EASY CHEESY BEEFY RAVIOLI
Provided by Sunny Anderson
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
- To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
- To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
- To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
- Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.
BEEFY SKILLET RAVIOLI
Basic recipe is from Hunt's - I always add sauteed diced onions and minced garlic with the ground beef for added flavor as well as some dried Italian seasoning. Sometimes I also add sliced fresh mushrooms and/or diced bell peppers. I have also used frozen ravioli, as it is cheaper and it works fine too. Feel free to add or substitute any items you like or have on hand, the recipe is pretty basic and lends itself to tweaking.
Provided by FeelinYummy
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain.
- Stir in pasta sauce and undrained tomatoes; blend well. Bring to boil.
- Add ravioli to skillet; spoon meat sauce over ravioli until well coated. Reduce heat; cover and simmer on medium heat 15 minutes or until ravioli is tender.
- Sprinkle with cheese and parsley.
Nutrition Facts : Calories 452.7, Fat 22.7, SaturatedFat 7.8, Cholesterol 79.3, Sodium 1497.6, Carbohydrate 35.1, Fiber 3.7, Sugar 25, Protein 27.5
EASY SKILLET RAVIOLI
This is such an easy way to dress up ravioli and marinara sauce! Quick to make and the whole family will enjoy
Provided by Dine Dish
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 51.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 299, Carbohydrate 0.4, Protein 0.3
HEARTY BEEF RAVIOLI
In this fun family-friendly supper, we add our favorite taco toppings to beef ravioli. It's easy for kids to customize their own fixings for a no-fuss meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook ravioli according to package directions; drain., Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until slightly thickened., Serve with ravioli. Top with cheese and olives.
Nutrition Facts : Calories 375 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 695mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
RAVIOLI SKILLET
Dress up store-bought ravioli and make it really special-prosciutto and mozzarella help to do the trick. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
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
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