Best 6 Ravioli And Broccoli Alfredo Recipes

LEMON GARLIC RAVIOLI AND BROCCOLI BAKE

Steps:

• Bring a large of water to a boil. Once boiling, add ravioli and cook according to package directions. When there is about 1 minute and 30 seconds left, add broccoli. Drain and set aside.
• To make the lemon sauce, add butter and olive oil to an oven safe saute pan (you will be putting this pan in the oven later) and place over medium heat. Add garlic and saute for a few minutes, stirring often to make sure garlic doesn't burn. Add pepper, lemon zest, lemon juice and red pepper flakes. Stir and turn off heat.
• Add ravioli, broccoli and parsley to the lemon sauce and stir until everything is well coated.
• Melt 2 tablespoons of butter in a bowl. Add bread crumbs and Parmesan cheese and stir. Sprinkle over the top of the pasta and broccoli then place under broiler for 5 minutes. Garnish with lemon wedges.

ANGEL'S RAVIOLI ALFREDO WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
• Heat the butter in a skillet over medium heat. Stir in the mushrooms and garlic, and cook until tender.
• In a medium saucepan over low heat, toss the cooked ravioli with the Alfredo sauce to coat. Mix in the mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

K-DUB'S ALFREDO RAVIOLI BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
• Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
• Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
• Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

BAKED RAVIOLI WITH CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 375 degrees. Heat olive oil in large skillet over medium high heat. Add diced chicken and cook until slightly browned (about 5-6 minutes). Add in the broccoli florets, garlic, and salt. Cook until broccoli has softened slightly, about 2-3 minutes. Remove chicken and broccoli from skillet and set aside.
• In the same skillet, melt the butter over medium heat. Whisk the flour into the butter and cook until the mixture is golden, about 2-3 minutes. Gradually whisk in the milk and bring the mixture to a simmer then stir in 1 cup of mozzarella and all of the parmesan. Let simmer until the cheese has melted and sauce has thickened. Add in the chicken and broccoli mixture. Season with salt and pepper to taste.
• Spread a thin layer of sauce onto the bottom of a 9 x 13 inch baking pan coated with cooking spray. Lay half of the ravioli in a single layer (overlapping slightly if necessary) on the bottom of the baking dish, then top with half of the remaining sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining 1/2 cup of mozzarella cheese and bake 25-30 minutes until sauce is bubbly and ravioli are tender.
• If you want a golden top to your dish, broil for 2-3 minutes on high. Let dish sit for 5 minutes before serving. Garnish with basil leaves, optional.

RAVIOLI ALFREDO WITH PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
• Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON

Steps:

• Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
• In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
• When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
• Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
• Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.