Ravioli In Creamy Spinach Sauce Food

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 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 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.

SPINACH RAVIOLI WITH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
• Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

FRESH SPINACH & CHEESE RAVIOLI W CREAMY VEGAN ZUCCHINI SAUCE

Steps:

• Place shredded zucchini in 4 cups of boiling water. Boil for 5 minutes. Remove and drain all water.
• Combine all ingredients in blender except ravioli and blend until smooth and creamy.
• Cook ravioli according to the instructions on the back of the package.
• Toss zucchini sauce with ravioli and enjoy!
• Nutrition Facts: Serving Size 1 Cup. Servings Per Container: About 3.5. Calories: 420. Calories from Fat: 170. Total Fat: 19g. Saturated Fat: 7g. Trans Fat: 0g. Cholestrol: 80mg. Sodium: 600mg. Total Carbohydrate: 44g. Dietary Fiber: 7g. Sugars: 4g. Protein: 19g.

RAVIOLI WITH LEMON CREAM SAUCE

Steps:

• Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
• To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
• Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
• Garnish with slivered, toasted almonds and serve.