cheese ravioli with summer vegetable ragout
Thank you to my friend Aurora for coming up with this name! This was for the Triple S challenge this week using a vegetable that begins with A=aspargus tips, fried M=Mushrooms O=onions P=Peppers, green bell T=Tomatoes, canned diced Also my two dairy was Ricotta, Parm.
prep time
1 Hr
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- RAGOUT
- 3 cans 15oz. diced tomatoes w/oregano, basil and garlic
- 1 teaspoon sugar
- 1/2 teaspoon lemon juice
- 1 teaspoon granulated garlic and basil, each
- CHEESE STUFFING
- 16 ounces ricotta cheese, part-skim
- 8 ounces parmesan cheese
- 1/2 teaspoon basil, dried
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- RAVIOLI DOUGH (SEE LINK BELOW)
How To Make cheese ravioli with summer vegetable ragout
-
Step 1Prepare your dough and let rest. Here is the link to my recipe for the pasta dough. https://www.justapinch.com/recipe/lynn-socko/sausage-cheese-ravioli-with-sauce/pasta
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Step 2Place diced tomatoes in a saucepan, add other ingredients and simmer for about 20 min.
-
Step 3Mix cheeses and seasoning together, place teaspoonful mounds onto dough. Follow cooking instructions in link above.
-
Step 4Fry aspargus tips in small amount of butter or olive oil for about 1 min.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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