VEGGIE RAVIOLI BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
- Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.
VEGGIE CHEESE RAVIOLI
Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.
Nutrition Facts : Calories 322 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
STACKED VEGETABLES AND RAVIOLI
Fresh squash, zucchini and basil meet ricotta cheese and ravioli in this crowd-pleasing casserole with delicious summer flavors. One bite and you'll know: This is what summer lovin' tastes like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking., Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables., Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese., Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.
Nutrition Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 779mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
VEGETARIAN RAVIOLI
I created this myself after wanting ravioli for a long time and not finding any meatless ones in the store. It is so good even my meat eaters here had THIRDS! Its very simple to make....enjoy!
Provided by dolliegyrl
Categories < 60 Mins
Time 1h
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- To make sauce put all the ingredients listed for sauce in a large skillet over a simmer on the stove.
- To make ravioli dough mix all ingredients except water in a food processor until it looks fluffed,crumbly and coarse like cornmeal.
- Now with food processor running add the water slowly until mixed.
- Take out and form into 2 balls.
- Roll out on a floured surface to about 1/8 inch thick.
- I couldn't do that to well so I picked it up and stretched it out a bit that works to!
- Cut into 3 inch wide strips and then into 3 inch wide squares.
- Put filling from sauce in the center of the square and then put another ravioli dough over that and pinch ends together tightly to seal.
- It is ok if a little filling comes out--it will go away during the boiling process.
- If you want to eat fresh put in boiling water for 3-4 minutes.
- They fall to bottom of pan and when done will float up and rise to the top.
- Take out with a slotted spoon.
- Serve with sauce over it.
- If you want to freeze these you may freeze them on a cookie sheet until firm and then put in a plastic bag in freezer up to 3 months.
- Cooking is the same for frozen ravioli in boiling water but will take 9-10 minutes to cook.
Nutrition Facts : Calories 255.6, Fat 9.4, SaturatedFat 2.8, Cholesterol 8.7, Sodium 783, Carbohydrate 33.9, Fiber 2.1, Sugar 7.6, Protein 8.6
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