4 replies to this topic

[Bklmt2000]

As promised, here is my recipe for Ravioli Roll-ups:

 

1 egg, beaten

 

1 container ricotta cheese (15 oz) - full-fat or part-skim work fine

 

1 bag of Kraft 5-cheese Italian Blend (8 oz., already-shredded)

 

Green onions, chopped - I use anywhere from 2-4 green onions, depending on size.  Use 3 to start and adjust next time

 

1 tablespoon Italian seasoning - I use McCormicks

 

2 jars spaghetti sauce - I use Prego Heart-Smart Roasted Red Pepper & Garlic, use whatever sauce you like best

 

16-18 lasagna noodles, parboiled (1 package worth)

 

Shredded cheese for topping - Parmesan, Mozz, or Provolone all work well

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Heat oven to 375°.

 

Mix first 5 ingredients together by hand and mix well.  Store in fridge.

 

Cook lasagna noodle for ~75-80% of total cooking time (for Barilla, which calls for 8 minutes, I boiled for ~6.5 minutes), drain and lay noodles out flat on several cutting boards or a clean countertop.

 

Spread some of the cheese filling on to each noodle (using your fingers works better than a spoon); eyeball it and make sure each noodle gets a roughly equal amount.  Spread the filling out on all noodles before rolling.

 

Spread ~1 cup of spaghetti sauce into the bottom of a 13x9 baking dish.  Roll each lasanga noodle, and lay seam-side down.

 

Once the pan is filled (I can fit 18 rolled lasagan noodles in a 13x9 pan with no fuss), spread remaining spaghetti sauce over noodles.  Make sure noodles are covered all over.

 

Cover with shredded Parm/Mozz/Prov (1/4 to 1/3 cup total works well), and cover pan with aluminum foil.  Bake 40 minutes; remove foil, and bake 10 more minutes uncovered.

 

Once done, let sit for ~10 minutes (covered w/ foil) before eating. 

 

Note: this dish takes a long time to cool down (if left in the original baking dish) before storing in the fridge; if possible, separate into individual portions for faster cooling before stowing in the fridge.

 

Here's a picture for reference:

 

Bon apetit!

[Dave]

Thanks for the recipe, I'll be trying it!

Thinking about maybe adding some Italian sausage ....good idea?

[Bklmt2000]

Dave,

 

Italian sausage sounds like a solid addition.  If it were me, I'd suggest the following:

 

- start w/ ~1lb of sausage, (bust it out of its casing first), and cook in 1-2 TBSP of olive oil until lightly browned and somewhat crumbly, 

 

- remove from heat, drain out as much of the fat as you reasonably can, and cool down in the fridge for at least a couple of hours, (until cool enough not to melt cheese in filling mixture),

 

- then fold into the cheese filling mixture, then proceed as above.  (This could be done the day/night before and sit in the fridge until you're ready to make the cheese filling).

 

I think this way, you'll get some nice flavor from "pre-cooking" the sausage and ensure it will cook through in the oven.

 

I suggest draining as much of the fat as you reasonably can before refrigerating/adding to the cheese filling mixture, b/c I fear extra fat could make the cheese filling a bit runnier than expected during baking, (there's already plenty of fat in the cheese filling), and possibly lead to a disappointment at dinnertime.

 

Please let me know if you make this and how it turns out, I'm curious to hear how you like it.

[bigdaddyale]

I made a lot of mods But it came out great.I grind my own meat and grow my own herbs

[Bklmt2000]

I made a lot of mods But it came out great.I grind my own meat and grow my own herbs

Glad you enjoyed it! 

 

This recipe is great for tweaking: adding/changing herbs, adding meat (such as Dave described above), different spaghetti sauces, etc.

 

This recipe also keeps well in the fridge for about 3-4 days, and I've found it only improves with some time in the fridge.  After about 4 days, though, the raviolis can start to go south, though, so eat up. 

 

Depending on the crowd you're feeding, you can get 1-2 dinners and probably a couple of lunch-sized portions from a single batch.