Ravioli Con Pesto Recipes

PESTO RAVIOLI WITH CHICKEN

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
• Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.
• Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.

BAKED PESTO RAVIOLI

Steps:

• Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
• In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
• Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

RAVIOLI WITH PESTO AND VEGETABLES

Steps:

• In a large bowl, combine halved red and yellow cherry tomatoes, diced avocado, small fresh mozzarella cheese balls.
• Cook ravioli according to package instructions. Drain.
• Add cooked and drained ravioli to the bowl with vegetables.
• Add basil pesto to the bowl. Toss gently to combine.

RAVIOLI WITH PESTO AND ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. (I cooked our veggies in our toaster oven, first on slow bake, heating them only from the bottom, and then on bake, heating them from the top and bottom, for the last 10 minutes or so. If you don't have this setting on your appliance, you may want to cover them with foil for the first 10 minutes.).
• Cut the carrots, tomatoes, pepper and onion. Spray a baking sheet with cooking spray and spread the veggies evenly. Drizzle the veggies with olive oil and sprinkle with a dash of salt and a dash of pepper.
• Cook the veggies for 10 minutes.
• Whisk the olive oil, water and pesto mixture together in a small saucepan. Heat on medium-high heat and whisk frequently until the pesto begins to boil.
• Put a pot on for the ravioli.
• Has it been 10 minutes yet? Flip the veggies and set the timer for another 10 minutes.
• When the pesto mixture comes to a boil, turn it down and simmer for 5 minutes, whisking often.
• When the water is ready for the ravioli, throw it in the pot. The pesto mixture will begin to thicken as the ravioli cooks.
• After 20-25 minutes total, your veggies, pesto and ravioli should be ready. Drain the ravioli and throw all of the ingredients together in a large bowl. Serve with Parmesan, if desired.

RAVIOLI CON PESTO

Steps:

• Boil ravioli according to package directions.
• Drain ravioli.
• Return ravioli to pot and toss with pesto and tomatoes until well coated.
• Serve immediately.

SAUSAGE AND RICOTTA RAVIOLI WITH PESTO SAUCE

Steps:

• Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
• Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
• Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.

FOUR-CHEESE RAVIOLI WITH HERB PESTO

Steps:

• For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
• For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
• In a small bowl, mix together the egg and 1 teaspoon water until smooth.
• Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
• Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.