Bisceglie Ravioli With Cherry Cherry Marinara Recipes

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RAVIOLI MARINARA



Ravioli Marinara image

So what if it's from a jar! Any tomato pasta sauce will do, especially when you add a blend of frozen mixed veggies, cannellini beans and a little Parmesan to top this ready-to-go ravioli.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 6

Number Of Ingredients 5

1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
1 jar (28 oz) tomato pasta sauce (any chunky variety)
1 bag (1 lb) frozen broccoli, green beans, pearl onions and red peppers
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1/4 cup shredded fresh Parmesan cheese, if desired

Steps:

  • Cook and drain ravioli as directed on package.
  • While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
  • Serve vegetable mixture over ravioli. Serve with cheese.

Nutrition Facts : Calories 465, Carbohydrate 69 g, Cholesterol 120 mg, Fiber 9 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1710 mg

EASY VEGGIE MARINARA RAVIOLI BAKE



Easy Veggie Marinara Ravioli Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large carrots
2 large zucchini
1 tablespoon extra-virgin olive oil
One 32-ounce jar marinara sauce
One 20-ounce package beef or cheese ravioli, fresh or frozen (thawed if frozen)
8 ounces grated mozzarella (2 cups)
1/4 cup fresh basil leaves, chopped or torn
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
  • Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

BIG DADDY'S RAVIOLI WITH MARINARA SAUCE



Big Daddy's Ravioli with Marinara Sauce image

Provided by Aaron McCargo Jr.

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
2 cloves garlic, chopped
1 pound ground meatloaf mix (veal, pork and beef)
1 (32-ounce) jar your favorite marinara sauce, divided
Salt and freshly ground black pepper
1 cup part-skim ricotta
3 tablespoons chopped fresh parsley
1/2 cup frozen peas
Nonstick cooking spray
48 square wonton wrappers
3 large egg whites, beaten until foamy
Grated Parmesan, for serving

Steps:

  • In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas.
  • Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use.
  • Place the remaining marinara in a saucepan over low heat. To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel. Serve the ravioli in warmed bowls with marinara and grated Parmesan.

5-CHEESE RAVIOLI MARINARA



5-Cheese Ravioli Marinara image

This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 package (25 ounces) frozen five-cheese or chicken ravioli
4 small zucchini, thinly sliced (about 4 cups)
1 jar (24 ounces) marinara sauce
1/3 cup shaved Parmesan cheese

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.

Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.

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