A few days ago I picked up a Raviolera which is a ravioli mold. Didn’t even know they existed, I suppose I thought the filling miraculously appeared inside. Being the true gadget junkie that I am, I couldn’t resist the purchase.
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| Ravioli mold Pillsbury pie crust |
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| {Since I was experimenting with this recipe and the ravioli maker, I used imitation crab meat} 1 cup crab meat 1 egg butter 1/2 cup of spinach from here 1/2 cup chopped onion 1/4 cup Italian bread crumbs 1/2 cup shredded fresh parmesan 1/4 cup mozzarella |
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| Combine all ingredients except butter and egg and toss Wisk egg and add to the mixture Toss well |
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| Spoon the mixture into dough filled molds, when filled place another layer of dough on top and roll the dough to flatten and form shape. Once formed, cut ravioli out of mold. |
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| Butter each ravioli and bake at 390 until light brown and the dough begins to open and the cheese bubbles |
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| Baked Ravioli |
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| Ravioli cream sauce 2 Cups of cream 3 tbls butter 2 tbls olive oil 3 garlic cloves minced 1/2 cup parmesan cheese 1/4 cup mozzarella cheese |
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| Melt butter and olive oil Add garlic and cream stirring constantly Add cheese and cook until mix is thick Serve over ravioli and serve immediately |
