Best Big Daddys Ravioli With Marinara Sauce Recipes
5-CHEESE RAVIOLI MARINARA
This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.
EASY VEGGIE MARINARA RAVIOLI BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
- Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.
RAVIOLI MARINARA
So what if it's from a jar! Any tomato pasta sauce will do, especially when you add a blend of frozen mixed veggies, cannellini beans and a little Parmesan to top this ready-to-go ravioli.
Provided by Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 6
Number Of Ingredients 5
Steps:
- Cook and drain ravioli as directed on package.
- While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
- Serve vegetable mixture over ravioli. Serve with cheese.
Nutrition Facts : Calories 465, Carbohydrate 69 g, Cholesterol 120 mg, Fiber 9 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1710 mg
FRIED RAVIOLI WITH MARINARA SAUCE
Progresso® bread crumbs provide a simple addition to this fried ravioli served with marinara sauce - a wonderful appetizer treat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 40
Number Of Ingredients 8
Steps:
- In 6-quart Dutch oven, heat 1 inch oil to 360°F.
- In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
- Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.
Nutrition Facts : Calories 136, Carbohydrate 9 1/2 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 186 mg
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