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Tangy Pork Ribs & Ravioli with Artichoke Hearts

These tangy country-style pork ribs have a wonderful sweet and sour barbeque sauce with hints of tamarind, sugar, and red wine vinegar. Apple and red cabbage coleslaw complements the ribs and adds a special festive flair. Sliced artichoke hearts and olives, with four cheese ravioli garnished with fresh basil is an elegant pasta dish that can be a used as a starter, main or side. Crunchy oatmeal cookies will most definitely please everyone. Serve with ice cream for special occasions. This meal is a terrific entertaining meal.

Rate & Review

Ravioli with Alfredo Sauce and Artichokes is a great choice for a festive dinner to celebrate a special occasion, or simply for spending time together. Try this easy and elegant pasta dish.

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recipe

Ingredients:

  • 1 package BUITONI Refrigerated Light Four Cheese Ravioli (9 oz.)
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 1 jar (6 ounces) marinated artichoke hearts, drained and sliced
  • 2 cups red and/or yellow bell pepper strips
  • 2 tablespoons white wine or chicken broth
  • 1 package BUITONI Refrigerated Light Alfredo Sauce (10 oz.)

Directions:

PREPARE pasta according to package directions. Keep warm.

HEAT oil in medium skillet over medium heat. Add garlic; cook for 1 minute. Add artichokes, bell peppers and wine. Cook, stirring occasionally, for 2 to 3 minutes. Add pasta and sauce. Cook, stirring occasionally, for 1 minute. Sprinkle with chopped parsley, if desired.

reviews

Review This Recipe
  •  Star(s)

    very good

    Jennyfer from Phoenix, AZ

    I added mushrooms and made my own alfredo sauce and this was delicious. I liked the addition of the white wine, it wasn't too strong of a flavors, but made the veggies have a good flavor. The bell pepper added nice color and flavor to the dish. Highly recommended.

  •  Star(s)

    We Loved it

    Ann Marquie from Olympia

    My husband and I enjoyed this dinner so much we didn't even share it with our kids. I served it with "Spinach Salad With Cherries" another gread recipe I found on here, Baguette bread with Olive oil and Vinagrette dressing, and a glass of Chardonney. They all complimented each other very nicely. And it so so quick and easy to make.

  •  Star(s)

    I'm Keeping This One!

    Susan Munro from Bakersfield, CA

    I just tried this recipe tonight and my family loved it! The aroma from the peppers, artichokes, and garlic cooking was so wonderful, that my family raved about it even before they tried it. For an extra kick, I used an alfredo sauce that already had sundried tomatoes in it. I definitely recommend this recipe and was suprised at how easy it was to make. :)

  •  Star(s)

    Easy Yet Sophisticated!

    Erin Biggers from Vancouver, WA

    This recipe was wonderful! It was so quick to prepare and yet it tasted like it was from a fancy restaurant! I wouldn't think twice about serving this for a dinner party! I paired it with an Italian salad, garlic bread and a glass of white wine. Absolutely perfect!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 356
  • Calories from Fat: 132
  • Total Fat: 14.7g (23% of DV)
  • Saturated Fat: 5.3g (27% of DV)
  • Cholesterol: 56mg (19% of DV)
  • Sodium: 756mg (30% of DV)
  • Carbohydrates: 41.9g (14% of DV)
  • Dietary Fiber: 3.9g (16% of DV)
  • Sugars: 4.6g
  • Protein: 15.5g
  • Vitamin A: 52% of DV
  • Vitamin C: 171% of DV
  • Calcium: 0% of DV
  • Iron: 3% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These tangy and zesty country-style pork ribs get their tropical tang from a bold tamarind barbeque sauce.

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recipe

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 pounds pork ribs, cut into individual ribs
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups water
  • 1/4 cup tamarind paste
  • 4 to 5 tablespoons packed brown sugar
  • 2 tablespoons red wine vinegar
  • 4 MAGGI Beef Flavor Bouillon Cubes
  • 1 tablespoon all-purpose flour, dissolved in 1/4 cup dry red wine
  • Hot cooked rice

Directions:

HEAT oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove from skillet; set aside.

ADD onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic; cook for 30 seconds. Add water, tamarind paste, sugar, vinegar and bouillon. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.

COOK for 1 hour or until pork is tender. Remove ribs; set aside and keep warm. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thickened. Pour sauce over ribs. Sprinkle with chopped parsley, if desired. Serve with rice.

reviews

Review This Recipe
  •  Star(s)

    Gail

    Gail Sheffield from Walnut Creek, CA

    This sounds delicious, but look at the sodium!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 580
  • Calories from Fat: 270
  • Total Fat: 31g (47% of DV)
  • Saturated Fat: 10g (52% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 1120mg (46% of DV)
  • Carbohydrates: 51g (17% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 20g
  • Protein: 21g
  • Vitamin A: 0% of DV
  • Vitamin C: 6% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Infused with a delightful apple taste, this classic coleslaw adds a flavorful flair to outdoor picnics and barbecues.

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recipe

Ingredients:

  • 2 cups shredded red cabbage
  • 2 cups bagged coleslaw mix
  • 1 small apple, cored and diced
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup raisins
  • 1/4 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt (optional)

Directions:

COMBINE cabbage, coleslaw mix, apple, mayonnaise, raisins, Juicy Juice, vinegar and salt in medium bowl; stir well. Cover; refrigerate for 30 minutes.

reviews

Review This Recipe
  •  Star(s)

    Very Good

    Marnie Maton from LA

    This is a quick and easy recipe perfect for a family get together.

  •  Star(s)

    Yummy

    debbie from tampa, florida

    My very picky grandson, ate it, after i tried it. we both said yum, yum


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 290mg (12% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 14g
  • Protein: 1g
  • Vitamin A: 40% of DV
  • Vitamin C: 60% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Too much leftover holiday candy? No problem. Made with chopped candy bars, these easy-to-make Oatmeal Crunch Cookies offer a deliciously unique way to enjoy some of your favorite chocolate bars.

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recipe

Ingredients:

  • 1 cup plus 2 tablespoons whole-wheat or all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup old-fashioned oats
  • 8 Fun Size NESTLÉ CRUNCH Candy Bars, coarsely chopped (about 3/4 cup total)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in oats and chopped candy bars. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTE: 2 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars may be used in place of Fun Size bars.

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nutrition

Nutrition Facts

Serving Size: 2 dozen cookies

Servings Per Recipe: 24

  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 8g
  • Protein: 2g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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