Ravioli In Creamy Tomato Mushroom Sauce Food

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RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
  • Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
  • Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI IN MUSHROOM-CREAM SAUCE



Ravioli in Mushroom-Cream Sauce image

Adapted from Southern Living, this quick and easy dish has a flavorful sauce that I think you'll enjoy.

Provided by quikgourmet

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

18 ounces chicken and roasted garlic ravioli (I use Buitoni)
3 tablespoons butter
16 ounces sliced baby portabella mushrooms (any kind of mushrooms will work)
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil (I used 2 t. dried basil instead)
1 cup whipping cream (about 1/2 pint)
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
pepper

Steps:

  • While the water is boiling for the ravioli, chop the onions, mince the garlic, and grate the cheese.
  • Prepare ravioli according to package directions. While the ravioli is cooking, melt butter in large pan over medium-high heat.
  • Add mushrooms, green onions, garlic cloves, and dried Italian seasoning. Saute over medium-high heat 7-9 minutes or until mushrooms are very tender and browned. Season with pepper.
  • Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil.
  • Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese and salt. Stir in ravioli, tossing to coat.

Nutrition Facts : Calories 377.2, Fat 34.7, SaturatedFat 21.4, Cholesterol 115.4, Sodium 876.9, Carbohydrate 10.5, Fiber 1.8, Sugar 3.3, Protein 9.3

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli With Creamy Tomato Sauce image

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

Provided by abloom69

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
1 1/2 lbs spinach ravioli or 1 1/2 lbs tortellini
1 cup marinara sauce, purchased
1/2 cup whole milk ricotta cheese
salt & freshly ground black pepper
3 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh basil leaves, thinly sliced

Steps:

  • Bring a large pot of salted water to a boil.
  • Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
  • Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
  • Drain the ravioli, reserving 1/2 cup of the cooking water.
  • Toss the ravioli with the remaining oil to coat.
  • Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
  • Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency.
  • For a thicker sauce, use less pasta water; for a thinner sauce, add more water.
  • Return the sauce to a simmer and season the sauce to taste with salt and pepper.
  • Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

Nutrition Facts : Calories 170.3, Fat 14.9, SaturatedFat 3.7, Cholesterol 12.7, Sodium 256.1, Carbohydrate 5.5, Fiber 0.2, Sugar 3.8, Protein 4.1

RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE



Ravioli With Sun-Dried Tomato Cream Sauce image

Use the pasta that steams in microwave to avoid the step of bringing a large pot of water to a boil before cooking. I have made this though with fresh ravioli from the dairy case. Cooking time will vary on the type of ravioli you purchase and use. Found in the Weight Watchers magazine.

Provided by mama smurf

Categories     < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 11

1 (18 ounce) package frozen steam-in-eat small cheese ravioli (such as Rosetto)
2 teaspoons olive oil
1 (8 ounce) package baby portabella mushrooms, quartered
1/2 cup coarsely chopped onion
1/2 teaspoon all-purpose flour
1/2 cup plus 2 tablespoons half-and-half
2 tablespoons sun-dried tomato pesto (such as Classico)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shaved fresh asiago cheese
basil leaves (optional)

Steps:

  • Cook ravioli in microwave according to package directions.
  • While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
  • Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.

Nutrition Facts : Calories 81.2, Fat 6, SaturatedFat 2.5, Cholesterol 11.2, Sodium 163.7, Carbohydrate 5.7, Fiber 1.1, Sugar 2.3, Protein 2.4

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE



Ravioli in Creamy Tomato Mushroom Sauce image

Make and share this Ravioli in Creamy Tomato Mushroom Sauce recipe from Food.com.

Provided by Fluffy

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 cup evaporated 2% milk
1 (19 ounce) can tomatoes
1 lb frozen cheese ravioli or 1 lb cheese tortellini
1 cup parmesan cheese or 1 cup romano cheese
3/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
  • Sprinkle with flour; cook, stirring for 1 minute.
  • Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
  • Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
  • Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
  • Drain and return to pot.
  • Add sauce, cheese, basil and parsley; stir untill cheese melts.

Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 0.6, Sodium 157.9, Carbohydrate 16.7, Fiber 3.1, Sugar 5.9, Protein 4.4

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