Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.
cook ravioli as instructed on bag-let set for 10 minute.
pour crutons in a plastic bag and crush them.
Put crushed crutons in a bowl.
pour salad dressing in a bowl.
dip ravioli in salad dressing- cover completely.
dip ravioli in crumbs-cover completely.
put on baking pan with foil and cooking spray.
bake for 10-12 minutes or until well browned.
ntil needed.
MAKING THE RAVIOLI DOUGH: Sift flour and salt
omatoes, red wine, garlic and Italian seasoning. Season. Bring to a
ushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and
ntil soft.
Add the Italian sausage; brown and crumble.
Make Italian Tomato Sauce: Puree undrained tomatoes
Italian Meatballs and Ravioli:
Bring water to boil
rown ground beef/ italian sausage
Add Italian Seasoning to ground beef
o 350\u00b0F.
Cook ravioli according to pkg directions; drain
pinach dry.
Combine ravioli, drained tomatoes and Italian seasoning in medium
iscard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into
eat well, set aside. Pour Italian bread crumbs and garlic salt
Preheat oven to 400 degrees.
Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13 x 9 inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes.
Cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain.
Stir in pasta sauce and undrained tomatoes; blend well. Bring to boil.
Add ravioli to skillet; spoon meat sauce over ravioli until well coated. Reduce heat; cover and simmer on medium heat 15 minutes or until ravioli is tender.
Sprinkle with cheese and parsley.
Bring 6 cups water to boil.
Add 1 tablespoon margarine or butter to prevent sticking.
Lower to slow boil.
Add ravioli. Slowly boil for 20 to 25 minutes or until desired tenderness. Drain.
Layer 1/2 of the ravioli on bottom of casserole dish. Cover ravioli with Ragu sauce (1/3 jar).
Evenly sprinkle 6 cheese over sauce (1/3 bag).
Layer remaining ravioli, sauce (1/3 jar) and the remaining package of 6 cheese sprinkled evenly.
Cover casserole dish and microwave on High for 5 minutes.
Serve.
Add the garlic powder, pepper, Italian seasoning and 2 tablespoons of
paghetti sauce, tomato sauce, and Italian seasoning.
Place about 1
eans, egg, vinaigrette, cheese and Italian seasoning.
Bring a large
nd cornstarch mixture.
Boil ravioli till tender and drain.