RAVIOLI WITH CREAMY TOMATO SAUCE
Upgrade that store-bought ravioli to a restaurant-quality dish with this rich and creamy tomato ravioli sauce. A 15 minute, one-pan recipe.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 17
Steps:
- Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
- Add in the minced garlic and cook for another 30 seconds stirring continuously.
- Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
- Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
- Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
- Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 685 kcal, Carbohydrate 66 g, Protein 27 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 1304 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
HOMEMADE RAVIOLI WITH TOMATO SAUCE
A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!
Provided by Pamela
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Sauce-In a saucepan, or crock pot, combine all ingredients.
- Heat until boiling.
- Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
- Noodles- Mix together.
- Knead for 10 minutes or until dough is elastic.
- Add more water or flour accordingly.
- Filling- Mix all ingredients together.
- Roll out dough, cut into small rectangles, or circles.
- (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
- Seal the edges with a little bit of water and pinch closed.
- (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
- Serve with prepared sauce.
- Especially good with garlic bread and sprinkled with parmesan cheese.
RAVIOLI WITH CREAMY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
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.
EASY RAVIOLI WITH TOMATO CREAM SAUCE
Steps:
- Brown the sausage in a large saucepan until both sides are golden brown.
- Combine the rest of the ingredients (except parmesan) in the saucepan and bring to a boil.
- Reduce heat to a simmer and cover. Cook for 4-5 minutes for fresh ravioli or 7-8 minutes for frozen ravioli.
- Top with parmesan cheese and serve.
Nutrition Facts : Calories 695 kcal, Carbohydrate 58 g, Protein 28 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 144 mg, Sodium 1582 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
RAVIOLI WITH TOMATO GARLIC SAUCE
Wonton wrappers = Ravioli!! If you dont have time to make pasta, try the wonton wrappers!! I made big ones with 2 wrappers but you can just use 1 and fold it to seal the edges!
Provided by Chef Luny
Categories Meat
Time 40m
Yield 25 pieces, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
- Preheat oven 450°F.
- In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin), coated in olive oil and roast in the oven for 20 minutes.
- Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
- Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!
Nutrition Facts : Calories 423.9, Fat 19.1, SaturatedFat 6.8, Cholesterol 85.6, Sodium 866.8, Carbohydrate 37.3, Fiber 2.2, Sugar 1.4, Protein 25.2
RAVIOLI IN TOMATO-CREAM SAUCE
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
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
SKEWERED RAVIOLI WITH CREAMY TOMATO DIPPING SAUCE
I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. -Rebecca, Guffey, Apex, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers (1-1/2 cups sauce).
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside., Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes., Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 207mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE
Categories Pasta Tomato Sauté Quick & Easy Parmesan White Wine Tarragon Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
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 WITH SAUSAGE & TOMATO CREAM SAUCE
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
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.
ITALIANO RAVIOLI WITH TOMATO-CREAM SAUCE
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
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
BAKED RAVIOLI WITH TOMATO SAUCE
Make the most of refrigerated ravioli with our Baked Ravioli with Tomato Sauce. This Baked Ravioli with Tomato Sauce takes 15 minutes to prep for the oven.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Mix cream cheese spread, milk and seasonings in medium bowl until blended. Add next 3 ingredients; mix well. Add ravioli; stir gently to evenly coat.
- Spoon into 8-inch square baking dish sprayed with cooking spray; cover.
- Bake 30 min., uncovering and sprinkling with Parmesan for the last 5 min.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 3 g, Protein 9 g
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