Creamy Pesto Ravioli Food

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RAVIOLI WITH CREAMY PESTO SAUCE



Ravioli With Creamy Pesto Sauce image

Make and share this Ravioli With Creamy Pesto Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup whipping cream
1 (2 7/8 ounce) jar pesto sauce
1 (3 ounce) jar capers, drained
2 (9 ounce) packages refrigerated cheese ravioli, uncooked
2 tablespoons pine nuts, toasted

Steps:

  • Combine whipping cream and pesto sauce in a saucepan; add capers.
  • Cook mixture over low heat until thoroughly heated, stirring frequently.
  • Cook pasta according to package directions, and drain.
  • Toss pasta with sauce, and sprinkle with toasted pine nuts.
  • Serve immediately.

Nutrition Facts : Calories 238.6, Fat 25.1, SaturatedFat 14, Cholesterol 81.5, Sodium 657.8, Carbohydrate 3.3, Fiber 0.8, Sugar 0.3, Protein 2.3

CREAMY PESTO RAVIOLI



Creamy Pesto Ravioli image

I started looking for something to do with my frozen meat ravioli for dinner tonight. Some inspiration from a few Zaar recipes, combined with the ingredients in my pantry, resulted in a dish that I think worked great.

Provided by karen

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

10 ounces frozen beef ravioli or 10 ounces cheese ravioli
3/4 cup skim milk
3 tablespoons pesto sauce
1 tablespoon flour
2 tablespoons pine nuts
1 tablespoon olive oil
8 baby portabella mushrooms, sliced (or crimini)
2 tablespoons fresh rosemary (optional)
2 tablespoons fresh shredded asiago cheese

Steps:

  • Cook frozen ravioli according to package directions.
  • Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
  • Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
  • While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
  • In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
  • To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.

Nutrition Facts : Calories 255.9, Fat 13.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 75, Carbohydrate 26.2, Fiber 5.5, Sugar 6.4, Protein 13.6

PESTO RAVIOLI WITH CHICKEN



Pesto Ravioli with Chicken image

Make and share this Pesto Ravioli with Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into strips
3/4 cup chicken broth
1 (9 ounce) package refrigerated cheese ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red pepper, thinly sliced
1/4 cup purchased basil pesto
fresh grated parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
  • Add the broth and ravioli to the skillet.
  • Bring to a boil, lower heat.
  • Cover and simmer 4 minutes or until ravioli is tender.
  • Add the zucchini, red pepper, and chicken to the ravioli.
  • Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
  • Add pesto and toss to coat.
  • Season with salt and pepper if desired.
  • Sprinkle with parmesan and serve.

CREAMY RAVIOLI AND PESTO GRATIN



Creamy Ravioli and Pesto Gratin image

Make and share this Creamy Ravioli and Pesto Gratin recipe from Food.com.

Provided by Keee8698

Categories     < 60 Mins

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

1 cup heavy cream
1/4 cup pesto sauce
1 (16 -18 ounce) package cheese ravioli
1/4 cup grated parmesan cheese

Steps:

  • Cook ravioli according to the package directions.
  • In a large bowl, whisk together the cream and pesto. Mix in the ravioli.
  • Transfer to a shallow 2-quart baking dish and sprinkle with Parmesan.
  • Bake at 375 until golden and bubbling, 25-30 minutes.

Nutrition Facts : Calories 232.2, Fat 23.8, SaturatedFat 14.8, Cholesterol 87, Sodium 118.2, Carbohydrate 1.9, Sugar 0.1, Protein 3.6

CREAMY RAVIOLI



Creamy Ravioli image

Just something I threw together for a quick weeknight meal. Amounts can be adjusted to personal taste.

Provided by Alskann

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 (16 ounce) package frozen ravioli (any flavor, I used chicken & cheese ravioli)
1 (14 ounce) can Italian stewed tomatoes
1/4 cup sun-dried tomato, chopped
1/2 cup cream
1/4 cup pesto sauce (store bought or homemade)
1 tablespoon coarse ground Dijon mustard
1/4 cup gouda cheese, shredded
1/2 cup feta, crumbled
1/4 cup chopped fresh parsley
1 teaspoon red chili pepper flakes (or to taste)
sea salt, to taste (optional)
fresh ground pepper, to taste (optional)
1/2 cup toasted pine nuts (optional)

Steps:

  • Cook ravioli according to package directions; drain.
  • In medium sauce pan, add next four ingredients.
  • Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
  • Add next four ingredients ; cook until heated through and cheese is melted.
  • Fold in ravioli; heat through.
  • Stir in pinenuts and season with salt and pepper, to taste.
  • Serve hot with a crisp, green salad and garlic bread.

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