NOTE - orginal recipe did not give ounce
o 350.
Blanch the ravioli a few at a time
ecorino cheese; toss gently to combine.
Meanwhile, cook ravioli in a
he water boiling for the ravioli. Five (5) - 10 minutes is
Place shredded zucchini in 4 cups of boiling water. Boil
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.
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.
o a boil.
Add ravioli and cook according to package
eat is tender. Add 1/4 cup of chilled butter while
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.
iscard. Cut squash into 3/4 inch pieces.
Combine squash
aste.
DRAIN cooked ravioli well. Toss ravioli in a smal amount
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.
Cook ravioli according to package directions.
In a large skillet over medium heat, warm the oil.
Add the chicken, onions, and garlic and saute, breaking up the chicken with a spoon, until it turns white and the vegetables are tender, about 5 minutes.
Stir in the tomatoes, tomato sauce, basil, oregano, sugar, salt and pepper to taste.
Decrease the heat to low and simmer, uncovered, until the flavors are blended, about 10 minutes.
Taste and adjust seasoning.
Serve sauce over the ravioli and sprinkle with 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.
Slice Italian sausage into 1/2 inch pieces. Boil 6 cups of water, 2 1/2 T. salt and 1/4 cup olive oil in saucepan. Add frozen ravioli to boiling water and cook, stirring often, until al dente. Drain water.
Toss ravioli with 2 T. olive oil to keep pasta from sticking together. Set aside.
In a saute pan, brown sausage and bacon crumbles. Drain. Add pasta sauce and 1 cup heavy cream to sausage and simmer for 2 minutes. Add pasta. Mix well. Top with grated parmesan cheese and parsley flakes.
o a boil and cook ravioli according to package directions.
In a large saucepan or Dutch oven, bring water to boil. Add the vegetables; cook for 5 minutes.
Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
Gently stir in butter. Sprinkle with Italian seasoning and Parmesan cheese.
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.