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Cheese Ravioli with Veggies

“I first served this pasta dish with a tossed salad when friends dropped by and stayed for dinner, recalls Amy Burns of Charleston, Illinois. Since then, I've modified it to include some vegetables, so it's a complete meal by itself. My sons ask for it all the time. Frozen peas, corn, chopped broccoli and sliced zucchini can be used alone or in any combination that you like in place of the vegetable medley listed, she adds.”

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Ravioli with Cherry Tomatoes and Cheese

Submitted by: Catherine Mandell

You can use cheese or meat ravioli in this recipe. Sausage ravioli are particularly good!

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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Submitted by: Cathy Burghardt

The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.

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Cheese Ravioli with Three Pepper Topping

Submitted by: Amanda

Cheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.

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Pepperoni Cheese Ravioli

Submitted by: Lisa Mouton
Provided by: Simple & Delicious

'This nicely spiced pasta toss is a wonderful last-minute main dish,' writes Lisa Mouton of Orlando, Florida. 'If you make a salad while the frozen ravioli cooks, you can have dinner ready in a half hour.'

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Cheese Ravioli with Pumpkin Sage Sauce

Submitted by: Buitoni, courtesy of meals.com
Provided by: BUITONI®

Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage. Nectar, soft bread sticks and a crisp green salad add contrast and flavor.

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Broccoli Bean Pasta

Submitted by: John Aramanda
Provided by: Taste of Home

Writes John Aramanda of Beaufort, North Carolina, 'I enjoy creating new recipes out of old ones--this is a variation on macaroni and cheese. My mother gets this credit for all my cooking successes. She started me out at age 5.'

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Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

Submitted by: Buitoni, courtesy of meals.com
Provided by: BUITONI®

Four cheese ravioli, called Ravioli a Quatro Formaggio in Italian, makes a glorious hot dish or salad when combined with pesto and sun dried tomatoes, artichoke hearts and bits of fresh basil.

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Pan-fried Polenta with Corn, Kale and Goat Cheese

Submitted by: jen

Fancy, fancy polenta. First the corn and parmesan polenta is whipped up. Then the polenta is cut into triangles, fried, topped with thick slices of tomato and a sprinkling of chevre and broiled. This glorious triangle is served on a bed of kale.

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Quinoa with Veggies

Submitted by: feminiSh

Living In: South Brunswick, New Jersey, USA

I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking! Try these: zucchini, carrots, celery, green bell pepper, red onion, or whatever you have hanging around your kitchen.

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Tomato Mac 'n' Cheese

Submitted by: Taste of Home Test Kitchen
Provided by: Taste of Home

White cheddar cheese and tomatoes add a new dimension to macaroni and cheese.

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