VEG RAVIOLI RECIPES

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VEGETABLE RAVIOLI RECIPE - FOOD.COM



Vegetable Ravioli Recipe - Food.com image

Make and share this Vegetable Ravioli recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 tomatoes, diced
1 onion, chopped
8 whole mushrooms, sliced
1 tablespoon garlic, minced
1 cup spinach, chopped
1/2 cup low fat cottage cheese
2 tablespoons basil, minced
to taste black pepper, Freshly ground
48 eggless pot-sticker shells

Steps:

  • Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool.
  • Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste
  • On a cutting board, lay out a single layer of pot-sticker shells. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each shell. Cover with a second pot-sticker shell and press the edges together with a fork to seal. Repeat with remaining shells.
  • Cook the ravioli in boiling water for 3-4 minutes.
  • Serve hot with pasta sauce.

Nutrition Facts : Calories 2366.9, FatContent 12.6, SaturatedFatContent 2.4, CholesterolContent 73.5, SodiumContent 4660, CarbohydrateContent 468.4, FiberContent 15.4, SugarContent 2.1, ProteinContent 82.4

VEGETABLE RAVIOLI RECIPE - PILLSBURY.COM



Vegetable Ravioli Recipe - Pillsbury.com image

Veggie lovers will enjoy this fast and flavorful pasta dish.

Provided by Pillsbury Kitchens

Total Time 0 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 10

1 (9-oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive or vegetable oil
1 small onion, coarsely chopped
1 garlic clove, minced
2 small zucchini, cut in half lengthwise, sliced
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

  • Cook ravioli as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
  • Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.

Nutrition Facts : Calories 380 , CarbohydrateContent 41 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 6 g, ServingSize 1 1/2 Cups, SodiumContent 490 mg, SugarContent 7 g

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