Cheese Ravioli With Roasted Veggie Sauce Food

CHEESE RAVIOLI WITH VEGGIES

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.

VEGGIE CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

CHEESE RAVIOLI WITH ROASTED VEGGIE SAUCE

Steps:

• 1. NOTE: If you have never made ravioli before, I would advise you to pick a video online to watch. It will be very helpful.
• 2. Cook bacon and crumble.
• 3. FILLING: Mix together ricotta, and grated cheeses, salt and pepper, and cooked crumbled bacon.
• 4. SAUCE: There are no hard and fast rules about this sauce, as long as you don't add any veggies that might taste bitter, add whatever you have on hand. Cut all veggies in half (except celery and garlic, leave garlic skin on). Place on oiled baking sheet. Bake at 300° for about 1 hr or until veggies are softened.
• 5. Heat chicken stock. Place veggies (garlic skin removed) in a food processor with about 1/2-1 c of chicken stock. Puree. If you need more stock add it.
• 6. Now pass through a strainer to remove pulp, and add the remainder of chicken stock. Add crumbled cooked bacon. Add about 3-4 drops of lemon juice, salt and pepper. Simmer on very low heat for about 15 min. Taste and adjust salt if needed, also at this point add a small amount of sugar if needed, about 1/2 tsp. Simmer a few minutes more.
• 7. DOUGH: Place flour in a large semi flat bowl mix or on counter top, mix in salt and pepper. Make a well in the center, add egg. Mix together with your fingers till well incorporated. Add a little water at a time mixing with hand till dough starts to stick together. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min.
• 8. After dough has rested, cut into 4 quarters, roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smaller setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it. Place heaping teaspoons of filling on dough strip, about 2" apart, leaving plenty of room to fold dough over and seal. Brush dough around stuffing with water. Now fold dough over. Seal all sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet, refrigerate or freeze ravioli till needed.
• 9. When ready to cook, bring pot of salted water to a boil, place a few ravioli in at a time, boil for 3-5min. depending on size of ravioli, remove, place on parchment paper lined pan.Pour sauce over boiled ravioli. Garnish with some grated Parmesan cheese.

CHEESE RAVIOLI WITH VEGETARIAN " MEAT" SAUCE

Steps:

• Cook ravioli in boiling salted water for 6-7 minutes.
• In the meantime, heat olive oil over medium heat, and sauté onions and garlic and crushed red pepper until soft, about 5-6 minutes.
• Add basil, oregano, and meatless crumbles and sauté another 5-6 minutes more. The crumbles should be thawed, and get a little color on them as they mix with the garlic and onions.
• If the pan seems to get dry, add 1/4 cup of water so the crumbles don't stick.
• Add salt and pepper to taste.
• Finally, add the jar of tomato sauce and mix together.
• Cover with a lid, and let simmer on low for another 10 minutes.
• Toss sauce with cooked ravioli, and serve with grated cheese.

RAVIOLI VEGETABLE LASAGNA

Steps:

• Bring pot of water to boil for ravioli.
• While water comes to a boil, chop baby spinach and put in a bowl (if not already done). If using frozen spinach, defrost and wring dry, place in bowl.
• Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic and onions. Saute in oil 1 minute, then sprinkle spinach into the garlic onion oil.
• Add artichoke heart pieces and asparagus to the pan and turn to combine and heat through. Season vegetables with salt and pepper (or your choice of seasonings or lack of) and remove from heat to a bowl.
• Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables.
• Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
• Layer the ingredients: 1/2 ravioli, cheese, 1/2 vegetables, sauce, cheese, 1/2 ravioli, cheese, 1/2 vegetables, sauce.
• Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend.
• Brown cheese 8 inches from broiler, 5 minutes (longer if the vegetables got cold during the process).

TOASTED CHEESE RAVIOLI WITH PIZZA SAUCE

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Bring a large pot of water to a boil over high heat. Once boiling, add ravioli and cook for three minutes. Drain and rinse with cold water.
• In one large shallow bowl, beat eggs. In another large shallow bowl, combine panko, Parmesan, traditional bread crumbs, Italian seasoning, and garlic powder.
• Dip each ravioli into egg and let excess drip off before dipping it in the bread crumb mixture. Place on prepared baking sheet and repeat until all ravioli have been breaded.
• Bake for 15-20 minutes or until golden brown.
• Serve with pizza sauce for dipping.

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

Steps:

• Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
• Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
• Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE

Steps:

• In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
• Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.

CREAMY SPINACH BAKED RAVIOLI

Steps:

• Pre-heat the oven to 200ºC/390ºF.
• Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
• Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
• Add the Parmesan and lemon juice then season to taste.
• Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
• Remove from the oven and allow to rest for 5 minutes then serve.