Cheese Ravioli With Roasted Veggie Sauce 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 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.

CHEESE RAVIOLI WITH ROASTED VEGGIE SAUCE

Steps:

• 1. NOTE: If you have never made ravioli before, I would advise you to pick a video online to watch. It will be very helpful.
• 2. Cook bacon and crumble.
• 3. FILLING: Mix together ricotta, and grated cheeses, salt and pepper, and cooked crumbled bacon.
• 4. SAUCE: There are no hard and fast rules about this sauce, as long as you don't add any veggies that might taste bitter, add whatever you have on hand. Cut all veggies in half (except celery and garlic, leave garlic skin on). Place on oiled baking sheet. Bake at 300° for about 1 hr or until veggies are softened.
• 5. Heat chicken stock. Place veggies (garlic skin removed) in a food processor with about 1/2-1 c of chicken stock. Puree. If you need more stock add it.
• 6. Now pass through a strainer to remove pulp, and add the remainder of chicken stock. Add crumbled cooked bacon. Add about 3-4 drops of lemon juice, salt and pepper. Simmer on very low heat for about 15 min. Taste and adjust salt if needed, also at this point add a small amount of sugar if needed, about 1/2 tsp. Simmer a few minutes more.
• 7. DOUGH: Place flour in a large semi flat bowl mix or on counter top, mix in salt and pepper. Make a well in the center, add egg. Mix together with your fingers till well incorporated. Add a little water at a time mixing with hand till dough starts to stick together. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min.
• 8. After dough has rested, cut into 4 quarters, roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smaller setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it. Place heaping teaspoons of filling on dough strip, about 2" apart, leaving plenty of room to fold dough over and seal. Brush dough around stuffing with water. Now fold dough over. Seal all sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet, refrigerate or freeze ravioli till needed.
• 9. When ready to cook, bring pot of salted water to a boil, place a few ravioli in at a time, boil for 3-5min. depending on size of ravioli, remove, place on parchment paper lined pan.Pour sauce over boiled ravioli. Garnish with some grated Parmesan cheese.

OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES

Steps:

• SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.
• Add roasted red pepper strips, zucchini moons and black olives.
• Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
• Simmer sauce for 2 minutes.
• Season with salt and cracked black pepper to taste.
• PASTA PREPARATION: Prepare pasta when sauce is complete.
• Use a large pot to boil pasta.
• Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
• Remove pasta from boiling water and lightly mix with sauce.
• PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
• CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

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.

RAVIOLI VEGETABLE LASAGNA

Steps:

• Bring pot of water to boil for ravioli.
• While water comes to a boil, chop baby spinach and put in a bowl (if not already done). If using frozen spinach, defrost and wring dry, place in bowl.
• Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic and onions. Saute in oil 1 minute, then sprinkle spinach into the garlic onion oil.
• Add artichoke heart pieces and asparagus to the pan and turn to combine and heat through. Season vegetables with salt and pepper (or your choice of seasonings or lack of) and remove from heat to a bowl.
• Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables.
• Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
• Layer the ingredients: 1/2 ravioli, cheese, 1/2 vegetables, sauce, cheese, 1/2 ravioli, cheese, 1/2 vegetables, sauce.
• Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend.
• Brown cheese 8 inches from broiler, 5 minutes (longer if the vegetables got cold during the process).

ROASTED VEGETABLE SAUCE

Steps:

• Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.

CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE

Steps:

• In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
• Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.