Creamy Spinach Ravioli Food

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.

RAVIOLI IN CREAMY SPINACH SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
• Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Drain pasta, reserving 1/3 cup cooking water; cover pasta to keep warm. Add reserved water and cream cheese mixture to skillet; cook and stir on medium heat 2 min. Add spinach; cook and stir 2 to 3 min. or just until spinach starts to wilt. Add pasta; stir to evenly coat. Sprinkle with Parmesan.

CREAMY SPINACH AND CHEESE RAVIOLI

Steps:

• Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Drain ravioli in a colander and set aside.
• While the pasta cooks, chop your onion and spinach and mince your garlic.
• Heat the oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the onion and cook until tender and translucent, approx. 5 minutes. Add garlic towards the end to prevent burning.
• Add butter and garlic to the pan. Once butter has melted, add flour and whisk constantly with a metal whisk until the butter and flour are well combined and the mixture darkens in color a bit.
• Pour in milk and whisk vigorously to combine. Whisk often until mixture thickens (this will happen faster for room temperature or warmed milk and a little slower if using cold milk) then add parmesan, pesto, salt, and pepper.
• Once your sauce has reached desired thickness, fold in your chopped spinach and cooked ravioli. Thin sauce if desired with additional milk and adjust salt and pepper to taste. Remove from heat, top with grated mozzarella and cover with the pot's lid to melt the cheese. Dive in while it's hot!

SPINACH 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 and 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, then 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, then 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, then fold the other 1/2 over the filling like a blanket.
• With your fingers, gently press out air pockets around each mound of filling, and 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.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add in the minced garlic and cook for another 30 seconds stirring continuously.
• Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
• Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
• Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

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.

CREAMY SPINACH-PARMESAN CHEESE RAVIOLI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook reduced-fat cream cheese, garlic and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, bell peppers and crushed pepper; mix well. Cook 2 min. or just until spinach starts to wilt.
• Drain pasta. Add to cream cheese sauce; toss to coat. Top with remaining Parmesan.

WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?

Steps:

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

DATE NIGHT CREAMY TUSCAN RAVIOLI

Steps:

• BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
• SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
• FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

CREAMY SPINACH RAVIOLI

Steps:

• Slice mushrooms. Chop onion. Dice bell pepper.
• Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
• Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all all liquid is absorbed.
• Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately.
• Serve with Parmesan cheese if desired.
• COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.

RAVIOLI WITH CREAMY SPINACH SAUCE

Steps:

• In large saucepan, cook ravioli according to package directions; drain and set aside.
• Cook spinach according to package directions; place in strainer. Press excess water from spinach with the back of a spoon.
• In same saucepan, place spinach, alfredo sauce and nutmeg; cook over medium heat until heated through.
• Add ravioli and tomato, toss together.

CREAMY CHICKEN WITH RAVIOLI AND SPINACH

Steps:

• Bring a large pot of salty water to a boil.
• Heat a large skillet with a few tablespoons of olive oil and fry the onion until softened for about 5 minutes. Add the crushed garlic and cook for a further 30 seconds. Add a knob of butter and when it's bubbling, add the chicken and fry until golden.
• Add the flour and cook for about a minute or two then add the wine to deglaze the pan, scraping any bits that got stuck on the pan. Add the stock in 2 parts and cook until the sauce has thickened (about 3 minutes).
• Add the cream, Dijon mustard and chopped tomato and season with salt and a generous few grinds of black pepper. Allow the sauce to cook for a minute or two then add the chopped basil. Once that's in, add the spinach and stir through to wilt.
• Start cooking your ravioli by dropping each piece individually in the boiling water to ensure the pasta stays separated. It will take about 3 minutes to cook if it is fresh. I highly recommend timing the cooking of the pasta once the sauce has been made so that it can be added directly to the pan after it has been drained. It's ok if a little of the pasta water carries into the pan.
• Stir gently to combine and serve immediately with freshly grated Parmesan.

DATE NIGHT CREAMY RAVIOLI WITH PEAS

Steps:

• In a large deep skillet, on high heat, add the extra virgin olive oil, minced garlic, chopped onion, and saute for about 5 minutes until the onions are softened and translucent, stirring occasionally.
• Add the pancetta, reduce the heat and cover with a lid. Simmer until the pancetta is fully cooked and crispy, about 3 to 5 minutes.
• Pour in the already prepared marinara sauce, along with the baby peas and crushed red pepper flakes. Stir to combine and blend, cover with a lid and simmer for about 2 to 3 minutes.
• Pour and stir in the light cream. Cover and simmer for 3 minutes until it blends and thickens the sauce. Taste the sauce, and season with salt and black pepper to taste.
• Finally, toss in 4 tablespoons of grated parmesan cheese and fresh chopped basil. Stir to combine. Turn off the heat. If the sauce gets too thick, you can stir in a little water.
• Meantime, bring a large saucepan of water to a boil. Add 1 tsp. to the boiling water and gently drop into the water the ravioli. Cook the ravioli for about 2 to 3 minutes only. They cook quickly. Drain in a colander.
• Spoon a few ravioli into each dish and spoon some creamy pink sauce over them and serve. Serve with extra grated parmesan cheese at the table.
• yields: 4 to 6 servings