Baked Spinach Ravioli Food

SPINACH AND MUSHROOM RAVIOLI

Steps:

• In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
• Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
• In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
• In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
• Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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.

HOMEMADE SPINACH PASTA

Steps:

• Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
• Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
• Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
• Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
• Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
• Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

CREAMY SPINACH BAKED RAVIOLI

Steps:

• Pre-heat the oven to 200ºC/390ºF.
• Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
• Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
• Add the Parmesan and lemon juice then season to taste.
• Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
• Remove from the oven and allow to rest for 5 minutes then serve.

WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?

Steps:

• Prepare the Spinach Ravioli.
• Prepare your sauce.
• Enjoy your meal!

EASY SPINACH RAVIOLI BAKE

Steps:

• Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
• In a medium bowl, stir together chopped spinach and pesto. In another medium bowl, combine Alfredo sauce and chicken broth.
• Spread a thin layer of sauce in the bottom of the prepared pan. Top with half the ravioli, half of the remaining Alfredo sauce, half of the spinach and half of the cheese. Repeat once. Top with Parmesan cheese.
• Cover and bake for 25-30 minutes, or until bubbly. Uncover and bake 5-10 minutes more, or until cheese is melted and golden.

SPINACH RAVIOLI AND GORGONZOLA BAKE

Steps:

• Preheat the oven to 200 C. Butter the sides and base of a baking dish. For the sauce, melt the butter in a deep saucepan. Add the flour and mix to combine. Cook for just a minute or so before slowly adding the milk. Whisk with a balloon whisk to ensure the sauce is smooth. Simmer for 2-3 minutes. Crumble in the gorgonzola and whisk to combine. Once the cheese is melted, season to taste with a little salt and white pepper. Bring a large pot of well-salted water up to the boil. Add the spinach in one go and press down to submerge. Blanch for just a minute or two. Using a slotted spoon, remove the spinach and place in a colander to drain. Add the ravioli to the water and cook for 2-3 minutes. Once the pasta rises to the surface, remove from the heat and drain. Press any excess water from the spinach and add to the sauce along with the ravioli. Transfer to the baking dish. Scatter over the Parmesan and bake for about 25 minutes until bubbling and golden. Serve immediately with extra Parmesan.

SPINACH RICOTTA RAVIOLI WITH MUSHROOMS RECIPE

Steps:

• In a small mixing bowl, mix together parmesan cheese, one whole egg, and ricotta. Set this aside.
• In a large skillet, heat oil over medium high heat. Add in the mushrooms, cook until tender for about 10 minutes. Add spinach, and cook until wilted for about 45 seconds.
• Remove from the skillet and roughly chop. Stir the mushrooms and spinach into the ricotta mixture and then set aside.
• Make an egg wash in a small mixing bowl by whisking together water and egg. Set aside.
• Place a pot of water on the stove to boil. Place one of the wonton wrappers on a clean work surface and place one teaspoon of the filling into the middle.
• Take a pastry brush and brush the sides of the wonton wrapper with the egg wash.
• Place another wonton wrapper on top and press the edges down with a fork to seal the ravioli. Evenly work out any air bubbles if there are.
• Repeat with the remaining filling and wonton wrappers.
• Place four of the raviolis into the pot of boiling water and cook for 4 minutes. Repeat until all of the raviolis are cooked.
• Remove and serve.

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!

SPINACH AND RICOTTA RAVIOLI

Steps:

• In a medium-sized bowl, stir together flours and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
• Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
• Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
• Form the dough into a ball and cover in plastic wrap.

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.

OVEN BAKED COD WITH SPINACH AND CHEESE RAVIOLI WITH TOMATO, HERB BUTTER SAUCE

Steps:

• DirectionsIn a small saucepan heat olive oil over medium heat. Add the shallot and garlic cook for 4-5 minutes, stirring occasionally. Preheat oven to 400°F. Add the tomatoes, vegetable stock, red pepper flakes, and sugar. Turn heat to low and simmer for about 10 minutes until tomatoes begin to release their juices. Remove the saucepan from the heat and stir in the slices of butter and fresh herbs, season with salt and black pepper. Cover and keep warm. Meanwhile, bring a large pot of water to a boil. In an 8-inch square baking dish drizzle the bottom lightly with olive oil. Pat dry the cod and arrange in a single layer. Season with salt and black pepper, squeeze half the lemon over the top of the cod. Cover tightly with aluminum foil and bake for 10 minutes. Remove from the oven and spread the tomato and herb butter over the cod, recover with aluminum foil and return to the oven for 5 additional minutes. Cook ravioli according to the package directions. Drain and divide among serving plates. Remove cod from the oven, spoon the tomato and herb butter over the ravioli, and top with cod. Serve immediately with lemon slices.

SPINACH & RAVIOLI BAKE

Steps:

• Preheat the oven to 400 degrees F and lightly coat the inside of a 9x9" or 8x8" baking dish with non-stick spray.
• Spread about 3/4 C. of the spaghetti sauce on the bottom of the baking dish.
• Arrange the ravioli in a single layer over the sauce.
• Top with the spinach.
• Add the remaining sauce, sprinkle the cheese over the top, cover with foil, and bake for 20-30 minutes or until the sauce is bubbling and the cheese is melted.
• Once done, remove from the oven and enjoy right away!

BURRATA BAKED RAVIOLI WITH SPINACH

Steps:

• Preheat the oven to 400 degrees F. Reserve 1 cup of marinara sauce from the jar.
• Heat the oil in a nonstick skillet over medium low heat. Stir in the garlic and cook for 30 seconds. Add in the ground turkey with a big pinch of salt and pepper. Cook until the turkey is browned, breaking it apart into small crumbles. Once the turkey is browned, add in the rest of the marinara from the jar.
• Once the marinara is warm and bubbling, stir in the fresh spinach. Cook for a few minutes until the spinach wilts and then turn off the heat.
• Time to layer! Add ½ cup of the reserved marinara in the bottom of a 9x13 inch baking dish and spread it around. Add a layer of ravioli in a single layer. We're doing 3 layers, so use ⅓ of the bag. Next, add a layer of the ground turkey/spinach mixture. You want to use ⅓ of the mixture. Sprinkle on some of the grated cheese. Repeat this two more times, so you have 3 layers total.
• Once you finish the final layer, add the remaining marinara on top. Top with any extra grated cheese. Top with the burrata, pulling it apart to spread it out over the entire dish.
• Bake for 25 to 30 minutes, until golden and bubbly and cheesy and melty! Top with parmesan and fresh parsley. Serve!

SPINACH AND RICOTTA RAVIOLI

Steps:

• Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
• While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
• Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
• To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
• Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.

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.

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.

BAKED RAVIOLI

Steps:

• Preheat the oven to 375 degrees. Coat a 9x13 baking dish with a light coating of cooking spray or oil.
• Place a single layer of ravioli on the bottom of the baking dish.
• Spread 1 cup of the marinara over the noodles and top with 1 cup of the mozzarella cheese.
• Repeat the layer of noodles, marinara and mozzarella again. Sprinkle the top with parmesan.
• Bake in the preheated oven for 20-30 minutes or until the cheese is melted and the casserole is cooked through. If the top is getting dark, you can top with aluminum foil.
• Sprinkle with fresh parsley before serving.

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.

CHEESY SPINACH RAVIOLI BAKE

Steps:

• Spread 1 cup pasta sauce in bottom of 9-inch square or 2-quart shallow baking dish. Layer half the ravioli, half the Mozzarella cheese, and of all the spinach in dish. Repeat layers with remaining ravioli, pasta sauce and Mozzarella cheese. Top with Parmesan cheese.
• Cover with aluminum foil. Bake in preheated 350°F oven 30 to 35 minutes or until hot and bubbly.