Cheese Ravioli With Meat Sauce Recipes

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GOAT-CHEESE "RAVIOLI" WITH PARSLEY SAUCE



Goat-Cheese

On date night, your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Number Of Ingredients 7

3 ounces fresh goat cheese
1/4 cup part-skim ricotta cheese
1 small garlic clove, crushed through a garlic press
Pinch of ground nutmeg
Coarse salt and ground pepper
12 square wonton wrappers (3 1/2 inch)
Parsley Sauce for Goat Cheese Ravioli

Steps:

  • In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
  • Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
  • Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
  • Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.

CHEESE RAVIOLI WITH MEAT SAUCE



Cheese Ravioli With Meat Sauce image

This is simple and easy for college students (as is anything I make, considering I'm in college myself). I prefer cheese ravioli, but also like to have meat with my meals for protein. I thought of this one when I was grocery shopping one day.

Provided by mkbrocato

Categories     One Dish Meal

Time 17m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb ground beef (I have substituted ground deer as well and it comes out fine.)
1 (25 1/2 ounce) can of your preferred red pasta sauce
35 -40 frozen cheese ravioli
oregano
basil
salt (optional)

Steps:

  • Season raw meat with oregano, basil and salt to taste.
  • Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
  • Drain meat.
  • Pour sauce over browned meat.
  • Microwave on HIGH for 3 minutes.
  • Bring water to a brisk boil in large pot.
  • Slowly add ravioli to boiling water. Add salt if desired.
  • Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
  • Drain ravioli and add to meatsauce.

Nutrition Facts : Calories 503.4, Fat 28.4, SaturatedFat 9.7, Cholesterol 102.8, Sodium 1259, Carbohydrate 27.2, Fiber 1, Sugar 21.4, Protein 32.8

CHEESE RAVIOLI WITH VEGETARIAN " MEAT" SAUCE



Cheese Ravioli With Vegetarian

I often use vegetarian crumbles as a replacement for recipes that call for ground beef. This is my attempt to mimic the meat sauce my mother's mother would make for her lasagna and ziti. This tomato sauce is really easy to put together, and can be used with ANY pasta. (I just happen to have a weakness for cheese ravioli!)

Provided by Kozmic Blues

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (to taste)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups vegetarian ground beef, frozen (2 pouches of the Boca brand)
salt and pepper
1 (26 ounce) jar tomato sauce & mushrooms
1 lb cheese ravioli
parmesan cheese, grated

Steps:

  • Cook ravioli in boiling salted water for 6-7 minutes.
  • In the meantime, heat olive oil over medium heat, and sauté onions and garlic and crushed red pepper until soft, about 5-6 minutes.
  • Add basil, oregano, and meatless crumbles and sauté another 5-6 minutes more. The crumbles should be thawed, and get a little color on them as they mix with the garlic and onions.
  • If the pan seems to get dry, add 1/4 cup of water so the crumbles don't stick.
  • Add salt and pepper to taste.
  • Finally, add the jar of tomato sauce and mix together.
  • Cover with a lid, and let simmer on low for another 10 minutes.
  • Toss sauce with cooked ravioli, and serve with grated cheese.

Nutrition Facts : Calories 195.6, Fat 7.9, SaturatedFat 1, Sodium 517.7, Carbohydrate 14.3, Fiber 4.7, Sugar 1.9, Protein 17.1

BEEFY BAKED RAVIOLI



Beefy Baked Ravioli image

This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.

Provided by Angie Shirk Williams

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 7

1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
  • Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g

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