Mini Round Four Cheese Ravioli

Preparation

In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

Print this page

Download PDF

Recipe Ideas

Click on the recipe photos to enlarge for full view.

Mac & Cheese Made With Mini Round Ravioli

Ingredients (4 servings):

  • 1 package Louisa Mini Round Cheese Ravioli
  • 8 oz VELVEETA® cheese, cut into 1 inch cubes
  • ½ cup 2% milk
  • 1 oz salted butter
  • 1 oz bacon bits

Directions:

  • Bring 4 quarts of water to a boil.
  • Meanwhile, in large skillet, heat milk and melt VELVEETA® cheese on low heat.
  • Blanch ravioli for 5 minutes on medium heat, drain and gently toss with sauce, bacon bits and cold butter.
  • Gently toss until butter is completely dissolved.

Mini Cheese Ravioli With Vodka Sauce

Ingredients (4 servings):

  • 1 package (20 ounces) Louisa frozen mini round cheese ravioli
  • 1 cup vodka
  • 1 jar (24 ounces) tomato-basil or marinara pasta sauce
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus additional for serving
  • ½ cup heavy whipping cream
  • minced chives (optional)

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes.
  • Meanwhile, in 4-quart saucepan or larger, add vodka and cook over low heat until reduced by half. Stir in pasta sauce, cheese and cream; heat until mixture simmers.
  • Drain ravioli, then return to same saucepot. Pour sauce over ravioli and gently fold to coat. Sprinkle ravioli with additional cheese and chives, if using, to serve.

Mini Round Cheese Ravioli With Butter Sauce

Ingredients (4 servings):

  • 1 package (18 to 22 ounces) Louisa frozen pasta
  • 6 tablespoons butter
  • ½ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • ½ teaspoon freshly ground black pepper
  • chopped fresh herbs such as chives, basil, rosemary, thyme and mint (optional)

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain pasta.
  • In same saucepot, melt butter over medium heat. Remove saucepot from heat. Add pasta and gently fold in cheese and pepper. Sprinkle with herbs, if using.