Chef Boyardee Italian Ravioli Skillet Recipes

Steps:

• Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
• Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
• Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.

Steps:

• Place all of the ravioli ingredients into a small sauce pan,except the wonton wrappers, and turn the heat to low.
• Cook the meat for about 10 minutes, or until browned; you much stir this constantly and sometimes vigorously to keep the mixture smooth, no lumps!
• Wet the edges of a wonton wrapper and place 1-1 1/2 tablespoons of the meat mixture in the center; top with another wonton skin and press all of the air out of the ravioli while you are pressing the edges together to make a tight seal.
• Meanwhile, bring a large pot of salted water to a boil.
• Place all of the sauce ingredients in a medium saucepan except the cheese and bring to a boil.
• Add the ravioli to the boiling water and boil them, stirring occasionally for 5-8 minutes.
• Remove the sauce from the heat and add the cheddar cheese and salt and pepper to taste.
• Toss the ravioli and sauce together in a large bowl and serve.

Steps:

• Preheat oven to 400°F Spray 8x8-inch baking dish with cooking spray; set aside. Combine ravioli, drained tomatoes, onion and taco seasoning mix in large bowl; place mixture in baking dish.
• Cover with foil; bake 35 to 40 minutes or until mixture is hot and bubbly. Remove foil; sprinkle with cheese. Bake uncovered 5 minutes or until cheese melts. Place corn chips around edge of dish and lettuce in center just before serving.
• Cook's Tips: One 40-ounce can of mini beef raviolis may be used in place of two 15-ounce cans. Increase taco seasoning mix to 2 tablespoons when using the large can. Continue with recipe as directed.

Steps:

• Preheat oven to 375°F Spray 8x8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry.
• Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl.
• Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly.
• COOK'S TIP: Involve the kids with the preparation. They can stir together the cottage cheese mixture and help layer the ingredients in the dish. Trying to please a picky eater? Substitute the spinach with another vegetable the family enjoys. You also could place all of the spinach mixture between the layers of ravioli or leave the spinach out completely.

Steps:

• Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain.
• Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.
• Cook's Tip: Shredded Parmesan cheese may be sprinkled on top of soup when served, if desired.