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
SHRIMP W/ RED PEPPER PESTO RAVIOLI
This recipe caught my attention for its simplicity and ease as a weeknight meal that could be on the table in minutes. I haven't tried it yet but wanted to post here for safekeeping as I've had it in my recipe files for years. If anyone tries it before I do, I hope you will post your comments!
Provided by WildLime
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Place ravioli in boiling salted water until they float (approximately 4-6 minutes).
- Meanwhile, heat a medium size saute pan over medium heat. Add butter, garlic, wine, salt, and pepper. Bring to a simmer and add shrimp.
- Cook approximately 3 minutes or until shrimp just turn pink.
- Add sun-dried tomato pesto and heavy cream. Stir until blended.
- Pour sauce over ravioli. Sprinkle with fresh basil just before serving.
Nutrition Facts : Calories 294.8, Fat 18.8, SaturatedFat 10.9, Cholesterol 228.9, Sodium 222, Carbohydrate 3.1, Fiber 0.2, Sugar 0.3, Protein 24
CHEESE RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE
Make and share this Cheese Ravioli With Shrimp and Tomato-Cream Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a medium skillet; add in garlic; saute 1 minute.
- Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.
- Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
- Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes.
- Stir in the basil; season with salt and pepper.
- Cook the ravioli in plenty of boiling salted water until tender; drain.
- Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.
Nutrition Facts : Calories 336.9, Fat 29, SaturatedFat 17.6, Cholesterol 183.6, Sodium 153.3, Carbohydrate 6.5, Fiber 1.4, Sugar 2.7, Protein 13.9
PESTO RAVIOLI WITH CHICKEN
Make and share this Pesto Ravioli with Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat.
- Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
- Add the broth and ravioli to the skillet.
- Bring to a boil, lower heat.
- Cover and simmer 4 minutes or until ravioli is tender.
- Add the zucchini, red pepper, and chicken to the ravioli.
- Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
- Add pesto and toss to coat.
- Season with salt and pepper if desired.
- Sprinkle with parmesan and serve.
PASTA W/ PESTO SHRIMP
Make and share this Pasta W/ Pesto Shrimp recipe from Food.com.
Provided by MixnVixn
Categories < 60 Mins
Time 35m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Season shrimp with salt/pepper/garlic salt and set aside.
- Bring a large stock pot to a boil. Salt generously. Add pasta and cook for 6-8 minutes. Drain and rinse with warm water. Set aside.
- Heat a large non-stick skillet to med-high heat with 1 tbsp of oil. Add shrimp in a single layer and sear for 2-3 minutes on each side until shrimp turn a light pink and curl slightly. Remove from pan.
- To hot pan add remaining olive oil. Once oil is hot, add onions. Saute until tender.
- Add white wine and lemon juice, scraping the bottom of pan with back of spoon.
- Add pesto and stir until smooth.
- Replace shrimp and pasta to pan and heat through.
- Remove from heat and add tomatoes and fresh spinach tossing lightly until everything is coated with the sauce.
- Serve with some crusty garlic toast and enjoy!
SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA
Make and share this Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 57m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
- Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
- To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
- In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
- Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
- Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
- Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
- Scatter the onion and bell pepper over the sauce.
- Sprinkle the cheese evenly over the top.
- Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
- Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
- Slice the pizza into wedges and serve immediately.
ROASTED RED PEPPER PESTO
This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!
Provided by MelvinsWifey
Categories Peppers
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
- Transfer the garlic to a plate to cool, then peel the cloves and mince.
- Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Serve with your choice of al-dente pasta!
Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9
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- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until the shrimp turn pink. Use a slotted spoon to remove the shrimp to a plate (leave the oil in the pan).
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