BAKED SPINACH RAVIOLI
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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
This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 470 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1441mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
MEAT AND SPINACH RAVIOLI FILLING
My grandmother made this when I was young. Just found her old recipe book with it in it.
Provided by Sherrie Durkee
Categories World Cuisine Recipes European Italian
Time 40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
- Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
- The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.6 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 124.1 mg, Sugar 0.2 g
CURRIED RAVIOLI
Make and share this Curried Ravioli recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Cook and drain ravioli as directed.
- Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer).
- In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted.
- Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions.
Nutrition Facts : Calories 327.7, Fat 17.7, SaturatedFat 13.9, Cholesterol 20.8, Sodium 161.2, Carbohydrate 40.6, Fiber 2.8, Sugar 35.3, Protein 4.9
CURRIED RAVIOLI WITH SPINACH
Enjoy this cheesy spinach and pasta recipe - perfect for a hearty dinner that is ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain ravioli as directed on package. Cook and drain spinach as directed on box.
- In 1-quart saucepan, mix cream cheese, coconut milk, broth, curry powder and salt. Cook over medium heat, stirring occasionally, until hot.
- Spoon spinach onto serving plate. Top with ravioli and sauce. Sprinkle with onions and peanuts.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 0 g
RAVIOLI WITH SPINACH
My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.
Provided by Marialisa Calta
Categories pastas, project, appetizer, main course, side dish
Time 1h
Yield Six to eight servings as antipasto, about 100 ravioli
Number Of Ingredients 8
Steps:
- In a small bowl, stir 3 or 4 tablespoons of flour into the egg-and-water mixture. Place the 3 cups of flour on a working surface and make a well in the center. Slowly pour the egg mixture into the well, working the liquid into the flour as you go. Knead for at least 15 minutes. The dough should be so stiff that when you poke it with your finger it doesn't bounce back immediately. If the dough is still sticky, add some of the remaining flour as needed.
- Cut the dough into two pieces, wrap in plastic wrap and chill overnight in the refrigerator.
- In a large bowl, mix the meats with the egg. Add salt and pepper to taste.
- In a small saute pan, heat the 2 teaspoons of olive oil over medium-low heat. Add the garlic and saute until soft. Add the well-drained, well-chopped cooked spinach and cook for a few minutes. Add the spinach mixture to the meat mixture and combine well.
- To assemble the ravioli, using a rolling pin or pasta machine, roll out one of the halves of dough as thin as possible on a well-floured board. (Refrigerate the remaining dough until ready to use.) This should be almost paper thin; the thinner the ravioli, the better. Leaving a 2-inch strip of dough at the top, place a rounded half-teaspoon of filling at 1-inch intervals across the dough.
- Fold the strip over; on the unfolded sides, cut around each mound of filling with a small, serrated pastry wheel. If the ravioli do not stay closed, moisten your finger with milk and press the edges together. Place on a clean, lightly floured dish towel while you make the rest of the ravioli.
- Continue in the same manner until the dough is used up. The ravioli should rest uncovered at room temperature for several hours before cooking. Turn them once during this time.
- Fill two large pots with about 5 quarts of salted water each. Bring to the boil. Place the ravioli gently in the pots and cook at a full boil for 10 to 15 minutes. When done, skim them from the pot with a slotted spoon and drain in a colander. Slide them onto a platter and serve with tomato sauce and grated Parmesan cheese.
RAVIOLI BAKED WITH BROCCOLI AND SPINACH
This dish is the ultimate comfort food for me. And the sauce is a little on the lighter side because you may choose to use very little butter or heavy cream. I use skim milk, and find that I don't miss the cream at all. Feel free to experiment with different vegetables layered in this as well. Asparagus and/or artichoke hearts make nice substitutions. For the ravioli, try and find a "family size" package (24-28 oz), or you may use two smaller packages.
Provided by Kozmic Blues
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
- Steam broccoli for about 5 minutes until bright green and slightly tender.
- As water heats up to a boil, heat a large skillet over medium heat.
- Add olive oil and chopped garlic, and saute for about 1 minute.
- Next, add drained spinach to the pan, along with the steamed broccoli.
- Toss vegetable well with garlic oil to coat evenly.
- Sauté for about 5 minutes.
- Season with salt and pepper, remove from the heat into a bowl, and set aside.
- For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
- Add stock, raise heat and bring mixture to a boil, whisking the entire time.
- Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
- Season sauce with nutmeg (if desired) and salt and pepper.
- For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
- Cook for about 4 or 5 minute, until slightly underdone.
- The ravioli will finish cooking with sauce under the broiler.
- Place a thin layer of the white sauce in an oven proof casserole dish.
- Drain ravioli.
- Layer ½ of the ravioli in the baking dish.
- Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
- Add the rest of the vegetable mixture, then the remaining half of the ravioli.
- Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
- Place casserole dish under the broiler or in oven about 8 or so inches from the element.
- Broil about 5 minutes until cheese melts and is bubbly and starting to brown.
INSIDE OUT RAVIOLI II
Great left over meal if there is some left. Freezes well, too. Try it with ground turkey.
Provided by MJALOVE
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Cook spinach according to package directions; drain.
- In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
- Bake in preheated oven 45 minutes, until browned and bubbly.
Nutrition Facts : Calories 798.2 calories, Carbohydrate 90.9 g, Cholesterol 90.3 mg, Fat 31.5 g, Fiber 10.2 g, Protein 38.7 g, SaturatedFat 14.1 g, Sodium 1310.5 mg, Sugar 24.5 g
More about "curried ravioli with spinach food"
MEATY SPINACH RAVIOLI BAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN …
From juliasalbum.com
BAKED RAVIOLI WITH SPINACH EASY WEEKNIGHT DINNER IDEA
From easyfamilyrecipeideas.com
HOMEMADE SPINACH FILLED RAVIOLI - BELMONDO FOODS
From belmondofoods.com
CURRIED CONCH AND PLANTAIN RAVIOLI WITH MANGO AND …
From greatchefs.com
5 INGREDIENT SPINACH AND MOZZARELLA BAKED RAVIOLI
From withsaltandwit.com
SKILLET RAVIOLI WITH SPINACH – SMITTEN KITCHEN
From smittenkitchen.com
BEEFY BAKED RAVIOLI WITH SPINACH AND CHEESE
From myrecipes.com
SPINACH RAVIOLI CASSEROLE - THE COOKING MOM
From thecookingmom.com
BEST TOASTED GARLIC-BUTTER RAVIOLI WITH SPINACH RECIPE
From delish.com
EASY RAVIOLI FLORENTINE (20 MINUTES) - ZONA COOKS
From zonacooks.com
EASY SPINACH RAVIOLI WITH FRESH PASTA | SIMPLE. TASTY. GOOD.
From junedarville.com
10 BEST CREAM CHEESE SPINACH RAVIOLI RECIPES - YUMMLY
From yummly.com
RAVIOLI PASTA RICOTTA AND SPINACH - THEREALITALIANFOOD.COM
From therealitalianfood.com
CURRIED RAVIOLI WITH SPINACH | RECIPE | RECIPES, CURRY, …
From pinterest.com
BAKED RAVIOLI WITH SPINACH - NOURISH AND FETE
From nourish-and-fete.com
BAKED SPINACH AND CHEESE RAVIOLI - FOOD NETWORK
From foodnetwork.com
HOMEMADE RAVIOLI WITH SPINACH AND RICOTTA CHEESE
From cookingwithmanuela.com
SPINACH AND FOUR CHEESE RAVIOLI | EDIBLE VANCOUVER ISLAND
From ediblevancouverisland.ediblecommunities.com
SPINACH AND CHEESE RAVIOLI RECIPE BY PANKAJ BHADOURIA ON TIMES …
From recipes.timesofindia.com
CREAMY CHEESE AND SPINACH RAVIOLI RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
RICOTTA AND SPINACH RAVIOLI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
TRUFFLED RAVIOLI RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SPINACH RICOTTA RAVIOLI - THE TRAVEL PALATE
From thetravelpalate.com
DIPS, DALS AND NAKED RAVIOLI: FIVE WAYS WITH FROZEN SPINACH
From theguardian.com
SPINACH RAVIOLI WITH ROASTED TOMATOES AND BASIL - THE PICKY EATER
From pickyeaterblog.com
CREAMY SPINACH BAKED RAVIOLI - SIMPLY DELICIOUS
From simply-delicious-food.com
RAVIOLI WITH SPINACH SKILLET RECIPE - EIGHTY RECIPES
From eightyrecipes.com
BURRATA BAKED RAVIOLI WITH SPINACH - HOW SWEET EATS
From howsweeteats.com
ZUCCHINI RAVIOLI RECIPE WITH SPINACH RICOTTA FILLING: LOW ... - BECCA …
From beccaink.com
FRIED RAVIOLI WITH RICOTTA, CHARD, AND SPINACH - LA CUCINA ITALIANA
From lacucinaitaliana.com
SPINACH RAVIOLI RECIPE | COZYMEAL
From cozymeal.com
SPINACH RAVIOLI RECIPE - CUISINART.COM
From cuisinart.com
BAKED SPINACH RAVIOLI SKILLET | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
RECIPE FOR SPINACH CHEESE RAVIOLI - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SKILLET RAVIOLI WITH SPINACH - MARCEL'S CULINARY EXPERIENCE
From marcelsculinaryexperience.com
PUMPKIN RAVIOLI WITH CURRY SAUCE - ITS THYME 2 COOK
From itsthyme2cook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love