatoes, etc.
- 1/2 cup chopped nuts
Boil your ravioli until tender. Meanwhile chop any fresh vegetables
you'd like to add to your salad. If you'd like you can cook chopped
carrots, fresh green beans, etc that need softening.
In a serving bowl, add cooked ravioli and vegetables. Toss nuts and
drizzle with Parmesan cheese and olive oil. Serve.
Making Homemade Ravioli
Easy Ravioli Recipe:
SUPER BASIC CHEESE FILLING
- 2 cups all-purpose flour
- 1 tsp olive oil
- 2 eggs
- 1.5 tbsp water
- pinch salt
- 1 cup shredded cheese (any kind)
- 1 package ricotta (8-16 oz)
- 1 egg
- spices and seasoning (lemon zest, basil, parsley, pepper,
First off, this recipe can get a little bit messy. You'll want to
either use an extra large cutting board or wash one of your counters
extra well so you can use it as a work surface.
Start by making a small mound with the flour and salt. In a separate
container, beat together the oil, eggs, and water. Pour about half
of this solution into your flour well and begin to mix it by hand. I
recommend that you use both hands to try to keep the well stable
while you let your kids do the mixing. Once it's more or less mixed,
form your dough into a well, pour in the remaining egg mixture and
Knead the dough for about ten minutes. Kids are great for this. If
things get too sticky, feel free to add a bit of flour. Your goal is
a malleable dough that's fairly smooth.
Once you're done kneading, wrap the dough tightly in plastic and
throw it in the fridge to rest for about an hour.
You'll want to prepare your filling and your egg wash before you
proceed to the next step. To prepare the basic cheese filling above,
simply mix all ingredients together in a bowl. You can fill ravioli
with pretty much anything you want. Make sure any meats are properly
cooked, however, because you won't boil your pasta shapes long
enough to cook them. I'd recommend using egg as a binding agent with
most fillings. You'll also want egg wash to hold the pasta sheets
together, which is simply an egg beaten together with a bit of
When your dough is done resting, use a rolling pin or pasta machine
to roll it out into thin sheets. The rule I've heard is that your
pasta sheets should be about the same thickness as a coin. Pasta
machines can make this much easier and more consistent, but there's
nothing wrong with getting your hands dirty and having fun rolling
out your dough by hand with your kids.
The best way to roll out pasta like this is to break it down into
smaller chunks. I'd recommend splitting this recipe up into about
two sheets. On a floured work surface, form half the dough into a
ball, then use your hand to start to flatten it out. Switch to a
rolling pin as it gets thinner. You may find it helpful to flour
your rolling pin before you start. Make sure to rotate your dough as
you work and vary the direction that you roll the pin from.
When you have two sheets, brush the top of one with a thin layer of
egg wash. Drop little balls of filling throughout the sheet
periodically, then place the second sheet on top. Starting from the
center, gently press out any air pockets.
Now for the fun part: using a knife, cookie cutter, or ravioli stamp
, break apart your
pasta sheets into the shapes your kids want. Press the edges of each
pasta shape firmly in order to seal them.
To cook the ravioli shapes, bring a large pot of salted water to a
rolling boil. Add the ravioli and boil uncovered until the ravioli
float. This takes between 5 and 8 minutes.
Serve with your favorite sauce or simply a drizzle of olive oil with
some freshly grated parmesan and Italian herbs.
Fun Shapes To Keep Kids Happy
My kids love it when we make dinosaur shaped ravioli. They love it
so much that they don't complain anymore when I break out the
ravioli stamp in order to make more "adult" shapes. Since they get
to have fun kneading the dough, rolling out sheets, and choosing
their favorite fillings, they love getting involved in the cooking
process. The result is that we have fun making a healthy meal that
they're happy about eating. It's a great way to spend an evening.
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