Toasted Beef Ravioli (whole grain wheat pasta)

Description

Louisa’s classic house recipe of ground beef, aromatic vegetables, spinach, and cheese all wrapped in fresh whole grain wheat pasta and coated with enriched Italian breadcrumbs and pre-fried for oven baking. This item meets school nutrition guidelines for whole grain products.

At a Glance

Item Code

40092

Weight

2/5 lbs

Case Count

225 each

Dimensions

2" Square

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Recipe Ideas

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Italian Antipasto Platter

Ingredients (4 servings):

  • 6-8 toasted ravioli
  • ½ cup marinara or meat dipping sauce
  • 1 beefsteak tomato, thinly sliced
  • 2-3 Roma tomatoes, diced
  • 2 oz fresh mozzarella, thinly sliced
  • ½ high quality EVO
  • 5 -6 slices salami or prosciutto
  • ½ cup mixed olives
  • 5-7 cipolline Onions, roasted
  • TT fresh basil
  • TT balsamic Reduction
  • TT salt and black pepper
  • ciabatta bread, grilled

Directions:

Prepare bruschetta topping. Combine diced tomatoes with olive oil, salt, chopped basil and one garlic clove minced. Place topping on bruschetta bread. Combine mixed olives with roasted cipolline. Prepare caprese salad by layering tomatoes, fresh mozzarella and basil oil (basil oil: puree oil with basil then sift through a coffee filter). Season each layer with salt. Top caprese salad with Balsamic. Arrange ingredients accordingly on the platter.

About the Dish:

“This dish is an American twist to the Italian Antipasto. The word “Antipasto” in Italian means “before meal”. The antipasto normally reflects the regional Italian cuisine and it usually includes an array of sliced cured meats, cheeses, bruschetta with different spreads and pickled vegetables.”

Ravioli Fritti & Pizza Margherita

Ingredients (4 servings):

  • 12 toasted ravioli
  • 2 cups bread flour
  • 1 tsp fast rise yeast
  • TT extra virgin olive oil
  • 1 cup water
  • 2 cups San Marzano tomatoes, crushed
  • 1 tbsp. oregano
  • 1 pinch of sugar
  • 8 oz mozzarella cheese, shredded
  • 5 fresh basil leaves
  • TT salt
  • TT Parmesan cheese

Directions:

Combine salt and sugar with warm water (110-125 F). Add yeast and let it foam up for 10 minutes. Add olive oil then make a flour well and combine liquids. Knead pizza dough for 10 -15 minutes to activate gluten. let the dough rest for 2 hours at a 75-80 F room temperature. Combine san Marzano with oregano, basil, salt, sugar and 2 tbsp. of olive oil. Preheat oven at 500 F Stretch pizza dough into a 16 inches pizza. Ladle sauce over pizza and bake for 6-7 minutes. Add mozzarella cheese and bake for 5-6 minutes longer or until cheese is golden brown. Serve with fried toasted ravioli on top and sprinkle parmesan cheese.

About the Dish:

“Pizza "Margherita" is the original cheese pizza created in Naples in 1889 in Honor of Queen Margherita visiting Italy. Pizza was brought to the United States with Italian immigrants in the late nineteenth century. This recipe is an American spin to the classic pizza. We named it Saint Louis style pizza.””

Toasted Ravioli with “Puttanesca” Martini

Ingredients (4 servings):

  • 20 breaded ravioli
  • 1 lb, canned tomatoes, crushed
  • 6-8 anchovies in oil, minced
  • 2 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • Pecorino Romano
  • 1/2 tsp. crushed red pepper
  • 2 tbsp. capers
  • 12 kalamata olives, pitted and chopped
  • extra virgin olive oil
  • TT salt

Directions:

In a skillet, heat olive oil then add garlic, crushed red pepper and anchovies. Cook until golden. Add olives, capers and tomatoes. Simmer for 15 minutes. fold in parsley and season. Fry ravioli to golden brown then make ½ inch slices in the corner of the ravioli. Arrange ravioli evenly around the rim of the glass so that it doesn’t tip. Finish the ravioli with grated Pecorino Romano.

About the Dish:

“The world famous cocktail known as the Martini was created in the US in the late 1800’s when American vodka distilleries were becoming well established throughout the nation. Puttanesca sauce is traditionally paired with spaghetti. It literally translates to "spaghetti of the whore" in Italian and it is a flavorful, somewhat salty pasta dish invented in the mid-20th century.””

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