Cheesy Beef Ravioli Recipes

SLOW-COOKER CHEESY RAVIOLI CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
• Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
• Cover; cook on Low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.

30-MINUTE CHEESY BAKED RAVIOLI

Steps:

• Preheat oven to 350 degrees.
• Place 1/2 of the ravioli in a greased 8x8 glass dish.
• Pour half of the sauce on and stir until mixed well.
• Make sure ravioli are spread evenly over dish.
• Place pepperoni slices in a single layer over ravioli and sauce.
• Sprinkle parmesan cheese evenly over entire dish.
• Place remaining ravioli in single layer on top of cheese.
• Spoon remaining sauce over ravioli, making sure ravioli are well-coated.
• Place remaining pepperoni in a single layer on top of ravioli and sauce.
• Sprinkle mozarella over top*.
• Cover dish and bake for 30 minutes.
• *If covering with foil, you can keep the cheese from sticking to it by baking dish for 25 minutes before adding mozarella and then baking for 5 minutes or until cheese is melted.

CHEESY BAKED RAVIOLI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed dish, combine pasta sauce and soup; mix well.
• Add frozen ravioli, and bell pepper and onion stir-fry; stir to coat. Cover with foil.
• Bake 1 hour. Uncover baking dish; sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until casserole is bubbly and cheese is melted.

CHEESY BEEF RAVIOLI

Steps:

• Cook ravioli as directed on package, omitting salt.
• Meanwhile, heat milk, VELVEETA and dressing in large saucepan on medium heat 5 min. or until VELVEETA is melted and mixture is blended, stirring frequently. Stir in peas; cook 8 min. or until sauce is heated through, stirring frequently. (Do not boil.)
• Drain pasta. Add to sauce; toss to coat.

EASY CHEESY BEEFY RAVIOLI

Steps:

• For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
• To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
• To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
• To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
• Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.

BAKED BEEF RAVIOLI WITH CHEESE

Steps:

• PREHEAT oven to 400 degrees F.
• Lightly grease 8-inch-square baking dish.
• COMBINE hot pasta, sauce and cheese; spoon into prepared baking dish.
• Combine breadcrumbs and oil in small bowl; sprinkle over pasta mixture.
• Cover and bake for 20 minutes.
• Uncover; bake for an additional 5 minutes.

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!

CHEESY RAVIOLI BAKE

Steps:

• Cook ravioli according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Drain ravioli; toss with sauce mixture. Transfer to a greased 13x9-in. baking dish. Top with 1 cup mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. , Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

BEEFY BAKED RAVIOLI

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.