Posted at 1:35 pm , on November 18, 2016
Time to make ravioli to put up in the freezer! I like to make ravioli in the fall when the weather is cooler and I can spend a whole day in the kitchen. And it truly takes me a whole day to make these starting with putting together the meat filling to making the pasta dough and finally assembling, cutting and packaging for the freezer. It is a great deal of prep work but I find it rewarding especially on those occasions when I need a quick meal. And they tastes so much better than any frozen ravioli that you find at the store. These frozen ravioli can go directly into boiling water and be ready in just a few minutes. And if you like toasted ravioli like we do, thaw a bag or two in the refrigerator. This batch made approximately 6 dozen ravioli. That will make quite a few meals for any family.
Posted at 10:36 am , on October 15, 2013
If you go to the trouble to make ravioli from scratch, it’s a must to set aside some to make toasted ravioli. It’s really simple to put together and pan fries in minutes for a quick meal. Using thawed ravioli, these pasta squares cook up crisp while trapping the gooey cheese inside the shell. All that’s needed is a tasty pasta sauce. I tried out a new recipe for a tomato based sauce with pancetta and herbs. It’s must have tasted pretty good because the guys devoured them in no time.
Posted at 9:33 am , on February 10, 2012
I hinted that I had another idea for the ravioli and what do you know, it was “oh my gosh” good! Joe said I’ve made these before with frozen ravioli, but I don’t remember. I think I would remember if they tasted this good. Anyway, getting back on track . . . I googled ravioli recipes to see what everyone else was doing with them and came across several toasted ravioli that looked so tempting. I already had the ravioli and sauce made so it made sense to try and see if I could make these like those pretty photos I had been looking at. Since my ravioli was made with won ton wrappers they fried up light and crisp. So tell me, which way you prefer ravioli? Toasted or steamed . . .