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Cheese Ravioli - Vegeterian

Found 9 recipes

DIFFICULTY LEVEL

Cheese Ravioli with Pesto

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 (9-ounce) package fresh 3-cheese ravioli 1 1/3 cups fresh baby spinach 2/3 cup fresh basil[...]

Source: myrecipes.com
Cheese Ravioli Lasagna Alfredo

1 bag frozen cheese ravioli, cooked and drained 2 boneless skinless chicken breasts , cubed 1 teaspoon garlic salt and pepper 2 tablespoons butter 1 (1 lb)[...]

Source: food.com

Cheese Ravioli with Three Pepper Topping

1 pound cheese ravioli 3 tablespoons olive oil 1 small onion, diced 1 green bell pepper, thinly sliced 1/2 red bell pepper, thinly sliced 1/2 yellow bell[...]

Source: allrecipes.com
Cheese Ravioli with Fresh Tomato and Artichoke[...]

2 (9 ounce) packages fresh cheese ravioli 1 tablespoon olive oil 1 teaspoon olive oil 1 pound roma tomatoes - peeled, seeded and chopped 1 (6.5 ounce) jar[...]

Source: allrecipes.com
Cheese Ravioli with Toasted Walnuts

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 14- to 16-ounce package cheese ravioli (frozen or fresh) 1/3 cup olive oil 1 clove garlic,[...]

Source: myrecipes.com
Cheese Ravioli With Crab And Garlicsauce Recipe

4 ounce cheese ravioli 6 cloves garlic , minced 2 T extra virgin olive oil 4 T butter , divided 3 T flour 2 c. lowfat milk 1/2 teaspoon salt 1/4 teaspoon[...]

Source: cookeatshare.com
Cheese Ravioli With Shrimp and Tomato-Cream[...]

2 tablespoons butter 1 garlic clove , crushed 1 (14 ounce) can plum tomatoes , with juices 1 cup heavy cream 8 ounces medium shrimp , shelled, deveined, and[...]

Source: food.com
Cheese Ravioli With 3 Pepper Topping

1 lb cheese ravioli 3 tablespoons olive oil 1 small onion , diced 1 green bell pepper , thinly sliced 1/2 red bell pepper , thinly sliced 1/2 yellow bell[...]

Source: food.com
Cheese Ravioli With Meat Sauce

1 lb ground beef (I have substituted ground deer as well and it comes out fine.) 1 (25 1/2 ounce) can of your preferred red pasta sauce 35 -40 frozen cheese[...]

Source: food.com

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