Bean And Cheese Ravioli Recipes

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ONE-PAN TUSCAN RAVIOLI



One-Pan Tuscan Ravioli image

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

1 tablespoon olive oil
2 cups cubed eggplant (1/2 inch)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 package (9 ounces) refrigerated cheese ravioli
1 can (15 ounces) cannellini beans, rinsed and drained
Shredded Parmesan cheese
Thinly sliced fresh basil

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.

GREEN BEAN AND SHALLOT RAVIOLI SALAD



Green Bean and Shallot Ravioli Salad image

In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in for the fried onions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

Coarse salt and freshly ground pepper
8 ounces green beans, trimmed
12 ounces fresh or frozen cheese ravioli
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
2 tablespoons sliced almonds, toasted
Juice of 1/2 lemon

Steps:

  • Bring a medium pot of well-salted water to a boil. Cook beans until just tender, 3 to 5 minutes. Meanwhile, prepare a bowl of ice water; when beans are done cooking, transfer them to ice water with a slotted spoon. Drain. Slice in half. Add pasta to cooking water and cook according to package directions. Drain and set aside.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add shallots and cook until golden and crispy, about 2 minutes. Add beans, ravioli, and almonds and toss to coat. Season with salt, pepper, and lemon juice.

Nutrition Facts : Calories 251 g, Cholesterol 23 g, Fat 9 g, Fiber 2 g, Protein 7 g, Sodium 513 g

SPINACH & RICOTTA RAVIOLI WITH BASIL PESTO, CHICKEN & GREEN BEANS



Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans image

Yield 3

Number Of Ingredients 6

- One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli*
- 1 cup fresh or frozen green beans, cut into 2-inch lengths
- ½ cup Giovanni Rana Basil Pesto
- One 8- to 10-ounce grilled chicken breast, sliced into strips
- Grated or shaved Parmigiano Reggiano cheese for garnish
- Chopped fresh parsley for garnish

Steps:

  • Cook the ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as ravioli. If using frozen, add during the last 2 minutes of cooking. Drain the ravioli and green beans, reserving ½ cup of the pasta cooking water. In a large bowl, combine the pesto with 2 tablespoons of the pasta cooking water. Add the cooked ravioli, green beans and chicken and toss gently, adding additional cooking water to the pan a little at a time to loosen the sauce if needed. Divide the pasta among bowls and finish with cheese and parsley. *This recipe can also be made with Giovanni Rana 4 Cheese Ravioli.

BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI



Broccoli Rabe with White Beans and Fresh Ravioli image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 clove garlic, chopped
1 red pepper, diced
1 bunch broccoli rabe
1/2 can white beans, drained
1/2 cup chicken stock
1/4 cup white wine
1/2 teaspoon red pepper flakes
12 ounces fresh cheese ravioli
Grated Parmesan cheese

Steps:

  • Heat oil in large pan over medium heat. Add garlic and diced red peppers. Cook until soft. Add broccoli rabe and stir until wilted. Combine with drained beans, chicken stock, white wine and red pepper flakes. Cook ravioli according to package directions. Meanwhile, in a large pot of boiling water cook ravioli until soft. Drain and serve pasta with sauce and Parmesan cheese.

BEAN AND CHEESE RAVIOLI



Bean and Cheese Ravioli image

This is a healthy way to improve on store-bought ravioli without spening too much additional time on it.

Provided by SJG3483

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 package cheese ravioli
1 (14 ounce) jar chunky vegetable pasta sauce
1 (15 ounce) can black beans, drained
1 (15 ounce) can white kidney beans, drained
1/2 cup shredded parmesan cheese

Steps:

  • Cook ravioli according to package directions, drain, and keep warm.
  • Combine sauce with beans in a deep skillet.
  • Cook over medium heat until thoroughly heated.
  • Place ravioli on a plate and top with sauce.
  • Sprinkle with cheese.

Nutrition Facts : Calories 315.9, Fat 7, SaturatedFat 2.7, Cholesterol 11, Sodium 983.9, Carbohydrate 45.3, Fiber 11.7, Sugar 10.9, Protein 19.1

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