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Vegetarian Recipes

GLUTEN FREE CRANBERRY TEA CAKE

Fa la la la la! It’s baking season and this cake was a hit. Of course we all love cookies, and I have plenty of those on the list. My people love a breakfast sweet, and this has stood in for a simple dinner dessert on occasion as well. I know you all love to have a spread planned for holiday mornings, so hope this works for those of you gluten free folks. We always have sweet rolls, but I may double up this year since everyone liked this cake so much. I’ll say it again, like we do with the lemon loaf or banana bread, toasted for a few minutes for a bit of a crisp edge is lovely.

I have made many dense gf baked goods, but I’m starting to figure out the ratios. Eggs are important for strength, going all almond flour turns out pretty dense, so I cut it with superfine brown rice flour like I learned from Aran of Canelle et Vanille. Hugh is the gluten free one in the family, but I have found the kids don’t question a thing when it looks like cookies and cake and sugar. I added some swap suggestions in the headnote.

GLUTEN FREE CRANBERRY TEA CAKE

Serves 6-8

This could be part of a breakfast spread or a dessert. It is sweet and seasonal but we nibbled at it most in the afternoon with a second (er, third) cup of coffee or tea. It has a good amount of moisture, so it sits well at room temperature for a day or two, then should be kept covered in the fridge. Great served with a dollop of plain yogurt in the morning or sweetened creme fraiche for dessert.

Dairy-free option is to replace the buttermilk with non-dairy milk with a squeeze of lemon juice – oat or almond both great, coconut is a bit heavy. You don’t need it gluten free, replace the almond and rice flours with 1 1/2 cups all purpose flour.

Not cranberry season? try lemon blueberry or almond raspberry (replace the vanilla with almond extract).

Ingredients

6 Tbsp. unsalted butter (vegan butter works great!), room temperature
3/4 cup cane sugar
2 Tbsp. avocado or coconut oil
2 eggs
1/2 cup buttermilk (or non-dairy milk with a squeeze of lemon juice)
1/4 cup maple syrup
1 tsp. vanilla extract
zest of one orange
1 cup almond flour
1 cup superfine brown rice flour (I buy this one)
2 tsp. baking powder
1/2 tsp. sea salt
2 cups (8 oz.) fresh or frozen cranberries, roughly chopped

turbinado sugar, for finishing

sweetened yogurt, for serving

Directions

Preheat the oven to 350’ and parchment line and butter a 8-9” cake pan.

In a stand mixer or with an electric mixer, beat the butter and sugar together until fluffy. At least 3 minutes. Add the oil, eggs, buttermilk, maple, vanilla, orange zest and beat again to incorporate. Add the almond and rice flours, baking powder, salt and fold it a few times. Add half the cranberries and fold again. Transfer it to your prepared pan, sprinkle the remaining cranberries over top, swipe it down to an even layer, and sprinkle the top generously with turbinado sugar.

Bake on the middle rack for about 50 minutes, until tested in the center and only a few crumbs (no batter!) come out with it. If the top starts to get to brown, cover it with a piece of parchment or foil. Let the cake cool for at least 30 minutes before slicing. Serve with yogurt or sweetened creme fraiche.

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Vegetarian Recipes

Cheesy Skillet Ravioli

One-pot meals that don’t require me to cook any meat, but are still very filling, are literally my FAVORITE! They’re so quick and easy and are a life-saver during the weekdays. This Cheesy Skillet Ravioli is a saucy, flavorful, skillet meal made with cheese ravioli, sautéed mushrooms, marinara sauce, and more cheese sprinkled on top. I splurged a little with this one by using two types of cheeses and refrigerated ravioli instead of frozen, but I’ll also share some budget-saving tips below. You can definitely count on this recipe the next time you need a simple 30-minute meal!

Overhead view of cheesy skillet ravioli.

Ingredients

There’s a good chance you already have most of the ingredients for this recipe in your pantry and fridge. And if not, they’re easy to find at any grocery store! Here’s what you’ll need to make this vegetarian cheesy ravioli skillet recipe:

  • Cheese Ravioli: I specifically use refrigerated cheese ravioli because it cooks quickly and has a great texture. You can also use frozen cheese ravioli; just be sure to simmer it for a few minutes longer.
  • Baby Bella Mushrooms: These add a ‘meaty’ texture without actually using any meat!
  • Marinara Sauce: Use your favorite store-bought brand or make your own marinara if you have some extra time. Either way, it adds a delicious Italian-style flavor to this skillet recipe.
  • Canned Petite Diced Tomatoes: I love the extra texture and flavor you get when these are mixed with the marinara sauce. The small size of these diced tomatoes also helps them cook quickly in the skillet and blend well with the other ingredients. You could use regular canned diced tomatoes and break them up a bit in the skillet if that’s what you have on hand.
  • Garlic: I use two cloves of minced garlic, but feel free to add more if you LOVE garlic!
  • Olive Oil and Butter: I use both to sauté the mushrooms and garlic. Together, they help brown the mushrooms and add extra flavor to the dish.
  • Shredded Mozzarella and Grated Parmesan Cheese: These add the perfect amount of gooey, cheesy goodness to this skillet recipe. Sprinkle them on top and let them melt into the sauce for a delicious finish. (also, as shown in the step-by-step photos below, they create an awesome cheese pull!)
  • Water: Thins out the sauce just a bit and helps everything cook evenly.
  • Seasonings: The marinara will already have some seasoning, but adding Italian seasoning, garlic powder, salt, and black pepper really enhances the overall taste of this dish.

Budget-Saving Tips

  1. Looking to save more money? A lot of times, frozen ravioli is cheaper than refrigerated. If you purchase frozen cheese ravioli, you will need to let it cook for a few extra minutes until it is cooked and heated through.
  2. If you can get a great deal on ravioli with a different type of filling, go for it! Be sure to simmer your chosen ravioli in the sauce for the appropriate amount of time according to the package instructions.
  3. I bulked up this dish with fresh mushrooms, so if you want, you can use just half a bag of cheese ravioli (roughly 10 oz.) instead of the full 20 oz. and save the rest for later. Similar to what I did in my Cheese Tortellini Skillet recipe. This dish will still be very filling and delicious!
  4. Did you know baby Bella mushrooms are actually a more mature version of white button mushrooms? They have a deeper, richer flavor and are great in dishes like this. But if you can’t find them or if white button mushrooms are priced better at the store, they can easily be substituted in this recipe.

Serving Suggestions

I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!

Storage and Reheating

This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.

Overhead view of cheesy ravioli on a plate with a side salad.
Overhead view of cheesy skillet ravioli.

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Cheesy Skillet Ravioli Recipe

This Cheesy Skillet Ravioli recipe is a one-pot meal made from two types of cheese, stuffed cheese ravioli and an easy, flavorful tomato sauce!
Course Main Course
Cuisine Amercian, Italian
Total Cost ($14.36 recipe / $3.59 serving)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 718kcal
Author Marsha McDougal

Equipment

  • Large Deep Skillet

Ingredients

  • 1 Tbsp olive oil $0.22
  • 1 Tbsp butter $0.12
  • 8 oz. baby bella mushrooms, sliced $2.08
  • 2 cloves of garlic, minced $0.16
  • 2 cups marinara sauce $1.59
  • 1 14.5 oz. can petite diced tomatoes $1.06
  • 1 tsp Italian seasoning $0.10
  • ½ tsp garlic powder $0.05
  • ½ tsp salt $0.02
  • ¼ tsp freshly cracked black pepper $0.02
  • ¼ cup water $0.00
  • 20 oz. refrigerated cheese ravioli* $6.99
  • 1 cup shredded mozzarella cheese $1.15
  • ¼ cup grated parmesan cheese $0.80

Instructions

  • Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
  • Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
  • Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
  • Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
  • Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.

See how we calculate recipe costs here.

Notes

*You can also use frozen cheese ravioli to save more money. Just make sure to cook a couple minutes longer until cooked through.

**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.

Nutrition

Serving: 1serving | Calories: 718kcal | Carbohydrates: 77g | Protein: 34g | Fat: 32g | Sodium: 2194mg | Fiber: 8g

how to make Cheesy Skillet Ravioli — step by step photos

The ingredients to make a cheesy ravioli skillet.

Gather all of your ingredients.

Sliced mushrooms sauteing in a deep skillet.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.

Marinara sauce, diced tomatoes, and seasonings added to a skillet with sliced mushrooms.

Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.

Cheese ravioli added to a skillet with a tomato mushroom sauce.

Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.

Cheese ravioli, sliced mushrooms, and tomato sauce in a skillet.

Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.

A hand sprinkling shredded cheese over cheese ravioli in a skillet.

Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.

Cheese skillet ravioli topped with melted cheese.

Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.

A fork taking some cheesy ravioli from a skillet.

Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.

More Cheesy Pasta Recipes

The post Cheesy Skillet Ravioli appeared first on Budget Bytes.

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