Skinny Ravioli Skillet Recipes

Steps:

• In a large skillet, cook the beef, green pepper and prosciutto over medium heat until beef is no longer pink; drain. , Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat; cover and simmer for 7-9 minutes or until ravioli is tender, stirring once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until cheese is melted.

Steps:

• In a very large skillet, combine undrained tomatoes, Italian seasoning, and the water; bring to boiling. Add zucchini and/or yellow summer squash, ravioli, and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
• Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and Parmesan cheese.

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Steps:

• Make the tomato sauce:
• Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
• Cook the ravioli:
• Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
• Assemble the ravioli lasagna:
• Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
• Bake the ravioli lasagna:
• Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.

Steps:

• Cook ravioli according to package directions.
• Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, Chick Peas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
• Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.

Steps:

• In a 12 inch nonstick skillet, bring ravioli, water and salt to a boil over high heat.
• Continue boiling, stirring gently to separate ravioli;5 minutes.
• Stir in Pasta Sauce.
• Cook covered over medium heat, stirring occasionally, 10 minutes or until ravioli are tender.
• Stir in cream and heat through.

Steps:

• Preheat the oven to 400°F (200°C).
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes.
• Add 1 tablespoon of McCormick® Perfect Pinch® Salad Supreme, the crushed tomatoes, and half of the basil. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 minutes.
• In a large ovenproof skillet, layer ⅓ of the sauce, ½ of the ravioli, and ⅓ of the mozzarella, then sprinkle with 1 tablespoon McCormick® Perfect Pinch® Salad Supreme. Top with another ⅓ of the sauce, the remaining ravioli, and another ⅓ of the mozzarella. Finish with the remaining sauce, remaining mozzarella, the bread crumbs, and remaining tablespoon of McCormick® Perfect Pinch® Salad Supreme.
• Bake for 15-20 minutes, or until the bread crumbs are light golden brown and the sauce is bubbly. Garnish with the remaining basil.
• Enjoy!