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.
GARLIC RAVIOLI WITH PARSLEY GARLIC SAUCE
Provided by Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 16
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
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
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
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
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
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
More about "ravioli with garlic peppers and tomatoes recipes"
TOMATO-GARLIC RAVIOLI | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 45 mins
- Using a food processor, finely chop half of the mushrooms, the roasted garlic, halved sun-dried tomatoes and chopped sage; stir in 1/2 teaspoon salt.
- In a medium skillet, heat 1/4 cup olive oil over medium-high heat. Add the mushroom mixture and cook, stirring, for 3 minutes. Transfer to a bowl and let cool slightly; stir in 6 tablespoons cheese.
- Meanwhile, heat 1/4 cup olive oil in the same skillet over medium-high heat; add the remaining mushrooms. Cook until golden, about 7 minutes. Remove from the heat, stir in the chopped sun-dried tomato and season with salt and pepper; let cool.
- Bring a large pot of salted water to a boil; lower the heat and bring to a simmer. Lay 20 wonton wrappers on a work surface and place a bowl of water alongside. Place 1 tablespoon chopped mushroom mixture in the center of each wrapper. Using a pastry brush, dampen the edges with water; cover with another wrapper, pressing around the filling to push out the air and seal. Working in batches, add the ravioli to the simmering water and cook for 3 minutes; remove with a slotted spoon.
CHEESE RAVIOLI WITH TOMATOES AND PEPPERS RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Calories 362 per servingServings 3
- While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, onion, and garlic; cook 3 minutes or until vegetables begin to wilt. Stir in tomato, and cook 2 additional minutes or until tomatoes are soft. Stir in ground pepper and basil; remove from heat.
RECIPE: "LAZY" RAVIOLI WITH PEPPER SAUCE ON RUSSIANFOOD.COM
From southerncookinglight.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS RECIPE | YUMMLY
From pinterest.com
RAVIOLI WITH TOMATO AND ONION SAUCE - EAT AT HOME
From eatathomecooks.com
TOMATO RAVIOLI RECIPE | MYRECIPES
From myrecipes.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS – YEP YUMMY
From yepyummy.com
CREAMY TUSCAN RAVIOLI (ONE PAN, 15 MINUTES!) - SALT & LAVENDER
From saltandlavender.com
CREAMY ITALIAN RAVIOLI - SUM OF YUM
From sumofyum.com
RAVIOLI WITH SAUSAGE PEPPERS RECIPES - FOOD NEWS
From foodnewsnews.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS
From cookingclassy.com
SEARCHABLE RECIPE DATABASE - RAVIOLI WITH GARLIC, PEPPERS AND …
From directaccessrecipes.com
RECIPES FOR RAVIOLI WITH SAUSAGE AND PEPPERS
From cooktime24.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
TASTES LIKE VINTAGE: RAVIOLI WITH GARLIC, PEPPERS, AND TOMATOES
From vintageetsysociety.com
RAVIOLI WITH CHIPOTLE PEPPER AND TOMATO SAUCE RECIPE | MONCHEF
From monchef.recipes
BAKED RAVIOLI WITH HOMEMADE SAUCE - TASTE AND TELL
From tasteandtellblog.com
VEGAN RAVIOLI WITH TOMATO AND PEPPER SAUCE - FOOD RECIPES HQ
From foodrecipeshq.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS - AFFABLE CLASSY
From healthyfood9.org
21 RECIPES WITH RAVIOLI AND GROUND BEEF - SELECTED RECIPES
From selectedrecipe.com
RAVIOLI IN CHERRY TOMATOES AND GARLIC SAUCE - PLAYFUL COOKING
From playfulcooking.com
EASY SPICY GARLIC TOMATO CHEESE RAVIOLI RECIPE
From shewearsmanyhats.com
RAVIOLI WITH ROASTED ZUCCHINI, TOMATOES AND GARLIC
From bigoven.com
CHEESE RAVIOLI WITH TOMATOES AND PEPPERS - MEDITERRANEAN RECIPES
From fooddiez.com
EASY DATE NIGHT CREAMY TUSCAN RAVIOLI RECIPE - LITTLE SPICE JAR
From littlespicejar.com
ROASTED RED PEPPER, TOMATO & RAVIOLI SOUP | CANADIAN LIVING
From canadianliving.com
RECIPE: RAVIOLI WITH TOMATO SAUCE ON RUSSIANFOOD.COM
From southerncookinglight.com
CREAMY TOMATO RAVIOLI SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
RECIPE: SWEET PEPPER SAUCE RAVIOLI ON RUSSIANFOOD.COM
From southerncookinglight.com
CHEESE AND TOMATO BAKED RAVIOLI - SIMPLY DELICIOUS
From simply-delicious-food.com
RAVIOLI WITH PEPPERS AND SUN-DRIED TOMATOES | RECIPE | STUFFED …
From pinterest.com
EASY RAVIOLI WITH CREAMY BASIL-TOMATO SAUCE - HOW TO FEED A LOON
From howtofeedaloon.com
MUSHROOM RAVIOLI WITH SPINACH - JULIA'S ALBUM
From juliasalbum.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS
From twotwistedsisters.blog
SHRIMP RAVIOLI WITH SHRIMP AND TOMATO SAUCE RECIPE
From allchilipepper.com
RAVIOLI WITH TOMATOES, ONIONS AND ZUCCHINI - READY SET EAT
From readyseteat.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