Wild Idea Buffalo Recipe of the Week – Sausage Stuffed Ravioli

September 27, 2017 at 5:27 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week – Sausage Stuffed Ravioli. Delicious Sausage Stuffed Ravioli stuffed with Wild Idea Buffalo Italian Sausage along with cremini mushrooms, grated Pecorino Romano or Parmesano Reggiano cheese, and green onions. Also included are recipes for the pasta dough and sage butter. You can find this recipe at the Wild Idea Buffalo website and purchase the Wild Idea Buffalo Italian Sausage along with all the other cuts of Buffalo and products. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Sausage Stuffed Ravioli
A month ago I had the privilege of spending a couple of weeks in Italy. One of my favorite pasta dishes while I was there was a sausage and mushroom stuffed ravioli with sage butter. After about two weeks of being home I gave into my cravings and gave making homemade pasta another try. I won’t lie, it is a little tricky, but once you have the hang of it, it gets a little easier. The end result wasn’t as perfect as what I was served, but it was delicious and my family loved.
Note, I made a smaller batch, which made about 50 ravioli’s, but the recipe could easily be doubled. And, if made ahead it would be great for a crowd (but, I wouldn’t make it and have company on the same day).

Sausage Filling:
½ – pound Wild Idea Buffalo Italian Sausage
8 – ounces cremini mushrooms, stemmed and coarse chopped
1 – cup grated Pecorino Romano or Parmesano Reggiano cheese
2 – tablespoons cream
4 – green onions, coarse chopped
2 – teaspoons olive oil
2 – teaspoons butter
1 – teaspoon black pepper

Preparation:

* In a sauté pan over medium high heat, add olive oil and butter.
* Add mushrooms and sauté for about 5 minutes.
* Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.
* Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.
* Add the cheese and pulse process again until incorporated.
* Scrape down the sides and along the bottom to incorporate any missed pieces and add the green onions. Flash process, leaving bits of green visible.
* Remove the blade and cover until you are ready to use. You can also make this ahead and refrigerate for a later use.
Pasta Dough:
1 – cup semolina flour *I blended this flour in my smoothie blender to make a little more fine.
1 – cup high protein flour or all-purpose flour +
1 – teaspoon salt
3 – eggs, beaten
1 – tablespoon olive oil +
1 – egg white, beaten

Salt for pasta water
Sage leaves and lemon wedges for garnish

Preparation:

* Place flour and salt in a mixing bowl and stir.
* Create an impression in the center of the flour and add the eggs and oil.
* Using a dough hook, mix the ingredients together. If too stiff, add a little cold water. Cover your mixer with a dishtowel to avoid flying dough.
* Scrape the dough off of the hook occassionally and continue to beat the dough for an additional 6 minutes on low to medium low speed.
* Remove the dough and place on a floured surface. Knead the dough a few times by hand and shape into a ball. Rub with a little oil and cover with plastic wrap and allow the dough to rest for 30 minutes.
* Cut your dough into manageable pieces. I cut mine into 8 pieces.
* Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.
* Set your pasta machine to 2, so the dough will easily pass through, yet flatten out on the first time through. Reset the dial to 5 and send the flattened pieces through again, catching the sheets with your hand as it comes through the pasta machine and pulling it forward. The dough will be very fragile.
* Lay your pasta strips on a lightly floured surface.

Assembly Preparation:

* Starting half an inch form the end of a pasta strip place half a tablespoon of filling (or desired amount). Continue down the sheet every inch on half of the pasta sheets.
* Brush the egg whites between the sausage fillings.
* Place another sheet on top of the sausage-covered sheets and press down in between the fillings.
* Cut in between the fillings with a knife and seal the edges together with a fork. *At this point you can cover the ravioli’s, refrigerate and cook at a later time.
* Bring a large pot of cold water to a boil and add 2 tablespoons of salt as the water starts to bubble (it’s an Italian thing).
* Drop Ravioli’s into the pot, adding only as many as the pot will hold without crowding them. I did about 10 at a time. Boil for two minutes and remove with slotted spoon and place on a platter. Repeat until finished.
To Serve: Place 4 to 5 Ravioli’s on each plate, and drizzle with Sage Butter. Garnish with fried sage leaves, slivers of cheese, and lemon.

Sage Butter: In a saucepan over medium heat, add 1 – stick salted butter and 2 small bundles of fresh sage leaves or about 1/3 cup fresh sage leaves. Allow butter and leaves to simmer, stirring occasionally for about 5 minutes. Reduce heat if needed. Remove butter from heat until needed. Remove leaves and drizzle over the pasta.
https://wildideabuffalo.com/blogs/recipes/sausage-stuffed-ravioli

Advertisements

Fresh Diabetic Recipes for Summer

July 25, 2017 at 5:11 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
Tags: , , , , , , , , , , , , ,

From the Diabetic Living Online website its Fresh Diabetic Recipes for Summer. Eat Healthy with these Diabetic Friendly recipes like; Ancho-Maple Barbecue Planked Salmon, Lobster Roll Salad with Bacon Vinaigrette, and Toasted Crab and Green Onion Ravioli. Find these and many more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Fresh Diabetic Recipes for Summer

With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. Whether you want to grill out with friends or cool off with a frozen treat, these summer-fresh recipes will let you enjoy summer’s bounty and feel good — all season long.

 

Ancho-Maple Barbecue Planked Salmon

A diabetic superfood, salmon tastes best in the summer. Coat it in our original smoky-sweet sauce for a healthier spin on barbecue with just 8 grams of carb per serving…….

 

Lobster Roll Salad with Bacon Vinaigrette

Transform the dining room into a seaside party. We slimmed down this seafood main dish by tossing lobster with greens and veggies for a low-carb salad……

 

Toasted Crab and Green Onion Ravioli

We mixed omega-3-rich dungeness crab in a veggie-cheese ravioli filling for a fun, bite-size diabetic snack that’s perfect for summer get-togethers…….

 

 

* Click the link below to get all the Fresh Diabetic Recipes for Summer
http://www.diabeticlivingonline.com/diabetic-recipes/popular/fresh-diabetic-recipes-summer

Healthy Spring Soup Recipes

April 20, 2017 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Spring Soup Recipes. Delicious and healthy Soup Recipes like; Ravioli and Vegetable Soup, Cream of Mushroom and Barley Soup, and Cheddar Cauliflower Soup. Find them all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 

 

Healthy Spring Soup Recipes
Find healthy, delicious spring soup recipes, from the food and nutrition experts at EatingWell.

 

 

 

Ravioli and Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell……

 
Cream of Mushroom and Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley………

 
Cheddar Cauliflower Soup
Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup…….

 

 
* Click the link below to get all the Healthy Spring Soup Recipes
http://www.eatingwell.com/recipes/19801/seasonal/spring/soup/

Our Best Side-Dish Recipes

June 16, 2016 at 5:10 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | 2 Comments
Tags: , , , , , , , , , , , ,

From the Diabetic Living Online website its Our Best Side-Dish Recipes. Recipes including; Pesto Mashed Potatoes, Avocado and Grapefruit Salad, and Ravioli Salad. You can find them all along with all the other delicious and healthy recipes at the Diabetic Living Online website, Enjoy! http://www.diabeticlivingonline.com/

 

 

Our Best Side-Dish RecipesDiabetic living logo

You have your main dish figured out. Now what are you going to serve on the side? Whether you love fresh salads or hearty comfort foods like mashed potatoes, we have your favorite side dishes here.

 
Pesto Mashed Potatoes

A surefire dinner favorite, these mashed potatoes are lightened with reduced-fat cream cheese, fat-free milk, and a homemade, lower-fat pesto featuring basil and spinach……

 
Avocado and Grapefruit Salad

Avocado and grapefruit might sound like an odd combination, but the creamy-tart flavors complement each other perfectly in this salad. If you buy packaged mixed salad greens, a 10-ounce package contains about the right amount for this salad……

 
Ravioli Salad

Purchased Italian salad dressing, tossed with ravioli, broccoli, carrots, and pea pods, is used for this salad. Other reduced-calorie dressings work as well……

 
* Click the link below to get all the – Our Best Side-Dish Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/our-best-side-dish-recipes

Our Best Low-Carb Pasta Recipes

March 5, 2016 at 5:46 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
Tags: , , , , , , , , , ,

From the Diabetic Living Online website it’s Our Best Low-Carb Pasta Recipes. Healthy Pasta Recipes including; Pasta Salads, Soups, Spaghetti, Ravioli, and more can all be found here. It’s all on the home of Diabetic Friendly Recipes, Diabetic Living Online. http://www.diabeticlivingonline.com/

 
Our Best Low-Carb Pasta RecipesDiabetic living logo

Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down.

 

 

Chicken Alfredo

Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce……

 
Poblano Pasta Salad

Taste a touch of the Southwest with this low-calorie pasta salad that’s perfect for a relaxed afternoon on the patio. Make it ahead of time and add the dressing just before serving……

 
Red Pepper-Basil Raviolettis

Cheesy raviolettis, or mini ravioli, are the base of this simple yet satisfying dish. Packed with lean protein and a hearty dose of vitamin C, the low-carb chicken pasta fits right into your healthy eating plan…..

 

 

* Click the link below to get all Our Best Low-Carb Pasta Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

20-Minute Low-Calorie Dinner Recipes

February 4, 2016 at 6:10 AM | Posted in Eating Well | 1 Comment
Tags: , , , , , , , , , ,

From the EatingWell website it’s 20-Minute Low-Calorie Dinner Recipes. 20 Minute Low Calorie Dinners including; BBQ, Ravioli, Pork Chops, Salmon, and more! You can find all these and all the other delicious and healthy recipes all on the EatingWell website. http://www.eatingwell.com/

 

 

20-Minute Low-Calorie Dinner RecipesEatingWell2

Low-calorie dinner recipes make a healthy weeknight meal.
Weeknight meals are made easy with these 20-minute, low-calorie dinner recipes. Our healthy chicken recipes, pasta recipes, salmon recipes and more low-calorie dinner recipes are not only delicious dinners you will have on the table in less time than ordering takeout, but they are healthier too.

 

 

Barbecued Chipotle-Marinated Pork Sandwiches
Smoky grilled onion and your favorite barbecue sauce transform grilled pork tenderloin into a hearty pulled pork sandwich, perfect as a potluck dish or simple dinner. If you’re concerned about sodium, be sure to choose a lower-sodium barbecue sauce…..

 
Ravioli with Arugula & Pecorino
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir……

 
Pork Chops au Poivre
Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices and green beans……

 

 

* Click the link below to get all the 20-Minute Low-Calorie Dinner Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/20_minute_low_calorie_dinner_recipes

20-Minute 5-Ingredient Dinner Recipes

December 3, 2015 at 5:54 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , ,

From the EatingWell website it’s 20-Minute 5-Ingredient Dinner Recipes. 5-Ingredient Dinner Recipes with Chicken, Salmon, Ravioli, and more! Check the EatingWell website for a fantastic selection of healthy and delicious recipes. http://www.eatingwell.com/

 

 

20-Minute 5-Ingredient Dinner RecipesEatingWell2

Quick dinner recipes made with 5 ingredients or fewer are easy weeknight dinners.
You can cook delicious dinners in less time than it takes to pick up takeout; all it takes is one simple trick: embracing simplicity. With only 5 ingredients (we don’t count oil, water, salt and pepper) you can create mouth-watering meals like Cornmeal Crusted Chicken, Pork Chops au Poivre or New England Fried Shrimp that are ready to eat in twenty minutes or less. Even better—most of them rely on cooking staples you most-likely have on hand, so there’s nothing to stop you from whipping one up tonight!

 

 

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots……

 
Salmon with Pepita-Lime Butter
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables…..

 
Florentine Ravioli
The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini…..

 

 

 

* Click the link below to get all the 20-Minute 5-Ingredient Dinner Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/20_minute_5_ingredient_dinner_recipes

Cheesy Ravioli in Tomato And Cheese Sauce w/ Baked French Bread

November 13, 2015 at 5:46 PM | Posted in pasta, Pillsbury | 4 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Cheesy Ravioli in Tomato And Cheese Sauce w/ Baked French Bread

 

Woke up ready for Breakfast this morning! I prepared an Egg Beater Egg White Scrambled Egg, 2 Jennie – O Turkey Breakfast Sausage Links, 2 slices of toasted Aunt Millie’s Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Fantastic Breakfast to start my day! Not quite as windy as yesterday but there’s still a brisk wind out there. A high only in the 40’s today, partly sunny. After Breakfast I went to Meijer and stopped by Kroger for groceries. From there stopped by the bank for Mom and back home. I had been wanting some Ravioli so tonight that’s what I had. Tonight I prepared Cheesy Ravioli in Tomato And Cheese Sauce w/ Baked French Bread.

 

 

It had been quite a while since I’ve had Ravioli and decided tonight was the night to have some! I used Annie’s Cheesy Ravioli in Tomato And Cheese Sauce w Baked French Bread 005Homegrown, Cheesy Ravioli in Tomato and Cheese Sauce. I used to have a couple of cans of this in the pantry and have it for lunch. Ran out sometime back and bought a few cans of it while at Kroger earlier today. It comes in a can so to prepare it; just empty contents into medium saucepan. Heat over medium heat, stirring occasionally until hot. And it’s done! Doesn’t get much easier than that. Delicious, easy to prepare, and 1 sauce pan to clean. Nice size Ravioli, good tasting Tomato and Cheese Sauce, and love the Cheese that’s in the Ravioli. Makes a good hot meal. And it’s only 180 calories and 28 net carbs per serving. I topped it with a sprinkle of Basil and Shaved Parmesan Cheese. I’ve left the product info at the end of the post.

 

 

Cheesy Ravioli in Tomato And Cheese Sauce w Baked French Bread 004
To go with the Ravioli I baked a loaf of Pillsbury French Bread. Also had a Half and Half Diet Snapple to drink. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.
 

 

 

 
Annie’s Homegrown, Cheesy Ravioli in Tomato And Cheese Sauce

Description
* Certified Organic
* Made with 100% Real Cheese
* USDA Organic
* Rabbit of Approval Organic
* Cheese Ravioli in Tomato & Cheese SauceAnnie's Homegrown, Cheesy Ravioli
* Made With Only Vegetarian Ingredients
* Heat and eat. Easy and cheesy!
Inside this can are cheese-filled “pillows”, as our daughter calls them, floating in a rich palate-pleasing tomato and cheese sauce. They are quick and easy to prepare, delicious, and a healthful alternative to conventional pasta meals.
Bernie’s Cheesy Ravioli is made with premium quality ingredients using our own organic wheat and organic cheddar cheese. It’s a healthier choice for you and your family and a healthier choice for our planet.
Thank you for your enthusiasm for Annie’s products and for your suggestions. Your good wishes come in the form of email, thoughtful letters, photos, and imaginative drawings, and we cherish them all. As always, we are listening and we want to know what you think of our latest comfort food in a can. Peace, All of us at Annie’s.

Suggested Use
Easy To Cook
Stove: Empty contents into medium saucepan. Heat over medium heat, stirring occasionally until hot. Makes 2 cups.
Microwave: Empty contents into microwave-safe dish. Cover; microwave on high 2 minutes, or until hot. Stir before serving.
Enjoy!
Refrigerate any unused Cheesy Ravioli immediately in a separate container.
Other Ingredients
Water, organic tomato puree (water, organic tomato paste), organic wheat flour, organic cheddar cheese ([organic pasteurized milk, cheese cultures, salt, enzymes], water, salt), organic evaporated cane juice, organic brown rice flour, organic rice starch, sea salt, organic mustard flour, organic corn starch, organic onion powder, citric acid, organic garlic powder, organic paprika, organic spice.
Contains wheat, milk.

Serving Size: 1 cup (242 g)
Servings Per Container: about 2
Amount per Serving %Daily Value*
Calories 180
Fat Cal 35
Total Fat 3.5 g 6%
Saturated Fat 1.5 g 8%
Trans Fat 0 g
Cholesterol 5 mg 2%
Sodium 730 mg 31%
Total Carb. 31 g 10%
Dietary Fiber 3 g 13%
Sugars 9 g
Protein 6 g
Vitamin A 10%
Calcium 8%
Vitamin C 4%
Iron 10%

http://www.annies.com/products/pastas/cheesy-ravioli-tomato-cheese-sauce

The Wild Idea Buffalo Recipe of the Week: Buffalo Stuffed Ravioli with Simple Tomato Sauce

February 27, 2013 at 10:24 AM | Posted in bison, pasta | Leave a comment
Tags: , , , , , , ,

The Wild Idea Buffalo Recipe of the Week is Buffalo Stuffed Ravioli with Simple Tomato Sauce. This recipe can be found at http://wildideabuffalo.com/. The website is not only full of great recipes but also an online store full of Buffalo Products, check it out! I might add the best tasting Buffalo I’ve ever had!

 

 
Buffalo Stuffed Ravioli with Simple Tomato Sauce (Serves 6)

When rolling out dough, do not take it to thin, your ravioli’s will break open. Take only to dial 6 on your pasta roller. Also its

Buffalo stuffed Ravioli

Buffalo stuffed Ravioli

unnecessary to cook the meat before filling the ravioli’s. It cooks through just fine during boiling process.

Simple Tomato Sauce:

*1 teaspoon olive oil
*1 large headed shallot, peeled and julienned
*1 quart jar canned tomatoes (or best canned tomatoes available)
*1 sprig fresh oregano, leaves only chopped
*1 sprig fresh basil, leaves only chopped
*½ teaspoon salt
*¼ teaspoon pepper
*1 cup water

1. In saucepan, heat oil over medium high heat.
2. Add shallots and sauté for 2 minutes. Reduce heat to medium and continue cooking until lightly browned.
3. Add tomatoes, seasoning and water and stir to incorporate.
4. Bring to a simmer and remove from heat until ready to use.
Ravioli Filling:

* 1 lb. Italian Buffalo Sausage
* 8 oz. fresh Buffalo Mozzarella, drained for 1 hr.
Pasta Dough Ingredients: Makes 30 + Raviolis

* 1 cup Semolina flour
* 1 cup unbleached flour
* ½ teaspoon salt
* 3 eggs
* 2 tablespoons water

1. On clean work surface mix flours & salt. Create whole in center of flour mixture.
2. Mix eggs and water in bowl, and pour into flour center.
3. Gradually whisk in flour until well incorporated. Add more water if needed.
4. Kneed dough until smooth and elastic, about 7 minutes.
5. Separate dough into 3 sections. Cover and let rest for 30 minutes.
Ravioli Assembly:

1. Roll one section of dough into a rectangle.
2. Place your pasta machine roller dial on 1 and run dough through.
3. Run dough through two more times, second on dial 3, and third on dial 6.
4. Place strip of dough on lightly floured counter and cut into smaller rectangles, about 2.5 x 4
5. Place ½ oz. of Italian sausage in bottom center of rectangle.
6. Place ¼ oz of buffalo mozzarella on top of sausage.
7. Fold top half of pasta over bottom half.
8. Seal sides together with damp fork. Place ravioli’s on a floured sheet pan continue above process with remaining dough.
9. Bring a large pot of salted water to a boil. Place 10 raviolis in pot at one time. Boil for about 4 minutes. Raviolis will float to the top when they are done.
10. Remove ravioli’s with slotted spoon and place in bowl cover to keep warm.
To Serve: Place 5 ravioli’s in pasta bowl and pour one cup of pasta sauce over the top.

 

Garnish with freshly grated Parmigianino Reggiano and serve immediately. Accompany with *Caesar Salad. *Recipe included in this months special.

Wine Pairing:

VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY

 
http://wildideabuffalo.com/2011/buffalo-stuffed-ravioli-with-simple-tomato-sauce/

One of America’s Favorites – Ravioli

January 2, 2013 at 12:36 PM | Posted in pasta | Leave a comment
Tags: , , , , , , ,

Ravioli (plural; singular: raviolo) are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers

Different types of ravioli and other filled pasta

Different types of ravioli and other filled pasta

of thin egg pasta dough and are served either in broth or with a pasta sauce. The word may be a diminutive of Italian dialectal rava, or turnip.
The earliest mention of ravioli appears in the writings of Francesco di Marco, a merchant of Venice in the 14th century. In Venice, the mid-14th century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth, a recipe that would be familiar today save for its medieval powdering of “sweet and strong spices”. In Tuscany, some of the earliest mentions of the dish come from the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549. Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles. Sicilian ravioli and Malta’s ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with rikotta, the locally produced sheep’s-milk ricotta, or with gbejna, the traditional fresh sheep’s-milk cheese.
Ravioli are traditionally made at home. The filling varies according to the area where they are prepared. In Rome and Latium the filling

Making of ravioli

Making of ravioli

is made with ricotta, spinach, nutmeg, and black pepper. In Sardinia ravioli are filled with ricotta and grated lemon rind.
Today, ravioli are also made in worldwide industrial lines supplied by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, and Zamboni.
“Fresh” packed ravioli has in Europe, the UK and USA several weeks of shelf life. Tinned ravioli was pioneered by the Italian Army in the First World War and was popularised by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the USA. This type of ravioli is filled with either beef or processed cheese and served in a tomato, tomato-meat, or tomato-cheese sauce. Canned ravioli has more in common with other canned pastas than with traditional ravioli dishes. Toasted ravioli, ravioli that have been breaded and deep fried, is an American dish which was first developed in St. Louis, Missouri, and is a popular appetizer or snack food.
Ravioli are commonly encountered in the cooking of Nice, the broader Côte d’Azur, and the surrounding regions in the south of France. The contents of these vary enormously, but most idiosyncratic to the region is the use of leftover daube meat. Miniaturized ravioli, called “ravioles” locally, are a speciality of the Drôme department in the Rhône-Alpes region, particularly the commune of Romans-sur-Isère; these are frequently served au gratin.
Jewish cuisine has a similar dish called Kreplach, a pocket of meat or other filling, with an egg pasta based covering. It is simmered in chicken soup. Claudia Roden argues it originated in the Venetian Ghetto at about the same time Ravioli was developed, and in time became a mainstay of Jewish Cuisine. In India, a popular dish called Gujiya is similar to ravioli however it is prepared sweet, with a filing of dry fruits, sugar and a mixture of sweet spices, then deep fried in vegetable oil. Different stuffings are used in different parts of India. The dish is a popular food prepared during festivals all over India. Also Asian snack Samosa is similar to ravioli and is stuffed with potato, meat, peas, or paneer, and often served with sweet and sour sauce.
Similar dishes in other cultures include the Chinese jiaozi or wonton; in fact, ravioli and tortellini are sometimes collectively referred to as “Italian jiaozi” or “Italian wonton” A similar middle-eastern dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt.

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Leels Cooks

Nom Nom Nom

SIMPLY SERENE

My mission is to deliver scientifically-backed information on gut health and the human microbiome, inspiring a culture of healthy living that is SIMPLY SERENE.

luxlifefinn

All things food - home cooking recipes and fine dining reviews

olivesandfeta

Fresh and vibrant Mediterranean and Australian Inspired Cuisine.

Goddess Cooks

....unearthly delights to feed your soul!

Recipes by chefkreso

Cooking with imagination

TWENTY-FOUR CARAT

GENUINE INFORMATION ABOUT REAL THINGS

Moosmosis

Exploring an Arts & Sciences Education

The Throwback Chef

vintage recipes tried and shared

Wishing Wells Life

Real Food, Real Creativity, Real Life

Mediterranean Recipes 101

Mediterranean diet is based on the tradtional food that people used to eat in counntries like Italy, Greece, and Spain.

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

The World according to Dina

Notes on Seeing, Reading & Writing, Living & Loving in The North

Patriot Mom

Family. Health. Liberty.

Be Unique

Blogging, vlogging and dealing with life

Heathers' Fresh Cooking

Fresh ingredients and great ideas for your table.