HOW TO COOK RAVIOLI IN A SKILLET RECIPES

Name: Ravioli Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 pound ground beef; 3/4 cup chopped green pepper; 1 ounce prosciutto or deli ham, chopped; 3 cups spaghetti sauce; 3/4 cup water; 1 package (25 ounces) frozen cheese ravioli; 1 cup shredded part-skim mozzarella cheese

RAVIOLI SKILLET RECIPE: HOW TO MAKE IT

Ravioli Skillet Recipe: How to Make It image

Dress up store-bought ravioli and make it really special—prosciutto and mozzarella help to do the trick. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
3/4 cup chopped green pepper
1 ounce prosciutto or deli ham, chopped
3 cups spaghetti sauce
3/4 cup water
1 package (25 ounces) frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook the beef, green pepper and prosciutto over medium heat until beef is no longer pink; drain. , Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat; cover and simmer for 7-9 minutes or until ravioli is tender, stirring once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 706 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 1461mg sodium, CarbohydrateContent 70g carbohydrate (17g sugars, FiberContent 7g fiber), ProteinContent 44g protein.

RAVIOLI SKILLET | BETTER HOMES & GARDENS

Ravioli Skillet | Better Homes & Gardens image

A pantry standout, canned beans are useful in many recipes like this low-fat ravioli and vegetable main dish. Prepare in just 15 minutes.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 15 minutes

Number Of Ingredients 7

Ingredients

1 14.5 ounce can Italian-style stewed tomatoes, undrained
1 14 ounce can vegetable broth
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
1 9 ounce package refrigerated cheese ravioli
1 15 ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil or parsley

Steps:

In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.
Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.
Makes 4 servings

Nutrition Facts : Calories 335 calories, CarbohydrateContent 47 g, CholesterolContent 58 mg, FatContent 11 g, ProteinContent 19 g, SaturatedFatContent 5 g, SodiumContent 1131 mg, SugarContent 9 g

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