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 WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
RAVIOLI WITH SNAP PEAS & MUSHROOMS
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.
Nutrition Facts : Calories 347 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 470mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SPRING PEA RAVIOLI
Make and share this Spring Pea Ravioli recipe from Food.com.
Provided by Alyssia Mind Over
Categories < 60 Mins
Time 35m
Yield 32 ravioli
Number Of Ingredients 9
Steps:
- Combine filling ingredients in a food processor, seasoning to taste.
- Fill each wonton wrapper with 1 heaping teaspoon of filling.
- Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can.
- Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out.
- Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon.
- Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.
Nutrition Facts : Calories 58.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97.6, Carbohydrate 5.7, Fiber 0.3, Sugar 0.3, Protein 3.4
More about "pea and spinach ravioli food"
ONE-POT RAVIOLI RECIPE WITH LEMON AND SPINACH | OLIVEMAGAZINE
From olivemagazine.com
RICOTTA, PEA AND MINT RAVIOLI | TESCO REAL FOOD
From realfood.tesco.com
PEA AND SPINACH PESTO PASTA | RICARDO
From ricardocuisine.com
CREAMY LEMON RAVIOLI WITH SPINACH & PEAS - TWO PEAS
From twopeasandtheirpod.com
ARANCINI WITH PEAS, SPINACH, MINT AND SMOKED SCAMORZA - GOOD …
From goodfood.com.au
EAT OF THE WEEK: CAFE LOUIE'S RICH AND BRIGHT SPINACH-RICOTTA RAVIOLI
From chron.com
DATE NIGHT CREAMY RAVIOLI WITH PEAS - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
SPINACH RAVIOLI FILLED WITH A PEA & PISTACHIO MIXTURE - VEGALICIOUS …
From vegalicious.recipes
CREAMY SPINACH AND CHEESE RAVIOLI - PEAS AND CRAYONS
From peasandcrayons.com
CHICKPEA SPINACH RAVIOLI - SERVING DUMPLINGS
From servingdumplings.com
SPINACH, SNOW PEAS AND RAVIOLI | SPINACH, ITALIAN RECIPES, RAVIOLI
From pinterest.ca
RECIPE FOR SPINACH CHEESE RAVIOLI - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
RECIPE: SPINACH RAVIOLI WITH PEA PURéE AND ARUGULA
From pinterest.com
RAVIOLI WITH CREAMY PESTO SAUCE SPINACH, PEAS AND SHALLOTS
From entertainingwithbeth.com
RAVIOLI WITH LEMON, PEAS AND PANCETTA
From thefoodnetworkrecipes.com
PEA, SPINACH AND MINT BABY RAVIOLI - MAMANMAMAN.COM
From mamanmaman.com
4 HEALTHY AND EASY QUINOA RECIPES FOR WEIGHT LOSS
From timesofindia.indiatimes.com
SPINACH RAVIOLI WITH PEA PURéE AND ARUGULA - WHOLE …
From wholefoodsmarket.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