Type what you have

Ingredients

• ✓ cheese ravioli
• water
• chicken bouillon
• spinach
• mushroom
• carrot
• pea
• carrot
• olive oil
• soy sauce
• salt
• black pepper

Instructions

1. 1 In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

By RAFTERMANIA

Ingredients

• ✓ cheese ravioli
• olive oil
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• chicken broth
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
2. 2 Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

By Amanda

Ingredients

• ✓ cheese ravioli
• butter
• mushroom
• garlic
• alfredo sauce
• parmesan cheese
• green onion
• red pepper flakes

Instructions

1. 1 Bring a large pot of water to a boil. Add ravioli and cook for 5 to 8 minutes or until al dente; drain.
2. 2 Heat butter in a skillet over medium heat. Stir in mushrooms and garlic and cook until tender.
3. 3 In a medium saucepan over low heat, toss the cooked ravioli with Alfredo sauce to coat. Mix in mushrooms and garlic. Cook and stir until sauce is heated. Top with Parmesan cheese, green onion, and red pepper to serve.

By Angel E Dixon

Ingredients

• ✓ cheese ravioli
• marinara sauce
• meatball
• mozzarella cheese
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with olive oil spray.
2. 2 Pour about 1/2 of the marinara sauce into the bottom of the dish. In a single layer, place 1/2 of frozen ravioli on the sauce along with 1/2 of meatballs, and 1 cup mozzarella cheese.
3. 3 Place the remaining ravioli, meatballs, marinara sauce, and mozzarella cheese in that order on the casserole; sprinkle with Parmesan cheese and red pepper flakes. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove the foil, and bake until casserole is bubbly and cheese is melted, about 20 minutes more. Sprinkle with additional grated Parmesan, if desired.

By lutzflcat

Ingredients

• ✓ cheese ravioli
• egg
• all-purpose flour
• salt
• black pepper
• panko bread crumb
• italian seasoning
• garlic salt
• cooking spray

Instructions

1. 1 Preheat an air fryer to 370 degrees F (188 degrees C) for 5 minutes.
2. 2 Whip eggs in a shallow bowl until lemon-colored and frothy. Combine flour, salt, and pepper in a separate dish. Mix panko, Italian seasoning, and garlic salt together in a third bowl.
3. 3 Dip thawed ravioli in eggs and dredge in flour. Dip ravioli back into eggs and finally turn in panko mixture. Shake off excess breading. Place coated ravioli into the air fryer basket. Lightly spray ravioli with nonstick spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Turn ravioli and increase temperature to 400 degrees F (200 degrees C). Fry for an additional 2 minutes.

By thedailygourmet

Ingredients

• ✓ cheese ravioli
• ground beef
• spaghetti sauce
• tomato
• mozzarella cheese
• monterey jack cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
3. 3 Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

By Angie Shirk Williams

Ingredients

• ✓ cheese ravioli
• egg white
• water
• bread crumb
• oregano
• basil
• parmesan cheese
• cooking spray

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
2. 2 Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
3. 3 Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
4. 4 Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

By chefspecialty

Ingredients

• ✓ cheese ravioli
• butter
• chicken breast
• italian seasoning
• alfredo sauce
• mozzarella cheese
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 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.
3. 3 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.
4. 4 Spread about 1/2 cup 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 1/2 of the cooked chicken. Sprinkle 1 cup mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
5. 5 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 the oven for 5 more minutes before serving.

By Kelly MacDonald

Ingredients

• ✓ cheese ravioli
• marinara sauce
• egg
• milk
• bread crumb
• salt
• vegetable oil
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat marinara sauce in a saucepan over medium heat until bubbling; reduce the heat to low and simmer until needed.
3. 3 Meanwhile, whisk egg and milk together in a small bowl. Whisk bread crumbs and salt together in a second small bowl.
4. 4 Dip each ravioli in milk mixture, then in bread crumbs to coat.
5. 5 Heat 2 inches oil in a large, heavy pan until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, until golden, about 1 minute per side. Drain on paper towels.
6. 6 Sprinkle warm ravioli with Parmesan and serve immediately with hot marinara sauce on the side.

By Barb

Ingredients

• ✓ cheese ravioli
• turkey sausage
• spaghetti sauce
• tomato
• beef broth
• salad dressing
• sugar
• mozzarella cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
2. 2 Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
3. 3 Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
4. 4 Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

By Yoly

Ingredients

• ✓ cheese ravioli
• cooking spray
• spinach
• ricotta cheese
• egg
• kosher salt
• black pepper
• garlic powder
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Squeeze thawed spinach between several layers of paper towels to remove as much excess moisture as possible. Transfer spinach to a medium bowl and stir in ricotta cheese, egg, salt, pepper, and garlic powder until well combined.
3. 3 Pour 1 cup marinara sauce in the bottom of the prepared baking dish. Arrange 1/2 of the ravioli in a single layer over the sauce. Pour 1 cup sauce over the ravioli, then spread ricotta mixture over the sauce and top with 1/2 cup mozzarella cheese. Top with remaining ravioli, remaining sauce, and remaining mozzarella.
4. 4 Cover with parchment paper and then cover tightly with foil. Freeze for up to one month.
5. 5 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Place frozen covered lasagna in the preheated oven and bake for 1 1/2 hours. Uncover and bake until golden and bubbly, about 20 more minutes. Let stand for 10 minutes before serving.

By Allrecipes Editorial Team

Ingredients

• ✓ cheese ravioli
• ricotta cheese
• spinach
• romano cheese
• egg
• salt
• pepper
• spaghetti sauce
• spaghetti sauce
• romano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Mix ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt, and pepper to taste in a bowl.
3. 3 To assemble lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen ravioli on top in a single layer. Spread about 1 cup of ricotta mixture over ravioli. Repeat layers 3 more times, ending with a layer of frozen ravioli. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes, until casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown cheese on top. Let sit for 10 minutes before serving.

By STREETANGEL

Ingredients

• ✓ cheese ravioli
• chicken broth
• pumpkin puree
• milk
• brown sugar
• white sugar
• butter
• ginger
• cinnamon
• clove
• nutmeg
• parmesan cheese

Instructions

1. 1 Combine chicken broth, pumpkin purée, milk, white sugar, brown sugar, butter, ginger, cinnamon, cloves, and nutmeg in a large saucepan; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
3. 3 Transfer pasta to a serving bowl; top with pumpkin sauce and Parmesan cheese.

By Maria

Ingredients

• ✓ cheese ravioli
• mascarpone cheese
• butter
• black pepper
• skim milk
• pumpkin puree
• pecorino romano cheese
• brown sugar
• cinnamon
• salt
• nutmeg
• salt
• black pepper
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
2. 2 Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

By rlegrand

Ingredients

• ✓ cheese ravioli
• ground beef
• garlic
• garlic powder
• salt
• black pepper
• pasta sauce
• italian seasoning
• basil
• oregano
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
2. 2 Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
3. 3 Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more.

By RandyOSU

Ingredients

• ✓ cheese ravioli
• olive oil
• eggplant
• onion
• garlic
• zucchini
• tomato
• green bell pepper
• basil
• parsley
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
4. 4 Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.

By Surpriseitswendy