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
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
EASY LOW-FAT CHEESE RAVIOLI
Categories Herb Pasta Low Fat Vegetarian Ricotta Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Mix first 6 ingredients in medium bowl. Season with salt and pepper. Place 1 rounded teaspoon filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, enclosing filling completely. Pinch edges to seal. Transfer ravioli to baking sheet. Repeat with remaining filling and wrappers. (Can be prepared up to 2 hours ahead; refrigerate.)
- Bring large pot of salted water to boil. Carefully add ravioli to pot. Cook until ravioli are just tender, stirring gently, about 3 minutes. Using large slotted spoon, transfer ravioli to bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese. Garnish with additional basil and serve immediately.
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
EASY CHEESE RAVIOLI
I use Buitoni Low Fat 4 cheese ravioli found in the refrigerated section. I put 1 T olive oil in the instructions, but just use the smallest amount as you can to sucessfully saute your veggies and coat your ravioli. This is quick and easy.
Provided by Junebug
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Boil and drain ravioli.
- Meanwhile heat small amount of olive oil in pan.
- Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
- Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
- Put on serving plate and top with grated parmesan and fresh ground black pepper.
Nutrition Facts : Calories 139.5, Fat 10.6, SaturatedFat 3.1, Cholesterol 11, Sodium 195.1, Carbohydrate 6.4, Fiber 1.6, Sugar 2.9, Protein 5.9
EASY CHEESE RAVIOLI
Not sure that you can get easier then this... and ohhhh so good. This is a great menu to make as a family and have the kids help. :) Chris, you can do this one!!
Provided by Kimschmee
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
- Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
- Brush the edges of a wonton wrapper lightly with water.
- Fold the wrapper in half, making sure all the filling remains inside.
- Seal the edges by pinching.
- Continue with the remaining filling and wrappers.
- Add salt to large pot of boiling water.
- Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
- Meanwhile, in a small pot over low heat, cook the tomato sauce.
- Using a large slotted spoon, place the ravioli into 4 individual bowls.
- Pour the sauce over each serving, and garnish with the additional basil.
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EASY FOUR CHEESE RAVIOLI (15-MINUTE MEAL) - SIMPLY …
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- In a medium saucepan, sauté 2 minced garlic cloves with 1/4 cup of unsalted butter over medium heat.
- Once the cream cheese is melted, add 2 1/2 cups of heavy cream. Let the ravioli sauce come to a simmer then remove from the heat.
- Then add in 3/4 cup of grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add more salt as needed according to your liking.
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