RAVIOLI WITH SNAP PEAS & MUSHROOMS
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 347 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 470mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
CHEESE RAVIOLI, A CREAMY PEA PUREE AND BALSAMIC MUSHROOMS
Easy and quick and a lighter dinner. Now you can make your own ravioli, which I do quite often, but sometimes, I just buy a good quality fresh cheese ravioli - there are so many available these days. A pea puree makes this a bit lighter than a heavier tomato sauce and topped with simple broiled balsamic mushrooms (and yes take advantage of a bottled balsamic vinaigrette) and of course parmesan, make this a great dish. Serve with some fresh tomato slices, your favorite dressing (I happen to like Nakano Seasoned Rice Vinegar (Basil and Oregano) no oil ... healthy and has all the flavor. Then you have to have some crusty bread to top it off. Fifteen minutes and on the table. Now, this is a quick "homemade" dinner, so take a few short cuts. You still get a great homemade dinner on the table in no time.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 24 Raviolis, 6 serving(s)
Number Of Ingredients 15
Steps:
- Mushrooms -- After slicing your mushrooms, just place in a small pie plate or pan and top with the vinaigrette and pepper and coat both sides and marinate while you make the pea puree and get the water boiling for the ravioli. Five (5) - 10 minutes is all you need. These will be broiled as the ravioli cooks.
- Ravioli -- Just remove from the refrigerator and bring to room temp and get a big pot of boiling water started - well salted.
- Pea Puree -- In a medium size sauce pan, add the butter and melt on medium high heat. Add the onion, garlic, and red pepper flakes and cook 4-5 minutes until tender. Add in the thawed peas, 1 tablespoon of the basil. Stir to combine well.
- Transfer to either a food processor or a blender. Add in the chicken broth and puree. I don't go too far, I just pulse a few times until creamy, but I still like a little texture to mine. Transfer back to your pan and then back on the heat (medium heat), and add the cream, salt and pepper. Just heat until warm. The sauce is done, just keep warm on a back burner.
- Mushrooms and Ravioli -- Broiler should be on to cook the mushrooms and water should be boiling.
- To a small sheet of foil or small baking sheet, add your mushrooms and put under the broiler. They only take a couple of minutes per side. I like to cook mine on the second shelf from the top. Just until nice and brown. Once done, just remove and cover with foil until the ravioli is done which will just take a couple of minutes.
- In your large pot of medium boiling water, not a hard boil, add the ravioli. Once they begin to float -- they are done, 3-5 minutes is all.
- Serving -- I like to serve individual serving plates rather than a large bowl. A few ravioli, the pea puree, the mushroom slices over the top and some fresh grated parmesan and the remaining 1 tablespoon fresh basil.
- Some fresh tomato slices and crusty bread and you have a great simple light and healthy dinner. No meat, seafood, poultry, but every bit as good. ENJOY! It is a absolute favorite of mine.
Nutrition Facts : Calories 233.9, Fat 16.5, SaturatedFat 10.1, Cholesterol 57.7, Sodium 194.7, Carbohydrate 16.3, Fiber 4.4, Sugar 5.8, Protein 6.7
MUSHROOM CHEESE RAVIOLI
You'd never guess this creamy, rich and colorful dish is light. Add a frosty glass of iced tea, spinach salad and fruit for an easy meal on the patio. Cathy Hall - Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions., Meanwhile, in a small nonstick saucepan coated with cooking spray, saute the mushrooms, onion, nuts and peppers in oil until tender., Combine the cornstarch, broth, half-and-half, salt and pepper until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain ravioli. Stir into sauce; heat through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 367 calories, Fat 11g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 717mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
BALSAMIC RAVIOLI
Serve hot!
Provided by vijms2
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 33m
Yield 5
Number Of Ingredients 5
Steps:
- Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
- Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
- Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 47.5 g, Cholesterol 71.1 mg, Fat 23.9 g, Fiber 4.8 g, Protein 19.3 g, SaturatedFat 9.4 g, Sodium 330.2 mg, Sugar 4.3 g
FOUR-CHEESE RAVIOLI WITH MUSHROOMS
Steps:
- Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook shallots, stirring, until golden, about 2 minutes.
- Add mushrooms and increase heat to high, then sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.
- While mushrooms are sautéing, cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente. Drain in a colander.
- Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.
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