Best 6 Veggie Cheese Ravioli Recipes

VEGGIE RAVIOLI BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
• Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.

CHEESE RAVIOLI WITH ROASTED VEGGIE SAUCE

Steps:

• 1. NOTE: If you have never made ravioli before, I would advise you to pick a video online to watch. It will be very helpful.
• 2. Cook bacon and crumble.
• 3. FILLING: Mix together ricotta, and grated cheeses, salt and pepper, and cooked crumbled bacon.
• 4. SAUCE: There are no hard and fast rules about this sauce, as long as you don't add any veggies that might taste bitter, add whatever you have on hand. Cut all veggies in half (except celery and garlic, leave garlic skin on). Place on oiled baking sheet. Bake at 300° for about 1 hr or until veggies are softened.
• 5. Heat chicken stock. Place veggies (garlic skin removed) in a food processor with about 1/2-1 c of chicken stock. Puree. If you need more stock add it.
• 6. Now pass through a strainer to remove pulp, and add the remainder of chicken stock. Add crumbled cooked bacon. Add about 3-4 drops of lemon juice, salt and pepper. Simmer on very low heat for about 15 min. Taste and adjust salt if needed, also at this point add a small amount of sugar if needed, about 1/2 tsp. Simmer a few minutes more.
• 7. DOUGH: Place flour in a large semi flat bowl mix or on counter top, mix in salt and pepper. Make a well in the center, add egg. Mix together with your fingers till well incorporated. Add a little water at a time mixing with hand till dough starts to stick together. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min.
• 8. After dough has rested, cut into 4 quarters, roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smaller setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it. Place heaping teaspoons of filling on dough strip, about 2" apart, leaving plenty of room to fold dough over and seal. Brush dough around stuffing with water. Now fold dough over. Seal all sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet, refrigerate or freeze ravioli till needed.
• 9. When ready to cook, bring pot of salted water to a boil, place a few ravioli in at a time, boil for 3-5min. depending on size of ravioli, remove, place on parchment paper lined pan.Pour sauce over boiled ravioli. Garnish with some grated Parmesan cheese.

CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

Steps:

• Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
• Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
• Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

CHEESE RAVIOLI WITH VEGGIES

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain., Gently stir in butter. Sprinkle with seasoning blend and cheese.

OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES

Steps:

• SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.
• Add roasted red pepper strips, zucchini moons and black olives.
• Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
• Simmer sauce for 2 minutes.
• Season with salt and cracked black pepper to taste.
• PASTA PREPARATION: Prepare pasta when sauce is complete.
• Use a large pot to boil pasta.
• Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
• Remove pasta from boiling water and lightly mix with sauce.
• PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
• CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE

Steps:

• Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
• Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
• Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
• To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.