CHEESE RAVIOLI WITH VEGGIES
When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. -Amy Burns, Charleston, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.
Nutrition Facts : Calories 339 calories, Fat 15g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 391mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.
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
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.
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.
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
VEGGIE CHEESE RAVIOLI
Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.
Nutrition Facts : Calories 322 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
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