Cheese Filled Ravioli With Vegetable Sauce Recipes

CHEESE RAVIOLI WITH VEGGIES

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.

VEGGIE CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES

Steps:

• SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.
• Add roasted red pepper strips, zucchini moons and black olives.
• Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
• Simmer sauce for 2 minutes.
• Season with salt and cracked black pepper to taste.
• PASTA PREPARATION: Prepare pasta when sauce is complete.
• Use a large pot to boil pasta.
• Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
• Remove pasta from boiling water and lightly mix with sauce.
• PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
• CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

EASY VEGGIE MARINARA RAVIOLI BAKE

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.

CHEESE-FILLED RAVIOLI

Steps:

• To make the pasta, sift the flour and a pinch of salt onto a work surface and make a dip in the middle. Add the eggs and mix into a smooth dough.
• Shape the dough into a smooth ball, wrap in a damp cloth or tea-towel and leave for thirty minutes.
• Meanwhile, make the filling by putting the ricotta and Bel Paese in a bowl and beat well. Add the rest of the ingredients with another pinch of salt and beat thoroughly.
• Roll out the dough until it is paper thin. Cut into 4cm squares with a zigzag edge cutter. Put a little filling in the middle of each square then fold over the corner to make a triangle. Squidge together the corners so the filling doesn't come out and boil in the stock for five minutes.
• Add a sauce to your liking and serve with a basil leaf on top. Voila! :-)

GOAT CHEESE FILLING FOR RAVIOLI

Steps:

• Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
• When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.

ROBIOLA-CHEESE-FILLED RAVIOLI

Steps:

• In a large bowl, combine cheeses, parsley, egg, and nutmeg. Season to taste with salt and pepper, and stir until smooth. Set aside.
• To use filling for ravioli, place fresh pasta on a lightly floured work surface and use a sharp knife or pizza cutter and ruler to trim the pasta into 3-inch squares.
• Transfer filling to a pastry bag, and pipe 2 teaspoons Robiola filling in the center of each square. Lightly brush or spray the edges of each square with water and cover with another pasta square. Press the pasta with your fingertips to seal the ball of Robiola inside, making sure to press out all of the air. Trim the edges with a zigzag pasta wheel and set on a parchment-paper-lined baking sheet lightly dusted with flour or cornmeal. Continue with the remaining pasta and filling until all the squares are filled.
• Bring a large pot of salted water to a boil. Add ravioli and cook until they rise to the surface, 3 to 5 minutes, then cook for 1 minute longer or until the centers are cooked through and the pasta is al dente. Remove with a skimmer or slotted spoon to a large bowl. Once they are all removed, drain any water from the bowl.

HOMEMADE FOUR CHEESE RAVIOLI

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
• Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
• Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
• To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

Steps:

• Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
• Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
• Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)

Steps:

• HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste.
• DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
• PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.

STACKED VEGETABLES AND RAVIOLI

Steps:

• Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking., Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables., Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese., Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.

POTATO AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.
• Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.