RAVIOLI SALAD
Steps:
- Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon each olive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.
RED-PEPPER AND HERB RAVIOLI
Dress up any variety of store-bought ravioli in minutes with flavored oil and fresh herbs. Add a green salad and a loaf of rustic bread, and dinner is ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 7
Steps:
- In small saucepan, heat oil over low heat for 3 minutes. Add red pepper, and cook 2 minutes. Set aside.
- In a large pot of boiling salted water, cook ravioli until it floats to the top, about 6 minutes for fresh. (For frozen, cook for 6 minutes after the pasta floats to the surface.) Drain, and return to the warm pot. Gently toss ravioli with flavored oil, chives, parsley, lemon juice, and 1/4 teaspoon salt.
Nutrition Facts : Calories 454 g, Fat 19 g, Protein 18 g
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
HERBED RAVIOLI
For an easy meal that's ready in only 20 minutes, just add fresh herbs, olive oil and Parmesan cheese to a package of four-cheese ravioli.
Provided by Bree Hester
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Cook ravioli as directed on package; drain and return to saucepan.
- Add oil, basil, parsley, pepper flakes, salt, pepper and lemon peel; toss to coat.
- Divide ravioli among 4 serving bowls or plates. Top with Parmesan cheese. Garnish with basil sprigs.
Nutrition Facts : ServingSize 1 Serving
GREEK SALAD RAVIOLI
Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in about five minutes! -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. In a bowl, combine spinach with next 5 ingredients., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly, until sauce thickens and coats a spoon, 2-3 minutes. Stir into spinach mixture., Place 1 tablespoon spinach mixture in center of a pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water, and place another wrapper on top. Press edges to seal. Repeat with remaining wrappers., Fill a Dutch oven two-thirds full with water; bring to a boil. Reduce heat; drop ravioli in batches into simmering water until cooked through, 3-4 minutes. If desired, sprinkle with additional dill. Serve with sauce of choice. , Freeze option: Cover and freeze uncooked ravioli on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cook as directed, increasing time to 6 minutes.
Nutrition Facts : Calories 283 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 442mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
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