RAVIOLI WITH TOMATOES AND BASIL DRESSING
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
- Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.
Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g
TOMATO-BASIL RAVIOLI
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add vegetables; cook and stir 6 to 7 min. or until crisp-tender.
- Whisk Neufchatel, pasta sauce, milk and seasoning until smooth. Add to skillet; cook and stir 2 min. or until heated through.
- Drain pasta; place on platter. Top with sauce.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
BURRATA RAVIOLI WITH FRESH TOMATO SAUCE, PARMIGIANO AND BASIL
Steps:
- Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge.
- In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan.
- Add the ravioli to the boiling water and cook until tender, about 3 minutes.
- Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper.
- Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano.
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.
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.
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 POMODORO RECIPE BY TASTY
Jazz up store-bought ravioli with a super quick homemade tomato sauce full of fragrant onion, garlic, and basil. The sauce is super versatile and pairs well with any flavor of ravioli, from cheese to spinach to mushroom.
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the tomatoes to a food processor and pulse until smooth.
- Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the puréed tomatoes, sugar, and salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until the sauce is thickened, about 15 minutes. Stir in the basil.
- Bring a large pot of water to a boil. Cook ravioli according to the package instructions. Drain through a colander.
- Add the ravioli to the pomodoro sauce and stir to coat. Garnish with more basil, if desired.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 86 grams, Fat 61 grams, Fiber 7 grams, Protein 19 grams, Sugar 10 grams
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.
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.
RAVIOLI WITH TOMATO BASIL
Enjoy this meatless ravioli pasta dish that's baked with tomatoes in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°. Cook and drain ravioli as directed on package.
- While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
- Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
- Bake uncovered about 20 minutes or until hot.
Nutrition Facts : Calories 305, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1250 mg
CHEESE RAVIOLI WITH TOMATO & BASIL
Make a delicious Italian dish in just 15 minutes with this Cheese Ravioli recipe from Kraft. Ravioli is tossed with tomatoes, basil, and parmesan cheese.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Cook ravioli as directed on package; drain.
- Heat dressing in large skillet on medium-high heat. Add ravioli, tomatoes and 2 Tbsp. basil; cook 2 min., stirring occasionally.
- Stir in cheese and remaining basil.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
More about "tomato basil ravioli recipes"
BASIL THREE-CHEESE RAVIOLI WITH NO-COOK FRESH TOMATO …
From foodandwine.com
Servings 8Total Time 2 hrsCategory Pasta + Noodles
- Stir together ricotta, mozzarella, 1/2 cup Parmigiano-Reggiano, 1/4 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Chill until ready to use.
- Place 1 dough sheet on a well-floured surface with one long side facing you. Brush right half of dough lightly with water; arrange one-fourth of whole basil leaves on top in a single layer. Fold the dry dough half over the basil-topped dough half; press gently to adhere. Dust dough generously with flour, and cut in half crosswise.
- Set rollers of a pasta machine to setting number 4. Working with 1 basil-filled dough piece at a time, feed dough through pasta machine. Transfer to a lightly floured surface with one long side facing you; brush off excess flour. Repeat process with the second basil-filled dough piece.
- Leaving a 1-inch edge from the short side of the first dough sheet, place a teaspoon-size ball of ricotta filling 1/2 inch from the bottom of the long side. Continue placing spoonfuls of ricotta filling in 1 row, leaving 2 inches between them. Lightly brush dough around ricotta filling with water. Fold top half of dough over row of ricotta filling, and gently press dough around filling to seal. Using a fluted pasta wheel cutter or a sharp knife, cut filled dough into 2-inch square ravioli. Transfer to a lightly floured baking sheet; cover with plastic wrap, and chill until ready to use. Repeat process with second basil-filled dough piece and ricotta filling.
EASY TOMATO-BASIL RAVIOLI - FOODLAND
From foodland.ca
5/5 (1)Total Time 15 minsServings 4Calories 490 per serving
ITALY RECAP + TOMATO BASIL CHEESE RAVIOLI - AVERIE COOKS
From averiecooks.com
BEST TOMATO BASIL RAVIOLI RECIPES | QUICK AND EASY | FOOD ...
From foodnetwork.ca
TOMATO RAVIOLI RECIPE | MYRECIPES
From myrecipes.com
WHAT'S ON THE MENU THIS WEEK?|MARLEY SPOON
RAVIOLI WITH RICOTTA AND BASIL FILLING - BLUE CAYENNE
From bluecayenne.com
RAVIOLI WITH CHERRY TOMATOES AND BASIL - THE FOOD CHARLATAN
From thefoodcharlatan.com
TOMATO BASIL RAVIOLI SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RAVIOLI OF LOBSTER WITH TOMATO AND BASIL SAUCE
From bigoven.com
HOMEMADE TOMATO AND BASIL SAUCE WITH RAVIOLI | FOOD IN A ...
From foodinaminute.co.nz
CHEESE RAVIOLI WITH TOMATO BASIL CREAM SAUCE
From performancefoodservice.com
RAVIOLI WITH TOMATO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
SPINACH RAVIOLI WITH ROASTED TOMATOES AND BASIL | THE ...
From pickyeaterblog.com
SPICY CORN & TOMATO BASIL RAVIOLI | CAIT'S PLATE
From caitsplate.com
TOMATO BASIL CREAM RAVIOLI | HIGH HEELS AND GRILLS
From highheelsandgrills.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS - COOKING ...
From cookingclassy.com
TOMATO, MOZZARELLA & BASIL RAVIOLI | HIGH END FOOD STORE ...
From highendfoodstore.com
FRESH MOZZARELLA, TOMATO & BASIL RAVIOLI - THE PASTA SHOP ...
From goodeggs.com
EASY RAVIOLI WITH CREAMY BASIL-TOMATO SAUCE | HOW TO FEED ...
From howtofeedaloon.com
RAVIOLI IN TOMATO AND BASIL SAUCE - DONNAFUGATA RECIPES
From donnafugata.it
SPINACH RAVIOLI RECIPE WITH TOMATO BASIL CREAM SAUCE ...
From savorywithsoul.com
RAVIOLI WITH TOMATO, PEA AND BASIL SAUCE | FOOD TO LOVE
From foodtolove.co.nz
TOMATO AND BASIL SOUP WITH MINI RAVIOLI | BAKED BREE
From bakedbree.com
RAVIOLI WITH CREAMY SUN-DRIED TOMATO AND BASIL SAUCE ...
From cookingclassy.com
CRISP RAVIOLI WITH QUICK ROASTED TOMATO SAUCE - HANDLE THE ...
From handletheheat.com
RICOTTA BASIL RAVIOLI WITH TOMATO CREAM SAUCE - OH SO ...
From ohsodelicioso.com
RAVIOLI NUDI IN TOMATO SAUCE RECIPE - FOOD & WINE
From foodandwine.com
CHEESE AND TOMATO BAKED RAVIOLI - SIMPLY DELICIOUS
From simply-delicious-food.com
TOASTED CHEESE RAVIOLI & TOMATO BASIL SOUP | LOUISA FOODS
From louisafoods.com
TOMATO AND BASIL RAVIOLI - FOOD24
From food24.com
SPINACH AND RICOTTA RAVIOLI WITH DELICIOUS TOMATO BASIL ...
From sleck.net
MOZZARELLA, SUN DRIED TOMATO, AND BASIL RAVIOLI IN A BASIL ...
From tastykitchen.com
CREAMY TOMATO RAVIOLI SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SPINACH RAVIOLI WITH TOMATOES AND BASIL - BEECHWOOD INN
From beechwoodinn.ws
3-INGREDIENT CREAMY TOMATO BASIL RAVIOLI RECIPE - PACIFIC ...
From pacificfoods.com
You'll also love