BAKED SPINACH RAVIOLI
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
- Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
- Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.
EASY SPINACH RAVIOLI BAKE
Refrigerated ravioli is layered with a creamy, Alfredo style sauce, fresh spinach, pesto and shredded cheese in this hearty pasta bake the whole family will love.
Provided by Danelle
Categories Main Dishes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
- In a medium bowl, stir together chopped spinach and pesto. In another medium bowl, combine Alfredo sauce and chicken broth.
- Spread a thin layer of sauce in the bottom of the prepared pan. Top with half the ravioli, half of the remaining Alfredo sauce, half of the spinach and half of the cheese. Repeat once. Top with Parmesan cheese.
- Cover and bake for 25-30 minutes, or until bubbly. Uncover and bake 5-10 minutes more, or until cheese is melted and golden.
GORGONZOLA PASTA WITH SPINACH AND WALNUTS
This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
- In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
- Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.
Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams
SPINACH RAVIOLI AND GORGONZOLA BAKE
Weeknight suppers, Mondays in particular, need to quick and simple. No faffing around with long-winded anthing. That's when having a throw together pasta recipe made with only a handful of ingredients can save the day. Assuming you have a wedge of Parmesan in the cheese draw, this Spinach Ravioli and gorgonzola bake could be on
Provided by Dianne Bibby
Categories Dinner, Pasta, Easy suppers,
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 C. Butter the sides and base of a baking dish. For the sauce, melt the butter in a deep saucepan. Add the flour and mix to combine. Cook for just a minute or so before slowly adding the milk. Whisk with a balloon whisk to ensure the sauce is smooth. Simmer for 2-3 minutes. Crumble in the gorgonzola and whisk to combine. Once the cheese is melted, season to taste with a little salt and white pepper. Bring a large pot of well-salted water up to the boil. Add the spinach in one go and press down to submerge. Blanch for just a minute or two. Using a slotted spoon, remove the spinach and place in a colander to drain. Add the ravioli to the water and cook for 2-3 minutes. Once the pasta rises to the surface, remove from the heat and drain. Press any excess water from the spinach and add to the sauce along with the ravioli. Transfer to the baking dish. Scatter over the Parmesan and bake for about 25 minutes until bubbling and golden. Serve immediately with extra Parmesan.
CREAMY GORGONZOLA SPINACH PASTA
This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
- Drain fusilli and toss with sauce. Serve immediately.
Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g
SPINACH RAVIOLI BAKE
This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 470 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1441mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
BACON, SPINACH & GORGONZOLA PASTA
An indulgent pasta dish that is quick and cheap to make
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
- Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.
Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium
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
SPINACH RAVIOLI BAKE
Make and share this Spinach Ravioli Bake recipe from Food.com.
Provided by cookiedog
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Place 1 cup spaghetti sauce in a greased shallow 2-qt baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
- Bake, uncovered, at 350 degrees for 40 - 45 minutes or until heated through and cheese is melted.
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