Sentences with phrase «cut ravioli»

You'll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli.

In between Jimmy's rapid fire impressions — highlights include John Travolta, Yosemite Sam, Rosie Perez, and a VICE correspondent — Batali teaches the pair how to fold and cut ravioli and how to properly open a bottle wine.

Using a sharp knife or pizza cutter, cut each ravioli into a two - inch square.

Use a 2 1/2 inch ravioli cutter to cut the ravioli.

Using a round cookie cutter (about 3 inches in diameter for entrée - size raviolis), cut ravioli.

You can cut your ravioli into whatever shape you like by using a biscuit cutter, knife, ravioli stamp, or pastry cutter.

Not exact matches

You can use fresh pasta sheets to make the ravioli (and cut with a paring knife into small squares or a round or square ravioli cutter) or handier still, won ton wrappers.

With this amount of dough, I was able to cut exactly 24 2.5 ″ squares for some jumbo raviolis.

We used a small metal ramekin to cut each individual ravioli, but if you have a special ravioli cutter even better!

Make individual raviolis by cutting with a round cutter or using a knife to make desired shapes.

I was able to make 24 large round raviolis (with some dough left over) with this recipe with reusing the leftover dough after cutting them out.

If the dough is behaving, you can combine the scraps and reroll the dough to cut more raviolis.

A biscuit cutter works well here, though I actually used the top of a wine glass to cut out my ravioli circles cause I have no biscuit cutter.

Or if you're feeling extra ambitious for your love, cut the pasta into rounds and stuff with 1 cup of ricotta mixed with 1 egg and make yourself some raviolis.

ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to taste)

Place each ravioli on a nonstick surface (a sheet of parchment works great), after cutting.

The resulting ravioli ooze delicious yolks when you cut into them, mixing with the ricotta and pancetta tomato sauce in this rich and velvety pasta dish.

Lightly press against the edges of the dough and cut between each to make individual ravioli.

With a pizza or ravioli cutter, gently cut the disk into four pieces.

If you don't have the molds, use an individual gelatin (jelly) mold or cut a decorative shape with a ravioli cutter.

Cut the dough into any shapes you prefer, using a pastry or cookie cutter, ravioli stamp or a shot glass.

These are jumbo - sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce.

Cool Fact If you're nervous about cutting out solids completely, ease into an all - liquid diet with the Raw Cooler food plan, which combines fresh juices with a snack, such as chia seed tapioca or apple pie, and a healthy entree, like cashew cheese ravioli or maki rolls.

4 Cut into individual ravioli pieces using a fluted pastry wheel or ravioli cutter.