Ravioli With Ham And Peas Recipes

RAVIOLI WITH SNAP PEAS & MUSHROOMS

Steps:

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

HAM RAVIOLI BAKE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion and green pepper in oil over medium heat 4-5 minutes or until vegetables are crisp-tender. , Spread 2 tablespoons Alfredo sauce into a greased 8-in. square baking dish. Stir remaining sauce into ham mixture; cook 3-4 minutes or until heated through. , Drain ravioli; place half in the prepared baking dish. Top with half the ham mixture. Repeat layers. Cover and bake at 375° for 20-25 minutes or until bubbly.

RAVIOLI AU GRATIN WITH HAM AND PEAS.

Steps:

• 1. Preheat oven to 400 degrees F.Grease a 11-x 7-inch baking dish.Add 1 cup parmesan cheese all over the baking dish.
• 2. Cook ravoili according to package directions;drain and transfer to a large bowl.
• 3. Heat olive oil in a large skillet over medium heat.Add sliced onion,saute for 5 minutes.Add ham steak pieces and saute again for 5 minutes more,or until the onion is tender and the ham is lightly browned.
• 4. Use a slotted spoon,transfer ham and onion mixture to the bowl with ravoili.
• 5. Melt margarine in a medium saucepan over medium-high heat.Whisk in flour.Cook,whisking constantly,until the mixture is light golden brown,1 to 2 minutes.
• 6. Slowly whisk in milk,and bring to a boil;whisk vigorously to out any lumps.Whisk in sea salt/black pepper.Remove from heat,and slowly whisk in shredded sharp cheddar and monterey jack cheese and 1/2 cup parmesan cheese,until melted.
• 7. Pour the cheese sauce over ham and onion mixture and ravoili;stir in green peas.
• 8. Transfer to a prepared baking dish.Sprinkle with bread crumbs and remaining parmesan cheese on top.
• 9. Bake in preheated oven for 20 to 25 minutes,or until bubbly and golden brown.Serve warm.

PEA, HAM AND CORN RAVIOLI

Steps:

• Bring a medium saucepan of water to boil. Add ravioli to boiling water. Boil, uncovered, for 3 minutes.
• Add peas to pan with pasta. Return to stove, boil for a further 2 minutes. Drain pasta and peas well and set aside.
• Place corn and ham in same saucepan. Stir over medium heat for 1 minute, or until hot.
• Return pasta and peas to pan, along with half the cheddar cheese. Stir until all ingredients are thoroughly combined and heated through.
• Divide ravioli between two serving bowls. Serve warm, topped with remaining grated cheddar.
• If you prefer, any fresh vegetable can be substituted for the frozen peas in this recipe. If using beans, carrots or zucchini, boil, steam or microwave them first before adding to ham and corn mixture. Or you can try a combination of frozen mixed vegetables. For a change, puree creamed corn, peas (or any vegetable of your choice) with cheese in a blender. When ready to serve, heat sauce, stirring in a little milk or water to obtain the desired consistency.