Italiano Ravioli With Tomato Cream Sauce Recipes

ITALIANO RAVIOLI WITH TOMATO-CREAM SAUCE

Steps:

• Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
• Stir in broth and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Gently stir in Italiano Ravioli; cook 2 to 3 min. or until heated through.
• Top with parsley.

RAVIOLI IN TOMATO-CREAM SAUCE

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.

EASY RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• Brown the sausage in a large saucepan until both sides are golden brown.
• Combine the rest of the ingredients (except parmesan) in the saucepan and bring to a boil.
• Reduce heat to a simmer and cover. Cook for 4-5 minutes for fresh ravioli or 7-8 minutes for frozen ravioli.
• Top with parmesan cheese and serve.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
• Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
• Drain the ravioli, reserving 1/2 cup of the cooking water.
• Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
• Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency.
• For a thicker sauce, use less pasta water; for a thinner sauce, add more water.
• Return the sauce to a simmer and season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta according to package instructions; drain.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.