Pizza Ravioli Recipes

Steps:

• Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
• In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, breaking up sausage with spoon, until no longer pink; drain. Place sausage in large bowl. In same skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Add beef mixture and 1 jar of the pasta sauce to bowl with sausage; stir to combine.
• In slow cooker, spread half of remaining jar of pasta sauce to cover bottom. Layer with half of the ravioli and half of the meat mixture. Sprinkle with 1 1/2 cups of the cheese and half of the pepperoni. Repeat layers.
• Cover; cook on Low heat setting 3 hours. Sprinkle with olives before serving. Garnish with basil.

Steps:

• 1. Crock Pot Method. Place package of ravioli, sauce, and mushrooms into crock pot. Stir together. Place pepperoni single pieces across the top. I use half the package or until the entire top surface is entirely covered with pepperoni. Cook on low for 3 hours. Top with the mozzarella cheese approximately 10 minutes prior to serving.
• 2. Stove method. Heat the raviloi, sauce, mushrooms for approximately 15 minutes at medium heat with lid on pan. Place pepperoni single pieces across the top. I use half the package or until the entire top surface is entirely covered with pepperoni. Put burner on low and cover with lid, for 5 minutes. Shut off burner. Place cheese over top. Cover with lid. Wait 10 minutes serve (usually ready by the time the table is set and get everyone to the table).

Steps:

• Bring a large pot of salted water to a boil.
• Lay out a few wonton wrappers at a time. Place 1/2 teaspoon marinara in the center of each wrapper, then top each with a tablespoon of mozzarella, a pinch of Parmesan and Italian seasoning. Dab your finger in a little water and run it along the edge of one wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
• Use a 2 1/2-inch round pastry cutter to trim each ravioli into a neat round.
• Drop the ravioli into the boiling water in two batches (you want them to have plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
• Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli. Garnish with the fresh basil leaves and the remaining Parmesan, then serve.

Steps:

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.