ITALIAN CHEESE RAVIOLI RECIPE RECIPES

ITALIAN SAUSAGE RAVIOLI BAKE RECIPE | ALLRECIPES

Italian Sausage Ravioli Bake Recipe | Allrecipes image

An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.

Provided by Yoly

Categories Italian Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound bulk Italian sausage
1 (24 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 ¼ cups beef broth
¼ cup zesty Italian-style salad dressing
1 tablespoon white sugar
2 (9 ounce) packages cheese ravioli
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

Nutrition Facts : Calories 581.3 calories, CarbohydrateContent 50.7 g, CholesterolContent 77.7 mg, FatContent 29.4 g, FiberContent 6 g, ProteinContent 27.4 g, SaturatedFatContent 11.2 g, SodiumContent 1780.4 mg, SugarContent 17 g

BEEFY BAKED RAVIOLI WITH SPINACH AND CHEESE RECIPE ...

Beefy Baked Ravioli with Spinach and Cheese Recipe ... image

Everyone will be excited to dig into this comforting skillet supper. Look for ravioli in the refrigerated section—our Test Kitchen prefers Buitoni brand. Substitute ground turkey or chicken for the beef, or replace the spinach with Swiss chard leaves.

Provided by Ivy Odom

Total Time 35 minutes

Yield Serves 6

Number Of Ingredients 14

Ingredients

1 pound 85% lean ground beef
1 tablespoon olive oil
1 medium-size red onion, thinly sliced (about 3 cups)
2 tablespoons finely chopped garlic (from 3 medium garlic cloves)
1 (28-oz.) can crushed tomatoes
1 cup chicken stock
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
¼ teaspoon black pepper
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 (about 1⁄2 cup)
¼ cup torn fresh basil leaves

Steps:

Preheat oven to broil with rack 9 inches from heat. Place a 12-inch cast-iron skillet on stove-top over medium-high. Add beef; cook, stirring often, until browned, 8 to 10 minutes. Remove beef; drain and set aside. Wipe skillet clean.
Heat oil in skillet over medium-high; add onion, and cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in crushed tomatoes, stock, Italian seasoning, salt, pepper, and ravioli. Bring to a boil; reduce heat to medium. Cover and simmer until ravioli are tender, about 8 minutes. Uncover and return cooked beef to skillet. Stir in half of spinach, and cook just until wilted. Repeat with remaining spinach. Top with mozzarella and Parmesan.
Broil in preheated oven until cheese is melted and golden, about 6 minutes. Remove from oven, and garnish with fresh basil.

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