Ravioli Primavera Recipes

RAVIOLI PRIMAVERA

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.

PRIMAVERA RAVIOLI BAKE

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.

RAVIOLI PRIMAVERA

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.

RAVIOLI PRIMAVERA

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.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

TORTELLINI PRIMAVERA

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.