Ravioli Roller Recipes

SHRIMP RAVIOLI with LEMON BUTTER SAUCE SPINACH RAVIOLI CHICKEN STUFFING CABBAGE RAVIOLI POCKETS SUPER EASY PORTOBELLO RAVIOLI BAKED SALMON APPETIZERS VEGETARIAN SAMOSA APPETIZERS
TUSCAN CRAB PUFFS Recipe submitted by K. Hunter in Plano, TX
Crab Filling: 1/2 c. Cipoline Onion, minced 2 cloves Garlic, minced 1 Tbsp. Butter 1 c. Crabmeat, picked through 1/2 c. Mascarpone Cheese 2 Tbsp. Pesto dash of Pepper dash of Cayenne 2 pkg. refrigerated crescent roll dough (small - 8) Sauté onion and garlic in 1 Tbsp. butter until transparent. Remove from heat, and add crab meat.In a medium bowl, whip mascapone cheese with pesto. Add other ingredients. Fold in crab mixture. Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half its thickness. Spread half the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and roll. Repeat with second sheet of dough. Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise in a warm place, about 20 minutes. Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately. Makes 60 appetizers.
ITALIAN DREAM RAVIOLI Recipe submitted by D. Sims in Columbia, SC
Ravioli Filling: 1 box cornbread stuffing instant mix 1/2 lb turkey italian sausage 4 sundried tomatoes in oil 2 Tbsp. chopped parsley Sauce: 8 oz provalone cheese 1 cup whole milk 1 Tbsp cornstarch Make pasta dough as per the instructions on the ArncoŽ site. cover and set aside. Mix cornbread stuffing according to instructions on box. Take sausage out of casing and brown in skillet. Chop tomatoes and parsely, saving a tiny bit for garnish. Mix all ingredients together. Put filling in dough and cook until ravioli float to top. In separate saucepan, put milk and cornstarch in pan on medium heat and cook until bubbles form around the edges. Add provalone cheese until melted and becomes a creamy sauce. When ravioli done, drizzle cheese sauce over top and garnish with parsley and chopped sundried tomatoes
SHRIMP RAVIOLI with LEMON BUTTER SAUCE Recipe submitted by S. Campbell in OKC, OK
Ravioli Filling: 1 - 1 lb. carton Ricotta Cheese 1 large Egg (beaten) 3 Tbsp. Pine Nuts (toasted and roughly chopped) 2 Tbsp. Italian Parsley, chopped fine 1/2 tsp. Chopped Garlic 1 lb. Shrimp Cleaned and Deveined (no tails) 1 Tbsp. Olive Oil Salt and Pepper to taste Lemon Butter Sauce: 1 stick Butter, melted 3 Tbsp. Chopped Italian Parsley 2 Tbsp. of Lemon Zest 1/4 cup Chopped Sweet Onion (Vidalia or Maui) Make pasta dough as per the instructions on the ArncoŽ site. cover and set aside. Filling: In a large Sauté pan dry toast the pine nuts and set aside to cool. In the same pan put the Olive oil in, wait till oil is hot and then add your cleaned/deveined Shrimp, Italian Parsley, Garlic and Salt/Pepper to taste. Sauté till shrimp are cooked and remove from pan. DO NOT clean the pan!! Place the shrimp mixture in a bowl, and let cool a moment. In the pan place the onion and 2 Tbsp. of the butter. Let the onions sauté till they are lightly brown. Do not over cook, as it can give the dish a burnt taste. Add the rest of the butter and lemon zest. Keep on Low heat till the butter is melted and the lemon zest has infused into the butter. Add the Italian Parsley, cover and remove from heat. In a food processor put in the Italian Parsley and pulse till chopped. Add in the pine nuts, and pulse another 4 times. Add in the sautéed shrimp mixture, and pulse another 4 times. Add in the Egg and pulse again. Remove from the food processor bowl and add the ricotta cheese. Mix. Salt and pepper to taste. Remember you want some texture in this mix. Spread mixture onto the dough and cut. Cook ravioli till they float in the water. Place a small amount of the butter sauce into the serving dish, and then place the cooked ravioli into the dish. Pour over the rest of the sauce. Garnish with Parsley and Italian bread crumbs. Serves 6-8 people.
SPINACH RAVIOLI CHICKEN STUFFING Recipe submitted by Lillian Julow in Gainesville, FL
Ravioli Filling: 8 oz. cooked chicken, finely diced 2 Tbsp. Mayonnaise, preferably Helman's 2 tsp. snipped fresh chives or scallion tops 1-1/2 tsp. Worcestershire sauce 1-1/2 tsp. fresh lemon juice 1/4 tsp. dried dill weed Pinch of salt Pinch of white pepper Spinach Pasta: 1/2 of a (10 oz.) package frozen chopped spinach 1-1/2 cups all purpose flour 1 large egg, room temperature 1 large egg yolk, room temperature 1 tsp. olive oil 1 tsp. fresh lemon juice 1/2 tsp. ground nutmeg Pinch of salt Rich chicken broth, homemade or canned and enhanced* Mix chicken, mayonnaise, chives, Worcestershire sauce, lemon juice, dill weed, a pinch of salt and white pepper. If not using immediately, cover and refrigerate. May be prepared a day ahead. (When using the Arnco Ravioli roller add 1 slightly, beaten egg white to filling and puree in a food processor or blender by pulsing, adding 1 tsp. of broth at a time, if necessary - it should be a smooth paste consistency) Cook spinach according to package direction, cool and squeeze to extract as much moisture as possible. Place in a food processor and add flour, whole egg and egg yolk, olive oil, lemon juice, nutmeg and salt. Process until smooth, about 40 seconds. Turn dough out onto a lightly floured center and knead for 1 or 2 minutes. Cover with a bowl or wrap in plastic film and let the dough rest at room temperature for 1 hour. Lay out the dough on working surface. (Work with a 1/4 of dough at a time - keeping balance of dough covered in plastic wrap.) Spread the filling over half of the dough, leaving a small edge on three sides. Brush unfilled side with beaten egg. Fold unfilled dough over filled side and pat to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and cut with Arnco roller. Bring a large pan of salted water to a boil. Add the ravioli and let water come to a second boil, cook uncovered 5 more minutes, until tender. Strain, and serve ravioli with the broth in wide bowls. *If using canned broth, allow at least 1 cup for each person. Pour broth into pan, add a few peppercorns, a bay leaf, half a small onion, a small carrot (peeled) an a stalk of celery with leaves. Simmer, covered at least 30 minutes. Strain, and use to cook the ravioli. Serve ravioli with broth with wide flat soup bowls.

CABBAGE RAVIOLI POCKET Recipe submitted by B. Keefer in Byer, CO
Ravioli Filling: 1 lb. ground beef 1/2 lb. seasoned pork sausage 1 teaspoon salt 1/2 teaspoon pepper 1 small onion, chopped 1 large head green cabbage, shredded 1 can cream of mushroom soup Basic ravioli dough for 150 ravioli 1 Tablespoon Parsley In large dutch oven or cooking pot, cook ground beef and sausage over medium heat until no longer pink. Drain grease. Add onion and cook until it starts to lose color. Add salt, pepper, and cabbage. Reduce heat to low. Cover and simmer 45 minutes or until cabbage is tender. Drain excess liquid. Stir in condensed soup. (If filling is too wet add 1/4 - 1/2 cup breadcrumbs and 1 slightly, beaten egg white to filling - it should be a smooth paste consistency) Lay out the dough on working surface. (Work with a 1/4 of dough at a time - keeping balance of dough covered in plastic wrap.) Spread the filling over half of the dough, leaving a small edge on three sides. Brush unfilled side with beaten egg. Fold unfilled dough over filled side and pat to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and cut with Arnco roller. Place ravioli in boiling salted water, a few at a time; Bring to boil; cook 6 minutes or until done. Remove with slotted spoon to large serving bowl. (Drizzle with a little Canola Oil to prevent sticking.) Repeat until all are cooked. Sprinkle with parsley. Basic Ravioli Dough 150 Ravioli (8 to 10 servings) 3 1/2 cups of all-purpose flour 1/2 teaspoon salt 3 whole beaten large eggs 21/2 tablespoons cooking oil 1/2 cup of lukewarm water Sift flour in large bowl, make a well in center and add salt, oil, eggs and water. Mix liquid and flour gradually until absorbed. Place dough on floured board and knead dough thoroughly for 3 to 5 minutes until dry and smooth. (Add more flour if dough is still sticky.) Cover and set aside 10 to 15 minutes. For ease of mixing and kneading your dough, use an automatic bread maker or dough mixer.

SUPER EASY PORTOBELLO RAVIOLI

1 pkg. pre-made (store bought) ravioli dough or use our basic dough recipe(1/2 the dough recipe/12 oz.) 3 Tbsp. extra virgin olive oil 1 jar Ragu sauce (any brand will do) or use recipe from booklet 10 oz. pkg. of Portobello mushrooms 1 tub of garlic cheese spread (5 oz.) *1 egg beaten - reserving 1 Tbsp. for filling (balance for egg wash) *2 Tbsp. seasoned breadcrumbs
Super Easy Portobello Ravioli
Sauté mushrooms with a little extra virgin olive oil. Take a spoon full of garlic cheese spread, put it on a square of dough and add the mushrooms and use the egg wash to seal another piece on top and cook in boiling water for 5-7 minutes. When done add enough Ragu sauce to coat.

*TO USE WITH the ARNCO® Roller:

Add to the ingredients:
1 Tbsp. reserved, beaten egg and
2 Tbsp. seasoned breadcrumbs

Finely mince mushrooms in a food processor, then mix with balance of ingredients, before applying to the sheet of dough.

Another alternative to the red sauce is: 1/2 cup clarified, unsalted butter. Sprinkle with fresh parsley and grated Asiago or Parmigiano Cheese.

BAKED SALMON APPETIZERS

1 can salmon (drained, remove skin and bones) 1 small pkg. cream cheese (room temperature) 1 celery stalk (finely chopped) 1 shallot (finely chopped) dash of pepper 1 Tbsp. butter 2 pkg. refrigerated crescent roll dough (small - 8)

Sauté celery and shallots in 1 Tbsp. of butter. Mix ingredients together in a bowl. Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half it's thickness.

Spread half of the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and voilŕ 30 appetizers in one pass. Repeat with second dough.

Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise if time allows about 20 min. (These can be frozen at this point. Bring to room temperature before baking - turning them to keep dry ).

Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately. Makes 60 appetizers.

VEGETARIAN SAMOSA APPETIZERS

For the pastry: 2 cups flour 1/2 tsp. salt 4 Tbsp. oil 6-7 Tbsp. warm water For the stuffing: 2-3 medium potatoes, boiled in their jackets and allowed to cool 2 Tbsp. oil 1 small onion, peeled and finely chopped 1/2 cup shelled peas 1/2 Tbsp. finely grated peeled fresh ginger 1/2 fresh hot green chili, finely chopped 1/2 Tbsp. very finely chopped fresh green coriander (cilantro) 1 1/2 Tbsp. water 3/4 tsp. salt 1/2 tsp. ground coriander seeds 1/2 tsp. garam masala 1/2 tsp. ground roasted cumin seeds 1/8 tsp. cayenne pepper 1 Tbsp. lemon juice oil for deep frying
Vegetarian Somosa Appetizers
Sift the flour and salt into a bowl. Add the 4 Tbsp. of oil and rub it in with your fingers until the mixture resembles peas. Slowly add about 6 -7 Tbsp. warm water and gather the dough into a not too stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 tsp. oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 2 Tbsp. oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh coriander (cilantro), and 1 1/2 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Purée mixture in a blender or food processor.

Knead the pastry dough again. Roll this out to 1/8" thickness (3 mm). Fold your dough in half to mark your center. Open flat and spread the filling on half of the dough to approx. 1/8" thickness (3 mm), leaving 1/8" edge (3 mm) on the three outside edges for sealing. Brush other side with a little water, then fold dough over filled side. Remove any air pockets and seal edges with your fingers. Sprinkle with flour top and bottom. Lineup the Arnco Ravioli Roller with the folded edge, keep the first wheel to the outside as your guide. Pressing firmly with even pressure roll over your dough. Cuts and seals all in one pass. Makes approximately 7 dozen appetizer size samosas.

Heat oil for deep frying over a medium flame. When the oil is medium hot, put in as many samosas as the fryer will hold in a single layer. Fry until they are golden brown and crisp. Drain on paper towel. Serve within 15 min. with dipping sauce.

For the Dipping Sauce: 1/2 cup cider vinegar 1/2 cup water 3 Tbsp. brown sugar 1 small clove garlic, minced 1 tsp. salt

Place all ingredients in a small saucepan. Stir till the sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. Serve warm or at room temp.

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SUPER EASY PORTOBELLO RAVIOLI
1 pkg. pre-made (store bought) ravioli dough or use our basic dough recipe(1/2 the dough recipe/12 oz.) 3 Tbsp. extra virgin olive oil 1 jar Ragu sauce (any brand will do) or use recipe from booklet 10 oz. pkg. of Portobello mushrooms 1 tub of garlic cheese spread (5 oz.) 1 egg beaten - reserving 1 Tbsp. for filling (balance for egg wash) 2 Tbsp. seasoned breadcrumbs Sauté mushrooms with a little extra virgin olive oil. Take a spoon full of garlic cheese spread, put it on a square of dough and add the mushrooms and use the egg wash to seal another piece on top and cook in boiling water for 5-7 minutes. When done add enough Ragu sauce to coat. *TO USE WITH the ARNCO® Roller: Add to the ingredients: 1 Tbsp. reserved, beaten egg and 2 Tbsp. seasoned breadcrumbs Finely mince mushrooms in a food processor, then mix with balance of ingredients, before applying to the sheet of dough. Another alternative to the red sauce is: 1/2 cup clarified, unsalted butter. Sprinkle with fresh parsley and grated Asiago or Parmigiano Cheese.

BAKED SALMON APPETIZERS
1 can salmon (drained, remove skin and bones) 1 small pkg. cream cheese (room temperature) 1 celery stalk (finely chopped) 1 shallot (finely chopped) dash of pepper 1 Tbsp. butter 2 pkg. refrigerated crescent roll dough (small - 8) Sauté celery and shallots in 1 Tbsp. of butter. Mix ingredients together in a bowl. Unroll dough on a floured board, being careful not to split the dough apart. Roll out dough to half it's thickness. Spread half of the filling over half of the dough, leaving a small edge on three sides. Fold unfilled dough over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller. Press firmly and voilŕ 30 appetizers in one pass. Repeat with second dough. Place on a baking sheet, vent with a fork or the tip of a knife. Allow dough to rise if time allows about 20 min. (These can be frozen at this point. Bring to room temperature before baking - turning them to keep dry ). Bake at 350°F for 10-12 minutes, until golden brown. Serve immediately. Makes 60 appetizers.

VEGETARIAN SAMOSA APPETIZERS
For the pastry: 2 cups flour 1/2 tsp. salt 4 Tbsp. oil 6-7 Tbsp. warm water For the stuffing: 2-3 medium potatoes, boiled in their jackets and allowed to cool 2 Tbsp. oil 1 small onion, peeled and finely chopped 1/2 cup shelled peas 1/2 Tbsp. finely grated peeled fresh ginger 1/2 fresh hot green chili, finely chopped 1/2 Tbsp. very finely chopped fresh green coriander (cilantro) 1 1/2 Tbsp. water 3/4 tsp. salt 1/2 tsp. ground coriander seeds 1/2 tsp. garam masala 1/2 tsp. ground roasted cumin seeds 1/8 tsp. cayenne pepper 1 Tbsp. lemon juice oil for deep frying Sift the flour and salt into a bowl. Add the 4 Tbsp. of oil and rub it in with your fingers until the mixture resembles peas. Slowly add about 6 -7 Tbsp. warm water and gather the dough into a not too stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 tsp. oil and slip it into a plastic bag. Set aside for 30 minutes or longer. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 2 Tbsp. oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh coriander (cilantro), and 1 1/2 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Purée mixture in a blender or food processor. Knead the pastry dough again. Roll this out to 1/8" thickness (3 mm). Fold your dough in half to mark your center. Open flat and spread the filling on half of the dough to approx. 1/8" thickness (3 mm), leaving 1/8" edge (3 mm) on the three outside edges for sealing. Brush other side with a little water, then fold dough over filled side. Remove any air pockets and seal edges with your fingers. Sprinkle with flour top and bottom. Lineup the Arnco Ravioli Roller with the folded edge, keep the first wheel to the outside as your guide. Pressing firmly with even pressure roll over your dough. Cuts and seals all in one pass. Makes approximately 7 dozen appetizer size samosas. Heat oil for deep frying over a medium flame. When the oil is medium hot, put in as many samosas as the fryer will hold in a single layer. Fry until they are golden brown and crisp. Drain on paper towel. Serve within 15 min. with dipping sauce. For the Dipping Sauce: 1/2 cup cider vinegar 1/2 cup water 3 Tbsp. brown sugar 1 small clove garlic, minced 1 tsp. salt Place all ingredients in a small saucepan. Stir till the sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. Serve warm or at room temp.

SHRIMP RAVIOLI with LEMON BUTTER SAUCE SPINACH RAVIOLI CHICKEN STUFFING CABBAGE RAVIOLI POCKETS SUPER EASY PORTOBELLO RAVIOLI BAKED SALMON APPETIZERS VEGETARIAN SAMOSA APPETIZERS

TUSCAN CRAB PUFFS Recipe submitted by K. Hunter in Plano, TX

ITALIAN DREAM RAVIOLI Recipe submitted by D. Sims in Columbia, SC

SHRIMP RAVIOLI with LEMON BUTTER SAUCE Recipe submitted by S. Campbell in OKC, OK

SPINACH RAVIOLI CHICKEN STUFFING Recipe submitted by Lillian Julow in Gainesville, FL

SHRIMP RAVIOLI with LEMON BUTTER SAUCE
SPINACH RAVIOLI CHICKEN STUFFING
CABBAGE RAVIOLI POCKETS
SUPER EASY PORTOBELLO RAVIOLI
BAKED SALMON APPETIZERS
VEGETARIAN SAMOSA APPETIZERS

TUSCAN CRAB PUFFS
Recipe submitted by K. Hunter in Plano, TX

ITALIAN DREAM RAVIOLI
Recipe submitted by D. Sims in Columbia, SC

SHRIMP RAVIOLI with LEMON BUTTER SAUCE
Recipe submitted by S. Campbell in OKC, OK

SPINACH RAVIOLI CHICKEN STUFFING
Recipe submitted by Lillian Julow in Gainesville, FL