BAKED RAVIOLI
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
- Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
- Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
BAKED RAVIOLI WITH TOMATO SAUCE
Make the most of refrigerated ravioli with our Baked Ravioli with Tomato Sauce. This Baked Ravioli with Tomato Sauce takes 15 minutes to prep for the oven.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Mix cream cheese spread, milk and seasonings in medium bowl until blended. Add next 3 ingredients; mix well. Add ravioli; stir gently to evenly coat.
- Spoon into 8-inch square baking dish sprayed with cooking spray; cover.
- Bake 30 min., uncovering and sprinkling with Parmesan for the last 5 min.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 3 g, Protein 9 g
HOMEMADE RAVIOLI WITH TOMATO SAUCE
A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!
Provided by Pamela
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Sauce-In a saucepan, or crock pot, combine all ingredients.
- Heat until boiling.
- Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
- Noodles- Mix together.
- Knead for 10 minutes or until dough is elastic.
- Add more water or flour accordingly.
- Filling- Mix all ingredients together.
- Roll out dough, cut into small rectangles, or circles.
- (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
- Seal the edges with a little bit of water and pinch closed.
- (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
- Serve with prepared sauce.
- Especially good with garlic bread and sprinkled with parmesan cheese.
SPINACH RAVIOLI WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
- Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.
POTATO AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE
Categories Cheese Pasta Potato Tomato Appetizer Vegetarian Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 8
Steps:
- Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.
- Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
- Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.
- Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.
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
RAVIOLI WITH SHRIMP TOMATO SAUCE
I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.
Nutrition Facts :
CHEESE RAVIOLI WITH FRESH TOMATO SAUCE
Categories Food Processor Egg Vegetarian Kid-Friendly Parmesan Ricotta Cookie Small Plates
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make the pasta dough:
- Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
- Make the ravioli filling
- Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
- Make the ravioli
- Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
- Cooking the ravioli
- Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.
RAVIOLI WITH CREAMY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
- Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
- Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
RAVIOLI WITH TOMATO GARLIC SAUCE
Wonton wrappers = Ravioli!! If you dont have time to make pasta, try the wonton wrappers!! I made big ones with 2 wrappers but you can just use 1 and fold it to seal the edges!
Provided by Chef Luny
Categories Meat
Time 40m
Yield 25 pieces, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large frying pan, brown up the beef, garlic and onion with the seasonings on medium high heat until done. Place beef in food processor if you like for finer beef. Fold in the cheese and mix. Place 1 wrapper down and run egg wash along the edges. Put a teaspoon of filling in the middle and top with another wrapper and seal the edges together. Boil for 4 minutes in lightly salted water.
- Preheat oven 450°F.
- In a roaster, add the grape tomatoes and the cloves of garlic (leave on the skin), coated in olive oil and roast in the oven for 20 minutes.
- Take the garlic out of the skins and mash it with some salt in a bowl. Take some of the water your pasta is cooking in and stir the garlic into the water with a fork to break it up.
- Add the tomatoes and mash it all up. Add in seasonings mix well, but really you add in any herbs you prefer. Slowly add in some water, how much water you add will determine how thick you want your sauce!
Nutrition Facts : Calories 423.9, Fat 19.1, SaturatedFat 6.8, Cholesterol 85.6, Sodium 866.8, Carbohydrate 37.3, Fiber 2.2, Sugar 1.4, Protein 25.2
MEATLESS BAKED RAVIOLI IN TOMATO CHEESE SAUCE
The tomato sauce in this recipe also goes with my Spicy Pasta Casserole recipe, so you can make a batch ahead and use it for both these dishes. Both recipes are designed for two people, but can be doubled or tripled.
Provided by ladyroseofrohan
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare (or reheat) tomato sauce and spread in bottom of a large, shallow baking dish. Preheat oven to 350 degrees F.
- Cook the pasta in boiling salted water for 3 minutes. Drain, rinse with cold water, and turn into the dish with tomato sauce.
- Make cheese sauce. Melt butter in medium pan. Stir in the flour until absorbed. Gradually add milk and cook over medium heat stirring constantly until thickened. Add cheese and continue cooking until melted. Season with salt and pepper to taste.
- Spoon cheese sauce over the pasta and sprinkle with Parmesan. Bake for 5-10 minutes or until the top is golden and sauce is bubbling.
Nutrition Facts : Calories 435, Fat 34.3, SaturatedFat 21.1, Cholesterol 98.3, Sodium 1077.5, Carbohydrate 20.1, Fiber 3, Sugar 6.9, Protein 14.4
HOMEMADE RAVIOLI WITH TOMATO SAUCE
My Mom made this, and it's delicious. She uses the ravioli filling in her lasagne which is heavenly. This recipe takes a little extra effort, but it's well worth it for a special evening.
Provided by AmyZoe
Categories From Scratch
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
- Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
- Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
- Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
- On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
- Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
- Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
- Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
- Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
- In large kettle, bring 8 quarts water to boil.
- Add salt, oil, and ravioli.
- Boil gently, uncovered, 25-30 minutes, or until done.
- Turn half of ravioli into colander at one time, drain well.
- Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.
RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE
It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.
Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.
BEEFY BAKED RAVIOLI
This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.
Provided by Angie Shirk Williams
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
- Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g
TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE
Categories Pasta Tomato Sauté Quick & Easy Parmesan White Wine Tarragon Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package instructions; drain.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.
RAVIOLI WITH CREAMY TOMATO SAUCE
Make and share this Ravioli With Creamy Tomato Sauce recipe from Food.com.
Provided by abloom69
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
- Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
- Drain the ravioli, reserving 1/2 cup of the cooking water.
- Toss the ravioli with the remaining oil to coat.
- Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
- Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency.
- For a thicker sauce, use less pasta water; for a thinner sauce, add more water.
- Return the sauce to a simmer and season the sauce to taste with salt and pepper.
- Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
Nutrition Facts : Calories 170.3, Fat 14.9, SaturatedFat 3.7, Cholesterol 12.7, Sodium 256.1, Carbohydrate 5.5, Fiber 0.2, Sugar 3.8, Protein 4.1
SKEWERED RAVIOLI WITH CREAMY TOMATO DIPPING SAUCE
I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. -Rebecca, Guffey, Apex, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers (1-1/2 cups sauce).
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside., Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes., Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.
Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 207mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
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- In a standing mixer fitted with the paddle, blend the flour and salt. In a small bowl, beat the egg with the olive oil and 1 tablespoon water. With the mixer on the lowest speed, slowly add the beaten egg and mix until the dough comes together in a loose ball.
- Turn the dough out onto a work surface and knead it into a smooth, firm ball. Cover the dough with plastic wrap and let rest at room temperature for 20 minutes to 1 hour.
- Pat the dough into a disk. Using a pasta machine, gradually roll the pasta dough through successively narrower settings, ending with the thinnest. Cut the dough into eight 5-inch squares and cover.
- Bring a medium saucepan of salted water to a boil. Fill a bowl with cold water. Boil the pasta squares one at a time for 30 seconds; drop the pasta into the cold water as soon as it's done, then drain on paper towels.
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