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
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
SKEWERED RAVIOLI WITH CREAMY TOMATO DIPPING SAUCE
I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. -Rebecca, Guffey, Apex, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers (1-1/2 cups sauce).
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside., Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes., Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 207mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
RAVIOLI WITH MUSHROOM CREAM SAUCE
Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you'll never want your ravioli any other way!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
- In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
- Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
- Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
- Gently stir in ravioli.
- If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.
Nutrition Facts : Calories 659 kcal, Carbohydrate 58 g, Protein 22 g, Fat 38 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1257 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
RAVIOLI WITH CREAMY PARMESAN SAUCE
Ravioli in a creamy parmesan sauce topped with crispy breadcrumbs is a comforting dinner for two.
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
- In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
- Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
- Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
- Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 859 calories, Sugar 8.3g, Sodium 1341.9mg, Fat 42.6g, SaturatedFat 25.1g, UnsaturatedFat 12.4g, TransFat 0g, Carbohydrate 80.1g, Fiber 3.5g, Protein 39.4g, Cholesterol 142.1mg
BAKED SPINACH RAVIOLI WITH PESTO CREAM SAUCE
Steps:
- Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain the ravioli.
- Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally, until thickened, about 7 minutes.
- Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.
- Pour the pesto cream sauce over the spinach and ravioli. Spread with a spoon, making sure all the ravioli are coated. Sprinkle with the mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned, about 25 minutes. Let cool 5 minutes before serving.
PESTO RAVIOLI
This simple pesto ravioli combines fresh ravioli with budget-friendly dried pasta, mushrooms and an easy creamy pesto sauce. Depending on your choice of ravioli, this meal can either be vegetarian or meaty!
Provided by Josie
Number Of Ingredients 11
Steps:
- PREPARE INGREDIENTS FOR SAUCE Quarter mushrooms, finely dice onion and crush garlic.
- COOK PASTA Bring a large saucepan of salted water to the boil. Add the dried pasta, then add the fresh pasta a little later, based on the cooking times specified on the packets. Set timers to make this a bit easier!
- MAKE SAUCE Meanwhile, melt butter in a large frying pan on medium heat, until bubbling. Add mushrooms, onion and garlic and cook until soft (about 5 minutes). Scoop 2/3 cup pasta water out of the saucepan and add to the frying pan, together with the stock powder. Stir in cream cheese and pesto and simmer gently for a couple of minutes.
- SERVE Drain pasta well. Add to frying pan with the sauce and toss to combine. Stir through rocket and season to taste with salt and pepper. Divide between warmed serving bowls and sprinkle with parmesan.
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
TWO DELICIOUS 5-MINUTE RAVIOLI SAUCE RECIPES
A delicious Brown Butter and Walnut Ravioli Sauce and a Creamy Cherry Tomato and Garlic Ravioli Sauce. Both are ready in just 5 minutes! Use with homemade or store-bought fresh or frozen ravioli.
Provided by Jennifer
Categories Main Course
Time 5m
Number Of Ingredients 13
Steps:
- Boil a large pot of water for the ravioli and salt well. Add fresh or frozen ravioli and cook according to package instructions.
- For the Brown Butter and Walnut Sauce: Heat a skillet over medium heat. Add the chopped walnuts to the dry skillet and cook, stirring, about 1-2 minutes, until fragrant. Add the butter and stir until melted. Add the thyme leaves then let it cook a bit further until it the butter turns golden. Remove skillet from heat until the ravioli is ready. When the ravioli is cooked, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried thyme.
- For the Creamy Cherry Tomato and Garlic Ravioli Sauce: Heat olive oil in a skillet over medium-high heat. Add the halved cherry tomatoes and cook, stirring, until the tomatoes soften. Add the garlic and cook, stirring, about 1 minute more or until the garlic has softened. Add the cream and stir to combine. Remove skillet from heat until the ravioli is cooked. When the ravioli is ready, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat, reducing the heat to medium. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried basil.
Nutrition Facts : Calories 432 kcal, Carbohydrate 31 g, Protein 13 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 68 mg, Sodium 538 mg, Fiber 3 g, Sugar 2 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
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.
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RAVIOLI WITH CREAMY PESTO SAUCE RECIPE | MYRECIPES
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4/5 (1)Published 2011-12-11Servings 6
- Combine first 3 ingredients in a medium saucepan. Cook over low heat until thoroughly heated, stirring frequently (do not boil).
- Cook pasta according to package directions in salted water; drain. Toss pasta with whipping cream mixture and sprinkle with pine nuts. Serve immediately.
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5/5 Total Time 20 minsCategory MainsPublished 2016-09-26
- 2 Meanwhile, place pesto, tomatoes and sour cream in a medium-sized saucepan. Heat over a low heat until warmed through and combined. Add reserved cooking liquid. Stir to combine.
- 3 Add pasta to sauce and toss generously to coat. Dish out and top with rocket and lemon zest. Serve with mesclun and cucumber salad dressed with olive oil.
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- Measure and prep all the ingredients so the sauce can be made quickly. This will assure your sauce will be done when the ravioli is done.
- Meanwhile, heat the olive oil in a deep skillet. Add the shallots, season with salt and pepper, and saute until the shallots are fragrant and wilted. Add the pesto sauce and stir to combine. Add the peas and stir to combine. Add 1 full ladle of pasta water and stir to combine.
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- Combine light cream cheese and milk in a small sauce pan and cook over medium heat, whisking until smooth and creamy. Remove from heat and add pesto, red pepper, and salt and pepper.
- Cook ravioli according to package directions. Combine ravioli, sun-dried tomatoes and asparagus in a large bowl and pour sauce over the top, stir gently to combine.
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- Add the ravioli and cook according to the directions on the package, or until the ravioli is "al-dente."
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- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
- To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
- Pour in the heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens a bit.
CHEESE RAVIOLI WITH PESTO RECIPE | MYRECIPES
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- Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
- Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.
CREAMY SAUSAGE PESTO RAVIOLI - LET'S DISH RECIPES
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- In a large skillet over medium heat, brown sausage until no longer pink. Remove to a paper towel lined plate.
- Add butter to skillet. Add garlic and saute for 1-2 minutes. Stir in flour and cook a few minutes more.
- Whisk in the chicken broth and the cream. Bring to simmer and cook, stirring often, until mixture has thickened. Stir in pesto. Add Parmesan cheese and stir until melted.
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- Cook ravioli according to package directions and drain. Return to cooking pan and toss with olive oil to prevent sticking.
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- Bring about 3-4 quarts of water to a boil. Add ravioli and cook according to package directions, about 4-6 minutes. Remove from water with a slotted spoon.
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- Bring a large pot of salted water to boil. While the water is coming to a boil, cook the pancetta. If you have sliced pancetta cut it into a bite sized pieces. Heat a medium pan over medium heat and add your pancetta. Cook 5-6 minutes until browned and crispy. Spoon onto a paper towel lined plate to absorb the excess oil.
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