Big Daddys Ravioli With Marinara Sauce Recipes

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.

Steps:

• Preheat the oven to 350 degrees F.
• Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
• Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
• Serve vegetable mixture over ravioli. Serve with cheese.

Steps:

• In 6-quart Dutch oven, heat 1 inch oil to 360°F.
• In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
• Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.