Cheese Pizza Shortcut Ravioli Recipes

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.

TOASTED CHEESE RAVIOLI WITH PIZZA SAUCE

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Bring a large pot of water to a boil over high heat. Once boiling, add ravioli and cook for three minutes. Drain and rinse with cold water.
• In one large shallow bowl, beat eggs. In another large shallow bowl, combine panko, Parmesan, traditional bread crumbs, Italian seasoning, and garlic powder.
• Dip each ravioli into egg and let excess drip off before dipping it in the bread crumb mixture. Place on prepared baking sheet and repeat until all ravioli have been breaded.
• Bake for 15-20 minutes or until golden brown.
• Serve with pizza sauce for dipping.

PIZZA RAVIOLI

Steps:

• Divide ravioli between two microwave-safe bowls; dot with butter. Top with peppers, onion, pizza sauce, pepperoni and cheese. , Microwave, uncovered, on high for 2-3 minutes or until heated through.

SHORTCUT 'HOMEMADE' RAVIOLI

Steps:

• Place the ricotta, Parmesan, oregano, parsley, lemon zest, salt and pepper in a bowl and mix until thoroughly combined. Set aside.
• Whisk together the egg with a tablespoon of water in a separate small bowl and set aside.
• Bring a large pot of salted water to a boil.
• Lay out a few wonton wrappers at a time. Place 1/2 teaspoon of the filling into the center of each one. Then, working one piece at a time, dab your finger in the egg wash mixture and run it along the edge of a wrapper, then lay a second wrapper on top, lining up the edges as much as possible and gently pressing out any air bubbles. Set aside while you work on the rest.
• Drop a few ravioli at a time into the boiling water (you will cook them in batches to allow for plenty of room). Stir gently with a spoon so they do not stick together. Let cook until they float to the top, about 2 minutes. Remove with a slotted spoon to a platter. Cook the remaining ravioli in the same manner.
• Spoon a little marinara sauce on each plate and lay 4 to 6 ravioli on top. Spoon more marinara sauce over the ravioli, then spoon over some small dots of pesto. Garnish with the fresh basil leaves and serve.

CHEESY SKILLET RAVIOLI RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes.
• Add 1 tablespoon of McCormick® Perfect Pinch® Salad Supreme, the crushed tomatoes, and half of the basil. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 minutes.
• In a large ovenproof skillet, layer ⅓ of the sauce, ½ of the ravioli, and ⅓ of the mozzarella, then sprinkle with 1 tablespoon McCormick® Perfect Pinch® Salad Supreme. Top with another ⅓ of the sauce, the remaining ravioli, and another ⅓ of the mozzarella. Finish with the remaining sauce, remaining mozzarella, the bread crumbs, and remaining tablespoon of McCormick® Perfect Pinch® Salad Supreme.
• Bake for 15-20 minutes, or until the bread crumbs are light golden brown and the sauce is bubbly. Garnish with the remaining basil.
• Enjoy!

TRIPLE-CHEESE RAVIOLI

Steps:

• Heat oven to 325°F. Cook and drain ravioli as directed on package.
• Meanwhile, in 10-inch skillet, cook remaining ingredients except cheeses over medium-high heat about 5 minutes, stirring frequently, until tomatoes are soft.
• In ungreased 8-inch square (2-quart) glass baking dish, spread ravioli. Spread ricotta cheese over ravioli. Pour tomato mixture over top. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until hot in center.

SLOW-COOKER PIZZA RAVIOLI MIX UP

Steps:

• Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
• In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, breaking up sausage with spoon, until no longer pink; drain. Place sausage in large bowl. In same skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Add beef mixture and 1 jar of the pasta sauce to bowl with sausage; stir to combine.
• In slow cooker, spread half of remaining jar of pasta sauce to cover bottom. Layer with half of the ravioli and half of the meat mixture. Sprinkle with 1 1/2 cups of the cheese and half of the pepperoni. Repeat layers.
• Cover; cook on Low heat setting 3 hours. Sprinkle with olives before serving. Garnish with basil.

EASY CHEESY RAVIOLI

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.
• Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.
• Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.

EASY RAVIOLI AND CHEESE BAKE

Steps:

• Preheat oven to 375 degrees.
• Combine spaghetti sauce, tomatoes, beef broth, and Italian dressing in a 9 x 13 inch baking dish.
• Add ravioli and toss to coat.
• Bake 50 minutes or until ravioli is tender.
• Top with cheese and let stand 5 minutes or until cheese is melted.