Ravioli With Tomato Basil Cream Recipes

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RAVIOLI WITH TOMATO BASIL



Ravioli with Tomato Basil image

Enjoy this meatless ravioli pasta dish that's baked with tomatoes in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 5

1 package (25 ounces) frozen cheese-filled ravioli
1 can (28 ounces) crushed tomatoes, undrained
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 cup shredded mozzarella or provolone cheese (4 ounces)

Steps:

  • Heat oven to 400°. Cook and drain ravioli as directed on package.
  • While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
  • Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
  • Bake uncovered about 20 minutes or until hot.

Nutrition Facts : Calories 305, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1250 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.

CHEESE RAVIOLI WITH TOMATO & BASIL



Cheese Ravioli with Tomato & Basil image

Make a delicious Italian dish in just 15 minutes with this Cheese Ravioli recipe from Kraft. Ravioli is tossed with tomatoes, basil, and parmesan cheese.

Provided by My Food and Family

Categories     Pasta

Time 15m

Yield 3 servings

Number Of Ingredients 5

1 pkg. (12 oz.) frozen cheese ravioli, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cups cherry tomatoes, halved
1/4 cup chopped fresh basil, divided
1/4 cup POLLY-O Shaved Parmesan Cheese

Steps:

  • Cook ravioli as directed on package; drain.
  • Heat dressing in large skillet on medium-high heat. Add ravioli, tomatoes and 2 Tbsp. basil; cook 2 min., stirring occasionally.
  • Stir in cheese and remaining basil.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

RAVIOLI WITH TOMATOES AND BASIL DRESSING



Ravioli with Tomatoes and Basil Dressing image

Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

1 small bunch basil, stems removed
1 pound fresh cheese ravioli
1/3 cup extra-virgin olive oil
2 tablespoons lime juice
Salt and pepper
1 pint grape or cherry tomatoes, halved or quartered

Steps:

  • In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
  • Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g

TOMATO-BASIL RAVIOLI



Tomato-Basil Ravioli image

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 8

1 pkg. (16 oz.) frozen meat ravioli
2 tsp. oil
1/2 lb. sliced fresh mushrooms
1/2 cup each sliced onions and green pepper strips
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 cup milk
1/2 tsp. dried Italian seasoning

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add vegetables; cook and stir 6 to 7 min. or until crisp-tender.
  • Whisk Neufchatel, pasta sauce, milk and seasoning until smooth. Add to skillet; cook and stir 2 min. or until heated through.
  • Drain pasta; place on platter. Top with sauce.

Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli With Creamy Tomato Sauce image

Make and share this Ravioli With Creamy Tomato Sauce recipe from Food.com.

Provided by abloom69

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
1 1/2 lbs spinach ravioli or 1 1/2 lbs tortellini
1 cup marinara sauce, purchased
1/2 cup whole milk ricotta cheese
salt & freshly ground black pepper
3 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh basil leaves, thinly sliced

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 and 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.

Nutrition Facts : Calories 170.3, Fat 14.9, SaturatedFat 3.7, Cholesterol 12.7, Sodium 256.1, Carbohydrate 5.5, Fiber 0.2, Sugar 3.8, Protein 4.1

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE



Ravioli in Creamy Tomato Mushroom Sauce image

Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 cup evaporated 2% milk
1 (19 ounce) can tomatoes
1 lb frozen cheese ravioli or 1 lb cheese tortellini
1 cup parmesan cheese or 1 cup romano cheese
3/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
  • Sprinkle with flour; cook, stirring for 1 minute.
  • Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
  • Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
  • Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
  • Drain and return to pot.
  • Add sauce, cheese, basil and parsley; stir untill cheese melts.

Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4

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.

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