It's hard to find the time to make fresh meals from scratch every day, especially if you have a family on the go. Instead, try out this easy soup and ravioli recipe. It's an ideal dish for a comforting, home-cooked meal that you can eat right away or throw in your freezer for a busy week.This recipe is courtesy of Karrie Truman, Happy Money Saver.
Chef/owner Antonio Morichini of New York's VIA VAI grew up in Rome, Italy and traveled throughout the country perfecting the cuisine. This simple ravioli recipe can be made in large batches and frozen — just place the ravioli on a floured sheet pan in your freezer and when they're frozen you can transfer to a freezer bag. Pop them in heavily-salted boiling water for a few minutes and voila! You have homemade ravioli any night of the week.Recipe courtesy of Antonio Morichini.
Bacon makes everything better, right? Definitely the case with these creamy, satisfying ravioli. The bacon adds a deliciously smoky taste to the earthy swiss chard and rich ricotta in the filling. Pair these with your favorite tomato sauce or just a light drizzle of olive oil. This pasta is best served fresh out of the pot, so don't drop them in the water until you're ready to eat.
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This dish is ideal for any Super Bowl party as it’s very versatile. It can be served either hot or cold, making it my go-to dish to bring whenever gathering with friends. The trick is that I use fresh crab, which makes a big difference in the taste.
This is hands down my favorite way to use butternut squash. It's creamy, flavorful, filled with the flavors of fall, and best of all, it's easy to put together (with a little help from the store).
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A typical recipe for ricotta-filled pasta will specify, perhaps, a tablespoon or two of finely chopped parsley per batch. I suppose it adds color and a bit of flavor (as distinct from ricotta-spinach fillings, which can be very spinachy). As it happens, though, Jackie and I are fond of the taste of parsley – even as the sole leaf in a little salad (as at the London restaurant St. John, where a parsley and shallot salad was, is and ever shall be served with roasted marrow bones)So I’ve recently been turning an otherwise typical ricotta filling into something quite different by using a seemingly unlikely quantity of parsley, which turns it a jolly green in color and gives it a profound herbal flavor that has met with wide approval among our dinner guests.So far, I’ve used this in two ways: to fill pasta parcels such as ravioli, agnolotti and so forth; and in remarkably elegant, light lasagne. Both of those dishes were devised to let the parsley filling dominate: other ingredients are kept minimal. The filling would also make delicious cannelloni (but make them skinny).Here is some ravioli and lasagne guidance.Ravioli. Keep them small: one bite apiece. Nine or ten of these tossed with butter and a small quantity of simple tomato sauce and butter make a stellar first course. No grated parmesan needed, though there’s no need to withhold it if someone demands it.Lasagne. For this quantity of filling, use a small baking pan (around 6 x 8 inches). Have ready a cup of simple tomato sauce (you may not use it all, but you’ll need some for serving) and around 4 oz mozzarella sliced very thin. Spread a couple of tablespoons of sauce in the buttered or olive-oiled pan. Place a sheet of blanched egg pasta onto your work surface, and use an offset cake-decorating spatula or a butter knife to spread ricotta-parsley mixture in a fine, even layer – as though you were filling a seven-layer cake. Lay it into the pan, splash a tiny bit of sauce over the mixture – think Jackson Pollack – and add five or six postage-stamp-size leaves of mozzarella. Repeat until the pan is full or you’ve run out of filling. Last time I did this, I managed eight layers. Bake at 350º F, covered, for about 30 minutes, then uncovered for another 10 minutes. As with any lasagne, let it cool for a few minutes before serving with extra tomato sauce.
People usually associate beets with salads — but not me. Because of their healthy reputation and sweet buttery flavor, and I always try to think of the most indulgent ways to enjoy them. This ravioli recipe is my most recent creation, and I like to serve it with a light Alfredo sauce and crumbled chicken sausage.
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