RAVIOLI MARINARA
So what if it's from a jar! Any tomato pasta sauce will do, especially when you add a blend of frozen mixed veggies, cannellini beans and a little Parmesan to top this ready-to-go ravioli.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 6
Number Of Ingredients 5
Steps:
- Cook and drain ravioli as directed on package.
- While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
- Serve vegetable mixture over ravioli. Serve with cheese.
Nutrition Facts : Calories 465, Carbohydrate 69 g, Cholesterol 120 mg, Fiber 9 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1710 mg
FRIED RAVIOLI WITH MARINARA SAUCE
Progresso® bread crumbs provide a simple addition to this fried ravioli served with marinara sauce - a wonderful appetizer treat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 40
Number Of Ingredients 8
Steps:
- In 6-quart Dutch oven, heat 1 inch oil to 360°F.
- In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
- Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.
Nutrition Facts : Calories 136, Carbohydrate 9 1/2 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 186 mg
EASY VEGGIE MARINARA RAVIOLI BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
BIG DADDY'S RAVIOLI WITH MARINARA SAUCE
Provided by Aaron McCargo Jr.
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas.
- Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use.
- Place the remaining marinara in a saucepan over low heat. To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel. Serve the ravioli in warmed bowls with marinara and grated Parmesan.
BISCEGLIE RAVIOLI WITH CHERRY-CHERRY MARINARA
"Una ciliegia tira l'altra" (One cherry leads to another) is a saying in the Bisceglie countryside of Italy, which has become a gourmet tourist attraction. A series of cherry harvest festivals, weekend after weekend, gives a continual excuse to party. Here, cherries offer a surprise flair to an Italian classic dish. When you add the sauce to the pan with the cheesy-graham coated ravioli, they react together instantly, almost caramelizing - so delicious! Add bread and salad, and enjoy a filling gourmet dinner without spending the gas money to drive to an Italian restaurant. Note you can do Steps #1-4 (and even #1-6) in advance to get dinner on the table in a hurry. Cutting the cherry tomatoes and cherries is time consuming, but the intense flavor and presentation is worth it versus using canned tomatoes.
Provided by FLKeysJen
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Boil water and cook ravioli according to package directions; drain.
- Meanwhile, stir the marinara ingredients together and let sit, so the tomato juices can macerate.
- Make the graham crackers into fine crumbs. The blender is easiest for this, but this may take several tries; if the blender gets stuck, pick the larger pieces out of its blades and start the blender again.
- Put the parmesan and cracker crumbs in a Ziploc-type bag and shake to blend together.
- Fold the egg white and water together in a bowl.
- Coat each ravioli in the egg white mixture, then put each ravioli in the cheese/cracker bag. Shake the bag until the ravioli are coated with the mixture on both sides.
- Heat olive oil in a very large skillet over medium heat. Put the coated ravioli in and pan fry until the coating crisps on each side. This is quick - only 2-4 minutes total.
- Pour the marinara in the pan with the ravioli. Cook for a minute or two, carefully stirring with a spatula, until the tomatoes and cherries are sizzling hot and the flavors have blended. (Note, this step may have to be done in two batches, one for each person's plate, if your skillet is not very large. If you increase this to serve additional people, you will almost surely have to do it in batches.).
- Place half the ravioli and sauce on each plate and garnish with parmesan cheese, freshly grated if possible. Serve hot - immediately.
Nutrition Facts : Calories 314, Fat 16.2, SaturatedFat 5.6, Cholesterol 22, Sodium 541, Carbohydrate 29.4, Fiber 1.9, Sugar 17.4, Protein 13.7
5-CHEESE RAVIOLI MARINARA
This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.
CHEESE RAVIOLI WITH CHUNKY MARINARA SAUCE
Make and share this Cheese Ravioli With Chunky Marinara Sauce recipe from Food.com.
Provided by ElizabethKnicely
Categories Toddler Friendly
Time 40m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions.
- Meanwhile, in small saucepan combine water, carrot and onion. Bring to a boil. Reduce heat. Simmer, uncovered, for 2 minutes. Drain well. Return vegetables to saucepan. Stir in marinara sauce, zucchini and fennel. Bring to boiling. Reduce heat. Simmer, covered for 1 minute. Remove lid. Simmer uncovered, for 1 to 3 minutes more until desired consistency.
- Arrange ravioli on serving plate. Spoon marinara mixture on top. Sprinkle with cheese and basil (if desired).
- MAKE IT A MEAL:.
- -Tossed salad with 2 tablespoons fat-free salad dressing.
- -1 multigrain Italian or French roll.
- -Sparkling water with lime wedge.
- (Total Calories: 150).
Nutrition Facts : Calories 212.4, Fat 6.4, SaturatedFat 2, Cholesterol 6.8, Sodium 875.4, Carbohydrate 33.2, Fiber 6.8, Sugar 20.7, Protein 5.9
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #pasta #pasta-rice-and-grains #ravioli-tortellini #number-of-servings
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