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The most delicious and easy ravioli recipes - 7 recipes

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Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

Top rated Easy ravioli recipes

By

Heat chicken stock in a soup pot to boiling

  • 8 cups chicken stock or broth
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 2 cups refrigerated mini cheese ravioli
  • 1 cup cooked chicken (diced)
  • salt & pepper to taste
4.4/5 (8 Votes)

By

Heat oven to 350F. Coat a 2 quart oval baking dish with cooking spray

  • 1 pound lean ground beef
  • 1 jar (24 oz) marinara sauce
  • 1/4 cup fresh basil leaves
  • chopped plus more for garnish
  • 1/4 cup fresh parsley
  • chopped
  • 1 package (20 oz) refrigerated cheese ravioli
  • 1 package (9 oz) refrigerated cheese ravioli
  • 1 bag (8 oz) shredded mozzarella cheese
  • 2 Tbsp Parmesan cheese
4.4/5 (5 Votes)

Originally used with Beet Ravioli recipe, I added secret ingredients to make this recipe my own

  • 8 ounces of fresh chèvre (goat cheese)
  • plain
  • 1 egg
  • 3/4 Tbsp chives
  • chopped
  • 1/2 tsp lemon juice
  • 2 tsp broccoli florets
  • finely chopped
  • salt and pepper
  • to taste
  • a pinch of salted garlic
  • 1/2 cup Parmesan cheese
  • grated
2.9/5 (22 Votes)

By

Easy alternative to lasagna and a great meatless dinner the whole family will love!

  • 2 cups marinara sauce
  • ¼ teaspoon crushed red pepper
  • 1 package cheese ravioli (16 to 20 ounces
  • depending on brand)
  • 10 ounces fresh spinach
  • 1 and ½ cups shredded mozzarella cheese
0/5 (0 Votes)

By

Melt 1 tablespoon butter in a medium skillet over medium heat

  • 3 tablespoons unsalted butter
  • divided
  • 1½ ounces chickweed or spinach
  • stems removed (2 cups)
  • 1 ounce deadnettle or henbit tops
  • including flowers
  • or spinach
  • stems removed (1½ cups)
  • 1 ounce wild garlic greens or chives
  • cut into ½- to 1-inch lengths (¾ cup)
  • plus more for garnish
  • Coarse salt and freshly ground pepper
  • 2 ounces ricotta cheese (¼ cup)
  • 2 ounces freshly grated Parmesan (½ cup)
  • plus more for sprinkling
  • 18 egg-roll wrappers (about 8 inches square)
  • 1 tablespoon olive oil
0/5 (0 Votes)

By

Cook noodles till they are almost done, then drain, and pour into baking dish

  • I batch tomato sauce + a sprinkle of Italian herb
  • sage
  • parsley
  • and basil
  • 1 cup mozzarella
  • 1 half a small container of ricotta
  • 1 box penne noodles or Frozen Ravioli
0/5 (0 Votes)

By

Heat dressing in large skillet on medium heat

  • 2 tsp. Kraft Zesty Italian Dressing
  • 1 red pepper
  • chopped
  • 1 small onion
  • chopped
  • 1 (19 fl oz/540 mL) can pasta sauce
  • 1/4 tsp. crushed red pepper
  • 1 (350 g) cheese pkg. ravioli
  • cooked
  • drained
  • 1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
0/5 (0 Votes)

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