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 :
CHEESY SKILLET RAVIOLI RECIPE BY TASTY
Here's what you need: unsalted butter, medium yellow onion, garlic, McCormick® Perfect Pinch® Salad Supreme, crushed tomato, fresh basil, cheese ravioli, shredded mozzarella cheese, bread crumbs
Provided by Mykee Del Mundo
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter in a medium pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes.
- Add 1 tablespoon of McCormick® Perfect Pinch® Salad Supreme, the crushed tomatoes, and half of the basil. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 minutes.
- In a large ovenproof skillet, layer ⅓ of the sauce, ½ of the ravioli, and ⅓ of the mozzarella, then sprinkle with 1 tablespoon McCormick® Perfect Pinch® Salad Supreme. Top with another ⅓ of the sauce, the remaining ravioli, and another ⅓ of the mozzarella. Finish with the remaining sauce, remaining mozzarella, the bread crumbs, and remaining tablespoon of McCormick® Perfect Pinch® Salad Supreme.
- Bake for 15-20 minutes, or until the bread crumbs are light golden brown and the sauce is bubbly. Garnish with the remaining basil.
- Enjoy!
Nutrition Facts : Calories 514 calories, Carbohydrate 67 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, Sugar 6 grams
SKILLET CHICKEN AND RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
- Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.
Nutrition Facts : Calories 457, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 537 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 44 grams
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
20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET
We took the favorite Italian flavor combo of sausage and peppers and put them in an easy weeknight dish that can be on the table in just 20 minutes. Cook the store-bought ravioli and colorful sauce at the same time, then finish by heating them in the same pan. Melted provolone is the crowning touch.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
- While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
- Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.
WEEKNIGHT RAVIOLI SKILLET
Ravioli on a weeknight? Not just any ravioli, but delicious, cheesy ravioli? Sure! Take out your skillet and we'll help you make it happen right now.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix pasta sauce, tomatoes, water, basil and garlic; spoon 1-1/2 cups into large skillet.
- Cover with layers of half each of the pasta and shredded cheese; top with remaining pasta, sauce and shredded cheese. Cover.
- Cook on medium heat 10 min. or until sauce is bubbly. Gently shake skillet to loosen pasta from bottom of skillet; simmer on medium-low heat 20 min. or until pasta is tender. Sprinkle with Parmesan. Remove from heat; let stand 5 min.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
SPEEDY SKILLET RAVIOLI LASAGNA
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour.
Provided by Anna Hezel and the Editors of Taste
Categories Dinner Pasta Lasagna Mozzarella Parmesan Basil Tomato Quick & Easy Kid-Friendly
Number Of Ingredients 14
Steps:
- Make the tomato sauce:
- Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
- Cook the ravioli:
- Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
- Assemble the ravioli lasagna:
- Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella.
- Bake the ravioli lasagna:
- Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving.
CHICKEN & RAVIOLI SKILLET
Scoop from our reviewers: This Chicken & Ravioli Skillet is mighty good and will be served again. (One even gave it an A+ in addition to a starred review.)
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli in boiling water in large deep skillet 5 min.; drain in colander.
- Meanwhile, dry skillet; spray with cooking spray. Add chicken and basil; cook and stir on medium-high heat 3 to 5 min. or until chicken is browned.
- Add pasta sauce and broccoli; mix well. Stir in ravioli. Bring to boil. Reduce heat to medium-low. Add cheese; simmer 5 min. or until broccoli is tender and cheese is melted, stirring frequently.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g
ONE-PAN TUSCAN RAVIOLI
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.
CHEF BOYARDEE® ITALIAN RAVIOLI SKILLET
A ravioli skillet recipe uses beef ravioli in sauce with shredded fresh zucchini and tomatoes topped with cheese
Provided by Chef Boyardee174
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
- Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
- Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.
Nutrition Facts : Calories 4.7, Fat 0.1, Sodium 2.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 0.3
RAVIOLI WITH MEAT FILLING
This meat filling is similar to the one for cannelloni on page 165\. You can use them interchangeably.
Yield makes 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375° F. Heat the olive oil in a large wide pan or a heavy roasting pan over medium heat. Add the chicken, sausage, veal, and pork and cook, turning often, until the meats are evenly browned, about 10 minutes. Scatter the onion, carrot, celery, rosemary, and thyme over the meats and pour in enough chicken stock to cover the bottom of the pan by about 1 inch. Transfer the pan to the oven and cook until all the meats are very tender and well browned and the chicken is falling off the bone, about 2 hours. Check the meats occasionally as they cook, adding chicken stock as necessary to keep the level constant, and turning and basting the meats with the pan juices.
- Remove the pan from the oven, toss in the mortadella, and let stand at room temperature until cool enough to handle. Pick the skin and bones from the chicken and remove the casing from the sausage. Drain the meat and vegetables and pour the drained cooking liquid into a small saucepan. Bring the cooking liquid to a boil and cook until reduced to about 1/2 cup. The liquid should be slightly syrupy and rich in flavor. Remove the saucepan from the heat and reserve.
- Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir 1/2 cup grated cheese, the bread crumbs, and parsley into the ground meats. Taste, and add salt and pepper as necessary. Pour in the eggs and blend well. Refrigerate until thoroughly chilled before filling the ravioli.
- Make the pasta dough; form and cut the ravioli according to directions below. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli on a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring frequently. Cook, semi-covered, stirring occasionally, until the edges of the ravioli are tender, about 5 minutes after the water returns to the boil.
- While the ravioli are cooking, bring the tomato sauce to a simmer in a medium saucepan over medium heat. Check the seasoning and add salt and pepper if necessary.
- Drain the ravioli gently, return them to the pot, and pour in the tomato sauce and the reduced roasting liquid. Bring the sauce and pasta to a boil, stirring gently with a clean spoon to coat the ravioli with sauce. Remove the pot from the heat, stir in the cheese, and check the seasoning, adding salt and pepper as necessary. Spoon into warm serving bowls or onto a warm platter.
- Try this simple sauce in place of tomato sauce: Melt 5 tablespoons of butter in a large skillet over medium heat. (If you do not have a skillet large enough to hold all the ravioli comfortably, divide the sauce ingredients between two skillets.) Before draining the ravioli, ladle about 1/2 cup of the cooking water into the skillet. Gently transfer the ravioli into the skillet with a wire skimmer and bring the sauce to a boil. Cook, swirling the skillet to coat the ravioli with sauce, until the sauce is lightly thickened. Remove from the heat and sprinkle with 1 cup of Parmigiano-Reggiano. Spoon the ravioli onto a warm platter and drizzle with the hot reduced roasting liquid.
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