MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE
This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!
Provided by larkspur
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 2h20m
Yield 6
Number Of Ingredients 20
Steps:
- Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
- Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
- Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
- To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 36.3 g, Cholesterol 108 mg, Fat 19 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 10.4 g, Sodium 391.9 mg, Sugar 1.8 g
SPINACH & CHEESE RAVIOLI WITH FRANCAISE SAUCE
Provided by Colleen Kennedy
Time 10m
Number Of Ingredients 11
Steps:
- In a saucepan, melt your butter. add in garlic and saute for 1-2 minutes (until fragrant but not browned).
- Whisk in flour, add wine, stock and lemon and bring to a boil.
- Remove from heat.
- Season with salt & pepper, add capers, sprinkle with parsley and serve over pasta or ravioli.
SPINACH RAVIOLI WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
RAVIOLI IN CREAMY SPINACH SAUCE
Savor the creaminess of this ravioli recipe in a cheesy spinach sauce. It's the perfect weeknight recipe idea.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 5 g, Protein 17 g
BAKED RAVIOLI WITH SPINACH
This Baked Ravioli and Spinach is the perfect weeknight meal.
Provided by Kimberly
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.In an oil sprayed 7x11 or 9x13 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. Layer the remaining spinach and top with the remaining cheese.
- Cover with foil and place in the oven for 35-40 minutes.
- Take out, uncover and place back in the oven for an additional 10 Minutes. Serve and Enjoy!
SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE
Steps:
- Make the pasta dough as directed in the master recipe.
- To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
- To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
- Yield: 24 ravioli
- Pasta Dough for Ravioli:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs, plus 1 for egg wash
- 2 tablespoons extra-virgin olive oil
- Cornmeal, for dusting
- To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
RAVIOLI WITH CREAMY PARMESAN SAUCE
Ravioli in a creamy parmesan sauce topped with crispy breadcrumbs is a comforting dinner for two.
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
- In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
- Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
- Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
- Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 859 calories, Sugar 8.3g, Sodium 1341.9mg, Fat 42.6g, SaturatedFat 25.1g, UnsaturatedFat 12.4g, TransFat 0g, Carbohydrate 80.1g, Fiber 3.5g, Protein 39.4g, Cholesterol 142.1mg
TWO DELICIOUS 5-MINUTE RAVIOLI SAUCE RECIPES
A delicious Brown Butter and Walnut Ravioli Sauce and a Creamy Cherry Tomato and Garlic Ravioli Sauce. Both are ready in just 5 minutes! Use with homemade or store-bought fresh or frozen ravioli.
Provided by Jennifer
Categories Main Course
Time 5m
Number Of Ingredients 13
Steps:
- Boil a large pot of water for the ravioli and salt well. Add fresh or frozen ravioli and cook according to package instructions.
- For the Brown Butter and Walnut Sauce: Heat a skillet over medium heat. Add the chopped walnuts to the dry skillet and cook, stirring, about 1-2 minutes, until fragrant. Add the butter and stir until melted. Add the thyme leaves then let it cook a bit further until it the butter turns golden. Remove skillet from heat until the ravioli is ready. When the ravioli is cooked, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried thyme.
- For the Creamy Cherry Tomato and Garlic Ravioli Sauce: Heat olive oil in a skillet over medium-high heat. Add the halved cherry tomatoes and cook, stirring, until the tomatoes soften. Add the garlic and cook, stirring, about 1 minute more or until the garlic has softened. Add the cream and stir to combine. Remove skillet from heat until the ravioli is cooked. When the ravioli is ready, spoon out of the boiling water with a slotted spoon or spider strainer into the skillet and return the skillet to the heat, reducing the heat to medium. Cook, tossing the ravioli in the sauce, about 1 minute. Serve immediately topped with salt and freshly ground pepper and some freshly grated or shaved Parmesan cheese. You can also garnish with additional fresh or dried basil.
Nutrition Facts : Calories 432 kcal, Carbohydrate 31 g, Protein 13 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 68 mg, Sodium 538 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
RAVIOLI WITH CREAMY SPINACH SAUCE
I'm a huge fan of Italian cuisine, and pasta is one of my absolute favorites! Since I'm a self-proclaimed "beginner chef," this is the perfect dish, it's easy, yet tastes so good! The original recipe calls for beef ravioli, but I substituted it with cheese ravioli.
Provided by Authenticriot
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 50, Fat 0.9, SaturatedFat 0.1, Sodium 107.3, Carbohydrate 7.8, Fiber 4.7, Sugar 2.1, Protein 5.6
RAVIOLI WITH CREAMY TOMATO SAUCE
Upgrade that store-bought ravioli to a restaurant-quality dish with this rich and creamy tomato ravioli sauce. A 15 minute, one-pan recipe.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 17
Steps:
- Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
- Add in the minced garlic and cook for another 30 seconds stirring continuously.
- Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
- Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
- Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
- Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 685 kcal, Carbohydrate 66 g, Protein 27 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 1304 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?
Steps:
- Prepare the Spinach Ravioli.
- Prepare your sauce.
- Enjoy your meal!
BAKED SPINACH RAVIOLI WITH PESTO CREAM SAUCE
Steps:
- Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain the ravioli.
- Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally, until thickened, about 7 minutes.
- Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.
- Pour the pesto cream sauce over the spinach and ravioli. Spread with a spoon, making sure all the ravioli are coated. Sprinkle with the mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned, about 25 minutes. Let cool 5 minutes before serving.
SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE
I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a 9 x 9 x 3-inch oven proof dish.
- Preheat oven to 350°F.
- Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
- Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
- Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
- Repeat layers saving 1/3 of the mozzarella & the parmesan.
- On the last layer pour in the chili sauce spreading it evenly over the top.
- Cover the casserole with foil; bake for 45 minutes, remove foil.
- Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
- Rest 10 minutes and serve.
Nutrition Facts : Calories 186.3, Fat 10.9, SaturatedFat 6.4, Cholesterol 37.1, Sodium 803.8, Carbohydrate 8.4, Fiber 2.2, Sugar 4.4, Protein 12.7
SPINACH RICOTTA RAVIOLI
Use both a spinach and an egg pasta to create an attractive plate of ravioli.
Provided by Deborah
Categories Fresh Pasta - Cut
Number Of Ingredients 18
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
- Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
- Gradually draw in the flour from the inside wall of the well in a circular motion and continue to incorporate all the flour until it forms a ball.
- Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling.
- Steam the spinach and drain well, pressing the spinach to remove all excess liquid, then chop finely.
- Heat a large pan over medium heat, add the olive oil and heat until hot but not smoking.
- Add shallots and cook for about a minute, stirring so that they do not brown.
- Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.
- Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
- Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
- Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
- Reduce the setting and crank the dough through again, 2 or 3 times.
- Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue.
- Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart, then fold the other 1/2 over the filling like a blanket.
- With your fingers, gently press out air pockets around each mound of filling, and use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. (A fluted pastry wheel also works well to make an attractive edge around the pasta.)
- Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute.
- Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes.
- Add the chopped basil, and mix well.
- Cook over low heat an additional 10 minutes.
- Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender.
- They will float to the top when ready, so be careful not to overcrowd the pot.
- Drain the ravioli and return to the pot.
- Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated.
- Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese.
- Serve hot.
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- After the ravioli dough has been resting at room temperature for 1 hour, divide the ravioli dough (instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. Also it will be really hard to use the ravioli mold if the dough is not thin enough.
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Category Main Course
- Put the flour, eggs and a large pinch of salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem very dry at first, but it will gradually form a dough.
- Meanwhile, put the spinach into a large dry frying pan and place over a high heat. Cook the spinach, turning frequently, for 3–5 minutes until it has completely wilted.
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