VEGGIE CHEESE RAVIOLI
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
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 MEAT SAUCE
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
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
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
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
WHOLE WHEAT CHEESE RAVIOLI WITH GARLIC HERB SAUCE AND FRESH BASIL
Steps:
- 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
- HEAT sauce according to package directions.
- PREPARE pasta according to package directions.
- ADD sauce to pasta; gently toss. Top each serving with basil and cheese.
- Serve immediately.
CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
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 THREE PEPPER TOPPING
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
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
FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY
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
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!
CHEESE RAVIOLI WITH VEGGIES
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
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.
VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY
Here's what you need: cremini mushroom, white onion, oil, salt, pepper, garlic, dried oregano, tomato paste, crushed tomato, vegetable broth, chickpeas, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
- Heat the oil in a large skillet set over medium-high heat.
- Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
- Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
- Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
- Add the crushed tomatoes and stir until well combined and thick.
- Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
- While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
- Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
- Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
- Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
- Use the sauce as desired for pasta, veggie noodles, calzones, etc..
- Enjoy!
Nutrition Facts : Calories 371 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams
GOAT-CHEESE "RAVIOLI" WITH PARSLEY SAUCE
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
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 FRESH TOMATO SAUCE
Categories Food Processor Egg Vegetarian Kid-Friendly Parmesan Ricotta Cookie Small Plates
Yield Makes 8 servings
Number Of Ingredients 11
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.
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