Ravioli With Tomato Alfredo Sauce Recipes

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RAVIOLI WITH TOMATO-ALFREDO SAUCE



Ravioli with Tomato-Alfredo Sauce image

Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 7

2 packages (9 ounces each) refrigerated cheese-filled ravioli
1 package (8 ounces) sliced mushrooms (3 cups)
1 large onion, coarsely chopped (1 cup)
1 jar (24 to 28 ounces) tomato pasta sauce
1/2 cup half-and-half or refrigerated nondairy creamer
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • Cook and drain ravioli as directed on package; keep warm.
  • Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
  • Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.

Nutrition Facts : Calories 345, Carbohydrate 42 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1400 mg

ITALIAN SAUSAGE RAVIOLI BAKE



Italian Sausage Ravioli Bake image

An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

1 pound bulk Italian sausage
1 (24 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 ¼ cups beef broth
¼ cup zesty Italian-style salad dressing
1 tablespoon white sugar
2 (9 ounce) packages cheese ravioli
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
  • Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
  • Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
  • Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

Nutrition Facts : Calories 581.3 calories, Carbohydrate 50.7 g, Cholesterol 77.7 mg, Fat 29.4 g, Fiber 6 g, Protein 27.4 g, SaturatedFat 11.2 g, Sodium 1780.4 mg, Sugar 17 g

HOMEMADE RAVIOLI WITH TOMATO SAUCE



Homemade Ravioli with Tomato Sauce image

A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!

Provided by Pamela

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/4 cup vegetable oil
1 cup finely chopped onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (5 1/2 ounce) can tomato paste
1 1/2 cups water
1 teaspoon salt
2 tablespoons parsley
2 teaspoons sugar
1 tablespoon oregano
1 teaspoon basil
1/4 teaspoon pepper
3 cups flour
4 eggs
1/4 cup water
3/4 lb ground beef, cooked
4 tablespoons cheddar cheese
1 tablespoon fine breadcrumbs
1/4 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten slightly

Steps:

  • Sauce-In a saucepan, or crock pot, combine all ingredients.
  • Heat until boiling.
  • Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
  • Noodles- Mix together.
  • Knead for 10 minutes or until dough is elastic.
  • Add more water or flour accordingly.
  • Filling- Mix all ingredients together.
  • Roll out dough, cut into small rectangles, or circles.
  • (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
  • Seal the edges with a little bit of water and pinch closed.
  • (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
  • Serve with prepared sauce.
  • Especially good with garlic bread and sprinkled with parmesan cheese.

TWO-SAUCE RAVIOLI BAKE



Two-Sauce Ravioli Bake image

Five-ingredient recipe! Two store-bought sauces combine to create a creamy, tomato topping for frozen, cheese-filled ravioli.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 5

1 package (24 ounces) frozen cheese-filled ravioli
1 container (9 ounces) refrigerated Alfredo pasta sauce
1 container (9 ounces) refrigerated marinara sauce
1 1/2 cups shredded Italian-style cheese blend (6 ounces)
1 tablespoon chopped fresh basil leaves

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cook ravioli as directed on package; drain.
  • Fold Alfredo sauce into ravioli. Spoon into baking dish. Spread marinara sauce over ravioli. Sprinkle with cheese.
  • Bake uncovered about 20 minutes or until thoroughly heated and cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 510, Carbohydrate 31 g, Cholesterol 180 mg, Fat 4, Fiber 1 g, Protein 24 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1500 mg

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.

RAVIOLI WITH TOMATO-ALFREDO SAUCE



Ravioli with Tomato-Alfredo Sauce image

Number Of Ingredients 7

2 packages (9 ounces each) refrigerated cheese-filled ravioli
1 package (8 ounces) sliced mushrooms (3 cups)
1 large onion, coarsely chopped (1 cup)
1 jar (24 to 28 ounces) tomato pasta sauce
1/2 cup half and half or refrigerated nondairy creamer
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • 1. Cook and drain ravioli as directed on package keep warm.2. Spray same saucepan with cooking spray heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.3. Stir in pasta sauce and half-and-half. Heat to boiling reduce heat to low. Stir in ravioli, cheese and parsley.FOOD for THOUGHT This heavenly combo of tomato and cheese is brimming with calcium, an important healing nutrient. Calcium is key to strong bones and teeth and helps prevent osteoporosis. For women in menopause, maintaining strong bones can be a challenge, so sufficient calcium and vitamin D are necessary to prevent bone fractures. Regular health maintenance is very important during cancer treatment."I love pasta because it is easy to make and then reheat in small portions. It is also so satisfying. I really feel like I've eaten good-for-me food, even if I eat only five or six ravioli squares at a serving." -ANNE R.NUTRITION FACTS: High in potassium, calcium and vitamins A and C good source of fiber1 Serving: Calories 345 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 95mg Sodium 1400mg Potassium 680mg Carbohydrate 42g (Dietary Fiber 3g) Protein 14g % DAILY VALUE: Vitamin A 28% Vitamin C 20% Calcium 28% Iron 14% Folic Acid 14% Magnesium 10% DIET EXCHANGES: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2 FatHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RAVIOLI POMODORO RECIPE BY TASTY



Ravioli Pomodoro Recipe by Tasty image

Jazz up store-bought ravioli with a super quick homemade tomato sauce full of fragrant onion, garlic, and basil. The sauce is super versatile and pairs well with any flavor of ravioli, from cheese to spinach to mushroom.

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 can whole peeled tomato
½ cup olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
¼ teaspoon sugar
1 ½ teaspoons kosher salt
1 cup fresh basil leaves, plus more for garnish
1 package store-bought ravioli

Steps:

  • Add the tomatoes to a food processor and pulse until smooth.
  • Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
  • Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
  • Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
  • Enjoy!

Nutrition Facts : Calories 955 calories, Carbohydrate 86 grams, Fat 61 grams, Fiber 7 grams, Protein 19 grams, Sugar 10 grams

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

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE



Ravioli with Sausage & Tomato Cream Sauce image

It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese ravioli
3/4 pound bulk Italian sausage
1 jar (24 ounces) tomato basil pasta sauce
1/2 cup heavy whipping cream
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese
Minced fresh parsley

Steps:

  • Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.

Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.

BAKED RAVIOLI WITH TOMATO SAUCE



Baked Ravioli with Tomato Sauce image

Make the most of refrigerated ravioli with our Baked Ravioli with Tomato Sauce. This Baked Ravioli with Tomato Sauce takes 15 minutes to prep for the oven.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, about 1 cup each

Number Of Ingredients 9

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1 can (14 oz.) no-salt-added diced tomatoes, undrained
1/2 cup water
2 green onions, finely chopped
1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Mix cream cheese spread, milk and seasonings in medium bowl until blended. Add next 3 ingredients; mix well. Add ravioli; stir gently to evenly coat.
  • Spoon into 8-inch square baking dish sprayed with cooking spray; cover.
  • Bake 30 min., uncovering and sprinkling with Parmesan for the last 5 min.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 3 g, Protein 9 g

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE



Ten-Minute Ravioli with Tomato Cream Sauce image

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     White Wine     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

9 ounces purchased 4-cheese ravioli
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package instructions; drain.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

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

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From thecozycook.com
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RAVIOLI TOMATO SAUCE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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From recipeschoice.com
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TOASTED RAVIOLI WITH GRILLED TOMATO SAUCE RECIPE
1: Make the Grilled Tomato Sauce and keep warm or reheat before using. 2: Set up your grill for direct grilling and heat to medium-high. Bread the ravioli. Prepare the dipping station: Arrange 3 small disposable aluminum pans or baking dishes on your countertop or workspace.
From barbecuebible.com
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Top Asked Questions

How to cook ravioli in Alfredo sauce?
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.
How to cook ravioli with creamy tomato sauce?
Ravioli with Creamy Tomato Sauce. Ingredients. Directions. 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.
How do you cook pre cooked ravioli?
Ready In. 30 m. 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.
How to cook ravioli with mushrooms and onion and parsley?
Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner! Cook and drain ravioli as directed on package; keep warm. Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.

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