Olive Garden Toasted Ravioli
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Ingredients
2 recipes of Fresh Pasta(
)
1-1/2 cups chopped cooked beef
1/2 cup chopped cooked spinach
3/4 cup grated Parmesan or Romano cheese
3/4 cup dry breadcrumbs
1/2 pound pork sausage
2 eggs
salt and freshly
ground black pepper to taste
Preparation
1. Make Fresh Pasta. Let rest for 30 minutes,
divide in half, and roll into sheets as thin as possible. While preparing the
filling, let dry on a cloth sprinkled with cornmeal.
2. Combine the cooked beef
with the spinach, cheese, breadcrumbs, sausage, eggs, and salt and pepper to
taste.
3. Put filling by teaspoonfuls on one sheet of
dough, 2 inches apart. Cover with second sheet, pressing well between the
mounds to seal the edges. Cut into squares with a moistened pastry cutter. Drop
ravioli into boiling salted water and cook 20 minutes or until dough is cooked
through. Cut into edge of ravioli to test. Remove with skimmer to serving dish.
Toss with butter, olive oil, or tomato sauce and serve at once.
Variation:
Cheese Ravioli: Mix 1 pound ricotta cheese, 3
eggs, 1/2 cup grated Parmesan or Romano cheese, and salt and pepper to taste.
Make and fill ravioli following basic recipe replacing cheese mixture for meat.
Cook as directed and serve with a sauce of melted butter and additional grated
cheese or tomato sauce.
Nutrition Facts
Serving Size
Number of Servings
6
Calories 410
Calories from Fat 290
Amount per Serving % Daily Value
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Total Fat 32 g 49%
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Saturated Fat 12 g 60%
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Cholesterol 340 mg 113%
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Sodium 1120 mg 47%
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Vitamin A 13% Vitamin C 3%
Amount per Serving % Daily Value
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Total Carbohydrate 5 g 2%
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Dietary Fiber 0 g 0%
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Sugars 0g
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Protein 24 g
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Calcium 4% Iron 3%
*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher or lower depending on your
calorie needs.
Calories: 2,000 2,500
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Total Fat Less than
65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than
300mg 300mg
Sodium Less than 2400mg
2400mg
Total Carbohydrate
300g 375g
Dietary Fiber 25g 30g
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Calories per
gram:
Fat 9 * Carbohydrate
4 * Protein 4
Note: This recipe includes the following
Referenced Recipe:
FRESH PASTA
Ingredients
2 cups flour
1/2 teaspoon salt
2 eggs, well beaten
2 tablespoons warm water
Preparation
1. Sift flour and salt onto a pastry board,
make a well in the center, and add eggs and water. Work the flour into the egg
mixture, adding more water if necessary to make a stiff
but malleable dough. Or, place flour and salt in the bowl of a food processor
fitted with the metal blade. Pulse briefly to mix. Combine
eggs and water in a small mixing bowl. Pour through feed tube with the blades
in motion. Process until dough forms into a solid mass.
2. Knead on a floured work surface until
smooth and pliable. Divide dough in half and let it rest for 30 minutes,
covered with damp cotton tea towel.
3. Use a rolling pin or a pasta machine to
roll out as thin as possible. Cut into desired shapes. Spread pasta on the
board and let dry thoroughly before using. Use immediately if pasta is to be
filled.
Estimated time
(minutes) Total
Time > 90
1 (16.00 ounces) package meat ravioli (fresh or
frozen -thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup plain breadcrumbs
1 teaspoon italian seasoning
1. Mix water with
eggs and beat well, set aside.
2. Mix Italian
seasonings and garlic salt with the bread crumbs and set this aside.
3. Measure flour in
bowl and set aside.
4. Heat vegetable oil
in deep fryer or skillet to 350 degrees for deep frying.
5. Dip ravioli in
flour then in the egg wash then in bread crumbs and carefully place in hot oil.
6. Fry until golden,
remove from oil and drain.
7. Serve with you
favorite marinara sauce.
Find an error or
typo? Edit this recipe
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1 Reviews &
Comments add yours | Print recipe with comments
KathyRose (see my
other recipe reviews)
posted Jun 9, 2003
Made
this as recipe states, except I used cheese ravioli. They turned out pretty good, just a bit
messy, as is anything you dip in egg and bread crumbs. I actually made these
the same time as I made the olive garden fried mozz. sticks recipe, and the mozz. sticks were really messy in my deep fryer. But because I
used the cheese ravioli, they were pretty much mozz. sticks, so I don't think I'd ever make the mozz. sticks again--but would definately make the cheese ravioli because it turns out
just like square mozz. "sticks".
So thanks for the recipe, I'm not sure how often I will make them, but will definately make them again.
Did you find the
above review helpful?