Ravioli With Spinach Pesto 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

RAVIOLI W/SPINACH PESTO

Ravioli W/Spinach Pesto image

This is such an easy -- quick meal! Another one of those meals for after work...and dinner on the table in 30 :)

Provided by katie in the UP

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (9 ounce) package refrigerated cheese ravioli
12 ounces baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
3 1/2 cups fresh Baby Spinach, cleaned
1/2 cup torn fresh basil
1/4 cup caesar vinaigrette dressing
parmesan cheese, shredded (optional)

Steps:

Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
Drain.
Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
Cover and process until smooth, stopping to scrape down blender as needed.
Toss ravioli mixture into pesto.
Sprinkle with cheese.

Nutrition Facts : Calories 92.9, Fat 8.1, SaturatedFat 1.5, Sodium 22, Carbohydrate 4.8, Fiber 0.7, Sugar 0.5, Protein 1.9

RICOTTA RAVIOLI WITH SPINACH PESTO

Ricotta Ravioli with Spinach Pesto image

Provided by Sunny Anderson

Categories main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups fresh ricotta
1 cup toasted hazelnuts, chopped, divided
1/2 teaspoon nutmeg
1 lemon, zested and juiced
Kosher salt and freshly ground pepper
1 (12 ounce) package wonton wrappers
1 egg white, lightly beaten
4 cups spinach, loosely packed
1 clove garlic
1/2 cup grated parmesan cheese
1/2 cup olive oil

Steps:

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
To make the spinach pesto:
In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

BAKED PESTO RAVIOLI

Baked Pesto Ravioli image

A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes.

Provided by By Inspired Taste

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 cup whipping cream
1 package (20 oz) refrigerated cheese-filled ravioli
2 medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2 cups packed fresh baby spinach leaves
3 tablespoons basil pesto
1/4 cup shredded Cheddar-Monterey Jack cheese blend (1 oz)

Steps:

Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

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