SPICY RAVIOLI SALAD
You'll be sitting down to dinner in no time when you prepare this main-dish salad. A convenient combination of frozen ravioli and pantry staples (including canned tomatoes, corn and olives) is dressed with easy taco sauce for tangy, fresh-tasting results. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Cook ravioli according to package directions. , Meanwhile, in a large bowl, combine remaining ingredients. Drain ravioli and rinse with cold water; stir into tomato mixture. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 214 calories, Fat 5g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 873mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
RAVIOLI SALAD
Steps:
- Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon each olive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.
TOASTED RAVIOLI SALAD WITH CREAMY MARINARA DRESSING
Toasted ravioli was one of my favorite appetizers growing up. As the name contradicts, it's actually deep-fried, and it's the perfect cheesy-chewy topping to a big green salad. Deep-fried thing + leafy greens = my favorite form of balance.
Provided by Molly Yeh
Time 2h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the dough: Place the flour on a large work surface. Make a well and add the eggs, olive oil and salt in the center. Using a fork, whisk the egg mixture, slowly incorporating the surrounding flour into the egg mixture until all the flour is mixed in. Use your hand to combine the rest of the dough. Knead, sprinkling extra flour on the work surface if the dough is sticking, until the dough is smooth and elastic and the center springs back when poked, about 10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap and let it rest for 1 hour.
- For the filling: Meanwhile, heat the spinach in the microwave just until the spinach is warm, about 1 minute. Strain the spinach, then place the spinach inside a clean kitchen towel and wring out all the excess liquid. Add the spinach to a bowl along with the mascarpone, mozzarella, salt, garlic powder and egg and mix to combine.
- Set a stand mixer pasta attachment or a table pasta roller attachment to the widest setting. Cut the dough in half and keep one half covered as you work with the other half. Flatten out the dough you are working with, adding a little bit of flour as you flatten. Feed the flattened dough through the pasta attachment once, catching the dough with the back of your hands. Add a little more flour and fold the pasta in thirds. Flatten the dough down and run it through the widest setting 2 more times. Then run the dough through each setting, decreasing the number each time you add the dough until you get to the thinnest setting. Your dough is now ready to be molded into raviolis.
- Cut the pasta sheet in half and drop teaspoon-size dollops of filling over the dough, spacing them 1 inch from the edges and 2 inches apart from each other. Brush water around the perimeter of the pasta. Place the other half layer of pasta on top. Press down and around the filling, taking care to get the air out and seal the filling in. Use a ravioli stamp to cut the pasta. Place each piece on a parchment lined pan. If you do not have a ravioli stamp, use a knife to cut squares around the filling and use the prongs of a fork to seal the pasta all the way around the filling. Repeat with the other half of the dough.
- Heat enough canola oil so that it comes to 2 inches up the side of a high-sided pan to 350 degrees F. Line a baking sheet with a rack.
- Dip each ravioli in the milk and shake off the excess. Dredge in the breadcrumbs and place back on the a parchment lined sheet pan. Fry in batches, without crowding the pan, around 2 minutes on each side. Remove from the oil using a spider or a slotted spoon. Place on the lined baking sheet to drain and immediately sprinkle with salt.
- For the creamy marinara dressing: Mix the marinara and ranch in a bowl, then set aside.
- For the salad: Combine the romaine, onion, tomato, olives and some Parmesan in a large bowl, then add a little dressing and toss to combine. Plate and add the desired amount of toasted raviolis, a drizzle of more dressing and more Parmesan.
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
RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any summertime potluck.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
- Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
- Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)
Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 1 g, Protein 14 g, SaturatedFat 6 g
FIESTA RAVIOLI
I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. , Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.
Nutrition Facts : Calories 470 calories, Fat 20g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1342mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 23g protein.
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