RAVIOLI ALFREDO WITH PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
- Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.
ARTICHOKE RAVIOLI
This dish is quick and easy to put together, but tastes like you spent hours preparing it. The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 1159mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.
ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS
Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!
Provided by Angel E. Dixon
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
- Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
- In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g
K-DUB'S ALFREDO RAVIOLI BAKE
A rich, tantalizing dish that will leave you wanting more, even if you're full! You can use all different kinds of ravioli, meats, and sauces. A versatile dish for what you have on hand. It can also be made ahead of time!
Provided by K-Dub
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
- Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
- Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
- Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.
Nutrition Facts : Calories 717.2 calories, Carbohydrate 43.3 g, Cholesterol 148.5 mg, Fat 43.3 g, Fiber 4 g, Protein 40.3 g, SaturatedFat 20.1 g, Sodium 1270 mg, Sugar 5.5 g
RAVIOLI WITH TOMATO-ALFREDO SAUCE
Enjoy ravioli with mushrooms, onion and parsley, doused in tomato pasta sauce for a cheesy 20-minute Italian-inspired dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and drain ravioli as directed on package; keep warm.
- Spray same saucepan with cooking spray; heat over medium heat. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently, until onion is crisp-tender.
- Stir in pasta sauce and half-and-half. Heat to boiling; reduce heat to low. Stir in ravioli, cheese and parsley.
Nutrition Facts : Calories 345, Carbohydrate 42 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1400 mg
MUSHROOM RAVIOLI WITH ALFREDO SAUCE
I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!
Provided by manushag
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute shallot and mushrooms in butter.
- Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
- Cool and add cheeses.
- Pulse a few times in food processer.
- Wet edges of one wonton wrapper.
- Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
- Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
- Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
- When ravioli floats it is done. Takes about 3 minutes.
- In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
- Serve and enjoy.
CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE
Garden-fresh flavor of Roma tomatoes with tart marinated artichokes in a wonderful sauce that can be prepared in less time than it takes to prepare a package of fresh cheese ravioli. Adapted from a cooking website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
- Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
- Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.
Nutrition Facts : Calories 103.3, Fat 5.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 364.9, Carbohydrate 11.8, Fiber 5.8, Sugar 3.8, Protein 3.7
ARTICHOKE AND FENNEL RAVIOLI WITH TOMATO-FENNEL SAUCE
Categories Food Processor Garlic Pasta Tomato Vegetable Hanukkah Vegetarian Artichoke Fennel Spring Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 22
Steps:
- For filling:
- Heat olive oil in heavy medium skillet over medium heat. Add chopped garlic and fennel seeds and sauté 3 minutes. Add artichoke hearts and chopped fennel and stir 1 minute. Add vegetable broth and bring mixture to boil. Cover skillet and cook until vegetables are very tender, about 12 minutes. Uncover and simmer until pan juices have evaporated completely, stirring occasionally, about 10 minutes. Scrape filling into processor and cool. Add fennel fronds and process to coarse puree. Season to taste with salt and pepper. Add yolk and blend.
- Line baking sheet with plastic wrap. If using wonton wrappers, trim edges to form rounds. Brush entire surface of 1 wrapper lightly with egg white. Place 1 rounded teaspoon filling in center. Fold dough over, forming semi-circle. Seal edges, pressing out any air around filling. Place on prepared sheet. Repeat with remaining filling and wrappers. (Ravioli can be prepared ahead. Cover loosely with towel and plastic wrap and refrigerate up to 8 hours, or cover with plastic and freeze 3 days. Do not thaw frozen ravioli before cooking.)
- For sauce:
- Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes. Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)
- Boil ravioli in large pot of boiling salted water until tender, about 5 minutes. Drain well. Spoon some sauce on each plate. Arrange ravioli atop sauce. Garnish with fresh fennel fronds.
RAVIOLI WITH ARTICHOKES, LEEK & LEMON
Fresh stuffed pasta makes a great base for a speedy Italian-inspired supper - mix with marinated artichokes and a creamy lemon sauce
Provided by Good Food team
Categories Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil from the artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.
- Meanwhile, cook the ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Parmesan, if you like.
Nutrition Facts : Calories 513 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 3.5 milligram of sodium
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