Ravioli With Tomato Bacon Spinach Food

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BACON-TOMATO-SPINACH RAVIOLI TOSS



Bacon-Tomato-Spinach Ravioli Toss image

Turn cheese ravioli into a special supper with just a few ingredients and 20 minutes of time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

2 packages (9 oz each) refrigerated cheese-filled ravioli
6 slices packaged precooked bacon (from 2.1-oz package), broken into 1/2-inch pieces
3 cups fresh baby spinach leaves (from 6-oz bag)
1 cup grape tomatoes, cut in half
1/2 cup balsamic vinaigrette dressing
1/4 teaspoon freshly ground pepper

Steps:

  • In 5-quart Dutch oven, cook ravioli as directed on package; drain and return to Dutch oven. Meanwhile, on microwavable plate, microwave bacon 30 to 45 seconds on High until crisp.
  • Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.

Nutrition Facts : Calories 500, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 660 mg, Sugar 12 g, TransFat 0 g

SPINACH AND MUSHROOM RAVIOLI



Spinach and Mushroom Ravioli image

Provided by Giada De Laurentiis

Time 2h15m

Yield 2 servings

Number Of Ingredients 19

1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup mascarpone
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with 1 teaspoon water
1/2 cup mushroom (cremini, shiitake, button), finely chopped
2 cups tomato sauce, recipe follows
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
  • Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
  • In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
  • In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
  • Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SPINACH RAVIOLI WITH TOMATO SAUCE



Spinach Ravioli With Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated

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.

ITALIANO RAVIOLI WITH TOMATO & BACON



Italiano Ravioli with Tomato & Bacon image

This mix of tomatoes and bacon tossed with arugula and our special ravioli brings a delightful taste of the Old World into your busy one.

Provided by My Food and Family

Categories     Pasta

Time 15m

Yield 6 servings

Number Of Ingredients 7

3 Tbsp. KRAFT Tuscan House Italian Dressing
2 cups halved cherry tomatoes
1 small onion, chopped
6 slices OSCAR MAYER Bacon, cooked, chopped
1/4 cup fat-free reduced-sodium chicken broth
1/2 recipe Italiano Ravioli (36 cooked ravioli)
2 cups arugula

Steps:

  • Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
  • Stir in bacon and broth; cook 2 min. or until sauce comes to boil.
  • Add hot cooked Italiano Ravioli and arugula; toss to coat.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 650 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 17 g

RAVIOLI WITH TOMATO, BACON & SPINACH



Ravioli With Tomato, Bacon & Spinach image

This is a variation of a recipe from Giada de Laurentis on "Everyday Italian". She used proscioutto and arugula and I substituted bacon and fresh baby spinach. She only used cheese ravioli but I used beef ravioli too. I also added the green onions because I had some that I needed to use. This turned out awesome and I had to post this to keep for future use. I hope you enjoy!

Provided by Loves To Cook but N

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces frozen cheese ravioli
12 ounces frozen beef ravioli
2 tablespoons olive oil
6 slices bacon, chopped (reserve 2 tbsp of drippings when cooking)
2 tablespoons garlic, minced
2 roma tomatoes, large or 3 small, chopped
2 cups spinach, fresh baby spinach
2 green onions, sliced thin

Steps:

  • Bring 3 quarts of water to a boil and cook ravioli according to package directions.
  • Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
  • Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
  • Drain the bacon reserving 2 tbsp of drippings.
  • Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
  • Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
  • Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
  • Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!

SPINACH- RAVIOLI SALAD WITH OLIVE OIL TOMATO VINAIGRETTE



Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette image

This came from BH&G (April 2009). The vinaigrette can be made ahead and refrigerated, and the Spinach Ravioli Salad goes together quickly for a speedy meal.

Provided by Julie F

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 tomatoes, medium ripe, seeded and chopped
1 tablespoon red wine vinegar
1 1/2 teaspoons shallots, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon snipped fresh parsley
1/8 teaspoon paprika
3 tablespoons extra virgin olive oil
7 ounces refrigerated miniature ravioli (three cheese)
2 shallots, thinly sliced
1 tablespoon olive oil
9 ounces fresh spinach
parmesan cheese

Steps:

  • In a blender, combine tomato, vinegar, shallot, mustard rosemary, paprika and 1/8 t each, salt and pepper. Cover and blend until smooth.
  • With blender running, slowly add olive oil through opening in lid; blend until combined and slightly thickened.
  • Refrigerate, covered, up to 3 days.
  • Cook ravioli according to package directions. Drain, rinse; drain well.
  • In a 12 inch skillet cook two thinly sliced shallots in 1 T hot olive oil just until tender.
  • Add fresh spinach and toss until spinach BEGINS to wilt.
  • Place ravioli and spinach on platter and drizzle with 1/3 c tomato olive oil vinaigrette. Top with shaved parmesan cheese.

SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE



Spinach and Cheese Ravioli With Fresh Tomato Sauce image

This is Deee-licious and not at all difficult. A filling alternative to meat dishes. This is the "main" recipe. Please also refer to my Fresh Tomato Sauce recipe. I will also list a recipe for Homemade Pasta Sheets if you choose to go that route instead of purchasing them. *Both recipes to be published in next few days* I almost didn't post this as it's so long, but these are really fun to make and really not that hard.

Provided by SmHerndon

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb spinach (fresh or frozen)
1/2 lb fresh ricotta cheese
1 tablespoon chopped garlic
2 tablespoons chopped shallots
1/4 cup extra virgin olive oil
1/2 cup grated provolone cheese
1 cup chopped mozzarella cheese
salt and pepper
6 sheets fresh pasta (fresh or purchased at local gourmet store)
1/2 cup butter
1/4 cup parmesan cheese

Steps:

  • FILLING: Preheat oven to 350 degrees.
  • Sauté spinach with garlic, shallots and olive oil.
  • Chop and drain all the liquid from the spinach.
  • In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
  • Mix well until you get a firm texture.
  • Add salt and pepper to taste.
  • RAVIOLI:.
  • Roll out dough and cut into sheets of manageable length, approximately 16 inches.
  • Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
  • Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
  • Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
  • Gently press the filling down with your fingertips.
  • Press the dough down between each teaspoon of filling to enclose it.
  • Ttrim off the edges of the dough and cut apart the ravioli.
  • Gently crimp the edges of the ravioli with a fork.
  • Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
  • COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
  • Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.

Nutrition Facts : Calories 406.9, Fat 37.7, SaturatedFat 19.2, Cholesterol 86, Sodium 448.7, Carbohydrate 4.4, Fiber 0.9, Sugar 0.6, Protein 14.2

SPINACH & MUSHROOM RAVIOLI



Spinach & Mushroom Ravioli image

Make and share this Spinach & Mushroom Ravioli recipe from Food.com.

Provided by MilanzMom

Categories     Spinach

Time 2h5m

Yield 2 serving(s)

Number Of Ingredients 21

1/2 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil, for boiling water
6 ounces button mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup mascarpone
1/3 cup grated parmesan cheese, plus extra for garnishing
6 egg roll wraps (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with
1 teaspoon water
1/2 cup mushroom, finely chopped (cremini, shiitake, button)
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 stalk celery, chopped
1 carrot, chopped
sea salt
fresh ground black pepper
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter (optional)

Steps:

  • In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
  • Line up 3 wrappers on a cutting board. Brush with the egg and
  • water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper - 2 on the first row and 2 on the second - 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
  • In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
  • In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
  • Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
  • For Tomato Sauce:.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
  • (Sauce recipe makes 6 cups).

Nutrition Facts : Calories 2146.8, Fat 144.1, SaturatedFat 24.4, Cholesterol 234.8, Sodium 2992.6, Carbohydrate 205.9, Fiber 47.8, Sugar 40.2, Protein 46.6

SAUSAGE RAVIOLI WITH SAUTEED PORTABELLAS, TOMATOES, SPINACH



Sausage Ravioli With Sauteed Portabellas, Tomatoes, Spinach image

This is a combination of a few recipes I have tried here on recipezaar! This is so easy and delicious, perfect for company.

Provided by Cadylynn

Categories     < 30 Mins

Time 30m

Yield 1 cup, 4-5 serving(s)

Number Of Ingredients 9

2 (13 ounce) bags sausage-filled ravioli or 2 (13 ounce) bags meat ravioli
1 (8 ounce) package cream cheese
1 cup milk
1 cup cream
8 tablespoons parmesan cheese
1 cup fresh spinach
1 roma tomato (diced)
1 large portabella mushroom
2 tablespoons butter

Steps:

  • For Sauce:.
  • In a sauce pan melt cream cheese.
  • Add milk, cream and parmesan.
  • Whisk together.
  • Simmer until thick and creamy.
  • Cut Portabello mushroom into thin strips.
  • Melt butter in a medium skillet and sautee until mushrooms are tender.
  • Add mushrooms to sauce along with the diced tomatoes and spinach.
  • Pour sauce over pasta and top with parmesan cheese!

Nutrition Facts : Calories 515.4, Fat 49.2, SaturatedFat 30.8, Cholesterol 161.3, Sodium 419.8, Carbohydrate 8.5, Fiber 0.7, Sugar 1.1, Protein 12.4

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From lecremedelacrumb.com


EASY RAVIOLI WITH CREAMY BASIL-TOMATO SAUCE - HOW TO FEED A LOON
Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer. Add the ravioli and simmer for 5 minutes, stirring occasionally. Stir in the cream and sun-dried tomatoes. Mix to combine. Stir in the parmesan cheese and mix until melted. Serve at once and garnish with chopped parsley.
From howtofeedaloon.com


SPINACH RAVIOLI RECIPE WITH TOMATO BASIL CREAM SAUCE
Instructions. Start your ravioli according to the package instructions (I used frozen). Meanwhile, heat Dutch oven or large heavy skillet to low-medium (about 3). Add butter, oil, basil, and garlic and stir. Saute for 2 minutes. Turn heat to low and add cream, cream cheese, tomato paste, and parmesan cheese.
From savorywithsoul.com


BACON TOMATO RAVIOLI - ANGEL FOOD SMOOTHIE KING
Cheese Ravioli With Spinach Tomatoes And Bacon Diy Food Recipes Bacon Tomato Bacon Recipes . Halve half of tomatoes. Bacon tomato ravioli. Place in the oven and bake for 10-15 minutes until golden and bubbling. Add tomatoes sauce salt. Retain 14 cup of the drippings.
From angelfoodsmoothieking.blogspot.com


RECIPE OF THE DAY: SPINACH RAVIOLI WITH TOMATO SAUCE - FOOD …
Pair pasta with the best of end-of-summer produce including tomatoes and corn for a meal that's ready in just 20 minutes.
From foodnetwork.com


CHEESE RAVIOLI WITH BACON AND SPINACH - SAVVY SAVING COUPLE
Bring 4 quarts of water to a boil. Add ravioli to boiling water and simmer for 3 to 5 minutes; stir occasionally. Drain and set aside. Add chopped bacon to a large skillet and cover the pan loosely with foil to prevent grease spatter from going all over. Cook bacon over medium-high heat for 5 minutes.
From savvysavingcouple.net


SPINACH RAVIOLI WITH TOMATO SAUCE RECIPE | MYRECIPES
Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with the remaining ravioli. Step 3. To prepare sauce, heat oil in a sauce-pan over medium heat. Add garlic; sauté 1 minute. Stir in sugar, salt, pepper, and tomatoes; bring to a …
From myrecipes.com


RAVIOLI WITH SPINACH AND BACON RECIPE - PINTEREST
Ravioli With Spinach and Bacon 1 pound ravioli (fresh or frozen) 6 slices bacon 2 tablespoons olive oil 2 cloves garlic, sliced 2 bunches fresh spinach, thick stems removed (about 8 cups) kosher salt and black pepper 1 tablespoon fresh lemon juice.
From pinterest.com


EASY TOMATO SPINACH RAVIOLI BAKE RECIPE - FOOD NEWS
Frozen Ravioli and Spinach. Start by preheating the oven to 350 degrees. In an oil sprayed 9×13 pan, add 1/3 of the spaghetti sauce. Layer ½ of the ravioli evenly on the bottom. Add another 1/3 of the sauce on top the ravioli, then layer ½ the spinach and ½. the cheese on top of the sauce. Next, place the other ½ of the frozen ravioli.
From foodnewsnews.com


RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS - COOKING CLASSY
Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar. Drain water from pasta once cooked through then pour into a large serving bowl. Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss. Sprinkle in parmesan and serve warm.
From cookingclassy.com


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