Cheese Ravioli With Hidden Veggies Too Recipes

VEGGIE CHEESE RAVIOLI

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.

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

Steps:

• Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
• Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
• Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

CHEESE RAVIOLI WITH VEGGIES

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.

CREAMY SPINACH BAKED RAVIOLI

Steps:

• Pre-heat the oven to 200ºC/390ºF.
• Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
• Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
• Add the Parmesan and lemon juice then season to taste.
• Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
• Remove from the oven and allow to rest for 5 minutes then serve.

CHEESE RAVIOLI (WITH HIDDEN VEGGIES TOO)

Steps:

• Roast 2 small acorn squash at 350 degrees farenheit for 45 mins or until tender. Allow to cool to room temperature or until cool enough to handle.
• Meanwhile, chop/dice the yellow and red peppers, as well as the mushrooms and onion. Preheat a large skillet, add the olive oil and saute diced veg until tender.
• Add the diced tomatoes to a blender and blend until smooth then add blended tomatoes as well as tomato paste to the sauteing vegetables. Add the italian seasoning, garlic powder, salt and pepper, then taste and adjust seasoning accordingly. Add balsamic vinegar then taste again and adjust as needed. Cover and let simmer over low heat.
• Finely chop spinach and add to a medium bowl. Mix in 2 eggs, ricotta cheese, salt and pepper. Set aside.
• In medium bowl add 2 1/2 cups flour and mashed squash (or 1 1/2 cups canned pumpkin), mix until it starts to pull together, then turn out onto floured work surface and knead in enough of the remaining flour to make dough stiff but plyable. You want to be able to roll this thin without being too wet to where your hands will go through it, but you don't want it to be too dry to where it is going to crumble apart either.
• Divide dough in half and roll into 2 equal sized rectangles. Fold one of the rectangles of dough loosely in half then in half again and set aside. On the remaining rectangle of dough, drop filling by teaspoonfuls about an inch apart.
• Make an eggwash by beating one egg in a small bowl. Use a pastry brush to brush egg into visible surface of dough (in between each pile of filling and around the outside edges). Unfold second rectangle of dough and place directly on top of the first one being careful not to drag it across the filling piles. Smooth out any air bubbles and gently press seams between each pile of filling. Cut ravioli apart and use a fork to pinch edges together to seal.
• Drop one at a time into gently boiling water being careful not to drop directly on top of each other to prevent sticking. When they start to float (which won't be long), simmer another 1-2 minutes, then remove with a slotted spoon. Cook in 2-3 batches if necessary.
• Serve sauce over ravioli and enjoy with freshly grated parmesan.

RAVIOLI WITH CHERRY TOMATOES AND CHEESE

Steps:

• In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour.
• Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.

CHEESE RAVIOLI WITH VEGGIES

Steps:

• In a large saucepan or Dutch oven, bring water to boil. Add the vegetables; cook for 5 minutes.
• Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
• Gently stir in butter. Sprinkle with Italian seasoning and Parmesan cheese.