Indulge in a culinary journey with our curated collection of ravioli recipes, each offering a unique taste sensation. Embark on a culinary adventure with our featured recipe, Ravioli with Salsa Black Bean Sauce, where tender ravioli filled with a blend of cheeses and herbs bask in a flavorful sauce made from fresh tomatoes, roasted peppers, and black beans. Experience a fiesta of flavors with our Salsa Verde Ravioli, where delicate ravioli are enveloped in a vibrant green sauce bursting with the freshness of herbs and a hint of acidity.
For a delightful vegetarian option, our Roasted Vegetable Ravioli with Creamy Pesto Sauce presents a medley of roasted vegetables nestled within ravioli pockets, complemented by a creamy pesto sauce that adds a touch of nutty richness. If you prefer a classic combination, our Ravioli with Marinara Sauce offers a comforting and timeless dish, where succulent ravioli are lovingly coated in a rich and flavorful marinara sauce. And for those who love to explore bold flavors, our Spicy Arrabiata Ravioli will tantalize your taste buds with a spicy tomato sauce infused with aromatic herbs and a hint of chili heat.
RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
WHITE BEAN RAVIOLI WITH BROWN BUTTER AND CAPER SAUCE
Steps:
- For the ravioli:
- In a blender, puree together the beans, egg, vinaigrette, cheese, and Italian seasoning; set aside.
- Working in batches, so the wrappers don't dry out, lay out 6 to 8 wonton wrappers. Place 1/2 tablespoon of bean mixture in the center of each. Moisten 2 connecting edges of the wonton wrapper with your finger dipped in water.
- Fold wrapper in half to form a triangle. Press edges together to seal. Repeat with remaining wonton wrappers and filling.
- Meanwhile, bring a large pot of salted water to a low boil.
- For the sauce:
- Melt butter in a large skillet over medium-high heat. Cook until it begins to brown and have a nutty aroma. Turn off heat and stir in capers and Italian seasoning.
- Working in batches, cook ravioli in boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer ravioli to hot butter sauce. Add parsley to pan. Use a spoon to coat ravioli with sauce. Transfer to plates and add salt.
- Serve immediately garnished with grated Parmesan.
QUICK BLACK BEAN SALSA
This sensational salsa is a colorful combination of lots of fresh-tasting flavors. My husband, son and I think it's great as a dip or with main-dish burritos or chimichangas. We love taste-testing my creations together.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
FIESTA RAVIOLI
I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. -Debbie Purdue, Freeland, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. , Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.
Nutrition Facts : Calories 470 calories, Fat 20g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 1342mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 23g protein.
RAVIOLI WITH SALSA-BLACK BEAN SAUCE
Number Of Ingredients 6
Steps:
- 1. In large saucepan, cook ravioli to desired doneness as directed on package. Drain in colander cover to keep warm.2. In same saucepan, combine tomatoes, beans, chili powder and cumin mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.3. Carefully stir in cooked ravioli. Spoon onto serving platter sprinkle with cilantro.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 450 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 5 g 25% * Cholesterol: 75 mg 25% * Sodium: 930 mg 39% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 10 g 40% * Sugars: 6 g * Protein: 23 g * Vitamin A: 35% * Vitamin C: 25% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 4 Starch, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat or 4 Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 1 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right ravioli. Fresh ravioli is best, but frozen ravioli can also be used. If using frozen ravioli, thaw it according to the package directions.
- Make sure the salsa is flavorful. Use a salsa that you enjoy the taste of. If you like spicy salsa, use a spicy salsa. If you prefer mild salsa, use a mild salsa.
- Don't overcook the ravioli. Ravioli only takes a few minutes to cook. If you overcook it, it will become tough and chewy.
- Serve the ravioli immediately. Ravioli is best served immediately after it is cooked. If you need to keep it warm, cover it with a lid or foil.
Conclusion:
This ravioli with salsa black bean sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and can be customized to your liking. Whether you like your salsa spicy or mild, this recipe is sure to please. So next time you are looking for a quick and easy meal, give this ravioli with salsa black bean sauce a try.
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