Eat. Eat some more.

Eat.  Share.
Eat some more.

Crescent Ravioli, a Family Recipe We All Love

(What's this?) Click on this "star" to bookmark your favourite food stories. To view the stories you have bookmarked, simply go to your account dashboard, and click on the "My Bookmarked Stories" link.
January 21, 2016 / American / By
Katie Schenk

 

My mom has made a dish she calls “ravioli” for as long as I can remember. She makes it for Christmas Eve, but it’s not necessarily a special occasion meal; it’s on the regular rotation.

It’s not ravioli as you might know it, as it’s not made with stuffed pasta. My mom’s ravioli is a baked pasta-esque creation made with crescent rolls. (That poses problems for me, which you’ll learn more about here.)

In the old cookbook bought from a church fundraiser where my mom got the recipe, it’s called Crescent Ravioli, but I didn’t know that until several years ago when I eventually needed to take a look at the recipe.

And, I needed to do that because my kids feel in love with “Grandma Sandy’s Ravioli” one year and they wanted me to make it at home.

The trouble is that I can’t get crescent rolls in South Africa, so making my mom’s ravioli isn’t a fast and easy, weeknight dinner; it’s a process (which usually begins with having to clean the kitchen). I’ve managed it a few times, though sometimes it seems easier to cross the Atlantic than it does to make Crescent Ravioli; not cheaper, but easier for sure.

Yesterday, however, was the sort of day when I could spend some time in the kitchen, creating my mom’s ravioli.

Now, I did have to make some adjustments, between making the crescent roll dough from scratch and the fact that I don’t actually own a square baking tray. I don’t know why I don’t; I just don’t. But it does mean that I tend to make a batch and a half or two and squeeze it into my rectangular pans.

Still, I made it and carefully wrapped the tray and packed it away before heading off to a parent’s meeting at my son’s school. I wasn’t hungry when I set off, but about halfway through the meeting, all I could think about was the tray of crescent ravioli waiting for me at home… and the wine I would pair it with. And although I used a chili and olive-rich pasta sauce (something my mom would never do), it was the taste of home I was craving.

And, one of these days, I will buy a couple of square pans, so I can keep a couple of trays of ravioli in the freezer. It’s just the sort of thing I love to pull out when I just can’t face cleaning the kitchen so I can cook.

If you’re keen to try this baked ravioli, you can try this recipe. It’s got a few tweaks to the original, but not enough that my kids would ever notice.

Grandma Sandy’s Crescent Rolls

Ingredients

  • a slug of Vegetable or olive oil
  • 1-1½ lbs (450-675 g) Ground beef (mince meat)
  • 1 small Onion, minced
  • 1 can (15 oz/400 g) Pasta sauce, divided
  • 1 tablespoon Flour
  • 1 clove Garlic, minced
  • 1 tablespoon Fresh parsley, minced
  • 1 can Crescent rolls (or use this recipe)
  • 3-6 slices American or cheddar cheese

Preparation

Pre-heat your oven to 375ºF/190ºC. You can line a square or rectangular baking tray with baking paper as I do, though it’s not totally necessary.

In a large frying pan, heat the oil over a medium-high heat Add the ground beef and cook, stirring frequently until mostly browned, add the onion and continue cooking until the beef is totally browned. Add half the pasta sauce, the flour, the garlic and the parsley. Feel free to season with salt and pepper, if desired. Stir until well-combined, then remove from the heat.

Roll out your crescent roll dough from the can if you have one, pressing the perforations to seal them. If you need to make your dough from scratch, about half of this recipe is a good call; you’ll need to roll it into a large rectangle.

Cut the dough into portions that correspond to the pan you have. You should have crescent dough to fill the pan in two layers, though you’ll fill and fold the divisions like this.

 

Once you’ve rolled your dough out and divided it, scoop tablespoons of the beef mixture onto one side of your dough rectangles and fold over (as shown above).

 

Scoop the remaining beef mixture into the bottom of your baking pan, then place the raviolis over the top of this mixture.

Place in your preheated oven and bake for 15 minutes. Remove from the oven, top with the cheese slices and pour over the remaining pasta sauce.

Bake for an additional 10-15 minutes until the sauce is bubbly and the cheese is melted.

Crescent Ravioli

Country: United States

Province/State: N/A

City: N/A

Address: N/A

Zip/Post Code: N/A

Location Tips: N/A

Phone: N/A

Website:...

Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

Comment
Related Stories

51 Cupcake Recipes - The Ultimate Cupcak...

International / By
ETG - Food For Thought

16 Autumn-Perfect Apple Desserts

International / By
ETG - Food For Thought

Italy's Top 13 Most Delicious Dishes

Italian / By
ETG - Food For Thought

A Foodie Guide To Las Vegas' Best Restau...

American / By
ETG - Food For Thought

21 Pumpkin Recipes For Autumn

International / By
ETG - Food For Thought

AS SEEN ON

ABC Nine Com 6PR
Copyright © 2012-2017 Eat the Globe™ - All rights reserved

Related Stories

51 Cupcake Recipes - The Ultimate Cupcak...

International / By
ETG - Food For Thought

16 Autumn-Perfect Apple Desserts

International / By
ETG - Food For Thought

Italy's Top 13 Most Delicious Dishes

Italian / By
ETG - Food For Thought

A Foodie Guide To Las Vegas' Best Restau...

American / By
ETG - Food For Thought

21 Pumpkin Recipes For Autumn

International / By
ETG - Food For Thought

AS SEEN ON

Copyright © 2012-2017 Eat the Globe™ - All rights reserved
Login to Eat The Globe
Username
Password
   Cancel
Close
Your profile is incomplete.
Simply complete your profile, it only takes 1 minute.
Button
Email this story to a friend
Close
Invalid Email format
Send Friend Request to this person
Close
Invalid Email format
Your Friend Request has been sent.