K-DUB'S ALFREDO RAVIOLI BAKE
A rich, tantalizing dish that will leave you wanting more, even if you're full! You can use all different kinds of ravioli, meats, and sauces. A versatile dish for what you have on hand. It can also be made ahead of time!
Provided by K-Dub
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
- Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
- Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
- Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.
Nutrition Facts : Calories 717.2 calories, Carbohydrate 43.3 g, Cholesterol 148.5 mg, Fat 43.3 g, Fiber 4 g, Protein 40.3 g, SaturatedFat 20.1 g, Sodium 1270 mg, Sugar 5.5 g
ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS
Even my carnivore hubby loves this vegetarian dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!
Provided by Angel E. Dixon
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
- Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
- In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 43.6 g, Cholesterol 75.4 mg, Fat 31.5 g, Fiber 2.3 g, Protein 17.6 g, SaturatedFat 16.3 g, Sodium 1060.7 mg, Sugar 4.1 g
CHICKEN ALFREDO RAVIOLI LASAGNA RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, heavy cream, grated parmesan cheese, salt, pepper, nutmeg, spinach ricotta ravioli, rotisserie chicken, shredded mozzarella cheese, fresh parsley
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
- Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
- Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and ½ cup (50 g) of mozzarella cheese. Cover with more sauce.
- Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another ½ cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
- Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
- Sprinkle with chopped parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 915 calories, Carbohydrate 39 grams, Fat 75 grams, Fiber 0 grams, Protein 39 grams, Sugar 5 grams
ALFREDO RAVIOLI BAKE
Make and share this Alfredo Ravioli Bake recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
- Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil.
- Bake for 45 minutes.
- Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
- TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.
Nutrition Facts : Calories 214, Fat 11.2, SaturatedFat 6.3, Cholesterol 73.9, Sodium 294, Carbohydrate 3, Fiber 0.7, Sugar 1.7, Protein 25
RAVIOLI ALFREDO WITH PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
- Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.
BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS
I love the fact that this is a baked ravioli in a cream sauce that is quick and easy to prepare. It's delicious, and the mushrooms can be cooked ahead to save time at the dinner hour. I've tried cheese ravioli and spinach/cheese ravioli -- both are great!
Provided by quikgourmet
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Grease a 9x13 casserole.
- Heat olive oil in a large skillet over medium heat.
- Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
- Add the alfredo sauce to the skillet, mixing well.
- Gently stir in cooked ravioli.
- Pour into the greased casserole.
- Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
- Cover and bake for 20 minutes.
- Uncover and bake for 5-8 minutes more until golden brown.
- Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!
Nutrition Facts : Calories 86.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 2.2, Sodium 94.1, Carbohydrate 10.8, Fiber 1.4, Sugar 3, Protein 4
SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE
I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a 9 x 9 x 3-inch oven proof dish.
- Preheat oven to 350°F.
- Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
- Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
- Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
- Repeat layers saving 1/3 of the mozzarella & the parmesan.
- On the last layer pour in the chili sauce spreading it evenly over the top.
- Cover the casserole with foil; bake for 45 minutes, remove foil.
- Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
- Rest 10 minutes and serve.
Nutrition Facts : Calories 186.3, Fat 10.9, SaturatedFat 6.4, Cholesterol 37.1, Sodium 803.8, Carbohydrate 8.4, Fiber 2.2, Sugar 4.4, Protein 12.7
CHICKEN ALFREDO RAVIOLI BAKE RECIPE
I really enjoy this recipe. I couldn't find it when i wanted to make it again so I'm posting it here for safe keeping. It is from cdkitchen
Provided by trizzle
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- cut chicken into 1-inch pieces.
- Melt butter in 12-inch skillet until sizzling; add chicken pieces.
- Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes).
- Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
- Spread 1/2 cup sauce into greased 13x9-inch baking dish.
- Arrange single layer of frozen cheese filled ravioli over sauce;
- drizzle 3/4 cup sauce evenly over ravioli.
- Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and half the mozzarella cheese.
- Repeat with remaining ingredients, except remaining mozzarella cheese and Parmesan cheese.
- Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
MUSHROOM RAVIOLI WITH ALFREDO SAUCE
I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!
Provided by manushag
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute shallot and mushrooms in butter.
- Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
- Cool and add cheeses.
- Pulse a few times in food processer.
- Wet edges of one wonton wrapper.
- Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
- Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
- Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
- When ravioli floats it is done. Takes about 3 minutes.
- In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
- Serve and enjoy.
RAVIOLI AND BROCCOLI ALFREDO
I found the original recipe on a food blog and changed it around to feed an entire family and to fit my family's tastes. It was also originally a stove top recipe but I changed it up to make it something fantastic from the oven. I hope you like it! You can also use add shredded chicken for a carnivore dish.
Provided by PSU Lioness
Categories Toddler Friendly
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cook ravioli according to package directions. Keep warm. (After they're cooked, you can brown them in some oil to give them some color, if desired).
- Heat oil in large skillet over Medium-High heat.
- Add garlic and cook for 30 seconds.
- Add broccoli, mushrooms, red peppers and yellow peppers. Cook and stir for 5 minutes or until peppers are starting to get tender.
- Add ravioli and half the jar of Alfredo sauce. Stir to combine.
- Dump the entire mixture into a glass baking dish.
- Pour the rest of the Alfredo sauce over the ravioli mixture and spread it around to cover.
- Sprinkle the Parmesan (or Mozzarella) over the casserole.
- Bake 20-25 minutes or until cheese melts.
- If you want to brown the cheese, turn the oven to Broil and broil the casserole for 5 minutes. Make sure you watch it so the cheese doesn't burn.
Nutrition Facts : Calories 60.5, Fat 3.7, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 6.3, Fiber 1.5, Sugar 1.8, Protein 1.7
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ALFREDO RAVIOLI RECIPE | LAND O’LAKES
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5/5 (2)Servings 8Cuisine ItalianCalories 550 per serving
- Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat 4-6 minutes or until chicken is lightly browned. Add mushrooms; continue cooking 4-6 minutes or until chicken is no longer pink and mushrooms are tender. Do not drain.
- Spread 1/2 cup sauce into prepared baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake 45 minutes.
- Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 15-20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
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