ilted. Drain well.
Heat 3 tbsp of the butter in
o 350.
Blanch the ravioli a few at a time
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, heat oil in a medium skillet on high heat. Add onion and garlic and saute 2-3 mins, until tender. Stir in cream; simmer 3-4 mins, until mixture thickens. Remove from heat. Stir in cheeses and 1/2 the walnuts.
Pour sauce over ravioli; toss to coat. Serve immediately, topped with remaining walnuts and arugula leaves.
he water boiling for the ravioli. Five (5) - 10 minutes is
ll ingredients in blender except ravioli and blend until smooth and
heat through.
Place 1/3 of the sauce in dish
o a boil.
Add ravioli and cook according to package
Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
Stir in the pumpkin and heat through.
Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
TO SERVE:
Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.
Cook ravioli according to package directions.
Season raw meat with oregano, basil and salt to taste.
Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
Drain meat.
Pour sauce over browned meat.
Microwave on HIGH for 3 minutes.
Bring water to a brisk boil in large pot.
Slowly add ravioli to boiling water. Add salt if desired.
Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
Drain ravioli and add to meatsauce.
o a boil and cook ravioli according to package directions.
Add ravioli to a pot of boiling water.
Cook 3-5 minutes or until ravioli floats to the surface.
Remove from heat, drain and set aside.
Heat oil in a oversized skillet on medium heat, add spinach (make sure spinach is completely dry), tomatoes, onion powder, salt and pepper, and saute for about 7 minutes or until spinach and tomatoes wilt.
Add ravioli to skillet and cook for 3 more minutes.
Serve hot and sprinkle with parmesan cheese.
Blend together 1/2 the broccoli with the next 6 ingredients until smooth.
Cook ravioli according to package directions with the other half of the broccoli.
Drain.
Return to pan.
Pour blended mixture over ravioli and broccoli.
Mix well.
Top with extra Parmesan cheese.
Cook ravioli according to package directions; drain.
Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
Stir in tomatoes; bring to a boil. Reduce heat, simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
Sprinkle with cheese before serving. Garnish with fresh spinach leaves.
Preheat oven to 375\u00b0.
Grease a 9-inch pie plate.
In a medium bowl, beat eggs with a fork.
Stir in undiluted soup and pepper until blended.
Cover bottom of pan with a single layer of ravioli.
Spoon 1/3 of soup mixture over ravioli.
Top with 1/2 of the zucchini, tomatoes, basil and Mozzarella cheese.
Repeat layers.
Top with remaining Mozzarella and 1/3 of soup mixture. Bake for 45 minutes, or until center is set and browned on top. Let stand for 15 minutes before cutting.
nd discard. Cut squash into 3/4 inch pieces.
Combine
Cook ravioli according to package directions; drain and keep warm.
In medium skillet, heat oil.
Saute onion and garlic for 1 to 2 minutes.
Add carrots; saute for 5 minutes or until crisp-tender.
Add mushrooms and zucchini; saute for 2 minutes. Stir in tomato sauce, lemon juice, basil, oregano, salt and pepper.
Bring to a boil and simmer for 10 minutes, stirring occasionally.
Serve over ravioli.
Sprinkle with Parmesan cheese.
Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
Meanwhile, bring the half-and-half to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.
Boil and drain ravioli.
Meanwhile heat small amount of olive oil in pan.
Saute the peppers for a few minutes, then add garlic and saute until all is done to your liking.
Remove from heat and toss with cooked ravioli. Add tomatoes and toss til mixed.
Put on serving plate and top with grated parmesan and fresh ground black pepper.
aste.
DRAIN cooked ravioli well. Toss ravioli in a smal amount