Ravioli With Tomatoes And Olives Food

FRESH TOMATO RAVIOLI RECIPE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.

RAVIOLI WITH TOMATO, BACON & SPINACH

Steps:

• Bring 3 quarts of water to a boil and cook ravioli according to package directions.
• Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
• Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
• Drain the bacon reserving 2 tbsp of drippings.
• Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
• Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
• Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
• Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!

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!

RAVIOLI WITH TOMATOES AND BASIL DRESSING

Steps:

• In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
• Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

RAVIOLI WITH GARLIC, PEPPERS AND TOMATOES

Steps:

• Bring a large pot of water to a boil and cook the ravioli until tender.
• Meanwhile, make the sauce. In a large skillet, heat the olive oil over medium heat. Add the garlic and the red pepper flakes and cook 2 minutes. Do not let the garlic brown.
• Toss in the pepper strips and saute, stirring often, for 10 minutes, or until the peppers are almost tender. Raise the heat to medium-high. Add the tomatoes, oregano, thyme, salt and pepper and cook 5 minutes more, or until the peppers are tender and the tomatoes are heated through. (The tomatoes will have rendered their juices and made a light sauce.).
• Drain the ravioli and return to the pot or place in a large pasta serving bowl. Spoon on the sauce and toss lightly. Top with Parmesan cheese and Enjoy!