Cheese Ravioli With Hidden Veggies Too Recipes

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CHEESE RAVIOLI WITH VEGGIES



Cheese Ravioli with Veggies image

When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. -Amy Burns, Charleston, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (25 ounces) frozen cheese ravioli
1 package (16 ounces) frozen California-blend vegetables
1/4 cup butter, melted
1/4 teaspoon salt-free seasoning blend
1/4 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 339 calories, Fat 15g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 391mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

VEGGIE CHEESE RAVIOLI



Veggie Cheese Ravioli image

Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese ravioli
2 small zucchini, julienned
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons chopped ripe olives
3/4 teaspoon Italian seasoning
3 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 322 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges

CHEESE RAVIOLI (WITH HIDDEN VEGGIES TOO)



Cheese Ravioli (With Hidden Veggies Too) image

Our family has what we call "veggie night" a couple times a week, and I am always trying to come up with something the family will love (or atleast like) so that they don't come to hate veggie night. This is my newest creation. I got the idea for using squash in the pasta from seeing Alton Brown use squash to make gnocci (which I have also made and enjoyed several times). My daughter loved it, while my son was very reserved once he saw the spinach in the filling (which you can't even taste, sheesh.) My husband hasn't come home for his dinner break from work yet so his reaction remains to be seen but he loves the frozen cheese ravioli and this tastes a lot like it (only a lot healthier), so I am sure he will love this too. The seasonings of course should all be adjusted to your taste, these are just the amounts that suited us. The roasting of the squash can be done in advance either the same day or a few days before hand since it needs to cool anyway, or you can use canned pumpkin and skip the roasting step. And actually the ravioli can be done in advance and frozen, This would probably make a great OAMC meal. I did not include time to roast the squash in prep-time since this is meant to be something you'd do in advance.

Provided by DbKnadler

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1/2 yellow bell pepper
1/2 red bell pepper
1/2 cup diced onion
5 white button mushrooms
2 (14 1/2 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon italian seasoning (I like Mrs Dash Italian Medley)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon balsamic vinegar
2 cups spinach, fresh
2 eggs
15 ounces ricotta cheese
1 teaspoon salt
1 teaspoon pepper
3 cups flour
2 small acorn squash, roasted and mashed (about 1 1/2 cups)
1 egg

Steps:

  • Roast 2 small acorn squash at 350 degrees farenheit for 45 mins or until tender. Allow to cool to room temperature or until cool enough to handle.
  • Meanwhile, chop/dice the yellow and red peppers, as well as the mushrooms and onion. Preheat a large skillet, add the olive oil and saute diced veg until tender.
  • Add the diced tomatoes to a blender and blend until smooth then add blended tomatoes as well as tomato paste to the sauteing vegetables. Add the italian seasoning, garlic powder, salt and pepper, then taste and adjust seasoning accordingly. Add balsamic vinegar then taste again and adjust as needed. Cover and let simmer over low heat.
  • Finely chop spinach and add to a medium bowl. Mix in 2 eggs, ricotta cheese, salt and pepper. Set aside.
  • In medium bowl add 2 1/2 cups flour and mashed squash (or 1 1/2 cups canned pumpkin), mix until it starts to pull together, then turn out onto floured work surface and knead in enough of the remaining flour to make dough stiff but plyable. You want to be able to roll this thin without being too wet to where your hands will go through it, but you don't want it to be too dry to where it is going to crumble apart either.
  • Divide dough in half and roll into 2 equal sized rectangles. Fold one of the rectangles of dough loosely in half then in half again and set aside. On the remaining rectangle of dough, drop filling by teaspoonfuls about an inch apart.
  • Make an eggwash by beating one egg in a small bowl. Use a pastry brush to brush egg into visible surface of dough (in between each pile of filling and around the outside edges). Unfold second rectangle of dough and place directly on top of the first one being careful not to drag it across the filling piles. Smooth out any air bubbles and gently press seams between each pile of filling. Cut ravioli apart and use a fork to pinch edges together to seal.
  • Drop one at a time into gently boiling water being careful not to drop directly on top of each other to prevent sticking. When they start to float (which won't be long), simmer another 1-2 minutes, then remove with a slotted spoon. Cook in 2-3 batches if necessary.
  • Serve sauce over ravioli and enjoy with freshly grated parmesan.

Nutrition Facts : Calories 570.3, Fat 17.9, SaturatedFat 7.7, Cholesterol 143.4, Sodium 1410.9, Carbohydrate 83.7, Fiber 8.2, Sugar 10.5, Protein 22.7

CHEESE RAVIOLI WITH VEGGIES



Cheese Ravioli With Veggies image

Make and share this Cheese Ravioli With Veggies recipe from Food.com.

Provided by Mika G.

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

6 quarts water
1 (16 ounce) package frozen california-blend frozen vegetables
1 (25 ounce) package frozen cheese ravioli
1/4 cup butter, melted
1/2 teaspoon italian seasoning
1/4 cup shredded parmesan cheese

Steps:

  • In a large saucepan or Dutch oven, bring water to boil. Add the vegetables; cook for 5 minutes.
  • Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
  • Gently stir in butter. Sprinkle with Italian seasoning and Parmesan cheese.

Nutrition Facts : Calories 128.7, Fat 13.3, SaturatedFat 8.4, Cholesterol 36, Sodium 205.7, Carbohydrate 0.3, Sugar 0.1, Protein 2.5

CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE



Cheese Filled Ravioli with Vegetable Sauce image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 8

1 1/2 cups minced red bell pepper Salt and pepper to taste
1 cup minced fennel or celery 3 tablespoons minced fresh basil
3 cups diced plum tomatoes or or parsley
drained canned plum tomatoes 12 ounces cheese filled ravioli
3 cloves garlic, minced Freshly grated Parmesan cheese to taste
1/2 teaspoon each dried basil and thyme
4 tablespoons olive oil 1 small can (10 1/2 ounces)
1 cup minced red onion cannellini beans, drained

Steps:

  • In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
  • Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET



Cheese Ravioli with Summer Veggies Skillet image

Pack your weeknight with flavor using our Cheese Ravioli with Summer Veggies Skillet recipe. Ready in just half an hour, Cheese Ravioli with Summer Veggies Skillet combines summertime vegetables, pasta, tangy vinaigrette and rich pesto flavors in next to no time. Try it next time you're in a rush.

Provided by My Food and Family

Categories     Summer 2019

Time 30m

Yield 6 servings

Number Of Ingredients 9

1-1/2 qt. (6 cups) water
1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
1/2 cup KRAFT Olive Oil Vinaigrettes - Parmesan Pesto, divided
1 each red and yellow pepper, cut into thin strips
1 small red onion, slivered
1 cup tightly packed chopped lacinato kale
1 cup fresh corn kernels
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

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.

Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

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