Tomato Ravioli Recipe 435

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

HOMEMADE RAVIOLI WITH TOMATO SAUCE

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.

FRESH TOMATO RAVIOLI RECIPE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.

RAVIOLI WITH TOMATOES AND OLIVES

Steps:

• Cook ravioli as directed on package; drain.
• Meanwhile, in 8-inch nonstick skillet, cover and cook onion over medium heat 3 to 5 minutes, stirring occasionally, until crisp-tender. Uncover; stir in tomatoes and olives. Cook uncovered 3 to 5 minutes, stirring frequently, until thoroughly heated.
• Gently stir in cooked ravioli. Cook 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle individual servings with cheese and basil.

BREADED TOASTED RAVIOLI

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

RAVIOLI WITH TOMATO BASIL

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.

TOMATO RAVIOLI RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 425°. 2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes. 3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes. 4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil. Nutritional Information Amount per serving Calories: 406 Fat: 18.7g Saturated fat: 6.3g Monounsaturated fat: 9.7g Polyunsaturated fat: 1.7g Protein: 13.4g Carbohydrate: 47.8g Fiber: 3.9g Cholesterol: 49mg Iron: 2.3mg Sodium: 572mg Calcium: 138mg

RAVIOLI WITH TOMATO GARLIC SAUCE

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!

BAKED RAVIOLI WITH TOMATO SAUCE

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.

RAVIOLI WITH TOMATOES AND BASIL DRESSING

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.

BEEFY BAKED RAVIOLI

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.