Veggie Ravioli Bake Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
• Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
• Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
• Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
• Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

Steps:

• To make sauce put all the ingredients listed for sauce in a large skillet over a simmer on the stove.
• To make ravioli dough mix all ingredients except water in a food processor until it looks fluffed,crumbly and coarse like cornmeal.
• Now with food processor running add the water slowly until mixed.
• Take out and form into 2 balls.
• Roll out on a floured surface to about 1/8 inch thick.
• I couldn't do that to well so I picked it up and stretched it out a bit that works to!
• Cut into 3 inch wide strips and then into 3 inch wide squares.
• Put filling from sauce in the center of the square and then put another ravioli dough over that and pinch ends together tightly to seal.
• It is ok if a little filling comes out--it will go away during the boiling process.
• If you want to eat fresh put in boiling water for 3-4 minutes.
• They fall to bottom of pan and when done will float up and rise to the top.
• Take out with a slotted spoon.
• Serve with sauce over it.
• If you want to freeze these you may freeze them on a cookie sheet until firm and then put in a plastic bag in freezer up to 3 months.
• Cooking is the same for frozen ravioli in boiling water but will take 9-10 minutes to cook.

Steps:

• Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking., Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables., Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese., Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.

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.