CHEESE RAVIOLI WITH VEGETARIAN " MEAT" SAUCE
I often use vegetarian crumbles as a replacement for recipes that call for ground beef. This is my attempt to mimic the meat sauce my mother's mother would make for her lasagna and ziti. This tomato sauce is really easy to put together, and can be used with ANY pasta. (I just happen to have a weakness for cheese ravioli!)
Provided by Kozmic Blues
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook ravioli in boiling salted water for 6-7 minutes.
- In the meantime, heat olive oil over medium heat, and sauté onions and garlic and crushed red pepper until soft, about 5-6 minutes.
- Add basil, oregano, and meatless crumbles and sauté another 5-6 minutes more. The crumbles should be thawed, and get a little color on them as they mix with the garlic and onions.
- If the pan seems to get dry, add 1/4 cup of water so the crumbles don't stick.
- Add salt and pepper to taste.
- Finally, add the jar of tomato sauce and mix together.
- Cover with a lid, and let simmer on low for another 10 minutes.
- Toss sauce with cooked ravioli, and serve with grated cheese.
Nutrition Facts : Calories 195.6, Fat 7.9, SaturatedFat 1, Sodium 517.7, Carbohydrate 14.3, Fiber 4.7, Sugar 1.9, Protein 17.1
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
CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
- Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.
HOMEMADE FOUR CHEESE RAVIOLI
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
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.
GOAT-CHEESE "RAVIOLI" WITH PARSLEY SAUCE
On date night, your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
- Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel. Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
- Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
- Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.
CHEESE RAVIOLI WITH MEAT SAUCE
This is simple and easy for college students (as is anything I make, considering I'm in college myself). I prefer cheese ravioli, but also like to have meat with my meals for protein. I thought of this one when I was grocery shopping one day.
Provided by mkbrocato
Categories One Dish Meal
Time 17m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Season raw meat with oregano, basil and salt to taste.
- Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
- Drain meat.
- Pour sauce over browned meat.
- Microwave on HIGH for 3 minutes.
- Bring water to a brisk boil in large pot.
- Slowly add ravioli to boiling water. Add salt if desired.
- Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
- Drain ravioli and add to meatsauce.
Nutrition Facts : Calories 503.4, Fat 28.4, SaturatedFat 9.7, Cholesterol 102.8, Sodium 1259, Carbohydrate 27.2, Fiber 1, Sugar 21.4, Protein 32.8
More about "cheese ravioli with vegetarian meat sauce recipes"
CREAMY LEMON RAVIOLI {20 MINUTE MEAL} - TWO PEAS
From twopeasandtheirpod.com
4.9/5 (14)Total Time 17 minsCategory PastaCalories 423 per serving
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
- To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
- Pour in the heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens a bit.
- Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. The sauce should be thick enough at this point, if you want it thicker, you can cook for a few more minutes, stirring to help it thicken up.
RAVIOLI WITH MEAT SAUCE - WILL COOK FOR SMILES
From willcookforsmiles.com
4/5 (1)Total Time 40 minsCategory DinnerCalories 454 per serving
- Add ground beef, breaking it up as much as possible. Add salt and pepper and lower the heat to medium low. Cover the pan with a lid and cook until meat starts to brown. Mix well, breaking up all the chunks of meat with a wooden spoon.
EASY RAVIOLI BAKE {VEGETARIAN} - SUSTAINABLE COOKS
From sustainablecooks.com
5/5 (5)Calories 276 per servingCategory Main Course
EASY CHEESY BAKED RAVIOLI • SALT & LAVENDER
From saltandlavender.com
BAKED RAVIOLI WITH MEAT SAUCE - SIMPLE, SWEET
From simplesweetsavory.com
CLASSIC VEGAN RAVIOLI (STEP-BY-STEP RECIPE) - WOW, IT'S …
CHEESY BEEF RAVIOLI WITH MEAT SAUCE - AVERIE COOKS
From averiecooks.com
BEEFY SKILLET RAVIOLI | READY SET EAT
From readyseteat.com
RAVIOLI FILLED WITH CHEESES (VEGETARIAN) - BY ANDREA JANSSEN
From byandreajanssen.com
VEGETARIAN RAVIOLI RECIPES — BRIT + CO - BRIT + CO
From brit.co
CANNED RAVIOLI IS THE ULTIMATE HACK FOR NO-FRILLS LASAGNA
From tastingtable.com
CHEESE RAVIOLI RECIPE (HOMEMADE) | KITCHN
From thekitchn.com
CHEESE RAVIOLI WITH OLD-FASHIONED MEAT SAUCE RECIPE
From epicurious.com
EASY SPINACH ARTICHOKE RAVIOLI BAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
VEGETARIAN RAVIOLI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
GET YOUR GRILL ON: SUMMER-WORTHY VEGETARIAN RECIPES FROM LOCAL …
From nola.com
EASY BAKED RAVIOLI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
You'll also love