SPINACH & RICOTTA CHEESE RAVIOLI

1 15 Oz. can of cooked spinach 1 Lb. Ricotta cheese (cream cheese) 3/4 Cup grated bread crumbs 1/4 Cup Parmesan cheese 2 Tbsp parsley flakes 1/4 Tsp salt 1/8 Tsp black pepper 1/4 Tsp garlic powder 1 Large whole egg, lightly beaten Drain the cooked spinach and pour it into a large mixing bowl. Mix in all the other ingredients until well blended. Add all the ingredients to a food processor or food blender and purée to make the filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Top your cooked ravioli with your favourite tomato or meat sauce and garnish with Romano or Parmesan cheese.

SMOKED SALMON RAVIOLI

6 Oz. smoked salmon 1 Whole large egg 1 Cup Ricotta cheese (cream cheese) 1 Tbsp minced lemon zest 3 Tbsp sliced fresh chives 1/3 Cup grated Parmesan cheese 1/2 Tsp salt 1/2 Tsp black pepper To make this filling, blend the salmon, lemon zest, 1 tablespoon of the chives and salt and pepper. Mix until smooth, add the egg, ricotta cheese and Parmesan cheese. Purée until smooth and easy to spread. Cover and refrigerate until ready to make your ravioli. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. These dishes of ravioli go good with a Lemon Cream Sauce.

POTATO AND GARLIC RAVIOLI

3 Large russet potatoes 4 Tbsp extra virgin olive oil 6 Garlic cloves - peeled and minced 3 Tbsp minced fresh chives 2 Tbsp fresh lemon juice 1/2 Tsp salt 1/2 Tsp black pepper 2 Large whole eggs, lightly beaten Using a fork, puncture the potatoes in several places and bake at 375ºF (190ºC), until tender for 45 minutes. Cool to the touch. Cut in 1/2, scoop out the insides, place in a medium bowl and mash. Discard the skins. In a medium frying pan over medium heat, heat 1 tbs extra virgin olive oil, add garlic and sauté for 1 minute. Add potatoes and eggs, stir and mix well. Add remaining 3 tbs olive oil, 1 tbs of chives, lemon juice salt and pepper. Stir and mix well. Place in a covered bowl, until you are ready to make your ravioli. You may add all the cooked ingredients to a food processor or food blender and purée to make the filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Top your cooked ravioli with your favourite garnish. Try the Butter Sauce below!

CHEESE, CHEESE, CHEESE RAVIOLI

6 Oz. fresh mild white goat cheese 1 Cup grated pecorino romano cheese 4 Oz. ricotta cheese (cream cheese) 2 Whole large eggs, lightly beaten 2 Tbsp parsley flakes 1/4 Tsp black pepper 1/4 Cup grated bread crumbs Combine ingredients, mix very well in a medium size bowl. Cover until ready to spread on to ravioli dough. You may add all the ingredients to a food processor or food blender and purée to make the filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Top your cooked ravioli with your favourite tomato or meat sauce and garnish with Romano or Parmesan cheese.

CURRIED-POTATO & PEAS RAVIOLI

2 Russet potatoes 1 Cup fresh shelled peas (or frozen) thawed 1/2 Yellow onion, peeled and diced 1 Tbsp curry powder 1 Tsp ground cumin 1/2 Tsp ground turmeric 1/4 Tsp ground cardamom 1/4 Tsp Cayenne pepper 1/4 Tsp salt 1/4 Cup clarified butter 1 Large whole egg, lightly beaten Using a fork, puncture the potatoes in several places and bake at 375ºF (190ºC), until tender for 45 minutes. Cool to the touch. Cut in 1/2, scoop out the insides, place in a medium bowl and mash. Discard the skins. In a small sauce pan of boiling water cook the peas until tender, about 4 minutes. Drain well. In a medium fry pan, over low heat, heat up the clarified butter. Add the onion and sauté, until tender and fragrant, about 15 minutes. Add the curry, cumin, turmeric, cardamom, cayenne and salt and cook for 2 minutes. Add to the potatoes, egg and peas and purée in a blender, so it will be easy to spread onto your ravioli dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Try our Yoguart Sauce for starters!

LEMON & PUMPKIN FILLING RAVIOLI

2 Cups of pumpkin 2 Tbsp candied ginger, minced 2 Tbsp candied lemon peel, minced 3 Tbsp currants, (soaked in brandy for 30 minutes and drained) 1 Tsp white mustard seed 1 Tsp salt 1 Tsp fresh ground pepper 1 Tsp ground nutmeg 1 Tsp ground cloves 1 Large whole egg, lightly beaten In a medium bowl, combine the pumpkin, ginger, lemon peel, currants, mustard seed and salt, pepper, nutmeg, cloves and egg. Stir well, add mix to your food blender and purée, for ease of spreading on dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. For your topping, add 6 tablespoons of unsalted butter to your cooked and drained ravioli, mix well and serve. Pour remaining butter on each dish and sprinkle grated Parmesan cheese to taste. Serve this traditional Italian recipe for the holidays. You may want to add a hint of cinnamon to your mixture or even substitute a pinch or two of pumpkin pie spice blend for your nutmeg and cloves.

CRAB MEAT RAVIOLI

1 Tbsp unsalted butter 1/4 Cup minced onion 1/2 Cup finely diced celery 9 Oz. fresh crab meat 2 Tsp Dijon-style mustard 2 Tbsp heavy cream 1 Large egg, lightly beaten 2 Tbsp minced fresh lemon juice 2 Tbsp minced fresh flat-leaf (Italian) parsley 1/4 Cup bread crumbs 1/4 Tsp salt 1/4 Tsp black pepper In a small frying pan over medium-low heat, melt the unsalted butter until it is foaming. Reduce the heat to low and add the onions and celery and sauté, stir frequently, until tender, about 15 minutes. In a medium bowl, combine the crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs, salt and pepper . To this add the sautéed onion and celery and mix all the ingredients to a food processor or food blender and purée to make filling smooth and easy to spread on your prepared ravioli dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Serve this meal with a Hot Lemon Butter Sauce, or your favourite tomato sauce.

TURKEY AND SAGE RAVIOLI

3 Tbsp olive oil 1 Yellow onion, peeled and fine chopped 1 Shallot, peeled and minced 1 Celery stalk, finely chopped 1 Lb ground turkey 2 Tbsp minced fresh sage 1/4 Tsp salt 1/4 Tsp freshly ground pepper 1 Large egg, lightly beaten In a medium fry pan over medium heat, heat the olive oil. Add the onion, shallot and celery and cook until they are tender, about 15 minutes. Add the turkey and cook, breaking it up with a fork, until no longer pink. Add the egg, minced sage, salt and pepper. Add all the ingredients to a food processor or food blender and purée to make filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Serve your guests with a Sage Cream Sauce for something different.

WILD RICE AND WALNUT RAVIOLI

1/2 Cup wild rice 2 Cups water 1 Tsp salt 3/4 Cup chopped walnuts, toasted 1/4 Cup dried cranberries, soaked in warm water for 30 minutes and drained 3 Tbsp minced fresh flat-leaf (Italian) parsley 2 Tbsp unsalted butter, melted 1/4 Tsp fresh ground pepper In a saucepan over medium heat, combine the rice, water and 1 teaspoon salt and bring to a boil. Reduce the heat to medium-low, cover and cook until rice is tender, about 40 to 45 minutes. Drain off excess water. In a medium bowl, combine the rice, walnuts, cranberries and parsley. Mix well. Add the butter, egg and pepper and mix well again. Add all the ingredients to a food processor or food blender and purée to make the filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Top your cooked ravioli with this Walnut Butter Sauce. A wonderful surprise taste for your guests.

PORK AND DRIED APRICOT RAVIOLI

3 Tbsp olive oil 1 Yellow onion, peeled and diced 5 Garlic cloves, peeled and minced 1 Lb. ground pork 3/4 Cup dried apricots, finely diced 6 Tbsp pine nuts, toasted 1/4 Tsp salt 1/4 Tsp ground cumin 1/4 Tsp ground cinnamon 1/4 Tsp ground cloves 1 Large egg, lightly beaten In a medium fry pan over medium heat, heat the olive oil. Add the onion and sauté, stirring frequently, until tender and fragrant, about 12 to 15 minutes. Add the garlic and sautée for 2 minutes. Add the pork and cook, breaking it down with a fork, until it is no longer pink, approximately 5 minutes. Drain off the excess fat and return the pan to the heat. Add the apricots, half the pine nuts*, add the salt, cumin, cinnamon, cloves and egg. Add all the ingredients to a food processor or food blender and purée to make filling smooth and easy to spread on your prepared ravioli dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. You have to try these ravioli with an Apricot and Wine Sauce. * Garnish them with the other half of the pine nuts from the recipe.

CURRIED CHICKEN RAVIOLI

3 Tbsp olive oil 1 Yellow onion peeled and diced 1 Pipping apple, peeled, cored and diced 1 Lb. boneless ground chicken 1 Tbsp curry powder 1/4 Tbsp cardamom In a medium frying pan over medium heat, heat the olive oil. 1 Large egg, lightly beaten Add the onion and sauté, stirring frequently, until tender and fragrant, approximately 12 to 15 minutes. Add the apple and chicken, breaking it up with a fork, cook until the chicken is no longer pink, about 5 minutes. Add the curry, cardamom and egg. Add all the ingredients to a food processor or food blender and purée to make the filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Top your cooked ravioli with the Marsala Cream Sauce, your guests will just love it.

SWEET POTATO RAVIOLI

(Mary Ann Bafaro - Arnco® Demonstrator on QVC) Use the Basic Ravioli pasta dough recipe included in your instruction booklet. Sweet Potato Filling: 2 lbs. Sweet Potato 2 Amaretti cookies 1 Egg Yolk 4 Tbsp very finely chopped, Prosciutto 4 Tbsp Fresh grated Parmigiano Reggiano 4 Tbsp very finely chopped, Italian Flat Leaf Parsley grated Nutmeg Salt Bake potatoes in hot (450°F) oven for 20 minutes, then lower to 400°F for another 30 minutes. Remove from oven, split potatoes in half and return to oven with the door ajar for 10 minutes to dry out. Place cookies in a food processor and reduce cookies to a powder, then add all other ingredients. Mix well. When mixture is completed, follow filling procedures in the Arnco® Ravioli Roller and Cookie Cutter instruction booklet. Remember to press firmly and evenly on the Ravioli Roller. Cook immediately or freeze them - they freeze beautifully. Excellent with Alfredo or a Butter Cheese Sauce.

SPINACH AND CHEESE RAVIOLI

2 Tbsp extra-virgin olive oil 4 Garlic cloves, peeled and minced 2 Lb. fresh spinach, stemmed and chopped 1 Tsp minced lemon zest 1/2 Cup ricotta cheese (cream cheese) 1/2 Cup freshly grated Parmesan cheese 1 Large egg, lightly beaten In a medium frying pan over medium-low heat, heat the olive oil. Add the garlic and sauté for 1 minute. Add the spinach, cover and cook until wilted, 3-4 minutes. Cool to room temperature and add lemon zest, ricotta and Parmesan cheese and egg. Add all the ingredients to a food processor or food blender and purée to make the filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. Top your cooked ravioli with your favourite tomato or meat sauce and garnish with Romano or Parmesan cheese.

LEAN VEAL FILLING RAVIOLI

1 Lb. of lean ground Veal 1/4 Cup of bread crumbs 1/4 Cup grated Parmesan cheese 1/2 Tsp granulated garlic 1/2 Tsp salt 1/4 Tsp black pepper 1/2 Tsp sage 1/4 Tsp ground Rosemary 1/3 Cup white wine 1 Whole large egg 1 Tbsp parsley Cook ground veal over high heat, until opaque. Do not brown. If you are not using a teflon pan, spray your pan lightly with a vegetable oil. Add all the ingredients to a food processor or food blender and purée to make the filling smooth and easy to spread on your prepared dough. Continue to make the ravioli as shown in your recipe booklet. Remember to press firmly and evenly on the Ravioli Roller. You have to try these ravioli with a Pepper Sauce. Garnish with Romano or Parmesan cheese.

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