Ravioli Carbonara Recipes

BASIL CHICKEN RAVIOLI CARBONARA

Steps:

• Cook and drain ravioli as directed on package.
• In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
• Sprinkle with bacon, cheese and basil.

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

CHICKEN AND RAVIOLI CARBONARA

Steps:

• In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
• Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
• Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.

RAVIOLI CARBONARA

Steps:

• Cook ravioli according to package directions in 6 qt dutch oven. drain in large colander. Return ravioli to dutch oven; keep warm.
• Heat pasta sauce and milk in 2 quart saucepan over medium heat until heated through, stirring occassionally. Pour sauce over ravioli. Add bacon and basil; stir gently. Season to taste with black pepper. Serve immediately.

RAVIOLI CARBONARA

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings., Stir the Alfredo sauce, milk and basil into drippings; heat through. Drain ravioli; add to sauce and toss to coat. Sprinkle with bacon and pepper.

SAUSAGE AND CHEESE RAVIOLI CARBONARA

Steps:

• Slice Italian sausage into 1/2 inch pieces. Boil 6 cups of water, 2 1/2 T. salt and 1/4 cup olive oil in saucepan. Add frozen ravioli to boiling water and cook, stirring often, until al dente. Drain water.
• Toss ravioli with 2 T. olive oil to keep pasta from sticking together. Set aside.
• In a saute pan, brown sausage and bacon crumbles. Drain. Add pasta sauce and 1 cup heavy cream to sausage and simmer for 2 minutes. Add pasta. Mix well. Top with grated parmesan cheese and parsley flakes.

EASY SKILLET SPINACH CARBONARA RAVIOLI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat bacon in medium nonstick skillet on medium heat until crisp, stirring occasionally; drain. Add spinach; cook 2 min. or until wilted. Stir in Alfredo sauce and peas; cook and stir 1 min. on low heat or until heated through.
• Drain pasta; place in large bowl. Add sauce mixture, bacon and cheese; toss to coat.