One Pan Tuscan Ravioli Food

CREAMY TUSCAN RAVIOLI

Creamy Tuscan Ravioli image

This creamy Tuscan ravioli recipe is super simple, quick, and flavorful. Sun-dried tomatoes, spinach, garlic, and plenty of cream turn grocery store ravioli into a gourmet meal.

Provided by Natasha Bull

Time 15m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1/2 cup chicken or vegetable broth
1 cup heavy/whipping cream
1 teaspoon lemon juice
1/4 cup sun-dried tomatoes
1 pound cheese ravioli ((see recipe note))
1 cup (packed) fresh baby spinach
Fresh basil (optional) (to taste)
Salt & pepper (to taste)
Freshly grated parmesan cheese (optional) (to taste)

Steps:

Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
Add in the chicken broth, cream, lemon juice, and sun-dried tomatoes. Stir in the ravioli.
Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.

ONE-PAN ITALIAN PASTA

One-Pan Italian Pasta image

Quick, delicious and one-pan easy, this Italian skillet stars ground beef and bow-tie pasta tossed with zucchini, tomatoes and garlic.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

Ingredients

2 lb. ground beef
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) beef broth
1 cup water
2 cups farfalle (bow-tie pasta), uncooked
1 zucchini, sliced
1 can (6 oz.) tomato paste
1/4 tsp. dried Italian seasoning
1 cup KRAFT Shredded Mild Cheddar Cheese

Steps:

Brown meat with garlic in large skillet; drain. Return to skillet.
Add tomatoes, broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover; simmer on medium-low heat 15 min. or until pasta is tender.
Stir in tomato paste and Italian seasoning until blended; top with cheese.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 590 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 29 g

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

20-Minute Sausage and Pepper Ravioli Skillet image

We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small red onion, halved and thinly sliced
2 cloves garlic, minced
One 14-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
One 10-ounce package Italian sausage ravioli
3 slices provolone (about 3 ounces)
Fresh basil leaves, for serving

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.