SAUTEED RAVIOLI RECIPE RECIPES
SAUTÉED MUSHROOM-AND-CHEESE RAVIOLI RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 37 minutes
Prep Time 15 minutes
Cook Time 22 minutes
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions in a Dutch oven; drain and keep warm. Wipe Dutch oven clean.
- Melt 2 Tbsp. butter with oil in Dutch oven over medium-high heat; add mushrooms and next 3 ingredients, and sauté 8 to 10 minutes or until vegetables are tender. Reduce heat to low, and stir in ravioli and remaining 1 Tbsp. butter, stirring until butter is melted. Add parsley, and toss gently to combine. Sprinkle with cheese, and serve immediately.
- Note: For testing purposes only, we used Rosetto Cheese Ravioli.
RAVIOLI WITH SAUTEED ZUCCHINI RECIPE | REAL SIMPLE
Provided by Sara Quessenberry and Kate Merker
Total Time 15 minutes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook the ravioli according to the package directions. Drain them and return to the pot.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 4 to 5 minutes.
- Add the garlic and cook for 2 minutes.
- Add the zucchini mixture and ¼ cup of the Parmesan to the ravioli and toss gently to combine.
- Serve with the remaining ¼ cup of Parmesan.
Nutrition Facts : Calories 492 calories, CarbohydrateContent 52 g, CholesterolContent 75 mg, FatContent 22 g, FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 9 g, SodiumContent 853 mg, SugarContent 5 g
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RAVIOLI WITH SAUTÉED ZUCCHINI RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 15 minutes
Calories 492 calories per serving
Reviews 4.5
Total Time 15 minutes
Calories 492 calories per serving
- Cook the ravioli according to the package directions. Drain them and return to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.
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