RAVIOLI LASAGNA
When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. -Patricia Smith, Asheboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.
Nutrition Facts : Calories 438 calories, Fat 18g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1178mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.
RAVIOLI LASAGNA WITH ARUGULA
This is definitely not a traditional lasagna, but who cares when you can make such a good, fast approximation on a weeknight? Store-bought cheese ravioli are the ultimate hack because they let you skip all the layering and spreading. Just parboil them, tear up some fresh mozzarella, and open a jar of good marinara sauce. I saute the sauce quickly with some ground beef for a cheater Bolognese, but you can skip that step entirely for a veggie version.
Provided by Justin Chapple
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, heat the olive oil over medium heat until shimmering. Add the beef and a generous pinch each of salt and black pepper and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in the marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season the sauce with salt and black pepper.
- Spread 1 cup of the sauce over the bottom of a 9-by-13-inch ceramic baking dish and arrange half the ravioli on top. Spread half the remaining sauce on the ravioli and sprinkle the arugula on top. Scatter half the mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.
- Cover the lasagna tightly with aluminum foil and bake for about 30 minutes, until the filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.
ARUGULA AND GOAT CHEESE RAVIOLI
Categories Pasta Maker Cheese Citrus Dairy Egg Garlic Leafy Green Pasta Appetizer Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 27
Steps:
- To make pasta dough in a food processor:
- Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).
- To make dough by hand:
- Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
- Make filling while dough stands:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.
- Stir together arugula mixture and cheeses in a bowl.
- Make ravioli:
- Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.
- Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
- Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
- Make sauce:
- Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)
- Cook ravioli:
- Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.
- Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula.
RAVIOLI "LASAGNA"
Easy to throw together if you have it all in the freezer for that last minute I don't know what to make dinner
Provided by TishT
Categories Kid Friendly
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
- Arrange 12 ravioli on top and scatter the spinach over them.
- Top with half of each cheese.
- Cover with another layer of ravioli and the remaining sauce and cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 5 to 10 minutes more or until bubbly.
EASY RAVIOLI LASAGNA (MAKE-AHEAD FREEZER MEAL)
The perfect comfort meal to have in your freezer! This easy make-ahead lasagna is made with ravioli which provides a satisfyingly rich and creamy texture. Serve with salad and garlic bread for an easy weeknight or Sunday supper.
Provided by Allrecipes
Categories Vegetarian Lasagna
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
- Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
- Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 66.6 g, Cholesterol 121.3 mg, Fat 23.3 g, Fiber 7 g, Protein 33.2 g, SaturatedFat 11.9 g, Sodium 1016.9 mg
RAVIOLI LASAGNA
Tastes just like lasagna! Wow! Everyone is amazed how easy this is, and how much it tastes just like lasagna! This one's DEFINITELY a keeper! So easy!
Provided by STREETANGEL
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside.
- Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.
- To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.
- Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 45.2 g, Cholesterol 150.1 mg, Fat 22 g, Fiber 5.5 g, Protein 30.2 g, SaturatedFat 11.7 g, Sodium 922.5 mg, Sugar 6 g
WEEKNIGHT RAVIOLI LASAGNA
My husband and I love lasagna, but it's time-consuming to build and we always end up with too much. Using frozen ravioli solves everything. -Pamela Nicholson, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally., Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Layer with half the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half the remaining sauce; repeat layers. Sprinkle with remaining cheese., Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 344 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 850mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
RAVIOLI LASAGNE
Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
Provided by Cassie Best
Categories Dinner, Lunch
Time 1h25m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
- Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
- Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 789 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 2.5 milligram of sodium
EASY RAVIOLI "LASAGNA" RECIPE BY TASTY
Here's what you need: ravioli, bolognese sauce, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- NOTE: We used about 600g of each, Ravioli (1 ⅓lb) and Bolognese sauce (2 ¼cup). Depending on your pan size this will vary.
- Cover the base of a deep dish baking tray with a layer of ravioli.
- Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
- Sprinkle a thin layer of grated cheddar over the bolognese sauce.
- Put down another layer of ravioli, followed by another layer of bolognese sauce.
- Cover all of this with a generous topping of more grated cheese.
- Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
- Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
- Enjoy!
Nutrition Facts : Calories 278 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 gram
RAVIOLI LASAGNA
Looking for cheesy dinner? Then check out this beef and sausage filled ravioli lasagna that's garnished with basil leaves.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In small bowl, mix ricotta cheese, 1/2 cup of the cheese blend and the chopped basil. Spread 1/2 cup of the marinara sauce in bottom of baking dish. Top with 1 package of ravioli. Spread 1/2 cup marinara sauce over ravioli. Spoon half of the ricotta mixture over sauce. Layer with second package of ravioli, 1/2 cup marinara sauce and remaining ricotta mixture. Top with remaining ravioli and 1/2 cup marinara sauce. Sprinkle with remaining 1 1/2 cups cheese blend and the Parmesan cheese.
- Bake uncovered about 25 minutes or until hot and bubbly. Garnish with shredded basil.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1090 mg
More about "ravioli lasagna with arugula recipes"
BEST RAVIOLI LASAGNA RECIPE — HOW TO MAKE RAVIOLI …
From delish.com
5/5 (13)Servings 8Cuisine American, ItalianTotal Time 1 hr 15 mins
- Season with salt and pepper and cook until beef is browned and onion is soft, about 10 minutes, then drain fat and return to skillet.
RAVIOLI LASAGNA WITH ARUGULA – FOOD NETWORK KITCHEN
From foodnetwork.com
RAVIOLI LASAGNA – MODERN HONEY
From modernhoney.com
RAVIOLI LASAGNA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
EASY RAVIOLI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
EASY RAVIOLI LASAGNA – DAILY APPETITE
From dailyappetite.com
RAVIOLI LASAGNA - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
RAVIOLI LASAGNA - LAZY LASAGNA RECIPE, 4 INGREDIENTS!
From momfoodie.com
RAVIOLI LASAGNA WITH ARUGULA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WEEKNIGHT RAVIOLI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
CHEESY RAVIOLI LASAGNA - AVERIE COOKS
From averiecooks.com
RAVIOLI LASAGNA - AMANDA'S COOKIN' - CASSEROLES
From amandascookin.com
THE BEST RAVIOLI LASAGNA RECIPE - KYLEE COOKS
From kyleecooks.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RAVIOLI LASAGNA RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY RAVIOLI LASAGNA • LOVE FROM THE OVEN
From lovefromtheoven.com
EASIEST BAKED RAVIOLI LASAGNA RECIPE | MY EVERYDAY TABLE
From myeverydaytable.com
EASY RAVIOLI LASAGNA BAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
RAVIOLI LASAGNA WITH RICOTTA AND SPINACH - THE SEASONED MOM
From theseasonedmom.com
MILLION DOLLAR RAVIOLI LASAGNA - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
RAVIOLI LASAGNA - EASY RAVIOLI CASSEROLE LASAGNA RECIPE
From tablefortwoblog.com
SLOW COOKER LASAGNA RECIPE WITH RAVIOLI
From themagicalslowcooker.com
EASY RAVIOLI LASAGNA - THESTAYATHOMECHEF.COM
From thestayathomechef.com
EASY VEGETABLE RAVIOLI LASAGNA RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
4 INGREDIENT DUMP AND GO RAVIOLI LASAGNA RECIPE!
From blessthismessplease.com
RAVIOLI WITH ARUGULA & PECORINO RECIPE | EATINGWELL
From eatingwell.com
RAVIOLI LASAGNA || ONLY 4 INGREDIENTS AND COMES TOGETHER IN 15 …
From nelliebellie.com
EASY RAVIOLI LASAGNA WITH SPINACH | THE SEASONED VEGETABLE
From seasonedvegetable.com
SUPER-EASY RAVIOLI LASAGNA - GIMME SOME OVEN
From gimmesomeoven.com
RAVIOLI LASAGNA CASSEROLE - PRINCESS PINKY GIRL
From princesspinkygirl.com
RAVIOLI LASAGNA BAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY RAVIOLI LASAGNA - SIMPLY SCRATCH
From simplyscratch.com
EASY RAVIOLI LASAGNA (4 INGREDIENTS!) - MOMMY HATES COOKING
From mommyhatescooking.com
EASY RAVIOLI LASAGNA CASSEROLE - I WASH YOU DRY
From iwashyoudry.com
LAZY LASAGNA RECIPE {MADE WITH FROZEN RAVIOLI ... - RETURN TO THE …
From returntothekitchen.com
LAZY LASAGNA WITH BAKED RAVIOLI | EASY RAVIOLI LASAGNA RECIPE
From onelittleproject.com
RAVIOLI LASAGNA - RECIPE GIRL®
From recipegirl.com
RAVIOLI LASAGNA RECIPE | SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love