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
GRILLED PESTO RAVIOLI
Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.
GRILLED CHEESE 'RAVIOLI'
Turn your favorite rainy day sandwich into a pocket of delicious when you make these Grilled Cheese 'Ravioli.' Trim the crusts on some slices of white bread, fill them with cheese and create your very own 'ravioli.' This Grilled Cheese 'Ravioli' is perfect for dipping into pizza sauce.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut each cheese slice into 4 pieces; place in 4 stacks of 4 cheese pieces each.
- Spoon 1 tsp. pizza sauce onto center of each of 4 bread slices; top each with 1 cheese stack.
- Brush cheese-topped bread slices with water, being careful to not brush water onto cheese.
- Cover with remaining bread slices. Press edges of sandwiches together with fork to seal.
- Mix Parmesan and oil until blended; brush evenly onto outsides of sandwiches.
- Cook in large nonstick skillet on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.
- Serve with remaining pizza sauce.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 600 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 6 g, Protein 10 g
GRILLED VEGETABLES AND RAVIOLI
Grilled crisp-tender vegetables enhance cheese-filled ravioli for a less than 30-minute dish.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Mix 2 tablespoons of the oil, the garlic pepper and salt. Brush on cut sides of vegetables.
- Cover and grill zucchini, bell peppers and onion, cut sides down, 10 to 12 minutes, brushing occasionally with oil mixture, until crisp- tender.
- While vegetables are grilling, cook and drain ravioli as directed on package. Return to saucepan.
- Cut zucchini crosswise into 1/4-inch slices. Cut bell peppers into slices. Separate onion into pieces. Toss ravioli, vegetables, remaining 2 tablespoons oil, the basil and thyme; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 295, Carbohydrate 18 g, Cholesterol 70 mg, Fat 3, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg
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