Vegetable Ravioli Recipes

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VEGGIE RAVIOLI BAKE



Veggie Ravioli Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

Two 10-ounce packages prepared cheese ravioli
4 cups baby spinach
One 24-ounce jar vodka sauce
One 5-ounce jar pesto
2 cups grated mozzarella

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
  • Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.

GRILLED VEGETABLES AND RAVIOLI



Grilled Vegetables and Ravioli image

Grilled crisp-tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

1/4 cup olive or vegetable oil
1 teaspoon garlic pepper
1/2 teaspoon salt
2 small zucchini, cut lengthwise in half
2 medium red, yellow or green bell peppers, cut lengthwise in half and seeded
1 small red onion, cut into fourths
1 package (9 ounces) refrigerated cheese-filled ravioli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 cup shredded Parmesan cheese

Steps:

  • Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Mix 2 tablespoons of the oil, the garlic pepper and salt. Brush on cut sides of vegetables.
  • Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
  • While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
  • Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2 tablespoons oil, the basil and thyme; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 295, Carbohydrate 18 g, Cholesterol 70 mg, Fat 3, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg

VEGETABLE RAVIOLI



Vegetable Ravioli image

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

Provided by Dancer

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 tomatoes, diced
1 onion, chopped
8 whole mushrooms, sliced
1 tablespoon garlic, minced
1 cup spinach, chopped
1/2 cup low fat cottage cheese
2 tablespoons basil, minced
to taste black pepper, Freshly ground
48 eggless pot-sticker shells

Steps:

  • Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
  • Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
  • On a cutting board, lay out a single layer of pot-sticker shells. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each shell. Cover with a second pot-sticker shell and press the edges together with a fork to seal. Repeat with remaining shells.
  • Cook the ravioli in boiling water for 3-4 minutes.
  • Serve hot with pasta sauce.

Nutrition Facts : Calories 2366.9, Fat 12.6, SaturatedFat 2.4, Cholesterol 73.5, Sodium 4660, Carbohydrate 468.4, Fiber 15.4, Sugar 2.1, Protein 82.4

SUMMER VEGETABLE RAVIOLI



Summer Vegetable Ravioli image

Great dish, make it all the time and not just in the summer. I eat this hot and sometimes cold. Always yummy. I do however occasionally add more broth just to keep it more wet for left overs. I have added in substitution suggestions that you can try. I got this recipe from a Pillsbury vegetarian book.

Provided by Faith77

Categories     Summer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta)
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
1/4 cup shredded fresh parmesan cheese

Steps:

  • Cook ravioli as directed on pkg.
  • Drain; cover to keep warm.
  • Heat oil in large skillet over medium-high heat until hot.
  • Add onion and garlic; cook and stir 2 minutes.
  • Add zucchini, corn and broth; mix well.
  • Bring to a boil.
  • Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
  • Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
  • If desired, add salt and pepper to taste.
  • Sprinkle with cheese.

Nutrition Facts : Calories 175.2, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 108.7, Carbohydrate 20.6, Fiber 3.5, Sugar 4.2, Protein 6

EASY VEGGIE MARINARA RAVIOLI BAKE



Easy Veggie Marinara Ravioli Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large carrots
2 large zucchini
1 tablespoon extra-virgin olive oil
One 32-ounce jar marinara sauce
One 20-ounce package beef or cheese ravioli, fresh or frozen (thawed if frozen)
8 ounces grated mozzarella (2 cups)
1/4 cup fresh basil leaves, chopped or torn
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
  • Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

MUSHROOM RAVIOLI



Mushroom Ravioli image

This mushroom ravioli recipe is fairly simple, uses few ingredients, is loaded with flavor, and is a pleasant departure from everyday dinners. Enjoy!

Provided by Anne Marie

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 2

Number Of Ingredients 10

6 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, finely chopped
1 ½ cups vegetable broth
3 cloves garlic, minced
3 stalks scallions, chopped
1 teaspoon chopped fresh sage, or to taste
¼ teaspoon chopped fresh dill, or to taste
¼ teaspoon chopped fresh thyme, or to taste
¼ teaspoon chopped fresh parsley, or to taste
20 (3.5 inch square) wonton wrappers

Steps:

  • Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve-this will be your sauce later. The consistency should be thin, and the color should be dark.
  • Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
  • Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 57 g, Cholesterol 98.8 mg, Fat 36.6 g, Fiber 4 g, Protein 13.1 g, SaturatedFat 22.2 g, Sodium 1058.1 mg, Sugar 4.7 g

CHEESE RAVIOLI WITH VEGGIES



Cheese Ravioli with Veggies image

When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. -Amy Burns, Charleston, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (25 ounces) frozen cheese ravioli
1 package (16 ounces) frozen California-blend vegetables
1/4 cup butter, melted
1/4 teaspoon salt-free seasoning blend
1/4 cup shredded Parmesan cheese

Steps:

  • Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.

Nutrition Facts : Calories 339 calories, Fat 15g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 391mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

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