QUICK RAVIOLI & SPINACH SOUP
I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.
Nutrition Facts : Calories 292 calories, Fat 11g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 1638mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
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.
RAVIOLI AND VEGETABLE SOUP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
- Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
EASY SPINACH SOUP
This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.
Provided by JULBREN1020
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 18m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g
FRESH SPINACH AND RAVIOLI SOUP
This is a healthy and satisfying soup using vegetable broth and fresh spinach. I use a refrigerated asparagus, gruyere cheese filled ravioli when making this recipe. However any tortellini or ravioli that you prefer will do.
Provided by Bev I Am
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring vegetable broth to boil in a 3 1/2-4 qt stockpot, over high heat.
- Add ravioli; reduce to simmer; cook gently 4 minutes.
- Add diced canned tomatoes, sun-dried tomatoes, sweet onion and garlic; simmer gently additional 5 minutes.
- Add fresh baby spinach leaves, basil, oregano, cayenne; simmer until spinach is wilted.
- Season to taste with salt and freshly ground black pepper.
- Serve bowls and sprinkle with Freshly grated Parmesan Cheese.
Nutrition Facts : Calories 44, Fat 0.4, SaturatedFat 0.1, Sodium 94.8, Carbohydrate 9.4, Fiber 2.7, Sugar 4.9, Protein 2.4
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 645.1, Fat 30.8, SaturatedFat 9.8, Cholesterol 221.8, Sodium 799.2, Carbohydrate 68.1, Fiber 6.8, Sugar 0.9, Protein 26.8
RAVIOLI SOUP
Ravioli in chicken broth. A great way to use up any extra veggies or leftover meats hanging around in the fridge. Use any kind of ravioli you like. Oyster sauce can substitute for soy sauce.
Provided by RAFTERMANIA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Nutrition Facts : Calories 319 calories, Carbohydrate 40 g, Cholesterol 45.1 mg, Fat 11.9 g, Fiber 4.3 g, Protein 14.2 g, SaturatedFat 4.6 g, Sodium 517.3 mg, Sugar 3 g
More about "fresh spinach and ravioli soup food"
RAVIOLI SOUP WITH SPINACH AND TOMATOES – VEGCHARLOTTE
From vegcharlottenc.com
Estimated Reading Time 3 mins
10 BEST PASTA WITH FRESH SPINACH RECIPES - YUMMLY
From yummly.com
CREAMY TUSCAN RAVIOLI SOUP — LET'S DISH RECIPES
From letsdishrecipes.com
BEEF AND SPINACH AND RAVIOLI SOUP - MY SIMPLE FAST RECIPES
From mysimplefastrecipes.com
RAVIOLI SOUP - SIMPLE HEALTHY KITCHEN
From simplehealthykitchen.com
SPINACH RAVIOLI SOUP - READY TO EAT DINNER | ONCE A …
From onceamonthmeals.com
ONE-POT CREAMY TUSCAN RAVIOLI SOUP RECIPE
From pillsbury.com
ITALIAN ORZO SPINACH SOUP | GIMME SOME OVEN
From gimmesomeoven.com
SPINACH AND WHITE BEAN SOUP - DAMN DELICIOUS
From damndelicious.net
CREAMY RAVIOLI SOUP RECIPE | EASY WEEKNIGHT DINNER …
From easyweeknightrecipes.com
BEST RAVIOLI SOUP RECIPE-HOW TO MAKE RAVIOLI …
From delish.com
BAKED RAVIOLI WITH SPINACH EASY WEEKNIGHT DINNER IDEA
From easyfamilyrecipeideas.com
GARDEN SPINACH RICOTTA RAVIOLI RECIPE | HELLOFRESH
From hellofresh.com
TUSCAN RAVIOLI SOUP - TASTE OF THE FRONTIER
From kleinworthco.com
RAVIOLI AND SPINACH SOUP - LOVE YOUR ABODE
From loveyourabode.com
10 BEST SPINACH RAVIOLI WITH WHITE SAUCE RECIPES | YUMMLY
From yummly.com
THE LAZY SLOW COOKER LAZY SLOW COOKER RAVIOLI SOUP - SOUP
From thelazyslowcooker.com
FRESH SPINACH AND RAVIOLI SOUP FOOD- WIKIFOODHUB
From wikifoodhub.com
SPINACH RAVIOLI RECIPE - CUISINART.COM
From cuisinart.com
HOMEMADE SPINACH FILLED RAVIOLI - BELMONDO FOODS
From belmondofoods.com
SKILLET RAVIOLI WITH SPINACH – SMITTEN KITCHEN
From smittenkitchen.com
EASY SPINACH RAVIOLI WITH FRESH PASTA - SIMPLE. TASTY. GOOD.
From junedarville.com
RAVIOLI IN A GROUND BEEF AND TOMATO SOUP - MAD ABOUT FOOD
From madaboutfood.co
CREAMY CHEESE AND SPINACH RAVIOLI RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
CREAMY RAVIOLI SOUP RECIPE - HOW TO MAKE IT IN 7 SIMPLE STEPS
From homestratosphere.com
CROCK POT SPINACH RAVIOLI SOUP RECIPE - FLOUR ON MY FACE
From flouronmyface.com
CROCK POT ITALIAN SAUSAGE RAVIOLI SOUP - FLOUR ON MY FACE
From flouronmyface.com
ONE-POT VEGETARIAN RAVIOLI SOUP - PEAS AND CRAYONS
From peasandcrayons.com
QUICK RAVIOLI & SPINACH SOUP | PUNCHFORK
From punchfork.com
CREAMY RAVIOLI SOUP - RESTLESS CHIPOTLE
From restlesschipotle.com
PASTA FAGIOLI WITH SPINACH - MORE THAN GOURMET
From morethangourmet.com
HEARTY TUSCAN RAVIOLI SOUP - MRSFOODIEMUMMA - SOUP
From mrsfoodiemumma.com
FRESH SPINACH RAVIOLI LASAGNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
95 WAYS TO USE UP A BAG OF FRESH SPINACH I TASTE OF HOME
From tasteofhome.com
SLOW COOKER SPINACH RAVIOLI SOUP | CANADIAN LIVING
From canadianliving.com
RAVIOLI & VEGETABLE SOUP RECIPE | EATINGWELL
From eatingwell.com
SPINACH RAVIOLI WITH SAUTéED VEGGIES - ENTERTAINING WITH BETH
From entertainingwithbeth.com
RAVIOLI SOUP - CHATELAINE
From chatelaine.com
HEARTY ITALIAN SAUSAGE SOUP WITH RAVIOLI- AMEE'S SAVORY DISH
From ameessavorydish.com
QUICK AND EASY CHEESE RAVIOLI SOUP - HOW SWEET EATS
From howsweeteats.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