Ravioli With Tomato Alfredo Sauce Food

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Sauce-In a saucepan, or crock pot, combine all ingredients.
• Heat until boiling.
• Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
• Noodles- Mix together.
• Knead for 10 minutes or until dough is elastic.
• Add more water or flour accordingly.
• Filling- Mix all ingredients together.
• Roll out dough, cut into small rectangles, or circles.
• (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
• Seal the edges with a little bit of water and pinch closed.
• (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
• Serve with prepared sauce.
• Especially good with garlic bread and sprinkled with parmesan cheese.

RAVIOLI WITH TOMATO-ALFREDO SAUCE

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.

SPINACH RAVIOLI WITH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
• Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS

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.

TOMATO ALFREDO

Steps:

• Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
• Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.

TWO-SAUCE RAVIOLI BAKE

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cook ravioli as directed on package; drain.
• Fold Alfredo sauce into ravioli. Spoon into baking dish. Spread marinara sauce over ravioli. Sprinkle with cheese.
• Bake uncovered about 20 minutes or until thoroughly heated and cheese is melted. Sprinkle with basil.

RAVIOLI WITH CREAMY TOMATO SAUCE

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.

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta according to package instructions; drain.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

RAVIOLI WITH TOMATO-ALFREDO SAUCE

Steps:

• 1. Cook and drain ravioli as directed on package keep warm.2. 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.3. Stir in pasta sauce and half-and-half. Heat to boiling reduce heat to low. Stir in ravioli, cheese and parsley.FOOD for THOUGHT This heavenly combo of tomato and cheese is brimming with calcium, an important healing nutrient. Calcium is key to strong bones and teeth and helps prevent osteoporosis. For women in menopause, maintaining strong bones can be a challenge, so sufficient calcium and vitamin D are necessary to prevent bone fractures. Regular health maintenance is very important during cancer treatment."I love pasta because it is easy to make and then reheat in small portions. It is also so satisfying. I really feel like I've eaten good-for-me food, even if I eat only five or six ravioli squares at a serving." -ANNE R.NUTRITION FACTS: High in potassium, calcium and vitamins A and C good source of fiber1 Serving: Calories 345 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 95mg Sodium 1400mg Potassium 680mg Carbohydrate 42g (Dietary Fiber 3g) Protein 14g % DAILY VALUE: Vitamin A 28% Vitamin C 20% Calcium 28% Iron 14% Folic Acid 14% Magnesium 10% DIET EXCHANGES: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2 FatHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RAVIOLI WITH TOMATO GARLIC SAUCE

Steps:

• In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
• Preheat oven 450°F.
• In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin), coated in olive oil and roast in the oven for 20 minutes.
• Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
• Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
• Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
• Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
• Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
• On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
• Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
• Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
• Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
• Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
• In large kettle, bring 8 quarts water to boil.
• Add salt, oil, and ravioli.
• Boil gently, uncovered, 25-30 minutes, or until done.
• Turn half of ravioli into colander at one time, drain well.
• Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.

CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE

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.

RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large skillet, boil heavy cream over medium heat stirring constantly until cream is reduced by half, which should take about 5 minutes.
• Add tomato paste, salt and pepper and whisk until blended.
• Add cooked ravioli to cream sauce and toss to coat.
• Sprinkle with fresh parsley and serve!