RAVIOLI WITH PESTO AND VEGETABLES
Ravioli with Basil Pesto, Mozzarella Cheese, and Vegetables - quick, healthy, and delicious! This easy 30-minute recipe requires only 6 ingredients. This meatless pasta is packed with veggies - perfect for a family weeknight dinner!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, combine halved red and yellow cherry tomatoes, diced avocado, small fresh mozzarella cheese balls.
- Cook ravioli according to package instructions. Drain.
- Add cooked and drained ravioli to the bowl with vegetables.
- Add basil pesto to the bowl. Toss gently to combine.
Nutrition Facts : Calories 454 kcal, Carbohydrate 32 g, Protein 18 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 47 mg, Sodium 547 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
RAVIOLI AND VEGETABLES WITH PESTO CREAM
Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
- Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
- Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.
Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 0 g
PESTO RAVIOLI WITH CHICKEN
Help yourself to a savory, stove-top dish that's ready in a flash.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
- Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
- Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.
Nutrition Facts : Calories 440, Carbohydrate 34 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g
SPRING RAVIOLI WITH PESTO CREAM
Toss this hot spring ravioli with vegetable and sour cream mixture that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
- While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
- Toss hot cooked ravioli with vegetable mixture and sour cream mixture.
Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg
GRILLED PESTO RAVIOLI
Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.
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.
RAVIOLI WITH CREAMY PESTO SAUCE
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
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
RAVIOLI WITH PESTO AND ROASTED VEGETABLES
The husband wanted ravioli; I wanted roasted vegetables. And it was Monday, so I had to come up with something meatless. This seemed to keep both of us happy.
Provided by Meghan at Food.com
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. (I cooked our veggies in our toaster oven, first on slow bake, heating them only from the bottom, and then on bake, heating them from the top and bottom, for the last 10 minutes or so. If you don't have this setting on your appliance, you may want to cover them with foil for the first 10 minutes.).
- Cut the carrots, tomatoes, pepper and onion. Spray a baking sheet with cooking spray and spread the veggies evenly. Drizzle the veggies with olive oil and sprinkle with a dash of salt and a dash of pepper.
- Cook the veggies for 10 minutes.
- Whisk the olive oil, water and pesto mixture together in a small saucepan. Heat on medium-high heat and whisk frequently until the pesto begins to boil.
- Put a pot on for the ravioli.
- Has it been 10 minutes yet? Flip the veggies and set the timer for another 10 minutes.
- When the pesto mixture comes to a boil, turn it down and simmer for 5 minutes, whisking often.
- When the water is ready for the ravioli, throw it in the pot. The pesto mixture will begin to thicken as the ravioli cooks.
- After 20-25 minutes total, your veggies, pesto and ravioli should be ready. Drain the ravioli and throw all of the ingredients together in a large bowl. Serve with Parmesan, if desired.
Nutrition Facts : Calories 130.6, Fat 7.2, SaturatedFat 1, Sodium 73.1, Carbohydrate 16.4, Fiber 4.5, Sugar 8.3, Protein 2
BAKED PESTO RAVIOLI
A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes.
Provided by By Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
- In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
- Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : ServingSize 1 Serving
CREAMY RAVIOLI AND PESTO GRATIN
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
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 PESTO RAVIOLI
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
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
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