Easy Frozen Cheese Ravioli Recipe Recipe For Zucchini

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CHEESE RAVIOLI WITH ZUCCHINI



Cheese Ravioli with Zucchini image

Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts sent the recipe.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 cup heavy whipping cream
1/2 cup chicken broth
1 package (9 ounces) refrigerated cheese ravioli
1 small onion, finely chopped
1 tablespoon butter
1 medium sweet red pepper, julienned
3 cups julienned zucchini
1/2 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese, divided
1 to 2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions., In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. , Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese.

Nutrition Facts : Calories 506 calories, Fat 34g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 999mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

BAKED RAVIOLI



Baked Ravioli image

Super cheesy baked ravioli made into a casserole dish of cozy comfort food everyone will cheer for. Just dump and bake, and dinner is on the table in 30 minutes for a perfect weeknight dinner.

Provided by Kristy Richardson

Categories     Dinners

Time 25m

Number Of Ingredients 5

24 ounces frozen cheese ravioli (see notes)
2 cups marinara sauce
2 cups mozzarella cheese
1/2 cup parmesan cheese
fresh parsley - optional

Steps:

  • Preheat the oven to 375 degrees. Coat a 9x13 baking dish with a light coating of cooking spray or oil.
  • Place a single layer of ravioli on the bottom of the baking dish.
  • Spread 1 cup of the marinara over the noodles and top with 1 cup of the mozzarella cheese.
  • Repeat the layer of noodles, marinara and mozzarella again. Sprinkle the top with parmesan.
  • Bake in the preheated oven for 20-30 minutes or until the cheese is melted and the casserole is cooked through. If the top is getting dark, you can top with aluminum foil.
  • Sprinkle with fresh parsley before serving.

Nutrition Facts : Calories 542 kcal, Carbohydrate 52 g, Protein 29 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 96 mg, Sodium 1495 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving

EASY VEGGIE MARINARA RAVIOLI BAKE



Easy Veggie Marinara Ravioli Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large carrots
2 large zucchini
1 tablespoon extra-virgin olive oil
One 32-ounce jar marinara sauce
One 20-ounce package beef or cheese ravioli, fresh or frozen (thawed if frozen)
8 ounces grated mozzarella (2 cups)
1/4 cup fresh basil leaves, chopped or torn
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
  • Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

EASY CHEESE RAVIOLI



Easy Cheese Ravioli image

Not sure that you can get easier then this... and ohhhh so good. This is a great menu to make as a family and have the kids help. :) Chris, you can do this one!!

Provided by Kimschmee

Categories     < 60 Mins

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup part-skim ricotta cheese
1/4 cup grated reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
1 egg
1/4 cup chopped fresh basil, plus additional
fresh basil, for garnish
1 garlic clove, finely chopped
1/8 teaspoon ground nutmeg
1 teaspoon sea salt
ground black pepper
24 wonton wrappers
2 1/2 cups tomato sauce

Steps:

  • In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
  • Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
  • Brush the edges of a wonton wrapper lightly with water.
  • Fold the wrapper in half, making sure all the filling remains inside.
  • Seal the edges by pinching.
  • Continue with the remaining filling and wrappers.
  • Add salt to large pot of boiling water.
  • Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
  • Meanwhile, in a small pot over low heat, cook the tomato sauce.
  • Using a large slotted spoon, place the ravioli into 4 individual bowls.
  • Pour the sauce over each serving, and garnish with the additional basil.

EASY RAVIOLI BAKE



Easy Ravioli Bake image

If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 4

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
  • Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  • Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g

5-CHEESE RAVIOLI MARINARA



5-Cheese Ravioli Marinara image

This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 package (25 ounces) frozen five-cheese or chicken ravioli
4 small zucchini, thinly sliced (about 4 cups)
1 jar (24 ounces) marinara sauce
1/3 cup shaved Parmesan cheese

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.

Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.

LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY



Low-Carb Zucchini

Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  • Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
  • Heat a pan over medium-high heat.
  • Add olive oil then garlic and sauté for 30 seconds to 1 minute.
  • Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
  • Remove from heat and allow to cool for 10 minutes.
  • In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
  • Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
  • Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
  • In a baking dish pour the marinara sauce then smooth with a spatula.
  • Evenly place the zucchini raviolis then top with mozzarella cheese.
  • Bake for 15-20 minutes.
  • Serve with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 18 grams, Fat 35 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams

FARMSTAND RAVIOLI WITH ZUCCHINI



Farmstand Ravioli with Zucchini image

Topped with Parmesan cheese and crisp-tender grilled veggies, this elegant Farmstand Ravioli with Zucchini is actually quite easy to make.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 7

1 pkg. (16 oz.) frozen cheese ravioli
3 zucchini, cut in half lengthwise
1 small red onion, cut into 1/2-inch-thick slices
3 Tbsp. olive oil, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cloves garlic
1 can (14.5 oz.) diced tomatoes, undrained

Steps:

  • Heat grill to medium heat.
  • Cook ravioli in large saucepan as directed on package, omitting salt. Meanwhile, brush zucchini and onions evenly with 2 Tbsp. oil; sprinkle with 2 Tbsp. cheese. Grill 5 min. on each side or until crisp-tender. Remove from grill; cut into 1-inch pieces.
  • Drain ravioli; set aside. Cook and stir garlic in remaining oil in same saucepan on medium heat 3 min. Add tomatoes; simmer on medium-low heat 5 min., stirring occasionally. Add ravioli; stir to evenly coat.
  • Add grilled vegetables; mix lightly. Top with remaining cheese.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 5 g, Protein 8 g

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