Free Recipes Archive
1 (12 to 16-ounce) package cheese raviolis, cooked according to package directions 1/4 pound Italian sausage, cooked and sliced 1 (14.5-ounce) can stewed tomatoes 3-1/4 cups water 3 teaspoons beef base or bouillon granules 1(16-ounce) can green beans, drained 2 Read More …
(see also Pasta All’Uovo) 1 lb./500 g basic egg pasta see recipe below Filling: 1 lb./500 g eggplant salt to taste 1 tsp./ 5ml butter 1 tsp./5 ml olive oil 2 cloves garlic, finely chopped 1 small onion, finely chopped Read More …
4 cups sifted all-purpose flower 1 cup + 2 tablespoons warm water 1 pound fresh ground pork 10 ounces frozen chopped spinach, partially thawed 1 tablespoon light soy sauce 1 tablespoon sherry 1 teaspoon sesame oil 1/4 teaspoon salt 3 Read More …
By Chef Karl Dobler portion 4 The Ravioli Dough 500 g : flour, plain 50 g : flour, fine, semolina 1 no : eggs, whole, fresh 1 no : egg yolks, fresh 60 ml : oil, olive 250 ml : Read More …
Chef Cyril Renaud of Fleur de Sel – New York, NY Yield: 2 servings 2 large globe artichokes 2 lemons 1/2 cup all purpose flour 8-ounce log of Montrachet goat cheese 4 ounces spreadable goat cheese 1/2 bunch of basil Read More …
100 gr. of tuna fish eggs 500 gr. of ravioli with salmon filling 2 cloves of garlic 500 ml. of cream 1 spoon of brandy parsley oil salt and pepper. Fry the thin sliced garlic in a pan with the Read More …
For the dough: 250 gr. of flour, 50 gr. of soft butter, 1 spoon overflowed with sugar, 1 egg, 1/2 glass of milk, salt. For the stuffing: 250 gr. of ricotta cheese, 100 gr. of sugar, 50 gr. of candied Read More …
1/2 pound lump crab meat, picked over for shells and cartilage 2 tablespoons minced red peppers 2 tablespoons minced red onions 1 cup grated Parmigiano-Reggiano cheese 1 tablespoon chopped basil 2 tablespoons heavy cream 2 tablespoons bread crumbs 1 sheet Read More …
This toss-together salad features ravioli, vegetables and Italian-style greens. 1 (9-ounce) package BUITONI® Four Cheese Ravioli, cooked, drained and rinsed in cold water 1 (10-ounce) package Italian-blend torn mixed salad greens 1 cup broccoli florets 3/4 cup snow pea pods Read More …
Vodka cream discs Yields 8 servings 8 oz heavy cream 1 tsp gelatin 1/2 tsp sugar 1 oz vodka Combine 1/4 of the heavy cream with the gelatin and sugar in a small container. Microwave for about 45 seconds or Read More …
1 (16-ounce) package frozen cheese ravioli, thawed 2 eggs, beaten 2 tablespoons milk Salt and freshly ground pepper to taste 2 cups bread crumbs Vegetable oil for frying 1 (26 to 28-ounce) jar of marinara sauce, heated Heat oil in Read More …
Serves: 4 Apple “ravioli” filled with camembert 2 apples 1/2 camembert 1 lemon butter Glazed baby beets 4 baby beet (beetroot) sugar 10 g butter salt Beet coulis 1 cooked beet (beetroot) walnut oil salt, pepper Salad with walnut oil Read More …
Makes 1 portion The Lobster Ravioli 25 piece wanton skin 125 g lobster, meat, fresh 125 g mousse, scallop 7 ml cream 10 g garlic, fresh, minced 25 g leaves, cilantro, chopped 50 g butter, unsalted 5 g salt and Read More …
Makes 100 small ravioli (canape sized) or 30 nice big ones (2-3 per serving). 2 lb. Brie well aged. Use your favorite. 1/4 cup cream cheese 1/4 cup sour cream 4 ounce red large caviar. The larger the egg, the Read More …
Source: Robert Cado, Bodean Seafood Restaurant, Tulsa, Oklahoma 4 ounces lobster or shrimp, cleaned and cooked 1 package wonton wrappers 4 large button mushrooms, sliced 3 ounces yellow onion, diced 2 ounces olive oil 2 ounces butter 2 ounces water Read More …
Serving Size : 4 Ravioli: 2 butternut squash, halved and seeded 1 Pinch cinnamon 1 Pinch nutmeg 1 tablespoon finely chopped orange zest 2 teaspoons chipotle puree 1/4 cup finely chopped parsley 1/4 cup finely grated Parmesan cheese Salt and Read More …
8 ounces grated Asadero cheese (may substitute mozzarella or pepper jack cheese) 1 cup ricotta cheese 1 egg 1/2 cup Parmesan cheese 1/2 teaspoon chili powder 1/2 teaspoon cumin Salt and pepper, to taste Roasted Corn and Avocado Sauce (recipe Read More …