CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET
Pack your weeknight with flavor using our Cheese Ravioli with Summer Veggies Skillet recipe. Ready in just half an hour, Cheese Ravioli with Summer Veggies Skillet combines summertime vegetables, pasta, tangy vinaigrette and rich pesto flavors in next to no time. Try it next time you're in a rush.
Provided by My Food and Family
Categories Summer 2019
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
- Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
- Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
STACKED VEGETABLES AND RAVIOLI
Fresh squash, zucchini and basil meet ricotta cheese and ravioli in this crowd-pleasing casserole with delicious summer flavors. One bite and you'll know: This is what summer lovin' tastes like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking., Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables., Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese., Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.
Nutrition Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 779mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SUMMER VEGETABLE RAVIOLI
Great dish, make it all the time and not just in the summer. I eat this hot and sometimes cold. Always yummy. I do however occasionally add more broth just to keep it more wet for left overs. I have added in substitution suggestions that you can try. I got this recipe from a Pillsbury vegetarian book.
Provided by Faith77
Categories Summer
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ravioli as directed on pkg.
- Drain; cover to keep warm.
- Heat oil in large skillet over medium-high heat until hot.
- Add onion and garlic; cook and stir 2 minutes.
- Add zucchini, corn and broth; mix well.
- Bring to a boil.
- Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
- Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
- If desired, add salt and pepper to taste.
- Sprinkle with cheese.
Nutrition Facts : Calories 175.2, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 108.7, Carbohydrate 20.6, Fiber 3.5, Sugar 4.2, Protein 6
VEGGIE RAVIOLI BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
- Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.
RAVIOLI WITH SUMMER VEGETABLES RECIPE - (4.3/5)
Provided by GratefulSea
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions. Drain. Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper. Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss. Arrange spinach on each serving plate; top with pasta mixture. Makes 4 main-dish servings.
RAVIOLI WITH VEGETABLE SAUCE
I came across this recipe yesterday and I thought it would make a nice side to grilled chicken or steak.
Provided by Barb in WNY
Categories Sauces
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cook ravioli to desired doneness as directed on package.
- Drain; rinse with hot water.
- Keep warm.
- Melt butter in medium skillet over medium heat.
- Add green beans and carrots, stir-fry or until crisp-tender.
- Add mushrooms, stir-fry until tender.
- In a small bowl, combine milk, flour, basil, salt, and pepper, blend well.
- Add to vegetables, cook until mixture thickens and boils, stirring constantly.
- Stir in sour cream, heat thoroughly.
- Serve ravioli with tomato wedges.
Nutrition Facts : Calories 292.4, Fat 22.3, SaturatedFat 13.9, Cholesterol 60.3, Sodium 471.7, Carbohydrate 17.7, Fiber 3.2, Sugar 2.7, Protein 7.8
SUMMER VEGETABLE RAVIOLI
Make and share this Summer Vegetable Ravioli recipe from Food.com.
Provided by MarinesWife
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ravioli as described on package and drain.
- Meanwhile, heat oil in a large skillet on medium-high heat until hot. Add onion and garlic. Cook and stir for 2 minute Add zucchini, corn, and broth. Mix well. Bring to boil. Reduce heat and simmer for 3-5 minute
- Add tomatoes, basil, and cooked ravioli. Cook 3-5 min, stirring occasionally.
- Sprinkle with parmesan cheese and serve. Add more cheese, if you like.
Nutrition Facts : Calories 143, Fat 7.5, SaturatedFat 1, Sodium 11.8, Carbohydrate 19.1, Fiber 3.3, Sugar 4, Protein 3.3
VEGETABLE RAVIOLI
Make and share this Vegetable Ravioli recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
- Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
- On a cutting board, lay out a single layer of pot-sticker shells. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each shell. Cover with a second pot-sticker shell and press the edges together with a fork to seal. Repeat with remaining shells.
- Cook the ravioli in boiling water for 3-4 minutes.
- Serve hot with pasta sauce.
Nutrition Facts : Calories 2366.9, Fat 12.6, SaturatedFat 2.4, Cholesterol 73.5, Sodium 4660, Carbohydrate 468.4, Fiber 15.4, Sugar 2.1, Protein 82.4
OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES
Small mini cheese ravioli served tossed with fresh roasted red peppers, zucchini moons, sliced black olives and parsley. Created by Todd Wilbur http://www.topsecretrecipes.com/
Provided by JustaQT
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.
- Add roasted red pepper strips, zucchini moons and black olives.
- Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
- Simmer sauce for 2 minutes.
- Season with salt and cracked black pepper to taste.
- PASTA PREPARATION: Prepare pasta when sauce is complete.
- Use a large pot to boil pasta.
- Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
- Remove pasta from boiling water and lightly mix with sauce.
- PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
- CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.
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