Rate & Review
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.
Ingredients:
1 package (9 ounces) BUITONI Refrigerated Four Cheese Ravioli, prepared according to package directions
1 container (7 ounces) BUITONI Refrigerated Pesto with Sun Dried Tomatoes
1 can (4 ounces) artichoke hearts, drained and halved
1/2 cup ripe olives, drained and halved
1 tablespoon chopped fresh basil
Directions:
COMBINE pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm or chilled.
Estimated Times:
Prep Time:
10
Cooking Time:
10
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
-
Great Recipe
Jill from
Little Rock, AR
This pasta dish is great!!!! We made this dish for a supper part we were hosting, while everyone was snacking on the appetizers and visiting with us in the kitchen. It was a snap to make!! Next time I make it, I am going to add some fresh parmesan.
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Good, simple recipe.
Leslie Soden from
I used fresh sauteed mushrooms instead of olives and it tasted great.
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Terrific!!!
Kansas from
Ramstein AB Germany
Being in the military I am always looking for easy, but oh-so-good dishes to make. This is one of them! I served it chilled on a bed of romaine lettuce with chilled king prawns on the side. My finacee loved it, so did my friends.
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Excellent meal
Caroline Stadterman from
Westmoreland City
This recipe was so quick easy and delicious!! Even my picky boyfriend ate it.
-
four chesse ravioli
Anna Bowser from
Arkansas
This was excellent my family just loved it and my kids are the most pickest eaters.
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Wonderful
Lynn Alexander from
Conyers
This was a big hit at our Christmas family gathering. Very easy and very tasty.
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
4
- Calories: 390
- Calories from Fat: 190
- Total Fat: 22g (33% of DV)
- Saturated Fat: 6g (31% of DV)
- Cholesterol: 40mg (13% of DV)
- Sodium: 810mg (34% of DV)
- Carbohydrates: 36g (12% of DV)
- Dietary Fiber: 4g (16% of DV)
- Sugars: 5g
- Protein: 12g
- Vitamin A: 8% of DV
- Vitamin C: 2% of DV
- Calcium: 20% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
These tangy and zesty country-style pork ribs get their tropical tang from a bold
tamarind barbeque sauce.
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.
Estimated Times:
Prep Time:
15
Cooking Time:
75
Cooling Time:
0
Servings:4
In this recipe:
Review This Recipe
-
Gail
Gail Sheffield from
Walnut Creek, CA
This sounds delicious, but look at the sodium!!
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.
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® All Natural 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.
Review This Recipe
-
Very Good
Marnie Maton from
LA
This is a quick and easy recipe perfect for a family get together.
-
Yummy
debbie from
tampa, florida
My very picky grandson, ate it, after i tried it. we both said yum, yum
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.
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.
Estimated Times:
Prep Time:
15
Cooking Time:
9
Cooling Time:
15
Servings:24
This recipe is:
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.