CHEESE RAVIOLI WITH ZUCCHINI
Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts sent the recipe.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions., In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. , Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese.
Nutrition Facts : Calories 506 calories, Fat 34g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 999mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI
My husband and I have a garden, and we grow a lot of zucchini. I am always trying to come up with new recipes to highlight our love of zucchini.
Provided by MellyBelly
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
- Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
- Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
- While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
- Prepare your pasta of choice as indicated on bag, and drain.
- In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
- Sprinkle a some Pecorino Romano cheese on top and serve.
Nutrition Facts : Calories 471, Fat 45.9, SaturatedFat 25.2, Cholesterol 143.9, Sodium 49, Carbohydrate 6.4, Fiber 0.4, Sugar 1.3, Protein 2.8
GOAT CHEESE RAVIOLI WITH CREAMY WALNUT SAUCE
Steps:
- In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.
- Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
- Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
- Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
- Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.
CHEESE RAVIOLI WITH VEGGIES
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
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.
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
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