Ravioliandvegetablesoup Recipes

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RAVIOLI AND VEGETABLE SOUP



Ravioli and Vegetable Soup image

Make and share this Ravioli and Vegetable Soup recipe from Food.com.

Provided by wirkwoman1

Categories     Lunch/Snacks

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups frozen onion and three pepper blend, thawed and diced
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
1 (28 ounce) can crushed tomatoes, preferably fire roasted
1 (15 ounce) can vegetable broth or 1 (15 ounce) can chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or 1 teaspoon dried marjoram
1 (9 ounce) package cheese ravioli or 1 (9 ounce) package meat ravioli
2 medium zucchini, diced or 2 cups diced zucchini
fresh ground black pepper, to taste

Steps:

  • Heat oil in large saucepan or dutch oven over medium heat. Add pepper/onion mix, garlic and crushed red pepper and cook, stirring, for 1 minute.
  • Add tomatoes, broth, water and basil (or marjoram).
  • Bring to a rolling boil over high heat.
  • Add ravioli and cook for 3 minutes less that the package directions.
  • Add zucchini and return to a boil. Cook until the zucchini is tender crisp, about 3 minutes.
  • Season with pepper.

BEEFY BAKED RAVIOLI



Beefy Baked Ravioli image

This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.

Provided by Angie Shirk Williams

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 7

1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
  • Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g

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