Baked Spinach And Rosé Ravioli Food

BAKED SPINACH RAVIOLI

Steps:

• Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
• Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
• Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

BAKED RAVIOLI WITH SPINACH

Steps:

• Preheat oven to 350 degrees.In an oil sprayed 7x11 or 9x13 pan, add 1/3 of the spaghetti sauce.
• Layer ½ of the ravioli evenly on the bottom. Add another 1/3 of the sauce on top the ravioli, then layer ½ the spinach and ½ the cheese on top of the sauce.
• Next, place the other ½ of the frozen ravioli. Layer the remaining spinach and top with the remaining cheese.
• Cover with foil and place in the oven for 35-40 minutes.
• Take out, uncover and place back in the oven for an additional 10 Minutes. Serve and Enjoy!

BAKED SPINACH AND ROSé RAVIOLI

Steps:

• In a bowl, mix together the baby spinach, Saputo Ricotta di Campagna cheese, shredded Saputo Italiano 4 Formaggi shredded cheese, basil, and egg. Season with black pepper.
• Place a small bowl of water close to your workstation. Set a dumpling wrapper flat on the work surface, then add 15 mL (1 tbsp) filling in the centre of the wrapper. Using the tip of your finger, brush some water around the edge of the wrapper, then fold the wrapper in half, gently pressing the edges together to seal (make sure to push air bubbles out as you go). Transfer the ravioli to a clean plate, then repeat the steps to make all the ravioli.
• Preheat the oven to 200°C (400°F).
• Mix all the ingredients together. Spread half of the sauce over the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Reserve the remaining sauce.
• Bring a large pot of salted water to a boil. Cook the ravioli for 3 minutes, working in batches to avoid overcrowding the pan. Drain the ravioli and transfer to the tomato sauce-lined baking dish. Once all the ravioli are cooked and transferred to the baking dish, cover with the remaining sauce, then sprinkle with the Saputo Italiano 4 Formaggi shredded cheese. Bake for 20 minutes, or until the cheese is melted and the sauce is bubbly. Broil until golden brown. Let rest for 10 minutes before serving.

SPINACH RAVIOLI BAKE

Steps:

• Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.

EASY BAKED CHEESE RAVIOLI WITH SPINACH

Steps:

• Preheat oven to 350.
• Blanch the ravioli a few at a time in salted water for one or two minutes and drain on an oiled plate so they don't stick. They should not be cooked all the way.
• Pour 1 1/2 cups sauce into a 9 x 13" pan and line the spinach leaves over top. Place ravioli on top of spinach and top each ravioli with a slice of mozzarella. Spoon remaining sauce over top of cheese.
• Cover pan with plastic wrap and then cover with foil very tightly. You can stow this in the refrigerator for up to 24 hours. Bring to room temperature while you pre-heat the oven.
• Bake about 45 minutes to an hour or until the ravioli are hot throughout. Time depends on how big, or cold the ravioli are.
• When the ravioli are done just uncover for a few minutes and sprinkle with parmesan cheese and let melt in the oven, about 5 minutes. Watch it so it does not burn. Sprinkle with basil.
• Enjoy with garlic bread or bread sticks!

CREAMY SPINACH & RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

SPINACH RAVIOLI BAKE

Steps:

• Preheat oven to 350.
• Place 1 cup spaghetti sauce in a greased shallow 2-qt baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
• Bake, uncovered, at 350 degrees for 40 - 45 minutes or until heated through and cheese is melted.