Ravioli Primavera Alfredo Recipes

PRIMAVERA RAVIOLI BAKE

Primavera Ravioli Bake image

Layer frozen ravioli with veggies, sauce and the works for a hearty baked Italian-style casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 6

Number Of Ingredients 7

Ingredients

1 bag (25 oz) frozen Italian sausage-filled ravioli
6 cups frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 teaspoon Italian seasoning
1 cup Parmesan croutons, crushed

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 17 g, ServingSize 1 Serving (1 1/3 cups), Sodium 710 mg, Sugar 9 g, TransFat 1 g

TORTELLINI PRIMAVERA

Tortellini Primavera image

This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.

Provided by Happyschmoopies

Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes

Time 4h30m

Yield 5

Number Of Ingredients 8

Ingredients

20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed
1 cup Italian-style salad dressing (such as Newman's Own®)
¼ cup Italian-style salad dressing (such as Newman's Own®)

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g

RAVIOLI PRIMAVERA

Ravioli Primavera image

In Oceanside, California, Lois McAtee relies on frozen vegetables and ravioli to hurry along this colorful main dish. It's pleasantly seasoned with minced garlic and fresh parsley.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 cups frozen cheese ravioli
1 package (16 ounces) frozen Italian vegetables, thawed
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup chicken or vegetable broth
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.

Nutrition Facts :

RAVIOLI PRIMAVERA

Ravioli Primavera image

Get dinner on the table fast with this delicious 15-minute main dish using one pan and only five ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 3

Number Of Ingredients 5

Ingredients

1 package (9 oz) refrigerated cheese-filled ravioli
1 cup cut-up fresh asparagus
1 cup shredded carrots (from 10-oz bag)
1 container (10 oz) refrigerated Alfredo pasta sauce
2 tablespoons sliced fresh basil leaves

Steps:

In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.

Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 20 g, SaturatedFat 24 g, ServingSize 1 Serving (1 Cup), Sodium 700 mg, Sugar 8 g, TransFat 1 g

RAVIOLI PRIMAVERA ALFREDO

Ravioli Primavera Alfredo image

This recipe is from "Woman's World" magazine, January 24, 2006. This dish just looked to scrumpious for me not to share it with all of you! I hope that you enjoy it!

Provided by SouthernBell2627

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (20 ounce) package refrigerated four-cheese ravioli
1 (16 ounce) package frozen mixed vegetables
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon cracked pepper
1/2 teaspoon dried Italian seasoning
1/3 cup white wine
1 (16 ounce) jar alfredo sauce
2 tablespoons parmesan cheese, grated
1 tablespoon fresh parsley, chopped

Steps:

Cook pasta according to package directions, adding frozen veggies during the last 3-4 minutes of cooking time. Drain.
In same pot, heat oil over medium-high heat. Add garlic, Italian seasoning, and pepper. Cook. Stir until softened. Add wine; boil 1 minute. Reduce heat to medium; stir in Alfredo sauce. Cook until hot.
Stir in reserved pasta mixture; heat through.
Transfer to serving bowl; sprinkle with Parmesan and parsley.

Nutrition Facts : Calories 92.6, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.5, Sodium 65.8, Carbohydrate 11.9, Fiber 3.4, Sugar 0.1, Protein 3.5

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