Ravioli In Tomato Basil Sauce Recipes
RAVIOLI WITH TOMATOES AND BASIL DRESSING
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
- Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.
Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g
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.
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.
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 TOMATO BASIL
Enjoy this meatless ravioli pasta dish that's baked with tomatoes in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°. Cook and drain ravioli as directed on package.
- While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
- Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
- Bake uncovered about 20 minutes or until hot.
Nutrition Facts : Calories 305, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1250 mg
TOMATO-BASIL RAVIOLI
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add vegetables; cook and stir 6 to 7 min. or until crisp-tender.
- Whisk Neufchatel, pasta sauce, milk and seasoning until smooth. Add to skillet; cook and stir 2 min. or until heated through.
- Drain pasta; place on platter. Top with sauce.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE
Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.
Provided by Fluffy
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4
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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RAVIOLI WITH CREAMY SUN-DRIED TOMATO AND BASIL SAUCE
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- Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil pasta according to directions on package and cook tomatoes until skins burst (if they don't burst after 6 minutes then cut an "x" in the bottom of tomatoes, and boil about 2 minutes longer), remove tomatoes and allow to rest until cool enough to handle, then peel, seed and dice tomatoes. Drain pasta.
- (While pasta boils prepare sauce). Place drained sun-dried tomatoes in a food processor and pulse until finely minced. In a large and deep skillet, melt butter over medium heat. Add garlic and saute 30 seconds then add flour and cook, stirring constantly 1 1/2 minutes. While whisking, slowly add in milk and cream.
- Add sundried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes. Cook sauce until thickened, bringing it to light boil, while stirring constantly, then reduce heat and add parmesan cheese and diced Roma tomatoes. Cook until cheese has melted, stirring frequently.
- Thin sauce with an additional 1/4 cup milk if desired. Add cooked ravioli to sauce and toss to evenly coat, then toss in half of the chopped basil. Serve warm topped with remaining basil.
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From foodinaminute.co.nz
5/5 (2)Category Main IngredientServings 3-4
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5/5 (2)Category Main IngredientServings 3-4
- Heat the olive oil in a saucepan over medium low heat. Add the garlic and cook for 1 minute or until it is golden.
- Add the dried basil, Wattie's Crushed and Sieved Tomatoes and sugar. Season to taste with salt and pepper. Bring to the boil then simmer for 8 to 10 minutes until the sauce is thick. Stir in the chopped basil, if using.
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