How To make Mock Ravioli
-----PATTI - VDRJ67A
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MEAT MIXTURE 1 lg Garlic clove :
minced
1 can Tomato paste
2 md Onions finely chopped
3/4 teaspoon Rosemary
1 cup Water
3/4 teaspoon Oregano
2 pound Beef ground
1 cup Parmesan cheese :
divided
1 can Tomato sauce
1 cup Parsley; chopped divided
:
SPINACH LAYER 1 cup Vegetable oil
1 teaspoon Garlic salt
4 package Spinach; frozen :
chopped
1 teaspoon Ground sage
6 Eggs -- well beaten
1 pound Butterfly macaroni
2 cup Bread crumbs soft
Saute onions, minced garlic and meat. Add 1/3 cup parsley and 1/3 cup parmesan cheese and remaining meat mixture ingredients and simmer. For spinach layer combine oil, 1/3 cup parsley, spinach, bread crumbs, 1/3 cup parmesan cheese, eggs and 1 tsp garlic salt and 1 tsp ground sage. Cook pasta and drain well. Sprinkle 1/3 cup parsley and 1/3 cup Parmesan cheese over pasta and mix well. Butter a large baking dish. Cover the bottom with a layer of pasta, then a layer of the spinach mix, then a layer of meat. Repeat layers until all ingredients are used, ending with the meat sauce. Sprinkle remaining parmesan cheese and parsley over top. Bake at 350~ for 20-30 minutes.
How To make Mock Ravioli's Videos
Angry Italian Dad Cooks Ravioli
Italian cooking with my angry and short father, Vic.
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The Cake Boss Reveals His Secret Cannoli Cream Recipe - MUST WATCH! | Welcome to Cake Ep07
It's creamy, it's fluffy, it's Buddy Valastro's secret cannoli cream recipe, baby! Watch now to see the Carlo's Bakery secret recipe you've been waiting for. Click SHOW MORE to see the full recipe.
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CANNOLI CREAM RECIPE
Ricotta Cheese, impastata 4 lbs. 8 oz.
Sugar 1 lbs. 8 oz.
Vanilla 1 Tbsp.
Cinnamon oil 2-3 drops
Chocolate chips 4 oz.
Total yield: 6# 4 oz.
Method:
• Make sure to measure all your ingredients and gather all equipment before starting
• Place tabletop mixer with paddle attachment on work area, then place the impastata cheese into mixer bowl, mix the cheese on 1st speed to combine and smooth
• Add granulated sugar next, allow to mix in completely and dissolve, the texture will now change to a smoother consistency
• Next is the vanilla, cinnamon oil, and chocolate chips (optional: if you don't want to mix in the chocolate chips, you can use to sprinkle at the end, but we always have chips in our Cannoli’s)
• Once all ingredients are added mix only until incorporated, place in pastry bag and into the refrigerator until ready to pipe and serve.
Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Erin McGinn
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Music: artlist.io
2018
Found Cancer in my Chicken Meat ???? #Shorts
Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
#chickenbreast #chicken #cancer #chickenlover #chickenmeat #
This lasagna has no layers | FeelGoodFoodie
Vegan Ravioli Recipe | No Special Equipment Needed
Vegan Ravioli Recipe | No Special Equipment Needed
Filled with mushroom spinach ricotta, these vegan raviolis are an easy to make vegan dinner idea - no special equipment required
Ingredients
Dough:
2 cups of all purpose flour
1/2 cup of warm water
Cashew Ricotta:
1 cup of softened cashews
8 oz of mushrooms
1 cup of baby spinach
1/2 cup of nutritional yeast
1 tsp of onion powder
1/4 cup of almond milk
Directions
1. Add 2 cups of all purpose flour to a large bowl. Slowly add in warm water and knead dough for 2-3 minutes. Set aside. Note: You may need to adjust the amount of water slightly depending on your dough.
2. Add sliced mushrooms to a medium sized frying pan and saute on medium heat for 5 minutes. Add in baby spinach and saute for an additional 2-3 minutes, or until mushrooms have fully browned. Set aside and let cool.
3. Once cooled, add mushrooms and baby spinach to a blender. Add in softened cashews, nutritional yeast, onion powder and almond milk. Blend until smooth.
4. To make raviolis, split dough into two equal parts. Using a rolling pin, roll dough out into a long rectangle. You want to roll dough very thin.
5. To make each ravioli, portion 1 tbsp of cashew mixture on a dough sheet. Leave at least 1 and 1/2” of space between each tbsp of mixture. Cashew ricotta should yield 6 tbsps.
6. Cover with second sheet of dough. Press out any air in between raviolis and seal by pressing down gently using fingers. Using a knife, cut each ravioli into squares.
7. Bring a large pot of water to a boil. Add in raviolis and boil for approximately 2-3 minutes, or until all raviolis float. Strain and let cool.
8. Serve and enjoy!
Full Recipe: livegrowgreen.com/blog/vegan-ravioli-recipe
More vegan recipes at: livegrowgreen.com
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Easy Pumpkin Ravioli W Brown Butter Sauce & Sage | Chocolate Dipped Mandarin Oranges | Good Day Pa!
A delicious, creative way to use up leftover pumpkin pie is to make homemade pumpkin ravioli. I love it with a brown butter sauce and sage. Easy to do and take help from Wonton wrappers in place home homemade pasta sheets.
In my house the one pie that everyone brings and no one eats is pumpkin pie. I don’t have anything against pumpkin pie. Truly, I don’t. But what I love is using the leftover pumpkin pie in this delicious recipe. Plus if you pour brown butter and sage on any pasta, you are going to be fighting me for seconds.
Easy Pumpkin Ravioli With Brown Butter Sauce And Sage Recipe:
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