ONE-PAN TUSCAN RAVIOLI RECIPE: HOW TO MAKE IT
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
Nutrition Facts : Calories 376 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 1096mg sodium, CarbohydrateContent 56g carbohydrate (11g sugars, FiberContent 8g fiber), ProteinContent 16g protein.
RAVIOLI SKILLET RECIPE: HOW TO MAKE IT
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
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.
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