Roasted Pepper Ravioli Bake Recipes

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RAVIOLI WITH ROASTED RED PEPPER SAUCE, ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.6/5)



Ravioli with Roasted Red Pepper Sauce, adapted from The Pioneer Woman Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 12

3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1 whole small shallot (or 1/2 whole Onion, Finely Diced)
2 cloves Garlic, Minced
1/4 cup parmesan cheese, grated
1/2 cups Heavy Cream
1/2 cup chicken stock (or vegetable stock)
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc. or
1 package Ravioli, with your favorite filling

Steps:

  • Preparation Instructions Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. NOTE: One jar of roasted red peppers works fine, too. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts, and a little bit of chicken stock (about 1/4 cup. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced shallots and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. NOTE: I used half heavy cream and half chicken stock, which tasted great. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

PRIMAVERA RAVIOLI BAKE



Primavera Ravioli Bake image

Layer frozen ravioli with veggies, sauce and the works for a hearty baked Italian-style casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 7

1 bag (25 oz) frozen Italian sausage-filled ravioli
6 cups frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 teaspoon Italian seasoning
1 cup Parmesan croutons, crushed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
  • Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 17 g, ServingSize 1 Serving (1 1/3 cups), Sodium 710 mg, Sugar 9 g, TransFat 1 g

ROASTED RED PEPPER RAVIOLI



Roasted Red Pepper Ravioli image

Cheesy ravioli baked in a quick and creamy roasted red pepper sauce.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 10

18 ounces ravioli ((I used spinach & cheese stuffed ravioli))
1 12-ounce jar roasted red peppers (drained and roughly chopped)
1 30-ounce can tomato sauce
2 tablespoons minced garlic
4 ounces cream cheese
1-2 teaspoons salt
½ teaspoon black pepper
1 tablespoon Italian seasoning
1 cup shredded parmesan cheese
fresh basil ((optional))

Steps:

  • Cook ravioli according to package instructions. (If you don't have instructions, boil for 4-5 minutes, drain, and set aside) Preheat oven to 400.
  • In a medium sauce pan, combine roasted red pepper, tomato sauce, garlic, cream cheese, salt, pepper, and Italian seasoning. Cover and simmer over medium-low heat for 10 minutes. Uncover, stir until cream cheese is incorporated.
  • Spread 1 cup of the sauce in the bottom of a large casserole dish or 9x13 inch pan. Layer the ravioli in the pan. Pour remaining sauce over the ravioli. Top with the parmesan cheese. Bake for 15-20 minutes until cheese is melted and bubbly. Garnish with fresh basil if desired, serve warm.

Nutrition Facts : Calories 426 kcal, Carbohydrate 38 g, Protein 20 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 1232 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

THREE CHEESE RED BELL PEPPER RAVIOLI



Three Cheese Red Bell Pepper Ravioli image

Provided by Guy Fieri

Time 2h30m

Yield 20 to 25 raviolis, depending on size

Number Of Ingredients 24

2 large red bell peppers
2 1/2 teaspoons olive oil, plus more for roasting
3 eggs, divided, plus 1 beaten for egg wash
1/2 teaspoon salt, plus more for cooking pasta
12 to 16 ounces fine semolina flour, plus more for bench flour
1 cup all-purpose flour, for bench flour
1/2 cup grated Parmigiano-Reggiano
1/4 cup grated Asiago
1/2 cup grated pecorino
1 cup ricotta
2 teaspoons freshly cracked black pepper
Chardonnay Cream Sauce, recipe follows
Basil Oil, recipe follows
1 tablespoon minced Italian flat-leaf parsley
1 tablespoon unsalted butter
3/4 cup minced shallots
1 3/4 cups dry chardonnay
1 teaspoon salt
1 teaspoon freshly cracked black pepper
3/4 cup heavy cream
5 cups packed basil leaves, stems trimmed
Ice
2 cups olive oil (not extra-virgin)
Cheesecloth

Steps:

  • Preheat the oven to 300 degrees F or preheat grill over high heat.
  • Toss the peppers with some oil, place on a baking sheet, and roast in the oven until blackened. Turn them over, blacken on the second side, and remove to cool. Alternatively, blacken on a grill in the same manner. Gently remove the skins and seeds; do not rinse with water. Place in a food processor bowl and pulse to puree. Scrape down sides and pulse a few more times.
  • Add to the processor bowl 1 egg, 2 1/2 teaspoons olive oil, and salt; pulse to combine. Add in 12 ounces of the semolina and pulse to combine. A dough ball should start to form after 6 to 7 pulses. If the mixture is too wet, add more semolina until a dough ball forms. Process for 1 minute and turn the dough out onto a lightly semolina-floured cutting board. Sprinkle with a little more semolina and knead for 2 to 3 minutes. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 to 45 minutes.
  • Prepare a work area for rolling out the pasta: a large cutting board, all-purpose bench flour, large sheets of plastic wrap, dough blade or knife, small amount of water, and a pastry brush.
  • Cut a 1/2-inch thick piece of the dough from the ball and shape into an oval, making sure that the dough isn't wider than the width of the pasta roller. Process through the pasta machine by folding the dough into thirds, feed through the rollers on level 1, and repeat until the dough is smooth, elastic, and in an even shape. Add more flour or a sprinkle of water, if necessary, to adjust the consistency of the dough. Continue rolling out through level 9, without folding, and cutting the sheets into 12 to 14-inch long pieces as needed. Wrap carefully and individually in plastic wrap; it's okay to layer. Repeat until the dough is used up.
  • Combine the cheeses with the pepper and whisk in 2 eggs. On a clean, lightly semolina-floured surface lay out a sheet of pasta. With a round tablespoon measure, lightly press some cheese mixture into the measuring spoon and "thonk" with your finger gently onto the sheet, spacing them 1 1/2 inches apart. Lightly brush beaten eggs around the cheese. If the dough is wide enough you can fold it over the cheese, or if it's thinner in width, center the cheese spacing and add a top sheet. Start at the center and gently compress around the cheese to push out any air. Cut between the raviolis with a bench scraper, knife, or pizza cutter. Dust raviolis lightly with semolina flour and set on a cookie rack; repeat until all the raviolis have been made. Reserve the extra cheese for garnish.
  • Bring a large pot of water to boil over high heat and add 1 tablespoon kosher salt. When ready, add the raviolis gently into boiling water, pressing into the water as needed, and cook for 2 to 3 minutes. Remove from the water, drain, and add to the Chardonnay Cream Sauce. Place into a serving dish and drizzle some of the Basil Oil. Sprinkle with a bit of the remaining cheese, the minced parsley, and serve immediately.
  • In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.;
  • Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.
  • Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.
  • Refrigerate unused portion for up to 1 week.

ROASTED PEPPER RAVIOLI BAKE



Roasted Pepper Ravioli Bake image

I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. -Carol Poindexter, Norridge, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 each medium green, sweet red and yellow peppers
1 package (25 ounces) frozen cheese ravioli
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 cups meatless spaghetti sauce, divided
4 ounces sliced part-skim mozzarella cheese

Steps:

  • Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt. , Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. , Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 415mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE



Spinach Ravioli with Roasted Red Pepper Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 medium red bell pepper
Kosher salt
1 18-ounce package refrigerated spinach-and-cheese ravioli
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 14-ounce can whole San Marzano tomatoes, crushed by hand
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup grated parmesan cheese
2 ounces ricotta salata cheese, crumbled
2 tablespoons thinly sliced fresh mint

Steps:

  • Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.
  • Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
  • Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

Nutrition Facts : Calories 560, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 155 milligrams, Sodium 810 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams

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

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE



Spinach Ravioli With Roasted Red Pepper Sauce image

Amazing! Simple ingredients blend together for a faster than fast sauce! You'll impress yourself once this dish hits the table! This one is also great for a fast freezer dinner kit.

Provided by DustyPyatt

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb fresh spinach-cheese ravioli
1 1/2 tablespoons red wine vinegar
3/8 teaspoon salt
3/8 teaspoon pepper
2 teaspoons garlic, minced
2 1/4 cups diced tomatoes with juice
1 1/2 cups roasted red peppers
1 tablespoon olive oil
1/8 tablespoon crushed red pepper flakes

Steps:

  • Boil the ravioli according to package directions.
  • Place remaining ingredients in a blender, cover and puree.
  • Heat the sauce to you desired temp and serve over ravioli.
  • Another great freezer dinner kit!
  • Leave ravioli in bags they come in, frozen.
  • Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.

Nutrition Facts : Calories 80.3, Fat 3.8, SaturatedFat 0.5, Sodium 1255.8, Carbohydrate 11.9, Fiber 2.8, Sugar 5.5, Protein 1.7

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From laurenslatest.com


RAVIOLI WITH GOAT CHEESE HERB FILLING AND ROASTED RED PEPPER SAUCE
2015-04-12 Cut the peppers into small pieces. Saute the garlic, peppers, basil and onion in olive oil. Cook for 10 minutes. Place cooked mixture into blender, blend to desired consistency (I left a few lumps). Put mixture back in pan, heat to a boil, add half-and-half to desired consistency. Add cheese and cook until it melts.
From talesfromtheupperleft.com


RAVIOLI WITH ROASTED PEPPERS AND RICOTTA
Thoroughly fold together using a silicone spatula. Taste and add salt or pepper if needed. The filling should hold the shape well and should not be liquidy (but can be sticky).
From cookingwithfamily.com


RAVIOLI WITH ROASTED PEPPERS AND CHICKEN SAUSAGES IN A CREAM …
2021-02-28 Drain and set aside. Slice chicken sausages and brown each side (about 3-4 minutes on each side). Turn off heat and set aside. Remove peppers and garlic from oven. Slice peppers. Using a fork, smash garlic cloves and set aside. Prepare the sauce. Heat ~1 tbsp olive oil in a nonstick skillet over low heat.
From rightbackspatula.com


ROASTED SQUASH RAVIOLI
Cut the squash in half from top to bottom. Scoop out the seeds and discard. Place the squash, cut sides down, on a sheet pan (ideally lined with parchment paper to minimize your cleanup). Roast for 30 minutes. Turn cut sides up and roast for another 20 minutes, or until the flesh begins to brown at the edges (delicata squash will take less time).
From more.ctv.ca


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