How To make Ciao Down Ravioli Casserole
1 10 oz pkg frozen chopped spinach
1 tablespoon butter
1/2 cup fresh mushrooms
sliced
1 14 1/2oz can diced tomatoes with herbs
1 8 oz. can tomato sauce
1/4 cup dry red wine
1/2 teaspoon pepper
1/4 teaspoon fennel seed :
crushed
1 9 oz. pkg. refrigerated/frozen ravioli
1/4 cup Parmesan cheese -- finely shredded
Thaw and drain spinach. Press out excess liquid. In a large skillet melt butter. Add mushrooms and cook about 5 minutes or until tender, stirring often. Add the undrained tomatoes, tomato sauce, wine, pepper and fennel. Bring to boiling; reduce heat and cover. Simmer over low for 5 minutes.
Meanwhile, cook ravioli according to package directions. Gently toss ravioli with tomato mixture and spinach. Transfer to an ungreased 1 1/2 qt. casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 minutes or until heated through. Makes 4 main dish servings.
Make ahead: Follow above directions for assembly of casserole. Cover and refrigerate, unbaked, for up to 24 hours. Bake at 350 for 40 minutes or until heated through.
How To make Ciao Down Ravioli Casserole's Videos
Ciao Italia 1709-r1042 Chicken Tetrazzini
Ciao Italia 1709-r1042 Chicken Tetrazzini
Casoncelli / Pastas Rellenas / Pork and Spinach Ravioli
Casoncelli, también conocido como casonsei en el dialecto local, es una especie de pasta fresca rellena típica de Lombardía. El relleno varía según el lugar donde se encuentre: en Brescia, tradicionalmente está hecho de sobras de carne de res y cerdo, pan rallado y queso rallado, mientras que en Bérgamo está enriquecido con ingredientes dulces como galletas amaretti y pasas. En esta versión el relleno es de carne de cerdo y espinacas y cubiertos con el tradicional condimento, una sabrosa salsa de manteca, salvia y panceta.
Ingredientes: (6 porciones)
Masa:
300 gr Harina 0000
3 Huevos
3 Yemas
1 pizca de sal
Relleno:
250 gr Carne de Cerdo
200 gr Espinacas
120 gr Pan rallado
50 gr Queso Parmesano rallado
200 ml de Caldo de Carne
65 ml de Vino Blanco seco
1 Diente de Ajo
1 Cda de Manteca (mantequilla)
Salvia fresca (6-8 hojas)
Nuez Moscad, Sal y Pimienta
Condimento:
80 gr de Manteca o mantequilla
100 de Panceta
Salvia fresca
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
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PER L'IMPASTO
Latte intero 210 g
Burro 100 g
Farina 00 300 g
Zucchero 100 g
Scorza di limone 1
Uova (4 intere) 230 g
Tuorli (2) 35 g
Lievito in polvere per dolci 8 g
Sale fino 1 pizzico
PER FRIGGERE
Olio di semi di arachide q.b.
PER COSPARGERE
Zucchero q.b.
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Let's Cook Potato Ravioli - Ciao Italia
Tortelli di patate alla mugellina, a potato-filled ravioli drizzled in butter and sage sauce; wonton tortelli.
(Season 29 | Episode 22)
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Ciao Italia with Mary Ann Esposito turns everyday cooking into a happy celebration of authentic regional Italian cuisine with flavorful recipes from the Piedmont to Puglia, Tuscany to Sicily, and everywhere in between. By using authentic ingredients from the heart-healthy Mediterranean diet, Mary Ann creates Italian recipes that turn ordinary meals into memorable masterpieces. Buon appetito!
#cooking #italianfood
Ciao Italia 1708-r0071 A Drum of Eggplant, Bucatini, and Meatballs
Ciao Italia 1708-r0071 A Drum of Eggplant, Bucatini, and Meatballs
Beth's Spinach Ravioli with Caramelized Onions and Tomatoes | ENTERTAINING WITH BETH
Learn how to make my easy spinach ravioli with caramelized onions and tomatoes. A quick and easy weeknight meal!
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SPINACH RAVIOLI WITH RED ONIONS, SPINACH AND TOMATOES
Serves 4-6
Ingredients
2 packages of Spinach Ravioli
2-4 tbsp olive oil
1 Red Onion, sliced into half moons
1 cup sliced cherry tomatoes
1 lemon, zest and juice
1 bag of fresh baby spinach
salt and pepper to taste
METHOD:
Heat 1 tbsp of oil in a pan. Sautee red onions until soft. Add cherry tomatoes. Cook until they start to break down and release their juices.
Meanwhile, set your ravioli to boil in well-salted water drizzled with a little olive oil (this will prevent the raviolis from sticking together).
Return to your onion/tomato mixture and add lemon zest and lemon juice. Then add spinach in handfuls until wilted. Season with salt and pepper, and drizzle a bit more olive oil over the mixture until well-coated (about 1 tbsp).
Drain raviolis, and place 4-6 in a bowl, and top with the sauce.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! Visit my website! VISIT MY WEBSITE: