SPRING RAVIOLI WITH PESTO CREAM
Toss this hot spring ravioli with vegetable and sour cream mixture that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch nonstick skillet 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.
- While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
- Toss hot cooked ravioli with vegetable mixture and sour cream mixture.
Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg
SPRING RAVIOLI
Steps:
- In a large skillet heat the oil over medium heat. Cook green beans and pepper in oil for 5 minutes or until crisp-tender. Stir in Red Gold Diced Tomatoes with Basil, Garlic & Oregano and salt; cook for 3 minutes.
- Cook ravioli according to package directions and drain.
- In a small bowl combine sour cream, pesto and grated lemon peel.
- In the skillet toss together the ravioli, vegetable mixture and sour cream mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RAVIOLI WITH CREAMY PESTO SAUCE
Make and share this Ravioli With Creamy Pesto Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine whipping cream and pesto sauce in a saucepan; add capers.
- Cook mixture over low heat until thoroughly heated, stirring frequently.
- Cook pasta according to package directions, and drain.
- Toss pasta with sauce, and sprinkle with toasted pine nuts.
- Serve immediately.
Nutrition Facts : Calories 238.6, Fat 25.1, SaturatedFat 14, Cholesterol 81.5, Sodium 657.8, Carbohydrate 3.3, Fiber 0.8, Sugar 0.3, Protein 2.3
CREAMY PESTO RAVIOLI
I started looking for something to do with my frozen meat ravioli for dinner tonight. Some inspiration from a few Zaar recipes, combined with the ingredients in my pantry, resulted in a dish that I think worked great.
Provided by karen
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook frozen ravioli according to package directions.
- Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
- Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
- While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
- In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
- To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.
Nutrition Facts : Calories 255.9, Fat 13.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 75, Carbohydrate 26.2, Fiber 5.5, Sugar 6.4, Protein 13.6
SPRING RAVIOLI SOUP
This recipe is sponsored by Target. Parmesan pulls double duty in this soup chock-full of seasonal vegetables: The rind is used to enrich the broth, and the cheese is shaved on top as a garnish. Onions and garlic are sautéed, then simmered with vegetable broth, peas, asparagus and ravioli. Arugula, lemon and spoonfuls of homemade pesto are added just before serving.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
- Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
- Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
- Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
- For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
- Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
- Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.
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