• 3/20 Nat Ravioli Day - 2

    From Dave Drum@1:18/200 to All on Fri Mar 18 11:42:21 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ravioli In Roasted Garlic Broth
    Categories: Pasta, Sauces, Vegetables
    Yield: 4 Servings

    MMMMM---------------------------BROTH--------------------------------
    1 sm Whole head garlic
    2 c Chicken broth
    1/2 c Fresh herb leaves, such as
    - basil, oregano or sage

    MMMMM-----------------------CRUMB TOPPING----------------------------
    1 tb Olive oil
    2 md Cloves garlic; peeled and
    - split in halves
    1/2 c Fresh Italian or French
    - bread crumbs

    MMMMM--------------------------RAVIOLI-------------------------------
    2 ts Olive oil
    1 sm Red bell pepper
    1 sm Yellow bell pepper
    1 lb Ravioli (cheese, chicken
    - or spinach)
    1/3 c Frozen peas
    2 tb Minced herb (as in broth)
    2 tb Grated Parmesan cheese

    To prepare the broth: Cut about 1/2 inch from the top of
    the head of garlic; wrap in foil and bake 1 hour in an
    oven heated to 350 degrees. Remove from the oven and set
    aside.

    Combine the broth and herbs in a saucepan. Put over
    medium-low heat to steep for 30 minutes. Strain. Squeeze
    the garlic into a small bowl and whisk in a few tb of
    the broth. Stir back into the broth.

    To prepare the crumb topping: Pour 1 1/2 tb olive oil
    into a nonstick skillet, add the split cloves garlic
    and place over medium-low heat. Slowly saute the garlic
    until golden. Remove the garlic from the pan and add
    the bread crumbs, stirring well. Saute until golden.
    Transfer to a plate and set aside.

    Stem, seed, and finely chop bell peppers. Heat 2 ts oil
    in a large nonstick skillet. Add the bell peppers and
    saute 5 minutes. Add the roasted garlic broth and simmer
    5 minutes.

    Cook the ravioli according to package directions. Drain
    and add to the broth with the peas; cook 3 minutes,
    stirring gently. Serve in shallow soup bowls sprinkled
    with the crumb topping, minced herbs and cheese.

    The Dayton Ohio Daily News, April 10, 1996

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:2320/105 to All on Sat Mar 18 15:46:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fried Ravioli
    Categories: Pasta, Cheese, Latino, Italian
    Yield: 3 Servings

    1 c Grated mozzarella
    1/4 c Ricotta cheese
    2 tb Pesto
    12 oz Pkg prepared pasta sheets
    2 lg Eggs
    1/4 c Milk
    3 c Seasoned bread crumbs
    Oil; for frying

    MMMMM--------------------SPICY MARINARA SAUCE-------------------------
    2 tb Olive oil
    1 tb Chopped garlic
    1 md Onion; chopped
    28 oz Can peeled whole tomatoes
    1/4 c Fresh basil; chopped
    Red pepper flakes

    MAKE THE SAUCE: In a large saucepan, saute garlic and
    onions in olive oil until translucent. Add tomatos and
    basil. Bring to a boil and reduce to a simmer for 45
    minutes. Pureee in food processor and season with salt
    and red pepper flakes.

    MAKE THE FILLING: In a small bowl, combine mozzarella,
    ricotta, and pesto. Reserve.

    Cut prepared pasta sheets into thirds widthwise. Run
    pasta through pasta machine to make thinner.

    Place 1 heaping ts of filling in the center of each
    ravioli. Brush exposed pasta with egg wash.

    Cover ravioli with second sheet of pasta. Cut and crimp
    around filling with a ravioli cutter. Dip raviolis into
    egg wash and then into bread crumbs. Deep fry ravioli in
    350-|F/175-|C oil until golden brown.

    Serve with spicy marinara sauce.

    VARIATION: Mexican ravioli. Substitute pepper jack
    cheese for mozzarella and omit pesto. Substitute
    cornmeal for bread crumbs and serve with salsa instead
    of Spicy Marinara Sauce.

    From: Alison Meyer

    Uncle Dirty Dave's Archives

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