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.
CREAMY SPINACH BAKED RAVIOLI
Creamy spinach baked ravioli made with shop-bought ravioli is an easy, delicious vegetarian dinner recipe perfect for busy weeknights.
Provided by Alida Ryder
Categories Dinner Vegetarian
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 591 kcal, Carbohydrate 48 g, Protein 30 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 113 mg, Sodium 1073 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
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
RAVIOLI WITH CREAMY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
- Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
- Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
SPINACH AND TOMATO SAUCE
My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .
Provided by Jennifer D.
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
- Bring to a boil and press down spinach, as it wilts, into boiling water.
- Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
- Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
- Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
- Bring to just a boil than lower heat to medium low and cook for 20 minutes.
- While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
- Chop already cooked spinach.
- During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
- Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
- Place pasta on serving plates and spoon sauce over pasta.
- Sprinkle with Romano cheese and serve.
Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6
SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE
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
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
RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE
I just love this dish! It is so simple to make! I like to play around with the different flavors of pasta fillings like spinach and cheese or herb chicken! I have also used this sauce with tortellini and even just plain pasta. It's very versatile. You can buy a tube of sun-dried tomato paste in your grocery store in the jarred spaghetti sauce section. Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, boil heavy cream over medium heat stirring constantly until cream is reduced by half, which should take about 5 minutes.
- Add tomato paste, salt and pepper and whisk until blended.
- Add cooked ravioli to cream sauce and toss to coat.
- Sprinkle with fresh parsley and serve!
SPINACH AND PANEER RAVIOLI WITH TOMATO CREAM SAUCE
Categories Pasta Vegetarian Kid-Friendly Dinner Boil
Yield About 24-28 ravioli 3 people
Number Of Ingredients 26
Steps:
- Paneer First bring your milk to a boil,add 2 teaspoons of lemon juice. Put it in the strainer and wait for the actual paneer. (5 mins) Pasta 1.Create a mound of flour and then make a hole in the middle 2.Add the whole egg to the middle of the flour hole 3.Draw in the flour mixing together slowly with a fork 4.When flour and egg starting to mix well, use fingers to combine further. 5.Knead dough using hands for around 5-10 minutes ensuring elastic texture not too flaky or to sticky 6.Wrap dough in plastic and leave for 30 min to settle Filling 1. Wash the spinach and then strain, chop finely. 2. Pur spinach in bowl and season with nutmeg. Then put in the paneer. 3. Chop up olives and put them in bowl with spinach and paneer. Season with lemon juice and out aside. Sauce 1. Finely chop garlic,onion, and ginger. 2. Put garlic,chilli,onion, and ginger in a sizzling pan with some cooking oil. Let it sizzle for 3 minutes. 3. After a few minutes of cooking,add the tomato sauce to the pan and season with malasa,oregano,pepper, and salt. This will vary due to what tomatoes you have used. cook for 10 mins 4. When done cooking, pour the sauce into a blender and add small amounts of cream at a time and blend. Use the cream but do not change the colour of the sauce by adding too much cream at once. 5 mins Ravioli 1. By now the pasta would have been resting for about 30 mins, pull it out and knead it if necessary. Put through a pasta machine until it is about 5 mm think. 2. Rub some flour and malasa on the pasta and cut out circles. 3. Add filling on the circles and fold over with pasta. Use water to seal the edges and use a fork to make creases on the side to seal the ravioli. 4. Cook them in boiling water for 5 minutes and put on plate with sauce. Garnish 1. Cut up the halummi cheese and put in pan with cooking oil. 2. Cook until the cubes are golden brown. 3. Add halummi to dish and serve.
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
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