Cheese Ravioli With Zucchini Recipes

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VEGGIE CHEESE RAVIOLI



Veggie Cheese Ravioli image

Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese ravioli
2 small zucchini, julienned
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons chopped ripe olives
3/4 teaspoon Italian seasoning
3 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 322 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges

CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES



Cheesy Zucchini Packets with Roasted Tomatoes image

Thin strips of zucchini sub in for gluten-packed pasta dough in these baked triple cheese-stuffed raviolis. If you don't have a mandoline, a simple vegetable peeler makes perfect zucchini ribbons.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

4 large zucchinis (about 3 pounds)
Kosher salt and freshly ground black pepper
12 medium plum tomatoes (about 3 pounds), halved crosswise and tops trimmed
2 teaspoons Italian seasoning
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup whole-milk ricotta (about 10 ounces)
1 cup shredded mozzarella (about 8 ounces)
1 ounce herbed goat cheese
Zest of 1/2 lemon plus juice of 1 lemon
4 cups baby arugula

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



Cheese Ravioli with Zucchini image

Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts sent the recipe.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 cup heavy whipping cream
1/2 cup chicken broth
1 package (9 ounces) refrigerated cheese ravioli
1 small onion, finely chopped
1 tablespoon butter
1 medium sweet red pepper, julienned
3 cups julienned zucchini
1/2 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese, divided
1 to 2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 506 calories, Fat 34g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 999mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY



Low-Carb Zucchini

Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

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!

Nutrition Facts : Calories 475 calories, Carbohydrate 18 grams, Fat 35 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams

CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI



Cheese Ravioli With White Wine Sauce and Zucchini image

My husband and I have a garden, and we grow a lot of zucchini. I am always trying to come up with new recipes to highlight our love of zucchini.

Provided by MellyBelly

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup white wine
1 3/4 cups heavy whipping cream
2 teaspoons white flour
2 garlic cloves, finely chopped
1/4 cup pecorino romano cheese (grated)
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon italian seasoning
1/2 teaspoon butter
2 tablespoons extra virgin olive oil
1 dash pepper, to your taste
1/2 cup yellow squash, cut
1/2 cup zucchini, cut
1 lb of your favorite ravioli or 1 lb pasta

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.

Nutrition Facts : Calories 471, Fat 45.9, SaturatedFat 25.2, Cholesterol 143.9, Sodium 49, Carbohydrate 6.4, Fiber 0.4, Sugar 1.3, Protein 2.8

FRESH SPINACH & CHEESE RAVIOLI W CREAMY VEGAN ZUCCHINI SAUCE



Fresh Spinach & Cheese Ravioli W Creamy Vegan Zucchini Sauce image

Enjoy our delicious Fresh Spinach and Cheese Ravioli with a guilt-free zucchini cream sauce. Full of flavor and goodness, this dish will leave your taste buds and stomach satisfied.

Provided by Monterey Gourmet Fo

Categories     Spinach

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 8

2 medium zucchini, shredded
2 tablespoons basil, minced
1 avocado, skinned and deseeded
1 teaspoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup original Wildwood® Plain Soymilk
16 ounces Monterey Gourmet Foods Fresh Spinach & Cheese Ravioli

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.

Nutrition Facts : Calories 263.4, Fat 20.5, SaturatedFat 3.1, Sodium 418.4, Carbohydrate 20.5, Fiber 11.8, Sugar 7.5, Protein 6.1

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