Ravioli With Garlic Peppers And Tomatoes Recipes

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RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

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.

GARLIC RAVIOLI WITH PARSLEY GARLIC SAUCE



Garlic Ravioli with Parsley Garlic Sauce image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 16

4 heads garlic
2 ounces olive oil
2 ounces white wine
6 ounces chicken stock
2 ounces lemon juice
1 head fennel, peeled and chopped
1 red onion, diced
5 carrots, peeled and diced
6 artichoke bottoms, cooked and diced small
8 ounces ricotta
Ravioli pasta, store bought
2 heads garlic, peeled
16 ounces chicken stock
8 ounces heavy cream
8 sprigs parsley
4 (6-ounce) sea bass steaks

Steps:

  • Preheat oven to 400 degrees F.
  • Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in foil and bake in the oven for 45 minutes. Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins.
  • To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes. Add the artichokes, cover the pot, and simmer until the artichokes are tender.
  • Once the artichokes are tender, remove the pot from heat and let the mixture cool. Remove all of the vegetables and mix with the ricotta in a large bowl.
  • Spread out the pasta sheets onto a working surface. Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli. Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli.
  • In a large pot with boiling water, cook the raviolis for approximately 6 minutes.
  • To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft. Add the cream and reduce to a thick sauce consistency. Add the parsley to the sauce and place in a blender until sauce is smooth.
  • In a hot skillet, sear each fillet for approximately 1 minute on each side. Season with salt and pepper.
  • To serve, place the raviolis on the center of the plate. Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate.

FRESH TOMATO RAVIOLI RECIPE



Fresh Tomato Ravioli Recipe image

Take your ravioli recipe up a notch with cheese, cherry tomatoes, garlic and more. Sometimes simple is best with this Fresh Tomato Ravioli Recipe!

Provided by My Food and Family

Categories     Pasta

Time 15m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 6

1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 clove garlic, minced
2 cups cherry tomatoes, cut in half
1/4 cup chopped fresh basil
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 3 g, Protein 13 g

RAVIOLI WITH TOMATO GARLIC SAUCE



Ravioli With Tomato Garlic Sauce image

Wonton wrappers = Ravioli!! If you dont have time to make pasta, try the wonton wrappers!! I made big ones with 2 wrappers but you can just use 1 and fold it to seal the edges!

Provided by Chef Luny

Categories     Meat

Time 40m

Yield 25 pieces, 8 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
1 large onion (diced)
2 garlic cloves (finely chopped)
2 teaspoons italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh Baby Spinach (chopped)
2 tablespoons parsley
1/2 cup parmesan cheese
1/2 cup feta cheese (crumbled)
1 cup cottage cheese
50 wonton wrappers
1 egg (for egg wash)
2 pints grape tomatoes
10 garlic cloves
2 teaspoons italian seasoning
4 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
  • Preheat oven 450°F.
  • In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin), coated in olive oil and roast in the oven for 20 minutes.
  • Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
  • Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!

Nutrition Facts : Calories 423.9, Fat 19.1, SaturatedFat 6.8, Cholesterol 85.6, Sodium 866.8, Carbohydrate 37.3, Fiber 2.2, Sugar 1.4, Protein 25.2

SWEET PEPPER RAVIOLI WITH YELLOW TOMATOES



Sweet Pepper Ravioli with Yellow Tomatoes image

Number Of Ingredients 10

4 tablespoons olive oil, divided
2 pints yellow grape or cherry tomatoes (about 4 cups)
2 large cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
Kosher or sea salt for seasoning
1 package BUITONI Refrigerated Sweet Bell Pepper & Roasted Chicken Ravioli (9 oz.)
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/4 cup shredded fresh basil leaves, plus a few leaves for garnish
1 tablespoon toasted breadcrumbs (optional)
2 tablespoons toasted pine nuts

Steps:

  • HEAT 3 tablespoons oil in large skillet over medium heat. Add tomatoes, garlic, crushed red pepper and salt. Cook, stirring occasionally, for about 10 minutes or until tomatoes start to pop and cook down. Remove from heat; press down on tomatoes to release their juices. Meanwhile prepare pasta according to package directions, reserving 1 cup cooking water.
  • ADD pasta and ¿ cup reserved water to skillet with tomatoes; bring to a boil. Reduce heat to medium-low; cook for 1 minute. Stir in remaining 1 tablespoon oil, cheese and basil; toss gently to coat. Thin with additional cooking water, if needed. Season with salt, if desired; top with basil, breadcrumbs and pine nuts.

RAVIOLI WITH PEPPERS AND SUN-DRIED TOMATOES



Ravioli with Peppers and Sun-Dried Tomatoes image

Super easy, super fast--just four ingredients gives you a delicious pasta dish you can be proud to serve for casual gatherings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 4

2 packages (9 ounces each) refrigerated Italian sausage-filled ravioli (any variety)
1/2 cup julienne sun-dried tomatoes packed in oil and herbs, drained and 2 tablespoons oil reserved
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2 cups shredded provolone or Havarti cheese (8 ounces)

Steps:

  • Cook and drain ravioli as directed on package.
  • In 12-inch skillet, heat oil from tomatoes over medium heat. Cook bell pepper mixture in oil 2 minutes, stirring occasionally. Stir in tomatoes and ravioli. Cook, stirring occasionally, until hot.
  • Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 870 mg

CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

INSIDE OUT RAVIOLI I



Inside Out Ravioli I image

An interesting twist on an age old favorite. Use your favorite shaped pasta - bow ties, shells, penne, etc...Can be assembled ahead of time and refrigerated, but allow extra time for baking.

Provided by Amy Brolsma

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Yield 8

Number Of Ingredients 12

16 ounces pasta
1 (10 ounce) package frozen chopped spinach
½ cup bread crumbs
2 eggs, beaten
¼ cup olive oil
1 cup shredded mozzarella cheese
1 pound lean ground beef
½ cup chopped onion
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (16 ounce) jar spaghetti sauce

Steps:

  • In a medium pot cook pasta in boiling salted water until al dente. Drain well.
  • Cook spinach according to package directions.
  • Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir in tomato sauce, tomato paste, and pasta sauce. Simmer for 10 minutes.
  • Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
  • Spread spinach mixture evenly into the bottom of a 9x13 inch baking dish. Top with meat mixture.
  • Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.

Nutrition Facts : Calories 545 calories, Carbohydrate 51.7 g, Cholesterol 142.1 mg, Fat 26.4 g, Fiber 6.4 g, Protein 25.7 g, SaturatedFat 8.6 g, Sodium 779.5 mg, Sugar 10 g

RAVIOLI WITH GARLIC, PEPPERS AND TOMATOES



Ravioli With Garlic, Peppers and Tomatoes image

Olive oil, garlic, bell pepper strips, and diced tomatoes combine to make a spicy, chunky sauce that is delicious! One of my favorite recipes!

Provided by my3beachbabes

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cheese ravioli
1/4 cup olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 medium green bell peppers, cored and cut into 1/2 inch strips
3 medium tomatoes, cored, seeded and diced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and pepper
grated parmesan cheese

Steps:

  • Bring a large pot of water to a boil and cook the ravioli until tender.
  • Meanwhile, make the sauce. In a large skillet, heat the olive oil over medium heat. Add the garlic and the red pepper flakes and cook 2 minutes. Do not let the garlic brown.
  • Toss in the pepper strips and saute, stirring often, for 10 minutes, or until the peppers are almost tender. Raise the heat to medium-high. Add the tomatoes, oregano, thyme, salt and pepper and cook 5 minutes more, or until the peppers are tender and the tomatoes are heated through. (The tomatoes will have rendered their juices and made a light sauce.).
  • Drain the ravioli and return to the pot or place in a large pasta serving bowl. Spoon on the sauce and toss lightly. Top with Parmesan cheese and Enjoy!

Nutrition Facts : Calories 157.9, Fat 13.9, SaturatedFat 2, Sodium 8.1, Carbohydrate 8.7, Fiber 2.8, Sugar 4.6, Protein 1.8

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