Best 3 Delicate Cheese Ravioli Ala Filomena And Baked Version Too Recipes
Indulge in the culinary delight of Delicate Cheese Ravioli ala Filomena, a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. This classic Italian dish features tender ravioli pillows filled with a luscious cheese mixture, enveloped in a velvety tomato sauce that bursts with umami richness. Immerse yourself in the irresistible baked version, where the ravioli bakes to golden perfection, creating a symphony of crispy edges and a soft, pillowy interior. Discover the secrets behind crafting this exquisite dish in two detailed recipes that guide you through each step, ensuring a culinary masterpiece that will impress family and friends alike.
Check out the recipes below so you can choose the best recipe for yourself!
DELICATE CHEESE RAVIOLI ALA FILOMENA (AND BAKED VERSION, TOO!)
This is how my Great-Grandmother and Grandmother made ravioli and how I have always made them. I love them with marinara sauce and we REALLY love them baked!! Use Recipe #272132 or any of your favorite pasta recipes and try Recipe #rz.279041 for your sauce or any favorite sauce you want. I did a YouTube thingie (my first) so here ya go! http://www.youtube.com/watch?v=n7Bq6qdPg48
Provided by Secret Agent
Categories Cheese
Time 27m
Yield 20-24 ravioli, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix filling ingredients and refrigerate until you need to fill your pasta.
- Roll your pasta dough into two long strips as thin as possible. Make sure you flour your board well.
- With a small cookie scoop make twenty mounds of filling on one strip (or twenty four depending on your ravioli cutter size - I get 22 about 2 1/2 inches around with my cutter. You can see the pictures.
- Put the second strip of pasta on top of the filled pasta (I fill half of one strip and fold the other half on top of it to save space on my counter - I think it's easier to do two strips, but I have a short space to work in).
- Starting from the center of the pasta strip, press as much air as you can out of the filling towards the end and sides of the dough. Cut the ravioli with a well floured 2 1/2" cutter making sure to press hard so you seal the edges. If you want, you can egg wash the pasta strips to make sure they stick. I don't but some people do.
- Let them dry on a well-floured board for at least 30 minutes. In a huge skillet bring well-salted water to the boil and add about a tablespoon of oil to it to prevent boil-overs.
- Put the ravioli in the water and reduce the heat so it barely boils or you may explode the ravioli. Cook until desired tenderness - my pasta is thin and the ravioli cook in 7 minutes. Use a wire or slotted spoon to remove the ravioli rather than pouring them into a colander since this will break them. They are very delicate.
- Sauce with Recipe #rz.279041 and serve, Garnish with basil. Usually 5 for a main dish and 2 or three for a starter. If you want baked ravioli just put sauce in your casserole, then the cooked ravioli, sauce the tops a little, add mozzarella shreds and bake them until the mozzarella is all melty and lovely. Top with a little Parmesan and some fresh chopped basil or parsley and serve.
- Take your deformed ravioli and cook to get your time down pat. Also, if you have air in the ravioli it will probably explode so poke a toothpick in the top center so the air has an escape route.
- OR you can freeze your ravioli in a single layer before cooking. Just put them on a tray that is well floured and freeze them hard. Store in a flat container - not a freezer bag. Make sure you cover them tightly. Use within a month or so.
Nutrition Facts : Calories 346.2, Fat 22.6, SaturatedFat 12.4, Cholesterol 171.2, Sodium 716.4, Carbohydrate 15.4, Fiber 0.4, Sugar 8.8, Protein 20.3
CHEESE RAVIOLI BAKE
Find out how to make this Cheese Ravioli Bake! Prepare this easy, no-stress meal for your family and friends today.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium heat. Add vegetables; cook and stir 2 min. or until crisp-tender. Stir in pasta sauce and crushed red pepper.
- Spread 1/2 cup pasta sauce mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the ravioli, remaining sauce mixture and cheese. Repeat layers; cover.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
APPLE PIE WITH NO APPLES
This recipe is one that my mother, grandmother and great grandmother made. I thought it had been lost when my mother died. Imagine my surprise when I found it written on the inside of her favorite cookbook, which I inherited. I had no idea whether or not it would taste as good as my childhood memories when I made it. It does. One can use either pre-made unbaked pie shells and/or crusts, or homemade. I used a pre-made, unbaked shell and then cut up a premade (boxed) unbaked crust for the lattice top. The extra pie crust I sprinkled with sugar and baked along with the pie. I remember the "pie crust cookies" from my childhood too. This pie has the taste and texture of a real apple pie, and it's a lot of fun to see the expressions when it's revealed that the 'secret ingredient' is Ritz crackers. It's a quick and easy recipe that tastes good.
Provided by Sandaidh
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 9
Steps:
- In a saucepan mix water, sugar and cream of tartar.
- Cook over medium heat until sugar dissolves.
- Add Ritz crackers.
- Bring to a hard boil for 2 minutes.
- DO NOT STIR.
- Remove from heat and pour into pie crust.
- Sprinkle with nutmeg and cinnamon and place butter pats on top.
- Put pie crust strips on top to form a lattice.
- Bake at 450 degrees for 10 minutes, then at 350 degrees for 20 minutes.
Nutrition Facts : Calories 2852.7, Fat 191.8, SaturatedFat 68.8, Cholesterol 152.7, Sodium 2786, Carbohydrate 258.9, Fiber 14.4, Sugar 55.7, Protein 27.3
Tips:
- For the best results, use fresh pasta dough and high-quality cheeses.
- Be careful not to overfill the ravioli, or they will burst while cooking.
- To prevent the ravioli from sticking together, lightly coat them with flour before cooking.
- Cook the ravioli in boiling salted water until they float to the top, about 3-4 minutes.
- For the baked version, top the ravioli with a mixture of melted butter, grated Parmesan cheese, and breadcrumbs before baking.
- Serve the ravioli with your favorite sauce, such as marinara, Alfredo, or pesto.
Conclusion:
Delicate Cheese Ravioli alla Filomena is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Whether you choose to boil or bake them, these ravioli are sure to be a hit with your family and friends. With a little practice, you'll be able to make these ravioli like a pro!
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