Tags: Baking, Cheese, Cooking, EatingWell, Food, Grilling, Healthy Spring Soup Recipes, Mushrooms, Ravioli, recipes, Soup, Vegetables
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/
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
Tags: Baking, Cooking, Diabetes, Diabetic Living Online, Food, fruits, Grilling, Mashed Potatoes, Ravioli, recipes, Salads, Side-Dish Recipes, Vegetables
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/
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……
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
Tags: Alfredo, Baking, Cooking, Diabetes, Diabetic Living Online, Food, Low-Carb Pasta Recipes, Meatballs, Pasta, Ravioli, recipes
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/
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.
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
Tags: Baking, BBQ, Cooking, EatingWell, Food, Low Calorie Recipes, Pork, Pork Chops, Ravioli, recipes, Salads
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/
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
Tags: Baking, Chicken Nuggets, Cooking, Dinner Recipes, EatingWell, Food, Ravioli, recipes, Salmon
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/
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…..
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
Tags: Annie's Homegrown, Baking, Cheesy Ravioli in Tomato And Cheese Sauce, Cooking, Dinner, Food, Parmesan Cheese, Pasta, Pillsbury French Bread, Ravioli, recipes
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 Homegrown, 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.
Annie’s Homegrown, Cheesy Ravioli in Tomato And Cheese Sauce
* Certified Organic
* Made with 100% Real Cheese
* USDA Organic
* Rabbit of Approval Organic
* Cheese Ravioli in Tomato & Cheese Sauce
* 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.
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.
Refrigerate any unused Cheesy Ravioli immediately in a separate container.
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*
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%
Vitamin C 4%
Tags: Buffalo mozzarella, Caesar salad, Dough, Flour, Pasta, Ravioli, SICILY, Tomato sauce
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
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.
* 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.
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.
VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY
Tags: Chef Boyardee, Francesco, Home, Italian Army, Jewish Cuisine, Prato, Ravioli, United States
Ravioli (plural; singular: raviolo) are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers
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
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.