looking for a recipe from the rachell ray tv show regarding ravioli lasagna?

Answer 1

Are you ready, here goes,
3 family-size packages of frozen cheese ravioli
2 cups shredded provolone
1 cup grated Parmigiano Reggiano cheese
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground sirloin
1/4 pound ground pork
1/4 pound ground veal
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
6 cloves garlic, minced
1 bay leaf
1 cup red wine
Salt and freshly ground black pepper
2 teaspoons allspice
1 tablespoon Worcestershire sauce
1 cup beef or chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1/2 bunch of basil, chopped
1/2 bunch of parsley, chopped
preparationPreheat the oven to 400°F. Bring a pot of water to boil, season heavily with salt. Cook ravioli for about 6 minutes, until almost cooked through. Drain and lay flat on a plate to avoid them from clumping together. Set aside until ready to assemble the lasagna.



In a large sauce pan heat EVOO and begin browning the meat in small batches. Be sure to brown the meat to the point of it becoming a little on the crispy side. This will give the sauce a deep flavor. Move browned meat over to one side of the pan, leaving room on one side of the pan. Add the onion, carrot, garlic and bay leaf, and cook until softened, about 5 minutes. Deglaze the pan with the wine, scraping up all the bits from the meat and veggies off the bottom of the pan.

Cook the wine for 5 minutes. Season with salt, freshly ground black pepper and allspice. Add Worcestershire and stock; bring up to a bubble. Add the crushed tomato and tomato sauce, and cook until the sauce becomes a bit thicker, about 10-20 minutes. In the last 10 minutes of cooking, add 1/2 of the basil and parsley then remove from heat.

In a 9x13 baking dish, begin layering the lasagna. To the bottom of the dish evenly disperse 1 cup of the sauce. Take 1/3 of the ravioli and mound them on top of the sauce. Spread them out in an even layer and into the corners of the baking dish. Top ravioli with more sauce.



Repeat 2 more times, finishing off with a generous amount of Parmigiano and provolone cheese on the top.




Bake lasagna for 10 minutes until cheese is bubbly. Remove from the oven and let sit for 15 minutes before serving and garnish with other half of basil and parsley.

Yields 8 Servings

Answer 2

Lasagna

Answer 3

Look up the Food Network web site, they have all the recipes from their shows on there.

Answer 4

Here you go, enjoy

2 packages chopped frozen spinach, defrosted in microwave
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4-6 cloves garlic, finely chopped
2 cans quartered artichokes in water, drained well
Salt and pepper
Ingredients for White Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups vegetable or chicken stock
1/2 cup cream or half-and-half
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/4 teaspoon nutmeg, freshly grated
Salt and black pepper
1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces
1 large package (marked “Family Size”) fresh ravioli, such as Contadina brand, 24 to
28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese
1 pound thin asparagus spears, trimmed of tough ends
What’s Next:

Go ahead & bring a pot of water to boil for ravioli.

While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat.

Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through.

Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.

Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.

When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy — it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle.

Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.

Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish.

Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of “lasagna” with any remaining sauce and cover liberally with grated

provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes

Answer 5

go 2 food net work .com look 4 RR

Answer 6

check on food-net work and click on 30 minute meal

Answer 7

You can find her recipes at food network.com

Answer 8

Haven't tried it yet but looks delicious!
http://www.rachaelrayshow.com

Answer 9

www.allrecipes.com. I know they feature her recipes there.