RAVIOLI WITH VEGETABLES RECIPES
BAKED RAVIOLI AND VEGETABLES RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Bring water to a boil in a Dutch oven. Add pasta and vegetables; cook 5 minutes. Drain.
- While pasta and vegetables cook, combine 1/2 cup milk and flour; stir well. Combine flour mixture, remaining milk, Italian seasoning, and next 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup Parmesan cheese.
- Combine pasta mixture and cheese sauce; stir well. Spoon into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes. Sprinkle remaining 1/4 cup cheese over breadcrumbs; bake 5 additional minutes or until lightly browned.
Nutrition Facts : Calories 262 calories, CarbohydrateContent 31.7 g, CholesterolContent 29 mg, FatContent 6.9 g, FiberContent 3.1 g, ProteinContent 18.2 g, SaturatedFatContent 4.1 g, SodiumContent 601 mg
RAVIOLI & VEGETABLE SOUP RECIPE | EATINGWELL
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetable Soup Recipes
Total Time 25 minutes
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Nutrition Facts : Calories 260.8 calories, CarbohydrateContent 32.6 g, CholesterolContent 28.4 mg, FatContent 8.3 g, FiberContent 7 g, ProteinContent 10.6 g, SaturatedFatContent 3 g, SodiumContent 354.4 mg, SugarContent 11.8 g
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