Easiest Way to Make Speedy Ravioli's (short cut & simple)
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, How to Prepare Homemade Ravioli's (short cut & simple). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Ravioli's (short cut & simple), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ravioli's (short cut & simple) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ravioli's (short cut & simple) is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ravioli's (short cut & simple) estimated approx 1 hr 30 min.
To get started with this recipe, we have to first prepare a few ingredients. You can have Ravioli's (short cut & simple) using 13 ingredients and 11 steps. Here is how you cook it.
I took some of the extra work of making the homemade sauce out of the recipe and substatuted it with a store bought sauce to save some time. So many great sauces on the market, I thought it made more sense to incorporated it into this recipe. Simple and delicious! This recipe still has it's Italian zest.
Ingredients and spices that need to be Prepare to make Ravioli's (short cut & simple):
- 4 cups all-purpose flour
- 1/2 cup water
- 1/2 tsp salt
- 4 eggs
- 2 tbs virgin olive oil
- Ravioli's Stuffing
- 15 oz tub of ricotta cheese
- 16 oz Jimmy Dean "Italian sausage"
- 1 cup whole leaf spinach
- Ravioli's Sauce
- 3 (24 oz) jars of Prego Traditional Italian sauce
- 1 stick butter (salted)
- 1 tbls Parsley seasoning
Steps to make Ravioli's (short cut & simple)
- Pre cook sausage in skillet and chop very fine in food processor then set aside and let cool
- Chop whole leaf spinach very fine and add to half of the finely chopped sausage in a bowl. The other half of sausage will be placed in the sauce.
- Add to the one half sausage and spinach the ricotta cheese and mix together until all is incorporated
- Put two cups flour on flat surface with a pinch of salt for first layer. Make a crater in the flour and place two eggs in it and add a little water as you knead the dough. Add flour as needed until you have a ball that isn't sticky. Then repeat process for a second ball of dough. Place both balls of dough in separate bowls and coat with olive oil. Let sit in refrigerator for one hour.
- Roll your first neaded dough on a flat surface until it is the thickness of a dime or nickle and set aside. Repeat and roll the second ball of dough the same as the first. Brush a egg wash onto the surface of the second dough when rolled flat.
- Put plots of your mixed spinach and sausage appropriately 1 inch apart on your rolled dough surface.
- Add your second layer of dough on top of your first and push the air out between your 1 inch fillings and cut into Ravioli's squares.
- Seal each Ravioli's square on edges with a fork.
- Place Ravioli's squares in pot of boiling water with a little salt and olive oil and let boil for about thirty minutes or until they begin to float to the top.
- Place one stick salted butter and Parsley Seasoning in with the three jars of Italian Prego sauce and begin heating it up. Add remaining half of sausage that you had set aside to the sauce.
- Drain water from Ravioli's and add to the sauce and let cook on low heat for another thirty minutes. Then serve
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