Ravioli With Tomato Basil Recipes

RAVIOLI WITH TOMATO BASIL

Ravioli with Tomato Basil image

Enjoy this meatless ravioli pasta dish that's baked with tomatoes in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 5

Ingredients

1 package (25 ounces) frozen cheese-filled ravioli
1 can (28 ounces) crushed tomatoes, undrained
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 cup shredded mozzarella or provolone cheese (4 ounces)

Steps:

Heat oven to 400°. Cook and drain ravioli as directed on package.
While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
Bake uncovered about 20 minutes or until hot.

Nutrition Facts : Calories 305, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1250 mg

CHEESE RAVIOLI WITH TOMATO & BASIL

Cheese Ravioli with Tomato & Basil image

Make a delicious Italian dish in just 15 minutes with this Cheese Ravioli recipe from Kraft. Ravioli is tossed with tomatoes, basil, and parmesan cheese.

Provided by My Food and Family

Categories Pasta

Time 15m

Yield 3 servings

Number Of Ingredients 5

Ingredients

1 pkg. (12 oz.) frozen cheese ravioli, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cups cherry tomatoes, halved
1/4 cup chopped fresh basil, divided
1/4 cup POLLY-O Shaved Parmesan Cheese

Steps:

Cook ravioli as directed on package; drain.
Heat dressing in large skillet on medium-high heat. Add ravioli, tomatoes and 2 Tbsp. basil; cook 2 min., stirring occasionally.
Stir in cheese and remaining basil.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

BURRATA RAVIOLI WITH FRESH TOMATO SAUCE, PARMIGIANO AND BASIL

Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h

Yield 3 servings

Number Of Ingredients 9

Ingredients

Eight 6-by-6-inch sheets fresh pasta
1 large egg, beaten
2 balls burrata, cut into 16 pieces total
1 bunch fresh basil
Kosher salt and freshly cracked black pepper
1 1/2 cups San Marzano tomato sauce
1/4 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons grated Parmigiano-Reggiano

Steps:

Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge.
In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan.
Add the ravioli to the boiling water and cook until tender, about 3 minutes.
Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper.
Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano.

RAVIOLI WITH TOMATOES AND BASIL DRESSING

Ravioli with Tomatoes and Basil Dressing image

Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 6

Ingredients

1 small bunch basil, stems removed
1 pound fresh cheese ravioli
1/3 cup extra-virgin olive oil
2 tablespoons lime juice
Salt and pepper
1 pint grape or cherry tomatoes, halved or quartered

Steps:

In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g

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