Grilled Vegetables And Ravioli Recipes

GRILLED VEGETABLES AND RAVIOLI

Steps:

• Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Mix 2 tablespoons of the oil, the garlic pepper and salt. Brush on cut sides of vegetables.
• Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
• While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
• Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2 tablespoons oil, the basil and thyme; heat through. 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.

STACKED VEGETABLES AND RAVIOLI

Steps:

• Preheat oven to 350°. Using a vegetable peeler, cut squash and zucchini into very thin lengthwise strips. In a Dutch oven, cook ravioli according to package directions, adding vegetable strips during last 3 minutes of cooking., Meanwhile, in a small bowl, combine ricotta cheese, egg and garlic salt; set aside. Drain ravioli and vegetables., Spread 1/2 cup marinara sauce into a greased 11x7-in. baking dish. Layer with half of the ravioli and vegetables, half of ricotta mixture, 7 basil leaves and 1 cup marinara sauce. Layer with remaining ravioli, vegetables and marinara sauce. Dollop remaining ricotta mixture over top; sprinkle with Parmesan cheese., Cover and bake 25 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Thinly slice remaining basil; sprinkle over top.

GRILLED CHEESE "RAVIOLI" RECIPE BY TASTY

Steps:

• On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
• Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
• Cut the slices of ham into a square.
• Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
• Brush the edges of the bread with egg wash.
• Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the "ravioli" until the edges are sealed.
• In a pan heat 1 tablespoon of butter until melted on medium heat. Place the "ravioli" in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
• Serve immediately with hot tomato soup.
• Enjoy!

RAVIOLI WITH VEGETABLE SAUCE

Steps:

• Cook ravioli to desired doneness as directed on package.
• Drain; rinse with hot water.
• Keep warm.
• Melt butter in medium skillet over medium heat.
• Add green beans and carrots, stir-fry or until crisp-tender.
• Add mushrooms, stir-fry until tender.
• In a small bowl, combine milk, flour, basil, salt, and pepper, blend well.
• Add to vegetables, cook until mixture thickens and boils, stirring constantly.
• Stir in sour cream, heat thoroughly.
• Serve ravioli with tomato wedges.