Baked Five Cheese Ravioli Recipes

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BAKED FIVE-CHEESE RAVIOLI



Baked Five-Cheese Ravioli image

Baked Five-Cheese Ravioli is my husband's favorite meal made with fresh pasta. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings. Oh my! So Good!

Provided by countryatheartrecipes

Categories     Main Course

Time 2h

Number Of Ingredients 28

1 cup Italian 00 flour
1 cup Duram flour
1/2 teaspoon kosher salt
3 large eggs
1 tablespoon Extra Virgin olive oil
10 oz. whole ricotta cheese
4 oz. cream cheese (room temperature)
1/2 cup mozzarella cheese (shredded)
1/2 cup provolone cheese (shredded)
1/2 cup Parmesan cheese (shredded)
1 large egg
2 tablespoons Italian-style bread crumbs
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried minced onion
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
egg wash (1 egg + 1 tablespoon water)
1 pound ground bulk sausage
24 oz. crushed tomatoes
1 tablespoon Worcestershire Sauce
1 tablespoon red wine vinegar
2 tablespoons dried basil
2 tablespoons dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 oz. mozzarella cheese (shredded)
2 tablespoons grated Parmesan (for topping)

Steps:

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Nutrition Facts : Calories 683 kcal, Carbohydrate 41 g, Protein 37 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 206 mg, Sodium 1347 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 19 g, ServingSize 1 serving

EASY RAVIOLI BAKE



Easy Ravioli Bake image

If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 4

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
  • Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  • Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g

BAKED RAVIOLI



Baked Ravioli image

Baked ravioli casserole is a heaping dish full of tomato sauce, mozzarella, parmesan, and pasta. Make ahead or make from scratch on a no-hassle weeknight!

Categories     dinner party     feed a crowd     weeknight meals     dinner     main dish

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

2 tbsp. olive oil
2 cloves garlic, finely chopped
1 small onion
1 1/2 lb. ground beef
28 oz. crushed tomatoes
15 oz. crushed tomatoes
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
2 tsp. kosher salt, plus more for pasta water
1 tsp. ground black pepper
1/3 c. chopped fresh basil, plus more for garnish
1/4 c. chopped fresh parsley, plus more for garnish
22 oz. frozen cheese and spinach ravioli
12 oz. mozzarella cheese, shredded, divided
1/2 c. grated parmesan cheese, divided

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the garlic and onion; cook, stirring often, until the onion is softened, about 6 minutes. Add the ground beef and cook, stirring to crumble, until beef is browned, 6 to 8 minutes. Drain off the fat, leaving a bit behind for flavor and moisture.
  • Add the crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer over medium heat. Reduce heat to maintain and gentle simmer, and cook 10 to 15 minutes, stirring occasionally. Remove from the heat.
  • Preheat the oven to 375°. Bring a large pot of water to a boil and season well with salt. Cook the ravioli according to package directions, then drain. Toss the cooked ravioli with 2 cups of the meat sauce in a large bowl.
  • Spread 1 cup of the sauce in the bottom of a lightly greased 9-by-13-inch casserole dish. Arrange half of the ravioli in the dish, overlapping slightly. Spoon half of the remaining meat sauce over the top of the ravioli. Top with 2 cups of the mozzarella and 1/4 cup of the parmesan cheese. Sprinkle with the basil and parsley.
  • Arrange the remaining half of the ravioli on top of the cheese layer, overlapping slightly. Top with remaining meat sauce, 1 cup mozzarella, and 1/4 cup parmesan cheese.
  • Bake in the preheated oven for 20 to 25 minutes or until bubbly. Let stand 10 minutes before serving. Sprinkle with additional chopped fresh basil and parsley, if you like, before serving.

CHEESE RAVIOLI WITH THREE PEPPER TOPPING



Cheese Ravioli with Three Pepper Topping image

A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.

Provided by LOSTTHYME

Categories     Pasta and Noodles     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
2 cups chicken broth, divided
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
  • Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g

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