20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET
We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
- While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
- Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.
EASY RAVIOLI BAKE
If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
- Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
- Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g
RAVIOLI BOLOGNESE
Take a trip to Italy with this intensely flavored pasta and meat dish, made easy with jarred spaghetti sauce and frozen cheese ravioli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Add remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.
Nutrition Facts : Calories 520, Carbohydrate 49 g, Cholesterol 135 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 16 g, TransFat 1 g
20 MINUTE EASY RAVIOLI OR TORTELLINI BOLOGNESE
A very easy and great tasting pasta dinner to serve to the family on those busy weeknights. I serve this with a salad or veggie and warm bread. This recipe is courtesy of Rosetto.
Provided by TheDancingCook
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare frozen pasta as directed; drain.
- While pasta is cooking, in a saucepan or skillet, heat olive oil.
- Add ground beef, onion and garlic; cook until beef is browned.
- Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
- Simmer for 5 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Serve sauce over cooked pasta.
Nutrition Facts : Calories 222.4, Fat 12.3, SaturatedFat 3.9, Cholesterol 38.6, Sodium 562.5, Carbohydrate 13.7, Fiber 2.8, Sugar 7.4, Protein 13.2
PASTA WITH VEGETABLE "BOLOGNESE"
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes.
- Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.
Nutrition Facts : Calories 732, Fat 29 grams, SaturatedFat 17 grams, Cholesterol 110 milligrams, Sodium 1223 milligrams, Carbohydrate 86 grams, Fiber 7 grams, Protein 26 grams
TORTELLINI BOLOGNESE
After enjoying a Bolognese dish at a famous Italian restaurant, I knew I had to find a recipe I could make at home. The very first one I stumbled upon, from an old $1.00 cookbook I'd purchased, rivaled that of the restaurant's. What luck!!!!
Provided by Christmas Carol
Categories European
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large, deep skillet, over medium heat, heat olive oil.
- Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
- Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
- Break up ground sirloin and pork and add to skillet.
- Cook until no longer pink, about 10 minutes.
- Add half the wine and half of the beef broth.
- Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
- Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
- Pour in remaining wine and beef broth.
- Simmer, covered, for 20 minutes.
- While sauce is simmering prepare tortellini according to package directions.
- After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
- Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
- {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.
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