Where online can I find the complete recipe to making raviolis?!


Question: I want to make it from scratch, that includes the cheese (stuffing) it has inside of them.
Thank You
10 pts best answer!


Answers: I want to make it from scratch, that includes the cheese (stuffing) it has inside of them.
Thank You
10 pts best answer!

yes I can get it for you, BRB

here you go, this link will tell you everything from the pasta to the finished product. Oh, and its well worth the effort
http://www.foodnetwork.com/food/show_fo/...

1 pound veal stew meat 1 quart veal oil (veal deckle fat rendered down with pomace oil) 6 cloves of garlic 3 sprigs of fresh rosemary Salt and black pepper 1 cup minced shallots 2 teaspoons minced garlic 2 teaspoons chopped fresh rosemary 1 tablespoon chopped fresh parsley 2 ounces dried morel mushrooms Warm water Heavy cream 2 (11 by 14-inch fresh pasta sheets, cut into 2-inch squares (about 64 squares) 1/2 cup grated Parmigiano-Reggiano cheese Preheat the oven to 300 degrees F. For the veal ravioli filling: Season the meat with salt and pepper. Place the meat in an oven-proof pan and cover with the veal oil. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the veal oil for future use. Discard the rosemary. In a food processor, fitted with a metal blade, add the veal meat, 1/4 cup of the reserved oil, 1/2 cup of the shallots, garlic, rosemary and parsley. Season with salt and black pepper. Pulse until the mixture is finely chopped. If the rillette is not moist enough, add some of the remaining veal oil. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. Makes about 3/4 pound. For the Morel Cream Sauce: Place the dried morels in a shallow bowl. Pour the warm water over the morels. Allow to sit for at least 1 hour. Strain the morels, reserving the liquid. Cut the rehydrated morels into 1/4-inch thick rings. In a saucepan, over medium heat, add 2 teaspoons of the oil. Add the morels and the remaining 1/2 cup of shallots. Season with salt and pepper. Saute for 6 minutes. Add the reserved and strained morel liquid. Bring the mixture to a boil. Reduce to a simmer and cook for 4 minutes. Add the cream and continue to cook for 6 minutes. Season with salt and pepper. Remove from the heat and keep warm. To make the raviolis: Place 1 tablespoon of the filling in the center of 32 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 5 minutes. Drain. Toss the raviolis with the warm mushrooms sauce and garnish with the grated cheese

SPINACH RAVIOLIS

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds part-skim ricotta cheese
1 package frozen creamed spinach -- thawed (10 oz.)
1/2 cup grated parmesan cheese
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
3 packages square or round wonton skins -- (approximately
-- 56-skins per
-- package) (12 oz.)
tomato sauce
fresh basil leaves -- for garnish


Preparation:
STIR in a large bowl, ricotta cheese, spinach, Parmesan, nutmeg, salt, and pepper until well combined. LINE a baking sheet with waxed paper and spray the paper with cooking spray. FILL the ravioli, by placing a wonton skin on work surface lightly sprinkled with cornstarch or flour. SPOON a rounded teaspoon of filling in the center and brush the edges with water. TOP with a second skin and press the edges together with your fingertips. PLACE the filled ravioli on the baking sheet. REPEAT with the remaining filling and wonton skins to make about 70 ravioli. To stack layers of ravioli, sprinkle cornstarch or flour over each layer and cover with sprayed waxed paper. (To prepare ahead, cover the filled ravioli with plastic wrap and refrigerate up to 24 hrs. before cooking.) COOK the ravioli, by placing into simmering salted water 6 at a time and cook 1 to 2 minutes. Ravioli will be translucent. Do not overcook. REMOVE carefully with a slotted spoon, drain very well, and serve with tomato sauce. GARNISH with basil. ALLOW 6-7 ravioli per serving.


Nutritional Information:
357 Calories (kcal); 22g Total Fat; (56% calories from fat); 25g Protein; 14g Carbohydrate; 69mg Cholesterol; 1149mg Sodium

www.foodnetwork.com
Check it out.
They can help you search for anything
And please give me ten points if this is the best answer.
Foodnetwork.com has good recipes and online shows to help you watch while you actually do the recipe in your kitchen.
good luck.
go to Bucco De Beppo for a sample yummy.
email me if you like this answer.
jaykay31@yahoo.com
Joanne

try some of these sites:
www.allrecipies.com
www.ilovepasta.com
or any of the pasta companies websites.

Here ya go-
http://allrecipes.com/HowTo/Making-Ravio...

I really recommend that site..If you are ever looking for something to cook, go on there...They will probably have it !

Hope I helped :)





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