Costco Frozen Ravioli Spinach Cheese Food

SPINACH RAVIOLI LASAGNA

Spinach Ravioli Lasagna image

Short-cut lasagna, using ravioli. Adapted from a recipe in Dash magazine. I used Costco's Pasta Prima frozen organic spinach and mozzarella, but other flavors would be good too. Use frozen, not thawed,

Provided by sheepdoc

Categories < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1.5 (26 ounce) jars marinara sauce
1 (56 ounce) package ravioli
1 (10 ounce) package frozen chopped spinach, thawed and squeezed
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

Preheat oven to 375 degrees.
Spread thin layer of sauce in 9 x 13 pan.
Add half the ravioli in a single layer, half the spinach, half the marinara, and half the mozzarella.
Repeat layers.
Top with Parmesan.
Cover pan with foil, Bake for 35 minutes. Uncover and bake for 15 minutes more, until cheese is melted and pasta is cooked.
Let stand at least 5 minutes before serving.

Nutrition Facts : Calories 258.7, Fat 12.6, SaturatedFat 5.9, Cholesterol 31.1, Sodium 942, Carbohydrate 23.9, Fiber 5.1, Sugar 14.4, Protein 12.8

SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Spinach and Cheese Ravioli With Fresh Tomato Sauce image

This is Deee-licious and not at all difficult. A filling alternative to meat dishes. This is the "main" recipe. Please also refer to my Fresh Tomato Sauce recipe. I will also list a recipe for Homemade Pasta Sheets if you choose to go that route instead of purchasing them. Both recipes to be published in next few days I almost didn't post this as it's so long, but these are really fun to make and really not that hard.

Provided by SmHerndon

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb spinach (fresh or frozen)
1/2 lb fresh ricotta cheese
1 tablespoon chopped garlic
2 tablespoons chopped shallots
1/4 cup extra virgin olive oil
1/2 cup grated provolone cheese
1 cup chopped mozzarella cheese
salt and pepper
6 sheets fresh pasta (fresh or purchased at local gourmet store)
1/2 cup butter
1/4 cup parmesan cheese

Steps:

FILLING: Preheat oven to 350 degrees.
Sauté spinach with garlic, shallots and olive oil.
Chop and drain all the liquid from the spinach.
In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
Mix well until you get a firm texture.
Add salt and pepper to taste.
RAVIOLI:.
Roll out dough and cut into sheets of manageable length, approximately 16 inches.
Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
Gently press the filling down with your fingertips.
Press the dough down between each teaspoon of filling to enclose it.
Ttrim off the edges of the dough and cut apart the ravioli.
Gently crimp the edges of the ravioli with a fork.
Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.

Nutrition Facts : Calories 406.9, Fat 37.7, SaturatedFat 19.2, Cholesterol 86, Sodium 448.7, Carbohydrate 4.4, Fiber 0.9, Sugar 0.6, Protein 14.2

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