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  • 3/20 Nat'l Ravioli Day 5

    From Dave Drum@1:2320/105 to All on Tue Mar 19 18:04:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Golden Ravioli
    Categories: Pasta, Cheese, Sauces
    Yield: 20 servings

    20 oz Pkg frozen cheese ravioli
    3/4 c Italian flavored bread
    - crumbs
    3/4 ts Garlic powder
    3/4 ts Salt
    1/4 c Milk
    1 lg Egg; beaten
    1/2 c Oil; for frying
    2 tb Grated Parmesan cheese
    Spaghetti sauce; for
    - dipping

    In a large pot of boiling salted water, cook the ravioli
    to desired doneness; drain, pat dry, and cool slightly.

    Meanwhile, in a medium-sized bowl, combine the bread
    crumbs, garlic powder and salt; set aside. In another
    bowl, mix together the milk and egg.

    Dip the ravioli, a few at a time, into the milk-egg
    mixture to coat, then into the bread crumb mixture to
    coat.

    In a large skillet, heat the oil. Fry the ravioli, a few
    at a time, until golden; drain on paper towels. Sprinkle
    with Parmesan cheese and serve hot with spaghetti sauce
    for dipping.

    NOTES: If you'd like to make this ahead of time, after
    frying, cover and store in fridge. When ready to serve,
    set oven @ 350oF/175oC. Arrange the ravioli on a baking
    sheet in a single layer; sprinkle the Parmesan cheese on
    top and bake for 15 minutes, or until heated through.

    RECIPE FROM: https://www.mrfood.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:396/45 to All on Wed Mar 19 14:19:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Weeknight Ravioli Lasagna
    Categories: Five, Pasta, Cheese, Sauces, Greens
    Yield: 6 servings

    24 oz Jar pasta sauce
    25 oz Bag frozen meat or cheese
    - ravioli
    1 1/2 c Shredded mozzarella cheese
    3 c Fresh baby spinach

    Set oven @ 350ºF/175ºC.

    In a small saucepan, heat sauce 5-7 minutes over medium
    heat or just until simmering, stirring occasionally.

    Spread 1/2 cup sauce into a greased 11" X7" baking
    dish. Layer with half the ravioli, 1 1/2 cups spinach,
    1/2 cup cheese and half the remaining sauce; repeat
    layers. Sprinkle with remaining cheese.

    Bake, uncovered, 45-50 minutes or until edges are bubbly
    and cheese is melted. Let stand 5 minutes before
    serving.

    Pamela Nicholson, Festus, Missouri

    Makes: 6 servings

    UDD NOTES: Made this the first time "straight up". After
    that I used Onofrio's Basilico sauce for the gravy and I
    cut the spinach into a coarse chiffonade. And I have
    been known to use small curd cottage cheese or ricotta
    for the interior of the dish, using 1/2 cup Mozz to melt
    on the top.

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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