Ravioli With Zucchini Food

RAVIOLI WITH TOMATOES & ZUCCHINI

Steps:

• Cook ravioli according to directions.
• Heat skillet with non stick spray or butter.
• Add zucchini and onion, cook 3 - 4 minutes.
• Add tomatoes, heat thoroughly.
• Add cooked ravioli, stir together.
• Cover and simmer for about 10 minutes.
• Sprinkle with Parmesan before serving.

RAVIOLI & ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375°F Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish.
• Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.
• Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 teaspoon oil, cook beef over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
• Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
• In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

RAVIOLI WITH ROASTED ZUCCHINI & CORN

Steps:

• 1. Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise.
• 2. In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes.
• 3. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
• 4. Meanwhile, cook ravioli in pot of boiling water according to package directions.
• 5. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.

CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI

Steps:

• In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
• Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
• Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
• While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
• Prepare your pasta of choice as indicated on bag, and drain.
• In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
• Sprinkle a some Pecorino Romano cheese on top and serve.

RAVIOLI WITH ZUCCHINI

Steps:

• Cook ravioli to desired doneness as directed on package.
• Meanwhile, spray large nonstick skillet with cooking spray. Heat over med-high heat until hot. Add zucchini, onions, bell pepper, garlic powder, basil, salt, and pepper. Cook and stir 3-5 min or until veggies are crisp-tender.
• Drain ravioli; rinse with hot water. Add ravioli, water, and buillon to mixture. Mix gently. Cook over med-low heat for 3-5 minute Add cheese. Toss gently to combine.