Creamyravioli Recipes

DATE NIGHT CREAMY TUSCAN RAVIOLI

Date Night Creamy Tuscan Ravioli image

The easiest Valentine's Day dinner ever - Creamy Tuscan Ravioli. Store-bought ravioli tossed in a garlicky sun-dried tomato cream sauce topped with baby spinach, basil, and parmesan cheese.

Provided by Marzia

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
¼ cup chicken stock (or vegetable, see notes)
1 cup EACH: heavy cream AND fresh baby spinach (packed)
2 (9-10 ounce) package of ravioli (see notes)
⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)
Freshly grated parmesan cheese + basil, for topping

Steps:

BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

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

Ingredients

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.

CREAMY RAVIOLI

Creamy Ravioli image

Just something I threw together for a quick weeknight meal. Amounts can be adjusted to personal taste.

Provided by Alskann

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) package frozen ravioli (any flavor, I used chicken & cheese ravioli)
1 (14 ounce) can Italian stewed tomatoes
1/4 cup sun-dried tomato, chopped
1/2 cup cream
1/4 cup pesto sauce (store bought or homemade)
1 tablespoon coarse ground Dijon mustard
1/4 cup gouda cheese, shredded
1/2 cup feta, crumbled
1/4 cup chopped fresh parsley
1 teaspoon red chili pepper flakes (or to taste)
sea salt, to taste (optional)
fresh ground pepper, to taste (optional)
1/2 cup toasted pine nuts (optional)

Steps:

Cook ravioli according to package directions; drain.
In medium sauce pan, add next four ingredients.
Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
Add next four ingredients ; cook until heated through and cheese is melted.
Fold in ravioli; heat through.
Stir in pinenuts and season with salt and pepper, to taste.
Serve hot with a crisp, green salad and garlic bread.

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