3 CHEESE RAVIOLI RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOMEMADE FOUR CHEESE RAVIOLI RECIPE | ALLRECIPES



Homemade Four Cheese Ravioli Recipe | Allrecipes image

Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Provided by Callie1025

Categories     Homemade Pasta

Total Time 2 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 20 ravioli

Number Of Ingredients 19

2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 ½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1 egg
1 ½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 egg
1 tablespoon water

Steps:

  • Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
  • Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
  • Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  • Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  • To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Nutrition Facts : Calories 1269.6 calories, CarbohydrateContent 80.4 g, CholesterolContent 406.5 mg, FatContent 89.2 g, FiberContent 6.5 g, ProteinContent 37.8 g, SaturatedFatContent 46.7 g, SodiumContent 1358.9 mg, SugarContent 16 g

CHEESE RAVIOLI RECIPE (HOMEMADE) | KITCHN



Cheese Ravioli Recipe (Homemade) | Kitchn image

This surprisingly easy ravioli recipe proves homemade is always best.

Provided by Olivia Mack McCool

Categories     Main dish    Dinner    Pasta dish

Total Time 5700S

Prep Time 5400S

Cook Time 300S

Yield 8

Number Of Ingredients 12

4 cups all-purpose or ‘00’ flour, plus more for dusting
1 teaspoon kosher salt
4 large eggs
4 large egg yolks
2 tablespoons olive oil
Semolina flour, for dusting
4 ounces fresh mozzarella cheese
1 ounce Pecorino Romano cheese, finely grated (1/4 cup)
1/2 ounce Parmesan cheese, finely grated (about 1/4 cup)
1 (15- to 16-ounce) container whole-milk ricotta cheese (about 2 cups)
1/2 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg (optional)

Steps:

  • Place 4 cups all-purpose or ‘00’ flour and 1 teaspoon kosher salt in the bowl of a stand mixer fitted with the dough hook attachment. (If you’d like to make the dough by hand, follow the directions here.) Mix on low speed for a few seconds to combine.
  • Add 4 large eggs, 4 large egg yolks, and 2 tablespoons olive oil. Mix on medium-low speed until the dough starts to form a ball and pull away from the sides of the bowl, scraping down the sides of the bowl and the dough from the dough hook once or twice, about 5 minutes. If after 1 to 2 minutes your dough still looks crumbly and dry, gradually add up to 4 tablespoons of cold water, 1 tablespoon at a time, until it comes together.
  • Dust a work surface lightly with all-purpose or ‘00’ flour. Scrape the dough onto the flour and knead until the dough is smoother, less sticky, and more elastic, 5 minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 20 minutes and up to 24 hours. If the dough is very cold, let it sit at room temperature for 20 minutes before rolling it out.
  • Drain and cut 4 ounces fresh mozzarella cheese into small cubes; add to a food processor fitted with the blade attachment. Grate 1 ounce Pecorino Romano cheese and 1/2 ounce Parmesan cheese on the small holes of a box grater (1/4 cup each), and add to the food processor.
  • Add 1 container ricotta cheese, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly grated nutmeg if desired. Process until smooth, scraping down the sides as needed, about 1 minute.
  • Transfer the filling to a piping bag fitted with a wide, round tip. Alternatively, transfer the filling into a large resealable plastic bag and push into one bottom corner; cut the corner of the bag when you’re ready to fill the ravioli. Refrigerate the filling while you roll out the pasta dough.
  • Unwrap the dough and cut into 3 pieces (about 12 ounces each). Rewrap 2 pieces of the dough in the plastic wrap to keep them from drying out.
  • Roll out each piece of dough: Set a pasta roller to the thickest setting. Flatten the piece of dough into a thick disk between your hands, dusting with semolina flour if it feels sticky. Feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like a letter, and press it between your hands again.
  • With the pasta roller still on the widest setting, feed the pasta crosswise (folded-side in first) between the rollers. Feed it through once or twice more, until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
  • Begin changing the settings on the roller to roll the pasta thinner and thinner. Roll the pasta 2 or 3 times at each setting (no need to fold anymore), and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and cut it in half crosswise before you continue rolling.
  • Roll the pasta as thin as you can get it, then sprinkle generously with semolina and lay flat on a parchment paper-lined baking sheet with sheets of parchment in between each pasta sheet. Repeat until all the dough is rolled out.
  • Line a second baking sheet with parchment paper and sprinkle with semolina flour. Sprinkle a work surface with semolina flour and arrange a pasta sheet on top with a long side closer to you.
  • If the pasta sheet is at least 4 inches wide from top to bottom, pipe 1 -teaspoon portions of the filling onto the bottom half of the pasta sheet about 1-inch apart. Gently brush a little water on the top half of the pasta sheet, then gently fold the top half over the bottom half.
  • If the pasta sheet is less than 4 inches wide, pipe 1 -teaspoon portions of the filling down the center of the sheet about 1-inch apart. Gently brush a little water around the border of the sheet. Gently top with a second sheet of pasta.
  • Use your fingers to press out any air bubbles and seal the dough all the way around each portion of filling. Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo. Don’t worry if they are not perfect — they will still taste great.
  • Transfer the ravioli to the baking sheet and repeat filling all the pasta sheets. You can cut up any pasta scraps and cook them up for a snack. If you don’t plan to cook the ravioli right away, refrigerate uncovered for up to 4 hours. (See Recipe Notes for freezing instructions.)
  • Bring a large pot of heavily salted water to a boil. Working in batches of about 20 ravioli, add the ravioli and cook until the pasta is cooked through and al dente, 4 to 5 minutes. Remove the ravioli with a large slotted spoon or spider and toss with desired sauce.

Nutrition Facts : SaturatedFatContent 10.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 3.0 g, SugarContent 0.5 g, ServingSize Serves 8, ProteinContent 17.5 g, FatContent 21.9 g, Calories 280 cal, SodiumContent 315.4 mg, FiberContent 0.0 g, CholesterolContent 0 mg

More about "3 cheese ravioli recipe recipes"

HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING RECIPE | FOOD ...
From foodnetwork.com
Reviews 3.2
Total Time 1 hours 15 minutes
Category main-dish
Cuisine italian
  •  In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.
See details


CHEESE FILLING FOR RAVIOLI RECIPE - FOOD.COM
Make and share this Cheese Filling for Ravioli recipe from Food.com.
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 123.8 per serving
  • Mix together all ingredients well and fill pasta.
See details


FOUR-CHEESE RAVIOLI WITH HERB PESTO RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category main-dish
  • Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
See details


HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 10 minutes
Category Dinner
Cuisine Europe, Italian
Calories 856 calories per serving
  • Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
See details


BAKED RAVIOLI RECIPE | ALLRECIPES
An old family recipe with some updating. Quick preparation is a plus for this recipe! Try using two, ten, or 40 cloves of garlic!
From allrecipes.com
Reviews 4.2
Category Ravioli
Calories 587.5 calories per serving
  • In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.
See details


EASY RAVIOLI RECIPE - DOMENICA MARCHETTI | FOOD & WINE
You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling. Dough Tip"Always err on the side of making ravioli dough a little bit sticky," Domenica Marchetti says. "You can sprinkle on more flour as you roll it out."
From foodandwine.com
Reviews 5
Total Time 1 hours 30 minutes
Category Ravioli
  • In a large pot of boiling salted water, cook half of the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
See details


RAVIOLI CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
The whole family will love the fun, cheesy flavor of this ravioli casserole. It's like lasagna—without all the fuss! Timesaving ingredients, including prepared spaghetti sauce and frozen ravioli, hurry the preparation along. —Mary Ann Rothert, Austin, Texas
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 518 calories per serving
  • Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.
See details


SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES
Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
    3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
    4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
    5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
    6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
    7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
    8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
    9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
    10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
See details


RAVIOLI LASAGNE RECIPE - BBC GOOD FOOD
Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Lunch
Cuisine Italian
Calories 789 calories per serving
  • Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
See details


3-INGREDIENT ONE-POT MAC AND CHEESE RECIPE - PILLSBURY.COM
Busy weeknights are no match for this creamy, dreamy one-pot macaroni and cheese meal. Three ingredients are all you need for a surprisingly easy twist on the classic mac dish your family loves. In just 20 minutes, you can whip up a cozy one-pot mac and cheese that will have your kids asking for seconds.
From pillsbury.com
Reviews 4
Total Time 20 minutes
Calories 540 per serving
  • Remove from heat; stir in cheese until melted.
See details


HOMEMADE CHEESE RAVIOLI MADE WITH FRESH EGG PASTA DOUGH ...
Missy Robbins makes ricotta-and-mozzarella-filled ravioli with egg pasta dough from scratch, served in a simple, everyday tomato sauce.
From rachaelrayshow.com
  • Finish with chili flakes
See details


RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA) RECIPE ...
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
From epicurious.com
Reviews 4
  • 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
See details


ITALIAN SAUSAGE AND RAVIOLI CASSEROLE RECIPE - PILLSBURY.C…
For lasagna lovers looking for the easy way to dinner, this tasty ravioli bake recipe will come in handy.
From pillsbury.com
Reviews 4.5
Total Time 1 hours 35 minutes
Cuisine Italian
Calories 470 per serving
  • To Freeze Baked Casserole: Cover baked casserole with foil, then in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake, thaw in refrigerator overnight or until completely thawed. Remove plastic wrap; leave foil cover on. Bake 50 to 65 minutes at 350°F until center is hot (165°F).
See details


3-INGREDIENT ONE-POT MAC AND CHEESE RECIPE - PILLSBURY.COM
Busy weeknights are no match for this creamy, dreamy one-pot macaroni and cheese meal. Three ingredients are all you need for a surprisingly easy twist on the classic mac dish your family loves. In just 20 minutes, you can whip up a cozy one-pot mac and cheese that will have your kids asking for seconds.
From pillsbury.com
Reviews 4
Total Time 20 minutes
Calories 540 per serving
  • Remove from heat; stir in cheese until melted.
See details


HOMEMADE CHEESE RAVIOLI MADE WITH FRESH EGG PASTA DOUGH ...
Missy Robbins makes ricotta-and-mozzarella-filled ravioli with egg pasta dough from scratch, served in a simple, everyday tomato sauce.
From rachaelrayshow.com
  • Finish with chili flakes
See details


RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA) RECIPE ...
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
From epicurious.com
Reviews 4
  • 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
See details


ITALIAN SAUSAGE AND RAVIOLI CASSEROLE RECIPE - PILLSBURY.C…
For lasagna lovers looking for the easy way to dinner, this tasty ravioli bake recipe will come in handy.
From pillsbury.com
Reviews 4.5
Total Time 1 hours 35 minutes
Cuisine Italian
Calories 470 per serving
  • To Freeze Baked Casserole: Cover baked casserole with foil, then in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake, thaw in refrigerator overnight or until completely thawed. Remove plastic wrap; leave foil cover on. Bake 50 to 65 minutes at 350°F until center is hot (165°F).
See details


SPINACH AND RICOTTA RAVIOLI RECIPE - FOOD.COM
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 645.1 per serving
  • Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
See details


BEEFY BAKED RAVIOLI WITH SPINACH AND CHEESE RECIPE ...
1 (20-oz.) pkg. refrigerated four-cheese ravioli (such as Buitoni) 1 (5-oz.) pkg. baby spinach ; 4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup) 2 ounces grated Parmesan cheese …
From myrecipes.com
See details


HOMEMADE THREE-CHEESE RAVIOLI RECIPE - THE SPRUCE EATS
Apr 14, 2021 · This cheese ravioli recipe uses a ricotta, mozzarella, and Parmesan cheese filling for a great combination of creamy texture and flavor. Top the ravioli with your favorite pasta sauce, or even just butter and Parmesan cheese. This recipe also works with spinach pasta. Serve the ravioli …
From thespruceeats.com
See details


FOUR-CHEESE RAVIOLI RECIPE - DOMENICA MARCHETTI - FOOD & …
7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup) 3 ounces Italian Fontina cheese, shredded (2/3 cup) 3 ounces fresh mozzarella, cut into 1/4-inch dice …
From foodandwine.com
See details


LAZY LASAGNA (3 INGREDIENT BAKED RAVIOLI) - INSTRUPIX
Aug 29, 2018 · Next, spread about 3/4 of a cup of your pasta sauce onto the bottom of the pan. Arrange half of the frozen ravioli in a single layer over the sauce. Top with half of the remaining pasta sauce. Top with half of the cheese. Repeat your layers, starting with the remaining frozen ravioli…
From instrupix.com
See details


LAZY LASAGNA (3 INGREDIENT BAKED RAVIOLI) - INSTRUPIX
Aug 29, 2018 · Next, spread about 3/4 of a cup of your pasta sauce onto the bottom of the pan. Arrange half of the frozen ravioli in a single layer over the sauce. Top with half of the remaining pasta sauce. Top with half of the cheese. Repeat your layers, starting with the remaining frozen ravioli…
From instrupix.com
See details


RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO ...
Oct 01, 2012 · I scaled this recipe to 3 cups of pasta flour and got 90 ravioli with my Marcato ravioli mold that fits sheets from my hand-crank pasta machine. So your mold must be way bigger than mine. Handmade Ravioli …
From juliasalbum.com
See details


10 RECIPE IDEAS FOR CHEESE RAVIOLI - REAL SIMPLE
Aug 29, 2014 · Here's How to Know the Right Temperature for Your Refrigerator (Because Yours Is Probably Set Wrong) Keeping foods chilled properly, at the right refrigerator temperature, helps …
From realsimple.com
See details


EASY KETO RAVIOLI RECIPE HACK (NO PASTA NEEDED!) - HIP2KETO
Sep 27, 2020 · 2. Line a baking sheet (or baking sheets) with parchment paper. Add the 24 slices of provolone cheese to the baking sheet or sheets (depending on how large your baking sheets are) …
From hip2keto.com
See details


BEEFY BAKED RAVIOLI WITH SPINACH AND CHEESE - SOUTHER…
1 (20-oz.) pkg. refrigerated four-cheese ravioli (such as Buitoni) 1 (5-oz.) pkg. baby spinach; 4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup) 2 ounces grated Parmesan cheese …
From southernliving.com
See details


CHEESE RAVIOLI WITH LEMON BASIL BUTTER SAUCE
Cheese Ravioli with Lemon Basil Butter Sauce-this fresh and tasty recipe takes less than 30 minutes to make and is always a hit! We are always trying to come up with quick and easy dinner recipes…
From twopeasandtheirpod.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »