Best Nonnas Original Baked Ravioli Parmegiana Recipes

NONNA MARFISA'S RAVIOLI

Steps:

• Heat 1 Tbs. oil in large skillet, add meat and brown well.
• Drain fat from meat and add salt, pepper, garlic powder and nutmeg. Set aside.
• Drain thawed spinach, squeezing to eliminate excess water.
• Saute spinach with 3 Tbs. oil sprinkled with garlic powder.
• Add spinach to meat and stir well. Continue sauteing for 5-10 minutes.
• Cool, then add egg and Paresan cheese mixing well.
• Place 2 teaspoons filling into center of won ton wrapper. If using less filling - fold wrapper over and seal edges using a bit of water. If using more filling- place a second wrapper over filling and seal using a bit of water.
• Note: Nonna made the filling and then placed several slices of bread into a bowl. Then put the filling on top of the bread. She let that sit in the refrigerator to absorb any excess fat drippings. Then she would place filling into pasta.
• Place pasta in boiling water until float to top. Ravioli may be frozen.

NONNA'S ORIGINAL BAKED RAVIOLI PARMEGIANA

Steps:

• 1. Think about how many raviolis each person would eat...I USUALLY MAKE more B/C 1. WE ALWAYS seem to have moochers looking for a great Italian meal; 2. we have leftovers to bring to work!-DO NOTE: due to the copious amounts of cheese herein- THIS RECIPE IS A FILLER UPPER FOR SURE! KIDS licking the plate is guaranteed! NOTE: for a romantic dinner for 2= you should make(2)-1.lb bags...because you can give the rest to your man to take home and think about how big the rock has to be to get this meal for the rest of his life!
• 2. Boil the water. SALT IT TOO! EVERY ITALIAN HATES PASTA THAT IS NOT SEASONED WHILE BOILING.Using any square or rectangle casserole dish, spread some Sunday Gravy (only the sauce/no meat here yet)on the bottom to prevent the casserole from sticking. When the water has a rolling boil to it- add a lite splash of olive oil to it (to prevent the ravioli from sticking). Toss in the ravioli and UNDERcook it. When they start floating to the top, they usually need to go a bit more to cook- BUT we NEED to take them out b/c they'll finish in the oven- and we don't want them to come out "MUSHADA"..(or mushy). They need to be al'dente!!!The cheese inside will also finish cooking in the oven while baking.
• 3. Drain the raviolis and put BACK in the pot. Drizzle a tiny bit of EVOO to coat and prevent them from sticking together while assembling the casserole. Have the grated cheese and shredded mozzarella side by side in dishes ready for layering.
• 4. Depending the size of the casserole used will govern the amount of mozzarella and grated cheese you use. Keep in mind NOT to make 'too cheesy" due to the cheese in the raviolis. Lay out each ravioli side by side in a grid formation. Cover with a ladle or 2 of gravy, top with 1-2 handfuls of mozzarella, then(1)heavy spread out sprinkle of grated cheese. Next, lay out (ON TOP) the 2nd layer of ravioli, followed by the sauce,mozz,and grated cheese. (NOTE:I presented Nonna w/a variation to this recipe by adding little broken bits of meatballs and sausages in between the layers and she kissed me & said DELIZIOSO!)Authentic Italian Pork Ragu (recipe coming) goes amazing with this casserole! Finish the layering process, top w/remaining mozzarella and grated cheese.
• 5. Bake uncovered in a 350 oven for 30mins or until browned and bubbly. I have made this many times and frozen it BEFORE the baking process. Just seal it up w/foil and let it thaw out before baking it. You can bake it covered and then uncover it halfway if you think its not thawed out enough. Stick a thermometer inside to check its cooked inside to at least 165degrees.Nobody likes cold in the middle ravioli!