Best 6 Primavera Ravioli Bake Recipes
Indulge in a delightful culinary journey with our Primavera Ravioli Bake, a symphony of flavors that will tantalize your taste buds. This vegetarian masterpiece showcases tender ravioli filled with a vibrant medley of spring vegetables, bathed in a creamy and flavorful sauce. Each bite is a harmonious blend of textures and tastes, featuring zucchini, carrots, bell peppers, and peas, all enveloped in a rich and velvety sauce made with cream, Parmesan cheese, and a touch of garlic.
Accompanying this main course are three equally enticing recipes that complete the Primavera experience. Start your meal with a refreshing Springtime Salad, a vibrant composition of mixed greens, crisp cucumbers, cherry tomatoes, and a tangy lemon-herb dressing. For a side dish, indulge in our Roasted Asparagus with Lemon and Parmesan, where tender asparagus spears are roasted to perfection and tossed with a zesty combination of lemon zest, Parmesan cheese, and a hint of garlic. And to satisfy your sweet cravings, create a delectable Strawberry Shortcake Parfait, layering fresh strawberries, whipped cream, and crumbled shortbread cookies in a parfait glass.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
EASY RAVIOLI BAKE
If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
- Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
- Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g
RAVIOLI PRIMAVERA
Get dinner on the table fast with this delicious 15-minute main dish using one pan and only five ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
- Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.
Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 20 g, SaturatedFat 24 g, ServingSize 1 Serving (1 Cup), Sodium 700 mg, Sugar 8 g, TransFat 1 g
BAKED PASTA PRIMAVERA
Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
- Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
- Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 30.2 g, Cholesterol 25.9 mg, Fat 11.5 g, Fiber 3.2 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 368.5 mg, Sugar 4.9 g
RAVIOLI PRIMAVERA
In Oceanside, California, Lois McAtee relies on frozen vegetables and ravioli to hurry along this colorful main dish. It's pleasantly seasoned with minced garlic and fresh parsley.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.
Nutrition Facts :
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
Tips:
- To make a creamy, flavorful sauce, sauté onion, garlic, and mushrooms in butter until softened, then stir in flour, chicken or vegetable broth, heavy cream, white wine, and Parmesan cheese.
- For perfectly cooked ravioli, boil them in salted water until they float to the top, then drain and rinse them with cold water.
- When layering the ravioli and sauce in the baking dish, start with a layer of sauce, then a layer of ravioli, and repeat until all the ingredients are used up.
- Bake the ravioli bake in a preheated oven until the cheese is melted and bubbly and the sauce is heated through.
- Garnish the ravioli bake with fresh herbs, such as basil or parsley, before serving.
Conclusion:
Primavera ravioli bake is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its creamy sauce, tender ravioli, and fresh vegetables, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal that is also flavorful and satisfying, give this primavera ravioli bake a try.
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