Cheese Ravioli With Vegetarian Meat Sauce Recipes

CHEESE RAVIOLI WITH VEGETARIAN " MEAT" SAUCE

Steps:

• Cook ravioli in boiling salted water for 6-7 minutes.
• In the meantime, heat olive oil over medium heat, and sauté onions and garlic and crushed red pepper until soft, about 5-6 minutes.
• Add basil, oregano, and meatless crumbles and sauté another 5-6 minutes more. The crumbles should be thawed, and get a little color on them as they mix with the garlic and onions.
• If the pan seems to get dry, add 1/4 cup of water so the crumbles don't stick.
• Add salt and pepper to taste.
• Finally, add the jar of tomato sauce and mix together.
• Cover with a lid, and let simmer on low for another 10 minutes.
• Toss sauce with cooked ravioli, and serve with grated cheese.

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.

CHEESE RAVIOLI WITH MEAT SAUCE

Steps:

• Season raw meat with oregano, basil and salt to taste.
• Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
• Drain meat.
• Pour sauce over browned meat.
• Microwave on HIGH for 3 minutes.
• Bring water to a brisk boil in large pot.
• Slowly add ravioli to boiling water. Add salt if desired.
• Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
• Drain ravioli and add to meatsauce.

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 MUSHROOM RAGU (OLIVE GARDEN COPYCAT)

Steps:

• MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
• SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
• ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
• CHEF TIPS:.
• Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.