Ravioli

Only if its Chef Boyardee

Absolutely. Here is the best home made ravioli in NJ.

Their stuffed shells are amazing.

Yes!! I love Ravioli.

To much noodle for me.

Love 'em!

Mushroom stuffed is great.

In America most non Italians think there is only one choice, but in Italy, options are plentiful.

Yes Please.

I prefer the cheese-filled ravioli, but when I make homemade I make a variety of fillings. And I prefer them baked, rather than just sauced and plated.

I also have to confess to a weakness for the deep-fried aka toasted ravioli, especially when it has a zesty filling - say, cheese and hot peppers.

There's a local restaurant that makes great baked ravioli, but unfortunately, ever since they were featured on Diners, Drive-ins, and Dives the place is packed all the time. They also squeezed in more tables 'till your elbows are practically resting on the adjacent tables. Raised their prices, too. The worst thing to happen to any great local restaurant is for the rest of the world to discover it.

Lobster filled with a cream sauce is amazing.

My supermarket sells fresh ravioli and tortellini, which is pretty expensive ("use of freeze by three days from now"). I find the frozen store-brand and name-brand varieties to be just as good, and a lot more affordable.

I am miles away from being able to make it from scratch.

I do try to dress it with fresh tomatoes and veggies, at least.

Crab meat filled are delicious.

As a child, I was addicted to Chef Boyardee's Ravioli

I want to make them from scratch, but they seem like a pain in the ass to make.

"Pasta Drainers," the whole lot of you!

I like just about any kind of filled pasta -- ravioli, tortellini, tortelloni, agnolotti, etc.

But I draw the line at FAGOTTINI.

love them! i had the basic ricotta and spinach version with tomato sauce. but it's true one can find a lot of different type here in italy. the latest fad is chocolate ravioli.

Chocolate filled or chocolate dough, R17?

[quote]the latest fad is chocolate ravioli

WHUUUTTTTTT

Chocolate-filled served with bolognese would be silly, but they probably serve it with some sort of custard drizzle or raspberry sauce and that sounds good right now.

Love Italian wonton!

Love ravioli!

Great, now I'm hungry.

i wont eat cheese

goes str8 to the gut and

plugs my sinuses

[quote]I like just about any kind of filled pasta -- ravioli, tortellini, tortelloni, agnolotti, etc.

I generally do, too, so I was curious to try the famous cannelloni at Sardi's, a house speciality. It was a pasty mass, filled with stale, nameless meat and smothered by an orange cheese sauce that suggested a Kraft dinner.

No real surprise as most famous restaurants in New York that are considered a must-see for tourists are awful.

love! does anyone know how to make homemade? Also a buck wheat recipe?

Toasted ravioli (with a marinara dipping sauce) makes a wonderful appetizer.

Recipe R26 please.

Ha-Ha-Ha . . . . . . .

I bought toasted ravioli in Aldi's , a featured item for the SuperBowl, and it was delicious.

This week it's mandarin chicken, egg rolls, and pot stickers.

Cultural appropriation!!!!!

Toasted Ravioli is just regular ravioli that has been deep fried. No boiling in water. Its a kind of fad appetizer thing.

It's my specialty Bitches!!!

Chocolate Ravioli

only my grandmother's

i have the recipe

but my brother thought it would be a lovely idea to take my mother's ravioli pin and give it to his wife.

so she makes the ravioli.

So many references to Chef Boyardee on DL.... Is it really favoured by so many? Have never tried it. I misspelled a name on another thread, and a poster thought I was referencing this tinned ravioli?????

Decent in a pinch. Otherwise grotty.

Is it squishy after sitting in the sauce?

It's pretty cheap to begin with and some stores run specials, R34. At Kroger it was 80 cents a can recently with an e-coupon if you bought 10 cans.

My guess is, that's the appeal, the price. Maybe some retro appeal for those who grew up with it.

I tried a few varieties recently out of curiosity. (I have a friend who claims to genuinely like it.) As you can imagine, the texture of canned pasta is pretty bad. The ravioli filling is odd, though the cheese filling is less peculiar than the "meat" varieties. The so-called Italian sausage has slightly more flavor than the beef filled.

The sauce is the strangest thing of all. It's reddish but with very little flavor of tomato or seasonings. I really don't know what to compare the sauce to.

It does seem like a popular American stand-by..... Not above eating from tins, pasta just seems a bit odd.... Nxt camping trip when the weather improves, I promise to pick some up.

It might be a good food for camping. I think you could eat it directly from the can, without warming. It would taste about the same.

Yeah right R38, as I don't heat beans either, or chili. Prob good emergency food choice too.

Have the people who like canned ravioli ever tried the hand-made kind? Probably not. A world of difference. When I was growing up, the school cooks would occasionally serve canned ravioli and I could hardly eat it, and because my mom never served it, I avoided ravioli for many years. Then, one day I was over at my friend's girlfriend's house and she and her mom (Italian) were making ravioli and offered us some. I almost passed on the offer, but politely said I would try a couple. And I was hooked! So THIS is what is should taste like? Last year I was fortunate to have made my first trip to Italy and tried ravioli in a couple recommended restaurants. I was in heaven!

Ahhh....but do you sauce it in the pan, or on the plate? THAT is the real question.

And Remember ... More than one is still Ravioli, not Raviolis. Same for Zeppole and Cannoli.

marry me r28. i’ll make you my delectable tortellini alfredo - as long as i can use the refrigerated tortellini from walmart.

[quote]Have the people who like canned ravioli ever tried the hand-made kind? Probably not.

I started out life with Chef BoyArDee in the 1950s. It was one of my favorite foods. My father cooked good Italian food, too, though never ravioli, and Italian was always my favorite. When I started doing my own cooking in the 1970s, I started making my own pasta, and making ravioli, agnolotti, and tortelloni was my favorite thing. I taught myself how to do it from reading Giuliano Bugialli's first cookbook.

This Sapore Ravioli place r2 mentions is near where I grew up, and where my father lived before he died. I would shop there when I visited him. Great food.

Chef Boyardee Ravioli was made with some slightly slimy mystery meat. Yuck.

In the 1950s, r46, few would have noticed.

I don’t think I’ve ever eaten canned pasta. Not even as a child. Since it’s widely available both fresh and frozen (or dried), and it is as easy to prepare as (literally) boiling water, I can’t imagine why any adult would choose to eat it.

What sort of mystery meat R46? Does it list beef or pork?

Happy (upcoming) Valentine's Day

Growing up I only had homemade by my grandma and/or my mom. I tried to make them using their recipe but they are never as good. I buy from a store called Pastosa which has locations in New York and New Jersey. I think they ship anywhere. The thought of ravioli or any macaroni from a can is nauseating.

R46, I don't know what the can said, I just know it wasn't identifiable by taste or texture.

The chocolate ravioli have chocolate dough (black) with a nut filling. You can make a savoury meal (with butter and sage, for example) or use them as a dessert. But i just learned that the major mass market producer of fresh pasta in Italy (Giovanni Rana) has discontinued them! Now i wanna try thr canned ravioli, just for the sheer horror of it!

The heart shaped ravioli is cute. I'm going to try the Boyardee... I'm especially curious now!

Beef-a-Roni is better.

If you have leftover ravioli or any filled pasta (that's been served with a tomato-based sauce), add it to a can of Campbell's beef consommé and a little water. Heat it up, top with grated parmesan or romano, and serve with crusty bread. Makes a delicious soup!

I can't believe that whore Giada uses store bought ravioli in her recipe.

Maybe if she wasn't screwing around so much, she'd have time to cook.

I grew up in an Italian household. The sauce was homemade, the pasta was homemade, the bread was homemade, and the salad vegetables were fresh from the garden. My Grampa grew his own grapes, and made his own wine.

Life was good........... 😊

lucky bitch R58

I've made home made ravioli a few times and I've just never been thrilled with the outcome considering the time involved. I've done everything from small ones to really huge ravioli. And I finally just gave up because they just never seem great. Either the pasta is tough or they come open in the water during cooking, or the filling is too mushy. And I'm a really good cook! Just not my specialty, I guess.

R60 your experience is true for most people who try to make filled pastas. Luckily there are excellent frozen and refrigerated varieties.

Rav Yoli -- isn't he one of those Bollywood stars?

That sounds good R56.... I like tortellini in chicken broth too.... Esp sausage filled.

honey never once have i been accused of of turning down a tasty soup.

never happened

never will