Best 11 Ravioli With Tomatoes And Basil Dressing Recipes

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Ravioli with tomatoes and basil dressing is a classic Italian dish that is easy to make at home. It is a great way to use up leftover ravioli, and it can also be made with fresh ravioli. The tomatoes and basil dressing add a light and refreshing flavor to the dish. This dish is perfect for a quick and easy meal, and it is also a great way to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

RAVIOLI WITH TOMATO BASIL



Ravioli with Tomato Basil image

Enjoy this meatless ravioli pasta dish that's baked with tomatoes in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 5

1 package (25 ounces) frozen cheese-filled ravioli
1 can (28 ounces) crushed tomatoes, undrained
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 cup shredded mozzarella or provolone cheese (4 ounces)

Steps:

  • Heat oven to 400°. Cook and drain ravioli as directed on package.
  • While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
  • Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
  • Bake uncovered about 20 minutes or until hot.

Nutrition Facts : Calories 305, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 2 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1250 mg

CHEESE RAVIOLI WITH TOMATO & BASIL



Cheese Ravioli with Tomato & Basil image

Make a delicious Italian dish in just 15 minutes with this Cheese Ravioli recipe from Kraft. Ravioli is tossed with tomatoes, basil, and parmesan cheese.

Provided by My Food and Family

Categories     Pasta

Time 15m

Yield 3 servings

Number Of Ingredients 5

1 pkg. (12 oz.) frozen cheese ravioli, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cups cherry tomatoes, halved
1/4 cup chopped fresh basil, divided
1/4 cup POLLY-O Shaved Parmesan Cheese

Steps:

  • Cook ravioli as directed on package; drain.
  • Heat dressing in large skillet on medium-high heat. Add ravioli, tomatoes and 2 Tbsp. basil; cook 2 min., stirring occasionally.
  • Stir in cheese and remaining basil.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

RAVIOLI WITH TOMATOES AND BASIL DRESSING



Ravioli with Tomatoes and Basil Dressing image

Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

1 small bunch basil, stems removed
1 pound fresh cheese ravioli
1/3 cup extra-virgin olive oil
2 tablespoons lime juice
Salt and pepper
1 pint grape or cherry tomatoes, halved or quartered

Steps:

  • In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
  • Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

Nutrition Facts : Calories 537 g, Fat 25 g, Fiber 1 g, Protein 13 g, SaturatedFat 3 g

BURRATA RAVIOLI WITH FRESH TOMATO SAUCE, PARMIGIANO AND BASIL



Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 3 servings

Number Of Ingredients 9

Eight 6-by-6-inch sheets fresh pasta
1 large egg, beaten
2 balls burrata, cut into 16 pieces total
1 bunch fresh basil
Kosher salt and freshly cracked black pepper
1 1/2 cups San Marzano tomato sauce
1/4 cup extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons grated Parmigiano-Reggiano

Steps:

  • Cut the pasta sheets into 3-by-3-inch squares. Brush one side of a pasta square with a small amount of egg, then place a piece of burrata in the center and top with a basil leaf. Season with salt and pepper, then top with one more pasta square to make a ravioli. Repeat to form a total of 16 ravioli for 3 portions. Allow the ravioli to set for 30 minutes in the fridge.
  • In the meantime, bring a pot of salted water to a boil. Bring the tomato sauce to a simmer in a separate saucepan.
  • Add the ravioli to the boiling water and cook until tender, about 3 minutes.
  • Add the olive oil to the tomato sauce and stir together. Add the ravioli to the pan with the sauce and cook for 1 more minute, adding the butter at the same time. Season with salt and pepper.
  • Divide the ravioli among 3 plates and garnish with extra basil and the Parmigiano-Reggiano.

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
  • Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
  • Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

FRESH TOMATO RAVIOLI RECIPE



Fresh Tomato Ravioli Recipe image

Take your ravioli recipe up a notch with cheese, cherry tomatoes, garlic and more. Sometimes simple is best with this Fresh Tomato Ravioli Recipe!

Provided by My Food and Family

Categories     Pasta

Time 15m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 6

1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 clove garlic, minced
2 cups cherry tomatoes, cut in half
1/4 cup chopped fresh basil
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to tomato mixture with basil; mix lightly. Top with cheese.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 3 g, Protein 13 g

RAVIOLI WITH SHRIMP TOMATO SAUCE



Ravioli with Shrimp Tomato Sauce image

I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) Italian stewed tomatoes
1 tablespoon brown sugar
1 bay leaf
1 whole clove
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
2 packages (9 ounces each) fresh or frozen cheese ravioli
1-1/2 cups heavy whipping cream
1/2 pound cooked medium shrimp, peeled and deveined
1 tablespoon grated Parmesan cheese
1 tablespoon minced chives

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

Nutrition Facts :

RAVIOLI WITH TOMATOES AND OLIVES



Ravioli with Tomatoes and Olives image

Start to finish, this Italian skillet supper takes just 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 6

1 package (9 oz) refrigerated cheese-filled ravioli
1 small onion, cut into thin wedges
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1/4 cup sliced ripe olives
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Cook ravioli as directed on package; drain.
  • Meanwhile, in 8-inch nonstick skillet, cover and cook onion over medium heat 3 to 5 minutes, stirring occasionally, until crisp-tender. Uncover; stir in tomatoes and olives. Cook uncovered 3 to 5 minutes, stirring frequently, until thoroughly heated.
  • Gently stir in cooked ravioli. Cook 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle individual servings with cheese and basil.

Nutrition Facts : Calories 340, Carbohydrate 34 g, Cholesterol 135 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 3/4 Cups, Sodium 1610 mg, Sugar 8 g, TransFat 0 g

HOMEMADE RAVIOLI WITH TOMATO SAUCE



Homemade Ravioli with Tomato Sauce image

A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!

Provided by Pamela

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/4 cup vegetable oil
1 cup finely chopped onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (5 1/2 ounce) can tomato paste
1 1/2 cups water
1 teaspoon salt
2 tablespoons parsley
2 teaspoons sugar
1 tablespoon oregano
1 teaspoon basil
1/4 teaspoon pepper
3 cups flour
4 eggs
1/4 cup water
3/4 lb ground beef, cooked
4 tablespoons cheddar cheese
1 tablespoon fine breadcrumbs
1/4 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten slightly

Steps:

  • Sauce-In a saucepan, or crock pot, combine all ingredients.
  • Heat until boiling.
  • Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
  • Noodles- Mix together.
  • Knead for 10 minutes or until dough is elastic.
  • Add more water or flour accordingly.
  • Filling- Mix all ingredients together.
  • Roll out dough, cut into small rectangles, or circles.
  • (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
  • Seal the edges with a little bit of water and pinch closed.
  • (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
  • Serve with prepared sauce.
  • Especially good with garlic bread and sprinkled with parmesan cheese.

HOMEMADE TOMATO BASIL PASTA SAUCE



Homemade Tomato Basil Pasta Sauce image

This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!

Provided by Kayleigh Whipps

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
8 small tomatoes, diced
¼ cup chopped fresh basil
1 teaspoon olive oil
1 teaspoon garlic salt
salt and ground black pepper to taste
1 tablespoon all-purpose flour
¼ cup water
1 clove garlic, grated

Steps:

  • Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 4.5 g, Fiber 2.3 g, Protein 2 g, SaturatedFat 2 g, Sodium 483.3 mg, Sugar 4.8 g

RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE



Ravioli with Sausage & Tomato Cream Sauce image

It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese ravioli
3/4 pound bulk Italian sausage
1 jar (24 ounces) tomato basil pasta sauce
1/2 cup heavy whipping cream
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese
Minced fresh parsley

Steps:

  • Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.

Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.

Tips:

  • For the best flavor, use fresh basil and ripe tomatoes.
  • If you don't have fresh basil, you can use dried basil, but use half the amount.
  • To make the basil dressing, you can use a blender or a food processor.
  • If you don't have a blender or a food processor, you can chop the basil and tomatoes by hand.
  • Be careful not to overcook the ravioli. They should be cooked through, but still slightly al dente.
  • Serve the ravioli immediately with the basil dressing.

Conclusion:

This recipe for ravioli with tomatoes and basil dressing is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The ravioli are cooked in a simple tomato sauce, and then tossed with a flavorful basil dressing. The dish is garnished with fresh basil and Parmesan cheese. This recipe is sure to please everyone at the table.

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