RAVIOLI AND VEGETABLES WITH PESTO CREAM
Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
- Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
- Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.
Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 0 g
RAVIOLI WITH PESTO AND VEGETABLES
Ravioli with Basil Pesto, Mozzarella Cheese, and Vegetables - quick, healthy, and delicious! This easy 30-minute recipe requires only 6 ingredients. This meatless pasta is packed with veggies - perfect for a family weeknight dinner!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, combine halved red and yellow cherry tomatoes, diced avocado, small fresh mozzarella cheese balls.
- Cook ravioli according to package instructions. Drain.
- Add cooked and drained ravioli to the bowl with vegetables.
- Add basil pesto to the bowl. Toss gently to combine.
Nutrition Facts : Calories 454 kcal, Carbohydrate 32 g, Protein 18 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 47 mg, Sodium 547 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
RAVIOLI WITH PESTO AND ROASTED VEGETABLES
The husband wanted ravioli; I wanted roasted vegetables. And it was Monday, so I had to come up with something meatless. This seemed to keep both of us happy.
Provided by Meghan at Food.com
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. (I cooked our veggies in our toaster oven, first on slow bake, heating them only from the bottom, and then on bake, heating them from the top and bottom, for the last 10 minutes or so. If you don't have this setting on your appliance, you may want to cover them with foil for the first 10 minutes.).
- Cut the carrots, tomatoes, pepper and onion. Spray a baking sheet with cooking spray and spread the veggies evenly. Drizzle the veggies with olive oil and sprinkle with a dash of salt and a dash of pepper.
- Cook the veggies for 10 minutes.
- Whisk the olive oil, water and pesto mixture together in a small saucepan. Heat on medium-high heat and whisk frequently until the pesto begins to boil.
- Put a pot on for the ravioli.
- Has it been 10 minutes yet? Flip the veggies and set the timer for another 10 minutes.
- When the pesto mixture comes to a boil, turn it down and simmer for 5 minutes, whisking often.
- When the water is ready for the ravioli, throw it in the pot. The pesto mixture will begin to thicken as the ravioli cooks.
- After 20-25 minutes total, your veggies, pesto and ravioli should be ready. Drain the ravioli and throw all of the ingredients together in a large bowl. Serve with Parmesan, if desired.
Nutrition Facts : Calories 130.6, Fat 7.2, SaturatedFat 1, Sodium 73.1, Carbohydrate 16.4, Fiber 4.5, Sugar 8.3, Protein 2
CHEESY TOASTED RAVIOLI WITH PESTO
A different way of preparing ravioli - they aren;t baked or boiled but browned in butter, simmered in broth and cream and finished in a broiler with pesto, goat cheese and tomatoes. From Cook's Country April/May 2010. Make sure to use homeade or store-bought refrigerated pesto. The shelf-stable pesto won't taste as good.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper middle position and heat broiler.
- Melt butter in a large nonstick skillet over med-high heat. Add ravioli and cook, stirring occasionally, until golden brown, 3-5 minutes. Stir in broth and cream and cook, covered until ravioli are nearly tender, about 3 minutes. Remove lid and continue to cook until sauce is slightly thickened and ravioli are completely tender, about 3 minutes.
- Off heat, stir in pesto and 1/4 cup cheese into pan with ravioli. Transfer to broiler safe 1 1/2 quart casserole dish. Arrange tomatoes over ravioli and season with salt and pepper to taste. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Serve.
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