Easy Cheesy And Freezy Ravioli Food

EASY CHEESY RAVIOLI

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.
• Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.
• Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.

EASY CHEESE RAVIOLI

Steps:

• Boil and drain ravioli.
• Meanwhile heat small amount of olive oil in pan.
• Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
• Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
• Put on serving plate and top with grated parmesan and fresh ground black pepper.

EASY CHEESE RAVIOLI

Steps:

• In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
• Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
• Brush the edges of a wonton wrapper lightly with water.
• Fold the wrapper in half, making sure all the filling remains inside.
• Seal the edges by pinching.
• Continue with the remaining filling and wrappers.
• Add salt to large pot of boiling water.
• Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
• Meanwhile, in a small pot over low heat, cook the tomato sauce.
• Using a large slotted spoon, place the ravioli into 4 individual bowls.
• Pour the sauce over each serving, and garnish with the additional basil.

EASY CHEESY RAVIOLI CASSEROLE

Steps:

• Spray the slow cooker with nonstick cooking spray.
• In a large skillet or Dutch oven, heat the oil over med-high heat.
• Add in the onion; stir/saute a few minutes until softened.
• Add in the garlic; cook 1 minute (don't allow to burn).
• Add in the pasta sauce, wine, and tomato sauce.
• Bring to a boil; lower heat to a simmer and cook, stirring occasionally, 3-5 minutes.
• Taste the sauce; if desired, add the basil.
• Pour 2 cups of the sauce into the slow cooker.
• Add 1 package of the frozen ravioli; then sprinkle with half the mozzarella cheese and 2 tablespoons parmesan cheese.
• add 2 more cups of sauce, the remaining package of ravioli, the remaining mozzarella and 2 tablespoons parmesan.
• Coiver with the remaining tomato sauce.
• Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, or on LOW for 5-6 hours.
• The casserole is done when a ravioli from the center of the casserole is hot throughout.
• Sprinkle with the remaining 1/4 cup parmesan and let cook 10 minutes more.

30-MINUTE CHEESY BAKED RAVIOLI

Steps:

• Preheat oven to 350 degrees.
• Place 1/2 of the ravioli in a greased 8x8 glass dish.
• Pour half of the sauce on and stir until mixed well.
• Make sure ravioli are spread evenly over dish.
• Place pepperoni slices in a single layer over ravioli and sauce.
• Sprinkle parmesan cheese evenly over entire dish.
• Place remaining ravioli in single layer on top of cheese.
• Spoon remaining sauce over ravioli, making sure ravioli are well-coated.
• Place remaining pepperoni in a single layer on top of ravioli and sauce.
• Sprinkle mozarella over top*.
• Cover dish and bake for 30 minutes.
• *If covering with foil, you can keep the cheese from sticking to it by baking dish for 25 minutes before adding mozarella and then baking for 5 minutes or until cheese is melted.