Ravioli Primavera Alfredo Recipes

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RAVIOLI PRIMAVERA



Ravioli Primavera image

Get dinner on the table fast with this delicious 15-minute main dish using one pan and only five ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 3

Number Of Ingredients 5

1 package (9 oz) refrigerated cheese-filled ravioli
1 cup cut-up fresh asparagus
1 cup shredded carrots (from 10-oz bag)
1 container (10 oz) refrigerated Alfredo pasta sauce
2 tablespoons sliced fresh basil leaves

Steps:

  • In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
  • Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.

Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 20 g, SaturatedFat 24 g, ServingSize 1 Serving (1 Cup), Sodium 700 mg, Sugar 8 g, TransFat 1 g

RAVIOLI PRIMAVERA



Ravioli Primavera image

In Oceanside, California, Lois McAtee relies on frozen vegetables and ravioli to hurry along this colorful main dish. It's pleasantly seasoned with minced garlic and fresh parsley.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 cups frozen cheese ravioli
1 package (16 ounces) frozen Italian vegetables, thawed
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup chicken or vegetable broth
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.

Nutrition Facts :

RAVIOLI ALFREDO WITH PEAS



Ravioli Alfredo With Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
2 9-ounce packages mushroom ravioli
Freshly ground pepper
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
  • Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

RAVIOLI PRIMAVERA ALFREDO



Ravioli Primavera Alfredo image

This recipe is from "Woman's World" magazine, January 24, 2006. This dish just looked to scrumpious for me not to share it with all of you! I hope that you enjoy it!

Provided by SouthernBell2627

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 (20 ounce) package refrigerated four-cheese ravioli
1 (16 ounce) package frozen mixed vegetables
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon cracked pepper
1/2 teaspoon dried Italian seasoning
1/3 cup white wine
1 (16 ounce) jar alfredo sauce
2 tablespoons parmesan cheese, grated
1 tablespoon fresh parsley, chopped

Steps:

  • Cook pasta according to package directions, adding frozen veggies during the last 3-4 minutes of cooking time. Drain.
  • In same pot, heat oil over medium-high heat. Add garlic, Italian seasoning, and pepper. Cook. Stir until softened. Add wine; boil 1 minute. Reduce heat to medium; stir in Alfredo sauce. Cook until hot.
  • Stir in reserved pasta mixture; heat through.
  • Transfer to serving bowl; sprinkle with Parmesan and parsley.

Nutrition Facts : Calories 92.6, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.5, Sodium 65.8, Carbohydrate 11.9, Fiber 3.4, Sugar 0.1, Protein 3.5

PASTA PRIMAVERA



Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

Steps:

  • For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
  • To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
  • For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
  • Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
  • Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

RAVIOLI PRIMAVERA



Ravioli Primavera image

This is a wonderful pasta dish that can be modified for vegitarians. I don't give exact amounts on some of the ingridients and the spices so you can suit them to your own taste. The more fresh veggies you add, the better this dish is. It sounds complicated, but it's not. I am the kitchen manager at a sports bar and this is one of our favs.

Provided by shonni11

Categories     One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 21

1 lb beef ravioli
1 lb cheese ravioli
Italian sausage (optional)
olive oil
butter
carrot
2 yellow squash
2 zucchini
1 onion
1 (14 ounce) can chopped tomatoes
1 green bell pepper
1 red bell pepper
1 bunch small asparagus
10 fresh garlic cloves
2 tablespoons rosemary
1 teaspoon thyme
2 tablespoons basil
1 teaspoon oregano
salt
pepper
1 cup parmesan cheese

Steps:

  • Start bt slicing all the veggies in small, sliver sized slices. Brown the sausage if you have chosen to use it.
  • Arrange on a large baking pan.
  • In a bowl, put olive oil,butter, and all spices (if the butter is hard,put the mix in the microwave for 30 secs or so).
  • Pour over the veggie mixture and place in the oven on 400 until veggies are roasted but still firm. You should have a lot of butter and herbs in the bottom of the pan.
  • Do not cover the pan -- the veggies should be done in about 20 or so minutes.
  • Meanwhile, bring a lg pot of water to a boil. Add a little cooking oil to it to keep the pasta from sticking together.
  • When the water is boiling, add the ravioli and cook to package directions.
  • When pasts is done, drain and add to veggie mixture. Toss in a lg bowl and add parmasian cheese.
  • Taste and see if you need any more salt, parm cheese or pepper.

Nutrition Facts : Calories 88.6, Fat 3.3, SaturatedFat 1.8, Cholesterol 8.8, Sodium 171, Carbohydrate 10.1, Fiber 3, Sugar 4.4, Protein 6.8

PASTA PRIMAVERA ALFREDO



Pasta Primavera Alfredo image

Make a creamy Pasta Primavera Alfredo with cream cheese for savory flavor. Enjoy the broccoli and carrots in this mouthwatering Pasta Primavera Alfredo.

Provided by My Food and Family

Categories     Spices

Time 25m

Yield Makes 6 servings, 1-1/3 cups each.

Number Of Ingredients 8

3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. garlic powder

Steps:

  • Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
  • Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
  • Drain spaghetti mixture; return to pan. Add sauce; toss to coat.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 11 g

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS



Angel's Ravioli Alfredo with Mushrooms image

Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!

Provided by Angel E. Dixon

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 (20 ounce) package cheese ravioli
3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
4 cloves garlic, minced
1 (10 ounce) container Alfredo sauce
2 tablespoons grated Parmesan cheese
2 green onions, finely chopped
¼ teaspoon crushed red pepper flakes to taste

Steps:

  • Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
  • Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
  • In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g

TORTELLINI PRIMAVERA



Tortellini Primavera image

This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.

Provided by Happyschmoopies

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 4h30m

Yield 5

Number Of Ingredients 8

20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed
1 cup Italian-style salad dressing (such as Newman's Own®)
¼ cup Italian-style salad dressing (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
  • Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g

PRIMAVERA RAVIOLI BAKE



Primavera Ravioli Bake image

Layer frozen ravioli with veggies, sauce and the works for a hearty baked Italian-style casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 7

1 bag (25 oz) frozen Italian sausage-filled ravioli
6 cups frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 teaspoon Italian seasoning
1 cup Parmesan croutons, crushed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
  • Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 17 g, ServingSize 1 Serving (1 1/3 cups), Sodium 710 mg, Sugar 9 g, TransFat 1 g

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