Cheese Ravioli With Tomatocream Sauce Recipes

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CHEESE RAVIOLI WITH FRESH TOMATO SAUCE



Cheese Ravioli with Fresh Tomato Sauce image

Categories     Food Processor     Egg     Vegetarian     Kid-Friendly     Parmesan     Ricotta     Cookie     Small Plates

Yield Makes 8 servings

Number Of Ingredients 11

For the pasta dough
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt
For the ravioli filling
1 (16-ounce) container ricotta
1 cup grated Parmesan
Salt and black pepper to taste
2 egg yolks (set the whites aside)
Fresh tomato sauce

Steps:

  • Make the pasta dough:
  • Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
  • Make the ravioli filling
  • Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
  • Make the ravioli
  • Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
  • Cooking the ravioli
  • Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
  • Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
  • Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE



Ten-Minute Ravioli with Tomato Cream Sauce image

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     White Wine     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

9 ounces purchased 4-cheese ravioli
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package instructions; drain.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

RAVIOLI IN TOMATO-CREAM SAUCE



Ravioli in Tomato-Cream Sauce image

Add something cheesy to your family's Italian cuisine night! Serve sausage cooked in tomato and cream sauce over pasta - a dish that's ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

12 ounces frozen cheese-filled ravioli
1 pound bulk Italian sausage
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (14 1/2 ounces) beef broth
1/4 cup tomato paste
1/2 teaspoon crushed fennel seed
1/4 cup half-and-half

Steps:

  • Cook and drain ravioli as directed on package.
  • While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.

Nutrition Facts : Calories 480, Carbohydrate 25 g, Cholesterol 155 mg, Fiber 2 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 1860 mg

CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE



Ravioli in Creamy Tomato Mushroom Sauce image

Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 cup evaporated 2% milk
1 (19 ounce) can tomatoes
1 lb frozen cheese ravioli or 1 lb cheese tortellini
1 cup parmesan cheese or 1 cup romano cheese
3/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
  • Sprinkle with flour; cook, stirring for 1 minute.
  • Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
  • Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
  • Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
  • Drain and return to pot.
  • Add sauce, cheese, basil and parsley; stir untill cheese melts.

Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4

RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE



Ravioli With Sun-Dried Tomato Cream Sauce image

I just love this dish! It is so simple to make! I like to play around with the different flavors of pasta fillings like spinach and cheese or herb chicken! I have also used this sauce with tortellini and even just plain pasta. It's very versatile. You can buy a tube of sun-dried tomato paste in your grocery store in the jarred spaghetti sauce section. Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (9 ounce) package cheese ravioli, cooked and drained
1 cup heavy whipping cream
4 teaspoons sun-dried tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley, chopped

Steps:

  • In a large skillet, boil heavy cream over medium heat stirring constantly until cream is reduced by half, which should take about 5 minutes.
  • Add tomato paste, salt and pepper and whisk until blended.
  • Add cooked ravioli to cream sauce and toss to coat.
  • Sprinkle with fresh parsley and serve!

ITALIANO RAVIOLI WITH TOMATO-CREAM SAUCE



Italiano Ravioli with Tomato-Cream Sauce image

Made with plum tomatoes and cream cheese, the sauce for this ravioli is quite easy to make. Yet the finished dish looks like Italian restaurant fare.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 Tbsp. KRAFT Tuscan House Italian Dressing
3 plum tomatoes (3/4 lb.), chopped
1 small onion, finely chopped
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 recipe Italiano Ravioli (36 cooked ravioli)
1 Tbsp. chopped fresh parsley

Steps:

  • Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
  • Stir in broth and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Gently stir in Italiano Ravioli; cook 2 to 3 min. or until heated through.
  • Top with parsley.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 14 g

FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY



Four Cheese Ravioli With Rosemary Butter Sauce Recipe by Tasty image

Here's what you need: '00' grade pasta flour, eggs, ricotta cheese, cream cheese, grated mozzarella cheese, grated cheddar cheese, fresh parsley leaf, salt, pepper, fresh rosemary, butter, pine nuts

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

2 ⅓ cups '00' grade pasta flour, plus more for dusting
3 eggs
1 cup ricotta cheese
½ cup cream cheese
½ cup grated mozzarella cheese
½ cup grated cheddar cheese
1 handful fresh parsley leaf, finely chopped
salt, to taste
pepper, to taste
2 sprigs fresh rosemary, just the leaves, finely chopped
2 tablespoons butter
¾ cup pine nuts

Steps:

  • Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
  • When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
  • While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
  • On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
  • On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
  • Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
  • Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
  • Dust these pieces with flour and repeat from step 4 using the other half of the dough.
  • Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
  • Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
  • Enjoy!

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE



Ravioli with Sausage & Tomato Cream Sauce image

It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese ravioli
3/4 pound bulk Italian sausage
1 jar (24 ounces) tomato basil pasta sauce
1/2 cup heavy whipping cream
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese
Minced fresh parsley

Steps:

  • Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.

Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.

CHEESE RAVIOLI WITH TOMATO & BASIL



Cheese Ravioli with Tomato & Basil image

Make a delicious Italian dish in just 15 minutes with this Cheese Ravioli recipe from Kraft. Ravioli is tossed with tomatoes, basil, and parmesan cheese.

Provided by My Food and Family

Categories     Pasta

Time 15m

Yield 3 servings

Number Of Ingredients 5

1 pkg. (12 oz.) frozen cheese ravioli, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cups cherry tomatoes, halved
1/4 cup chopped fresh basil, divided
1/4 cup POLLY-O Shaved Parmesan Cheese

Steps:

  • Cook ravioli as directed on package; drain.
  • Heat dressing in large skillet on medium-high heat. Add ravioli, tomatoes and 2 Tbsp. basil; cook 2 min., stirring occasionally.
  • Stir in cheese and remaining basil.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

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From josephsgourmetpasta.com


RAVIOLI WITH SMOKED MOZZARELLA TOMATO CREAM SAUCE
Bring cream to a simmer in a saucepan. Add parsley and a pinch of salt and pepper. Add tomato paste, one spoonful at a time, until you have a smooth sauce that is pink in color. Fold in Romano cheese. At this point, sauce should start to thicken with reduction. Cook ravioli until al dente, drain (do not rinse) and place into a mixing bowl.
From lagazzettaitaliana.com


CHEESE RAVIOLI WITH TOMATO/CREAM SAUCE | RECIPE | TOMATO CREAM …
Feb 9, 2017 - Yes, this ravioli recipe is a bit time-consuming but it is well worth the effort. Nothing beats the taste of fresh homemade pasta dough! The creamy ravioli filling is full of. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ...
From pinterest.ca


EASY TOMATO CREAM SAUCE FOR RAVIOLI - AN ITALIAN IN MY KITCHEN
2017-02-08 Instructions. In a medium to large pot add butter, tomato puree, carrot, celery,water and salt, stir and cook on low to medium heat, half covered till thickened, for approximately 30-40 minutes, stirring occasionally, once thickened add the cream ,stir to combine and cook for about 1 minute, turn off heat. Serve over cooked ravioli or pasta.
From anitalianinmykitchen.com


MUSHROOM RAVIOLI IN A TOMATO CREAM SAUCE RECIPE | HELLOFRESH
• Add drained ravioli and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. If sauce is too thick, stir in reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Dollop ricotta in the center. Season with pepper and serve.
From hellofresh.com


CHEESE TORTELLINI AND RAVIOLI IN TOMATO CREAM SAUCE
2014-05-22 When I went to make dinner last night I looked at how many tortellini were in a pound and evaluated how hungry my family was and decided that one bag of tortellini was not going to be enough. So, as we are in a No-Buy month I went searching through the freezers to figure out what to do. I found a half bag of cheese ravioli. Perfect. I am trying ...
From whatsfordinnermoms.com


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