Ravioli Or Tortellini With Pesto And Spinach Food

SPINACH-PESTO RAVIOLI

Spinach-Pesto Ravioli image

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.

RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH

Ravioli or Tortellini With Pesto and Spinach image

Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces ravioli (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount) or 12 ounces tortellini (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount)
2 garlic cloves, minced
4 cups Baby Spinach, fresh (cleaned and chopped) or 5 ounces frozen spinach (cleaned and chopped)
10 ounces basil pesto
4 ounces chicken broth (use more if you desire a thinner sauce) or 4 ounces vegetable broth (use more if you desire a thinner sauce)
2 ounces parmesan cheese, shredded (fresh is best and use as much as you like)
red pepper flakes, to taste (optional)
pine nuts (optional)

Steps:

Cook pasta according to package directions.
Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
Add pesto and broth to pan and cook until heated through.
Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.

Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4

TORTELLINI WITH SPINACH WALNUT PESTO

Tortellini with Spinach Walnut Pesto image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 10

Ingredients

4 ounces chopped walnuts
2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
1 cup chicken stock or broth
10 ounces (1 package) baby spinach, reserve a few leaves for garnish
2 cloves garlic
2/3 cup (a couple of handfuls) grated Parmigiano or Romano
1/4 teaspoon ground nutmeg or freshly grated
1/4 cup extra-virgin olive oil
Salt and pepper
Edible flowers, optional plate garnish, nice for parties

Steps:

Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
Heat 1 cup chicken stock or broth to a boil and remove from heat.
Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.

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