Baked Ravioli - Everyday Food with Sarah Carey
Комментарии:
morty66 пишет: Is the kitchen part of a restaurant that we can go to and eat fabulous food?
Yvette Villarreal пишет: Mmmmmmm
Perry Pokharel пишет: DELISH!!
Pianofied пишет: That looks awesome, and reminds me a lot of my mother's ravioli. Very nice. Good job, Sarah! You're always so inspiring :)
Gggg пишет: Omg looks so good.....
krusokat пишет: No basil in the sauce?
JonO387 пишет: Meh, pasta.
Sam Carrell пишет: What brand of canned tomatoes are those, and would you recommend them?
Leslie Saraiva пишет: Why buy crushed AND whole tomatoes if you're going to puree them?
chestnut638 пишет: These bakes are popular in Italy-especially on Sunday.
W mlg пишет: Easy :O
Sarah Carey пишет: Not too long. I admit, i don't do it myself, someone comes in to do it. Normally i just wear it pinned back. xs
JamesonPearl пишет: This Sunday, thanks I love your work!
Thaneii пишет: Damn girlfriend, that would keep me feed for days. Fantastic as always. Thanks, Sarah.
winnie the jew пишет: Lol, what's wrong with that? It makes it easier and quicker to make. Picture this, you come home, you're tired and you're hungry. Do you really think you're going to start making something delicious, but that will take a few hours? No. You'll make something that is delicious, quick to assemble and fast to make.
Lisassan пишет: hahaha! I see what you did there. Great sense of humor. ;)
Sarah Carey пишет: Yes. it's the kitchen i work in.
Sarah Carey пишет: The crushed are thicker, and speed along the cooking of the sauce. The whole tomatoes are thinner and juicier. I just like the combination of textures. s
MikeTheBarber63 пишет: Sometimes you can't start at square one. Better than going to the drive thru!
Adam Romero пишет: Is that a test kitchen?
huiieep пишет: i was so afraid for your white shirt when you started blending haha
Denisse Vazquez пишет: Will definitely try this, great for a working mom
tatyanaiv1 пишет: Hi Sarah. Could you please recommend a great garlic press, grater, and all purpose knife? These are kitchen essentials for my mother, and I would like to get her some new goodies to use. Thanks!
ireneonly пишет: i think it's a good recipe, specially for large crowds, and kids! and looks delicious, thanks!
Chrysanths пишет: Looks beautiful! mouthwatering dish.
Pmwalls46 пишет: I can't tell what brand Sarah's garlic press is. I myself have a Rosle and like it very much. As far as a grater, it depends on what you're grating. In this instance for the mozzarella, she probably used a box grater which are easy to find. For zesting and grating harder cheese, a Microplane is essential. Her go-to all purpose knife seems to be a Wusthof Classic Santoku. For bread, she uses an Offset Serrated bread knife. Hope this helps.
Sarah Carey пишет: Sorry you don't approve. You can make the ravioli if you like. and make the sauce from tomatoes in your garden. We like canned tomatoes for the convenience of always being able to have them on hand. s
Pmwalls46 пишет: OMG I made this for dinner tonight Sarah ! Bought two different raviolis because I didn't think my husband would eat the one with spinach & cheese. His was beef & spicy sausage. But he said throw them all together, which I did. He went back for seconds !! It was so delicious and easier than lasagna ! This one is going in my repertoire and thank you Sarah for posting it !!
Jeff Jakomait пишет: and.....?
Jane Smith пишет: I am so making this. Looks delish! Thanks Sarah! :)
Nocturne22 пишет: I get very lazy when it comes to clean up, so I always do things that go from stove to oven in an oven safe baking pan that I plop right on the stove over 2 burners.
I learned to do that from Lidia Bastianich - she makes osso bucco like that!
Pmwalls46 пишет: No, it's not a restaurant. Sarah works in the Martha Stewart Test Kitchen and creates fantastic and easy recipes there. She is amazing !!
Zinete D пишет: Pleasure to watch your videos! Thanks.
delco902101 пишет: question i am italian and living in italy
you use
STAR italian suace
Ashley Chua пишет: Yum
morty66 пишет: Ms. Carey, I would add Garlic Bread... :)
Britney пишет: I just make ravioli !
Eemmy66 пишет: Make some modren japanes recipes please ,thank you :D
Michelle McManus пишет: Off Topic: How long does it take to twirl your hair? I love your hair!!
Evey Kaye пишет: Yum!! Looks great, and i'm sure it tastes even better. Love Pasta dishes, any more wld be appreciated, Sarah! btw, Sarah one of the things i love about your recipes is how quick they are to put together, and still they are delicious & healthy. I've tried the frozen ravioli, its really good, but will be even better with this homemade sauce! Perfect dish for back-2-school. THANX!
theresa bollman пишет: If someone lives in the Northeast like I do, they would know how important it is to have good canned tomatoes on hand, we only get garden tomatoes for a few weeks each year. And making Ravioli from scratch is a very time-consuming task. Not something anyone can serve on a weeknight if you work all day. Your recipe is perfect, Sarah!
CarCarla29 пишет: Could I use strained tomatoes instead of blending the whole ones. Love your recipes.
Pmwalls46 пишет: Sarah works in the Martha Stewart Test Kitchen. She does awesome recipes there ! As far as tomatoes go, I try to buy and keep on hand imported Italian tomatoes, preferably D.O.P. which means they are grown in a certain region of Italy. Pricey but so much riper and sweeter than what you get in the USA. I never buy sauce anymore, always make my own. Sooo much better !
morty66 пишет: I love these videos, they're teaching me how to cook and eat more healthily. Thanks!
interprete27 пишет: dang, i had to wait 3:34mins. to learn raviolis were note homemade. :(
Charles Barkley пишет: all you did was throw together processed store bought items.
morty66 пишет: Is the kitchen part of a restaurant that we can go to and eat fabulous food?
Yvette Villarreal пишет: Mmmmmmm
Perry Pokharel пишет: DELISH!!
Pianofied пишет: That looks awesome, and reminds me a lot of my mother's ravioli. Very nice. Good job, Sarah! You're always so inspiring :)
Gggg пишет: Omg looks so good.....
krusokat пишет: No basil in the sauce?
JonO387 пишет: Meh, pasta.
Sam Carrell пишет: What brand of canned tomatoes are those, and would you recommend them?
Leslie Saraiva пишет: Why buy crushed AND whole tomatoes if you're going to puree them?
chestnut638 пишет: These bakes are popular in Italy-especially on Sunday.
W mlg пишет: Easy :O
Sarah Carey пишет: Not too long. I admit, i don't do it myself, someone comes in to do it. Normally i just wear it pinned back. xs
JamesonPearl пишет: This Sunday, thanks I love your work!
Thaneii пишет: Damn girlfriend, that would keep me feed for days. Fantastic as always. Thanks, Sarah.
winnie the jew пишет: Lol, what's wrong with that? It makes it easier and quicker to make. Picture this, you come home, you're tired and you're hungry. Do you really think you're going to start making something delicious, but that will take a few hours? No. You'll make something that is delicious, quick to assemble and fast to make.
Lisassan пишет: hahaha! I see what you did there. Great sense of humor. ;)
Sarah Carey пишет: Yes. it's the kitchen i work in.
Sarah Carey пишет: The crushed are thicker, and speed along the cooking of the sauce. The whole tomatoes are thinner and juicier. I just like the combination of textures. s
MikeTheBarber63 пишет: Sometimes you can't start at square one. Better than going to the drive thru!
Adam Romero пишет: Is that a test kitchen?
huiieep пишет: i was so afraid for your white shirt when you started blending haha
Denisse Vazquez пишет: Will definitely try this, great for a working mom
tatyanaiv1 пишет: Hi Sarah. Could you please recommend a great garlic press, grater, and all purpose knife? These are kitchen essentials for my mother, and I would like to get her some new goodies to use. Thanks!
ireneonly пишет: i think it's a good recipe, specially for large crowds, and kids! and looks delicious, thanks!
Chrysanths пишет: Looks beautiful! mouthwatering dish.
Pmwalls46 пишет: I can't tell what brand Sarah's garlic press is. I myself have a Rosle and like it very much. As far as a grater, it depends on what you're grating. In this instance for the mozzarella, she probably used a box grater which are easy to find. For zesting and grating harder cheese, a Microplane is essential. Her go-to all purpose knife seems to be a Wusthof Classic Santoku. For bread, she uses an Offset Serrated bread knife. Hope this helps.
Sarah Carey пишет: Sorry you don't approve. You can make the ravioli if you like. and make the sauce from tomatoes in your garden. We like canned tomatoes for the convenience of always being able to have them on hand. s
Pmwalls46 пишет: OMG I made this for dinner tonight Sarah ! Bought two different raviolis because I didn't think my husband would eat the one with spinach & cheese. His was beef & spicy sausage. But he said throw them all together, which I did. He went back for seconds !! It was so delicious and easier than lasagna ! This one is going in my repertoire and thank you Sarah for posting it !!
Jeff Jakomait пишет: and.....?
Jane Smith пишет: I am so making this. Looks delish! Thanks Sarah! :)
Nocturne22 пишет: I get very lazy when it comes to clean up, so I always do things that go from stove to oven in an oven safe baking pan that I plop right on the stove over 2 burners.
I learned to do that from Lidia Bastianich - she makes osso bucco like that!
Pmwalls46 пишет: No, it's not a restaurant. Sarah works in the Martha Stewart Test Kitchen and creates fantastic and easy recipes there. She is amazing !!
Zinete D пишет: Pleasure to watch your videos! Thanks.
delco902101 пишет: question i am italian and living in italy
you use
STAR italian suace
Ashley Chua пишет: Yum
morty66 пишет: Ms. Carey, I would add Garlic Bread... :)
Britney пишет: I just make ravioli !
Eemmy66 пишет: Make some modren japanes recipes please ,thank you :D
Michelle McManus пишет: Off Topic: How long does it take to twirl your hair? I love your hair!!
Evey Kaye пишет: Yum!! Looks great, and i'm sure it tastes even better. Love Pasta dishes, any more wld be appreciated, Sarah! btw, Sarah one of the things i love about your recipes is how quick they are to put together, and still they are delicious & healthy. I've tried the frozen ravioli, its really good, but will be even better with this homemade sauce! Perfect dish for back-2-school. THANX!
theresa bollman пишет: If someone lives in the Northeast like I do, they would know how important it is to have good canned tomatoes on hand, we only get garden tomatoes for a few weeks each year. And making Ravioli from scratch is a very time-consuming task. Not something anyone can serve on a weeknight if you work all day. Your recipe is perfect, Sarah!
CarCarla29 пишет: Could I use strained tomatoes instead of blending the whole ones. Love your recipes.
Pmwalls46 пишет: Sarah works in the Martha Stewart Test Kitchen. She does awesome recipes there ! As far as tomatoes go, I try to buy and keep on hand imported Italian tomatoes, preferably D.O.P. which means they are grown in a certain region of Italy. Pricey but so much riper and sweeter than what you get in the USA. I never buy sauce anymore, always make my own. Sooo much better !
morty66 пишет: I love these videos, they're teaching me how to cook and eat more healthily. Thanks!
interprete27 пишет: dang, i had to wait 3:34mins. to learn raviolis were note homemade. :(
Charles Barkley пишет: all you did was throw together processed store bought items.
You'll Need:
1 (50-count) package frozen cheese ravioli
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
1 1/2 cups cubed American cheese
3/4 cup crushed potato chips (optional)
Procedures : Cook ravioli according to package directions; drain.
Meanwhile, for sauce, melt margarine in a large saucepan. Stir in flour. Add milk; cook and stir until slightly thickened and bubbly.
Add cheese; heat and stir until cheese is melted. Salt and pepper to taste. Add cooked ravioli; stir gently. Spoon into an 8-inch square baking dish. Sprinkle crushed potato chips over. Bake at 350 degrees F for 15 to 20 minutes or until edges bubble and top is golden brown
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