GRILLED CHEESE "RAVIOLI" RECIPE BY TASTY
Here's what you need: sandwich bread, cheddar cheese, swiss cheese, ham, egg wash, butter, tomato soup
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 249 calories, Carbohydrate 4 grams, Fat 25 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
TOMATO, SAUSAGE, AND RAVIOLI SOUP
Tomato, Sausage, and Ravioli Soup
Provided by BestRecipes
Categories Soups & Stews
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In a large stockpot, heat oil over medium-high, add the onion and sauté until translucent, about 5 minutes. Add garlic cook for 1 minute or until fragrant. Add sausage, salt, and pepper; cook until sausage is no longer pink. Stir in crushed tomatoes and chicken broth; bring to a boil, reduce heat to low. Cover and simmer 10-15 minutes. Add ravioli and cook according to package directions or until tender. Stir in spinach and basil. Serve with grated Parmesan.
Nutrition Facts :
TOMATO AND BASIL SOUP WITH MINI RAVIOLI
Tomato and Basil Soup with Mini Ravioli - Sometimes you just need tomato soup. Am I right? This one is super simple to throw together and I've added some mini ravioli as garnish.
Provided by bakedbree
Number Of Ingredients 14
Steps:
- Preheat a Dutch oven over medium heat. Add olive oil to the pan, add onions and cook until they begin to soften, about 10 minutes. Add garlic and cook for another minute.
- Add the tomatoes, chicken stock, salt, pepper, and sugar.
- Let the soup simmer for 20 minutes on low heat.
- While the soup is simmering, bring a pot of water to a boil and cook the ravioli according to package directions. Drain and set aside. If using fresh, add directly to the soup a few minutes before serving.
- Stir in cream and balsamic vinegar. Taste and adjust seasonings as needed.
- Puree if desired.
- Add basil right before serving. Add cooked ravioli and garnish with Parmesan and extra basil.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
RAVIOLI SOUP
My family's love of pasta dishes inspired my to create this thick and hearty soup. People always rave about the rich tomato base and tender pockets of cheese-filled ravioli. -Shelley Way, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onions, parsley, garlic, basil, sugar, oregano, onion salt, salt, pepper and thyme; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 542mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
CHERRY TOMATO AND RAVIOLI SOUP
Make and share this Cherry Tomato and Ravioli Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the olive oil over medium-high heat.
- Stir in the cherry tomatoes and garlic and onion; season with salt and pepper.
- Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 7-8 minutes.
- Add the chicken stock and water and bring to a boil.
- Cook for a couple of minutes, then add the ravioli and cook until tender, 3-4 minutes.
- Remove from the heat and stir in the basil and Italian seasoning to wilt.
- Serve the soup and top with the cheese.
- Serve with crusty bread.
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