PESTO RAVIOLI WITH CHICKEN
Help yourself to a savory, stove-top dish that's ready in a flash.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
- Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
- Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.
Nutrition Facts : Calories 440, Carbohydrate 34 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g
PESTO RAVIOLI
This simple pesto ravioli combines fresh ravioli with budget-friendly dried pasta, mushrooms and an easy creamy pesto sauce. Depending on your choice of ravioli, this meal can either be vegetarian or meaty!
Provided by Josie
Number Of Ingredients 11
Steps:
- PREPARE INGREDIENTS FOR SAUCE Quarter mushrooms, finely dice onion and crush garlic.
- COOK PASTA Bring a large saucepan of salted water to the boil. Add the dried pasta, then add the fresh pasta a little later, based on the cooking times specified on the packets. Set timers to make this a bit easier!
- MAKE SAUCE Meanwhile, melt butter in a large frying pan on medium heat, until bubbling. Add mushrooms, onion and garlic and cook until soft (about 5 minutes). Scoop 2/3 cup pasta water out of the saucepan and add to the frying pan, together with the stock powder. Stir in cream cheese and pesto and simmer gently for a couple of minutes.
- SERVE Drain pasta well. Add to frying pan with the sauce and toss to combine. Stir through rocket and season to taste with salt and pepper. Divide between warmed serving bowls and sprinkle with parmesan.
GRILLED PESTO RAVIOLI
Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.
GRILLED CHEESE "RAVIOLI" RECIPE BY TASTY
Here's what you need: sandwich bread, cheddar cheese, swiss cheese, ham, egg wash, butter, tomato soup
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
- Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
- Cut the slices of ham into a square.
- Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
- Brush the edges of the bread with egg wash.
- Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the "ravioli" until the edges are sealed.
- In a pan heat 1 tablespoon of butter until melted on medium heat. Place the "ravioli" in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
- Serve immediately with hot tomato soup.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 4 grams, Fat 25 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
PESTO CHICKEN 'N' RAVIOLI
Calling for several convenience products, this easy-to-assemble main course has a delightful taste pesto lovers especially will enjoy. Tip: "Serve it with Caesar salad and garlic bread, and it's sure to get rave reviews," relates Andrea Fishlock of Barto, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 17m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken in oil over medium heat until no longer pink. Add roasted peppers and garlic; cook for 1-2 minutes or until heated through. Remove from the heat. , Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat.
Nutrition Facts : Calories 571 calories, Fat 32g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 820mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 41g protein.
PESTO-ALFREDO CHEESE TORTELLINI W/ GRILLED CHICKEN
Grilled chicken, mushrooms, red bell pepper, artichoke hearts, tomatoes, black olives and cheese-filled tortellini in a rich, creamy pesto-alfredo sauce!
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grill chicken breasts til done, julienne, cover and set aside.
- In saute pan, melt butter with olive oil and cook garlic, mushrooms and bell pepper til tender.
- Meanwhile, cook tortellini til done, drain.
- Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomato and black olives into mushroom mixture gently til mixed.
- Heat over low heat til heated through.
- Pour onto serving platter.
- Top with fresh grated parmesan cheese.
- Garnish top with fresh chopped basil or parsley.
- *If you prefer it extra saucy, double the alfredo and pesto sauce amounts.
Nutrition Facts : Calories 815, Fat 21.6, SaturatedFat 8.4, Cholesterol 198.8, Sodium 942, Carbohydrate 79.5, Fiber 8.6, Sugar 4.4, Protein 76.1
GRILLED VEGETABLES AND RAVIOLI
Grilled crisp-tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Mix 2 tablespoons of the oil, the garlic pepper and salt. Brush on cut sides of vegetables.
- Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
- While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
- Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2 tablespoons oil, the basil and thyme; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 295, Carbohydrate 18 g, Cholesterol 70 mg, Fat 3, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg
RAVIOLI WITH CREAMY PESTO SAUCE
Make and share this Ravioli With Creamy Pesto Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine whipping cream and pesto sauce in a saucepan; add capers.
- Cook mixture over low heat until thoroughly heated, stirring frequently.
- Cook pasta according to package directions, and drain.
- Toss pasta with sauce, and sprinkle with toasted pine nuts.
- Serve immediately.
Nutrition Facts : Calories 238.6, Fat 25.1, SaturatedFat 14, Cholesterol 81.5, Sodium 657.8, Carbohydrate 3.3, Fiber 0.8, Sugar 0.3, Protein 2.3
BALSAMIC RAVIOLI
Serve hot!
Provided by vijms2
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 33m
Yield 5
Number Of Ingredients 5
Steps:
- Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
- Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
- Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 47.5 g, Cholesterol 71.1 mg, Fat 23.9 g, Fiber 4.8 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 330.2 mg, Sugar 4.3 g
GRILLED FISH FILLET WITH PESTO SAUCE
Steps:
- Heat the Philips Airfryer to 180C.
- Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
- Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
- Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.
Nutrition Facts : Calories 1301.8 calories, Carbohydrate 3.1 g, Cholesterol 58.3 mg, Fat 123.5 g, Fiber 1.1 g, Protein 43.3 g, SaturatedFat 17.8 g, Sodium 1773.2 mg, Sugar 0.3 g
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- Bring about 3-4 quarts of water to a boil. Add ravioli and cook according to package directions, about 4-6 minutes. Remove from water with a slotted spoon.
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