whats a quick and eay to make ravioli and how do u cook it???

Answer 1

For the pasta:
Square Won Ton wrappers.

For the filling:
Meat (use sausage, ground turkey, hamburger or chopped leftovers). For this batch I used chopped chicken.
Spinach (choose equal amounts of meat and spinach)
Spices (garlic powder, Mrs. Dash, Italian spice) and Parmesan cheese
Bread crumbs and one egg as binder
Olive oil for flavor while cooking
If necessary, cook the meat (since I used cooked chicken I didn't need to do this).
Cook the spinach (either heat in a pan or zap in the microwave as directed on the package).
Mix the filling. Place equal amounts of meat and spinach into the bowl. Add about a third of that amount of Parmesan cheese. Spice to taste. Beat and add the egg and then add crumbs as necessary to make the mixture smooth. [Note: On subsequent batches I used a food processor to mix the ingredients and it worked even better--the mix became an easily-used paste.]
Spread some waxed paper out to place finished ravioli on. It helps to sprinkle a bit of cornmeal over the waxed paper to keep the finished ravioli from sticking.
On a flat surface, lay out one Won Ton wrapper. Wet the top surface with water (just use your finger, but you can also use a pastry brush if you really want to). Now, spoon about 3/4 teaspoon full of the mix into the center of the wrapper.
Fold the wrapper point to point, then starting close to the filling press down and seal the edges all around. Try to press as much air out of the ravioli as possible. [Note: You can leave the ravioli as a triangle or, to save space in the freezer and make them easier to handle, you can wet the top surface and then fold each of the points up making a more-or-less box-shaped ravioli.]
Repeat the above until you run out of either the wrappers or the filling. Spreading a little corn meal on the waxed paper helps to keep the ravioli from sticking. You now have a batch of ravioli.
Drain and serve with your favorite sauce.

Answer 2

there is not a quick way really if you wanna make pasta then just use pasta flour and egg yolks which will make a rich pasta . but you will need to use in a couple of days . For the filling you can use anything you fancy really .Beef mince seasoned with herbs garlic and s & p is normal .You just need to make two inch and a half squares then put a small amount of cooked mince mix on the bottom one and then another square on top and then press a fork down around the edges and drop in to boiling water for about 3 to 5 minutes.

Answer 3

There are a lot of refrigerated and frozen pre-made raviolis available at the market. It would be pretty quick and easy to boil some of those up and then ladle on your favorite sauce.

Answer 4

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

9 ounces purchased 4-cheese ravioli

3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese

Cook pasta according to package instructions; drain.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

Makes 4 servings.