Italiano Ravioli With Tomato Cream Sauce Recipes

RAVIOLI IN TOMATO-CREAM SAUCE

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.

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.

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

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.

ITALIANO RAVIOLI WITH TOMATO-CREAM SAUCE

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.

RAVIOLI WITH CREAMY TOMATO SAUCE

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.

ITALIANO RAVIOLI

Steps:

• Mix first 3 ingredients. Brush edges of wonton wrappers with egg yolks. Spoon 1-1/2 tsp. cheese mixture onto center of each wrapper; fold diagonally in half. Press edges together to seal.
• Place 36 ravioli in airtight container; freeze for later use. Cook remaining ravioli, in batches, in boiling water 2 to 3 min. or until ravioli float to top.
• Drain ravioli. Combine with Tomato & Bacon Sauce or Tomato-Cream Sauce. (See Tips.)

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE

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.

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE

Steps:

• In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
• Sprinkle with flour; cook, stirring for 1 minute.
• Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
• Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
• Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
• Drain and return to pot.
• Add sauce, cheese, basil and parsley; stir untill cheese melts.

SKEWERED RAVIOLI WITH CREAMY TOMATO DIPPING SAUCE

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.

RAVIOLI WITH CREAMY TOMATO SAUCE

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 and 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.

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
• Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
• Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
• Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
• On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
• Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
• Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
• Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
• Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
• In large kettle, bring 8 quarts water to boil.
• Add salt, oil, and ravioli.
• Boil gently, uncovered, 25-30 minutes, or until done.
• Turn half of ravioli into colander at one time, drain well.
• Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.