I wanted ravioli but not in a heavy sauce. And not a cheese fest either. This turned out really well and I’ll be making it again☺️

Who says you can’t turn Italian into a tasty Cajun dish? It’s all about the spices and always the right sauce.

My eyes lit up when I found this pasta machine in the store one day. Then I started thinking about making ravioli. I kept my eyes open for a ravioli cutter, but couldn’t find one. I found a “Ravioli Plate”. I want to stress that this is one of those items that you’ve got to spend the money on. I found that out after the fact. I was able to make reasonable looking ravioli, but I was left with a lot of extra filling. I ended up putting the leftover filling into the sauce. I feel like the ravioli cutter would be better because then you’re not bound by the size of the cavity in the plate. I was very upset that I couldn’t make larger, more packed ones. Nonetheless, I carried on. Live and learn. Fair warning: it’s kind of a pain in the behind to make this... but you’ll have the everlasting privilege of being able to say you made homemade ravioli.

I had a family size bag of ravioli in the freezer that was forgotten for a minute. I forgot to thaw anything for dinner. Go me. Story of my freakin life. We needed a change from marinara. I whipped this together in the time it took the hubs to take the grandkids home, about 30 minutes. As my granddaughter says,”it was deeewishus”! This isn’t authentic by any stretch but it was really good. Also, there’s none left lol

Growing up, I loved when Moma would buy a large can of ravioli. I asked her why she didn’t make it from scratch cuz she made everything else she cooked. Her reply, “I don’t do pasta” 😳 she didn’t cook anything she didn’t like. She hated pasta of any kind!So, she bought premade stuff that my Daddy and I liked. Now, I found a shortcut to “homemade” ravioli.

Level up your store bought packet ravioli with this easy weeknight recipe. Combine the creamy and sweetness of butternut pumpkin with punchy flavours from your everyday herbs and spices.

ravioli filling

#heirloomPasta is one of our favourite dishes, everyone loves it. So, I thought I'd make a simple ravioli with tomato and basil sauce instead of having spaghetti all the time, and everyone just smashed it!

This recipe inspired me to make it after my trip from Milan

#NonIndianRecipesA homemade and easy to make ravioli where the ravioli dough is prepared using whole wheat flour and spinach. The filling is made from ricotta cheese(or freshly grated paneer) and mozarella cheese alongwith parsley and oregano. The ravioli is prepared by filling the prepared filling and cooked in boiling water. It is then served with the homemade prepared fresh tomato and cream sauce.https://pepkitchen.com/recipe/spinach-ricotta-ravioli-in-tomato-cream-sauce/

For my husband's birthday, I wanted to make something that seemed homemade, for the first time in a while, and I wanted to use some canned tomato sauce. This recipe is the product of a mix of recipe books I looked at, recipes I looked at online and my own ideas.- It's easier to shape the ravioli if you use a ruler while cutting it. It's good to use a pizza cutter on the dough, but you can also use a knife!- Don't overboil the ravioli when boiling them. They will fall apart.- Canned tomato sauce is usually tasty by itself as well. It's mild, so you can enjoy making different flavors with it. Recipe by Michikana

Is " Ravioli " the pasta only available at Italian restaurants? Or the thing you'll get at the frozen food section at the store? Not anymore!Compared to regular pasta, ravioli is a bit expensive. But, if you can get all these ingredients, you can cook ravioli in a freshier, tastier & much cheaper way!When I was traveling in Florence, I had an amazing ravioli at the trattoria near the Duomo. I wanted to recreate the tasty ravioli at home...Feel the taste of Italy in your home!