Cheese Ravioli With Zucchini Recipes

VEGGIE CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES

Steps:

• Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
• Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
• Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
• Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
• Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
• Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.

CHEESE RAVIOLI WITH ZUCCHINI

Steps:

• In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions., In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. , Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese.

LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
• Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
• Heat a pan over medium-high heat.
• Add olive oil then garlic and sauté for 30 seconds to 1 minute.
• Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
• Remove from heat and allow to cool for 10 minutes.
• In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
• Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
• Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
• In a baking dish pour the marinara sauce then smooth with a spatula.
• Evenly place the zucchini raviolis then top with mozzarella cheese.
• Bake for 15-20 minutes.
• Serve with fresh basil.
• Enjoy!

CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI

Steps:

• In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
• Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
• Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
• While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
• Prepare your pasta of choice as indicated on bag, and drain.
• In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
• Sprinkle a some Pecorino Romano cheese on top and serve.

FRESH SPINACH & CHEESE RAVIOLI W CREAMY VEGAN ZUCCHINI SAUCE

Steps:

• Place shredded zucchini in 4 cups of boiling water. Boil for 5 minutes. Remove and drain all water.
• Combine all ingredients in blender except ravioli and blend until smooth and creamy.
• Cook ravioli according to the instructions on the back of the package.
• Toss zucchini sauce with ravioli and enjoy!
• Nutrition Facts: Serving Size 1 Cup. Servings Per Container: About 3.5. Calories: 420. Calories from Fat: 170. Total Fat: 19g. Saturated Fat: 7g. Trans Fat: 0g. Cholestrol: 80mg. Sodium: 600mg. Total Carbohydrate: 44g. Dietary Fiber: 7g. Sugars: 4g. Protein: 19g.