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Archive for the ‘Ravioli/Tortellini’ Category

Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 
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Makes 3 servings

  • 1 (9 oz) package refrigerated meat-or cheese-filled tortellini
  • 1 (4 oz) jar roasted red sweet peppers
  • 1/2 cup refrigerated light Alfredo sauce
  • 1/2 cup shredded fresh basil
  • 1/4 to 1/2 teaspoon coarsely ground black pepper
  1. Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often.
  2. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.

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Makes 8 servings

  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 jar (26 oz) pasta sauce
  • 1 tbsp olive oil
  • 2 small zucchini (3/4 lb total), trimmed and cut into half moons
  • 2 cups mushrooms, trimmed and quartered (from 10 oz package)
  • 1/2 tsp Italian seasoning
  • 1 pkg (12 oz) fully cooked turkey meatballs, quartered
  • 2 pkg (9 oz each) four cheese ravioli
  • 1 bag (8 oz) shredded mozzarella
  1. Heat oven to 375°F.  In bowl, stir salt, pepper and sauce.  Coat a 13x9x2″ baking dish with nonstick cooking spray.  Ladle 1/2 cup sauce over bottom. 
  2. In a large nonstick sauté pan, heat oil over medium heat.  Add zucchini, mushrooms and Italian seasoning.  Cook, stirring, 5 minutes. 
  3. Scatter a third of the meatball pieces over sauce on bottom of pan.  Top with one package ravioli, 1 cup vegetable mixture, 1 cup of the cheese and second third of the meatball pieces.  Top with remaining ravioli, vegetables, meatballs, sauce and cheese.  Cover with foil. 
  4. Bake at 375°F for 30 minutes.  Uncover dish and bake 10 more minutes or until cheese is melted and lightly browned. 

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Serves 4

  • 1 lb fresh cheese ravioli
  • 4 small zucchini, sliced into 1/4″ rounds
  • 3 tbsp olive oil
  • 1/2 crushed red pepper flakes
  • 1/2 cups freshly grated Parmesan cheese, divided
  • 2 cloves garlic, crushed
  • 1/4 cup pine nuts
  • 1 tsp freshly ground pepper
  • coarse salt
  • 2 tbsp Italian parsley, chopped, divided
  1. Preheat oven to 400°F.
  2. Bring a large pot of salted water to a rolling boil.  Add a couple drops of oil to the water. 
  3. Place the zucchini on a greased baking sheet in a single layer and drizzle with olive oil, red pepper flakes, 4 tbsp of Parmesan cheese and salt and pepper.  Sprinkle with garlic and roast for 20 minutes, tossing halfway through.  During the last minute or two, broil on high to get crispy. 
  4. Meanwhile, add the ravioli to the boiling water and cook for about 7 minutes or until cooked through but still firm to the bite. 
  5. Drain the pasta and toss gently with the zucchini and the rest of the Parmesan cheese.  Serve immediately and garnish with pine nuts, parsley and additional Parmesan cheese. 

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Serves 4

  • 1 (16 oz) package frozen cheese ravioli
  • 1/4 cup unsalted butter or margarine
  • 1/2 cup thawed frozen peas
  • 1/2 cup cut green beans
  • 1/2 cup sliced mushrooms
  • 1/2 cup fresh asparagus spears, chopped
  • 1 large tomato, chopped
  • 1 cup half-and-half
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup grated Parmesan cheese
  1. Cook ravioli according to package directions; drain. 
  2. Meanwhile, melt butter in a large skillet over high heat.  Add peas, green beans, mushrooms, asparagus and tomato to skillet; sauté until tender.  Reduce heat.  Add half-and-half, salt and pepper and simmer, stirring frequently, until sauce is slightly thickened, about 5 minutes. 
  3. Place ravioli in a serving bowl, pour the sauce over pasta and toss to coat.  Sprinkl with Parmesan and serve. 

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Makes 6 servings

  • 1 jar (16 oz) spaghetti sauce
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 can (10 oz) beef broth
  • 1/4 cup Zesty Italian Dressing
  • 2 pkg (9 oz each) fresh cheese-filled ravioli
  • 1 cup shredded Mozzarella cheese
  1. Preheat oven to 375°F.  Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13×9 inch baking dish.  Add ravioli; mix lightly.  Cover with foil.
  2. Bake 50 minutes or until ravioli are tender.
  3. Remove foil; stir.  Sprinkle with cheese.  Let stand 5 minutes or until cheese melts.

Jazz it up: For a delicious flavor twist, stir 1 tbsp pesto or 2 tbsp chopped fresh basil into the ravioli mixture just before sprinkling on the cheese.

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