Cheese Ravioli With Summer Veggies Skillet Recipes

EASY VEGGIE MARINARA RAVIOLI BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
• Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)

Steps:

• HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste.
• DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
• PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.

RAVIOLI WITH SUMMER VEGETABLES RECIPE - (4.3/5)

Steps:

• Cook ravioli according to package directions. Drain. Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper. Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss. Arrange spinach on each serving plate; top with pasta mixture. Makes 4 main-dish servings.

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.

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.

SUMMER VEGETABLE RAVIOLI

Steps:

• Cook ravioli as directed on pkg.
• Drain; cover to keep warm.
• Heat oil in large skillet over medium-high heat until hot.
• Add onion and garlic; cook and stir 2 minutes.
• Add zucchini, corn and broth; mix well.
• Bring to a boil.
• Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
• Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
• If desired, add salt and pepper to taste.
• Sprinkle with cheese.