Cheese ravioli simple and delicious ?

Question

okay so i need a simple recipe for cheese recipe and manicotti

please and thanks.

Answer 1

Super-Easy Chicken Manicotti

1 jar (25.5 oz) Muir Glen® organic pasta sauce (any variety)

3/4 cup water

1 teaspoon garlic salt

1 1/2 lb uncooked chicken breast tenders (not breaded)

14 uncooked manicotti shells (8 oz)

2 cups shredded mozzarella cheese (8 oz)

Chopped fresh basil leaves, if desired

1. Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.  

2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.

3. Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

If you want the recipe for regular manicotti, there should be one on the back of the box of manicotti shells. That's the one I always use.

Answer 2

Cheese Ravioli with Veggies --



INGREDIENTS

6 quarts water

1 (16 ounce) package frozen California blend vegetables

1 (25 ounce) package frozen cheese ravioli

1/4 cup butter, melted

1/4 teaspoon salt-free seasoning blend

1/4 cup shredded Parmesan cheese

DIRECTIONS

In a large saucepan or Dutch oven, bring water to a boil. Add the vegetables; cook for 5 minutes. Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain. Gently stir in butter. Sprinkle with seasoning blend and Parmesan cheese.

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Angel's Ravioli Alfredo with Mushrooms --

INGREDIENTS

1 (20 ounce) package cheese ravioli

3 tablespoons butter

1 (8 ounce) package fresh mushrooms, sliced

4 cloves garlic, minced

1 (10 ounce) container Alfredo sauce

2 tablespoons grated Parmesan cheese

2 green onions, finely chopped

1/4 teaspoon crushed red pepper flakes to taste

DIRECTIONS

Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.

Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.

In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve

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Manicotti --

INGREDIENTS

1 pint part-skim ricotta cheese

8 ounces shredded mozzarella cheese

3/4 cup grated Parmesan cheese

2 eggs

1 teaspoon dried parsley

salt to taste

ground black pepper to taste

1 (16 ounce) jar spaghetti sauce

5 1/2 ounces manicotti pasta

DIRECTIONS

Cook manicotti in boiling water until done. Drain, and rinse with cold water.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.

Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.

Bake 45 minutes, or until bubbly.

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Spinach Cheese Manicotti --

INGREDIENTS

1 (15 ounce) container ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1/2 cup minced onion

1 egg

2 teaspoons minced fresh parsley

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

2 (26 ounce) jars spaghetti sauce

1 1/2 cups water

1 (8 ounce) package manicotti shells

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.

Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.

Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.  

Answer 3

I use the manicotti recipe from the back of the lancia package.

An easy trick for ravioli is to use wonton wrappers instead of noodle.  

Just fold them over to be triangles.  Or cut in half to make smaller rectangles and then fold to make squares.