Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper.
Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
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.
Preheat oven to 350 degrees F.
Prepare Idahoan Four Cheese Mashed Potatoes with 1 1/2 cups boiling water and prepared chicken gravy.
Fold in corn and half of the shredded cheese.
Place in buttered baking dish, top with remaining cheddar cheese and sprinkle with paprika.
Bake until cheese turns bubbly and golden brown. Serve with tortilla chips.
ushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package
up of the shredded Italian four-cheese blend and peas and season
repare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg
eat while cooking the ravioli.
Cook the ravioli according to the
o 350.
Blanch the ravioli a few at a time
he water boiling for the ravioli. Five (5) - 10 minutes is
Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
Stir in mushrooms and olives. (I use about a half a can of olives.).
In lightly greased 13x9 pan layer:
1/2 cheese raviolis.
1/2 chicken mixture.
1/2 of the ricotta or cottage cheese.
Sprinkle with parmesan cheese.
1/2 of the alfredo sauce.
1/2 of the shredded cheese.
Repeat.
Bake in 350\u00b0 oven, covered, for 30 minutes.
Uncover and bake 5-10 minutes longer.
ecorino cheese; toss gently to combine.
Meanwhile, cook ravioli in a
Mix cooked meat and sauce together.
Gently stir in pasta and 1/2 cup Mozzarella cheese.
Pour into a 2qt. casserole dish.
Top with remaining Mozzarella and Parmesan cheeses.
Bake at 375 degrees, uncovered, for 20 min.
o a boil.
Add ravioli and cook according to package
ll ingredients in blender except ravioli and blend until smooth and
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.
over bottom.
Layer frozen ravioli.
Layer 1/3 of
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.
aste.
DRAIN cooked ravioli well. Toss ravioli in a smal amount
Cook ravioli according to package directions.
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.