RAVIOLI

 

Easy Ravioli Bake

serves 4 – 6

 

Ingredients

26-28 oz Pasta Gourmet New York Cheese Ravioli (frozen)
1 26-28oz jar favorite pasta sauce
2 cups shredded low-moisture mozzarella cheese
3 tablespoons grated parmesan cheese
Oil or cooking spray

Instructions

1. Pre-heat oven to 350F. Grease the bottom of a 13 x 9” baking dish with oil or use cooking spray.
2. Evenly spread 3/4 cup of pasta sauce to prepared baking dish. Add half of the frozen ravioli, top with with half of the remaining pasta sauce. Sprinke with an even layer of the mozzarella cheese.
3. Add another single layer of frozen ravioli, top with remaining pasta sauce and sprinkle with the Parmesan cheese.
4. Cover dish with aluminum foil and bake for 40 minutes. Remove foil and bake uncovered for 15-20 minutes more or until bubbly and hot in the center. 5.Remove from oven and let stand 10 minutes before serving.

 

Ravioli with Tomatoes & Garlic

serves 4

 

Ingredients

17 oz Pasta Gourmet New York Cheese Ravioli (frozen)
2 tablespoons olive oil
16 oz cherry or grape tomatoes
1/4 cup chopped fresh parsley or basil
1/2 tsp red chili flakes (or to taste)
Salt and pepper
3 tablespoons grated parmesan cheese

Instructions

1. Pre-heat oven to 425F. Drizzle a rimmed baking sheet with olive oil.
2. Slice garlic cloves and halve 1/3 of the tomatoes. Add the garlic and tomatoes to the prepared baking sheet, toss to coat and spread evenly. Roast in oven for 25-30 minutes.
3. Remove baking sheet from oven. Evenly sprinkle salt, pepper, and chili flakes. Dollop the butter on the tomato mixture, let it melt and toss to incorporate. Return baking sheet to oven and roast another 5-10 minutes.
4. Meanwhile, cook frozen ravioli per package instructions. Before draining, reserve 1/2 cup of the pasta water.
5. Remove baking sheet from oven, add drained ravioli, half of the chopped parsley / basil to the tomato mixture. Toss to coat ravioli, add reserved pasta water as needed.
6. Serve warm pasta, sprinkle with chopped parsley and Parmesan cheese.

 

Ravioli with Mushrooms & Herbs

serves 4 – 6

Ingredients

1 1/2 lb Pasta Gourmet New York Cheese Ravioli (frozen)
4 tablespoons butter (divided)
2 tablespoons olive oil
2-3 cups mushrooms (button or baby bella)
4 cloves garlic (thinly sliced)
1 large shallot (minced)
2 rosemary sprigs
1/4 cup chopped parsley
1/2 cup parmesan cheese

Instructions

1. Heat a large pot of salted water till boiling.
2. Meanwhile, heat a saute pan over med-high heat. Add 2 tablespoons of the butter and olive oil. Once hot, add rosemary sprigs and mushrooms. Toss the mushrooms to coat and season with salt and pepper.
3. Cook frozen ravioli per package instructions. Drain and set aside.
4. Add garlic and shallot to the pan, tossing to coat. Cook 2-3 minutes or until garlic and shallots are cooked through.
5. Drain the ravioli and reserve about 1/2 cup of the pasta water. Drop the ravioli into the saute pan, add remaining 2 tablespoons of butter and pasta water as needed. Add the parmesan cheese and toss till sauce is creamy. Serve immediately.