Spinach Ravioli Or Tortellini Salad With Shrimp Cheese Food

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

TORTELLINI AND SPINACH PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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SPINACH RAVIOLI OR TORTELLINI SALAD WITH SHRIMP & CHEESE

Steps:

• Cook the spinach ravioli until done, according to package directions.
• Drain, and return pasta to the pot.
• Stir in the olive oil, parsley, and the cocktail shrimp, stirring until the shrimp are warmed through and the noodles are well coated with the olive oil.
• Add in the tomatoes, cheese, garlic powder, salt and pepper.
• Serve immediately while warm, or cover and chill until serving time.

RAVIOLI WITH SPINACH

Steps:

• In a small bowl, stir 3 or 4 tablespoons of flour into the egg-and-water mixture. Place the 3 cups of flour on a working surface and make a well in the center. Slowly pour the egg mixture into the well, working the liquid into the flour as you go. Knead for at least 15 minutes. The dough should be so stiff that when you poke it with your finger it doesn't bounce back immediately. If the dough is still sticky, add some of the remaining flour as needed.
• Cut the dough into two pieces, wrap in plastic wrap and chill overnight in the refrigerator.
• In a large bowl, mix the meats with the egg. Add salt and pepper to taste.
• In a small saute pan, heat the 2 teaspoons of olive oil over medium-low heat. Add the garlic and saute until soft. Add the well-drained, well-chopped cooked spinach and cook for a few minutes. Add the spinach mixture to the meat mixture and combine well.
• To assemble the ravioli, using a rolling pin or pasta machine, roll out one of the halves of dough as thin as possible on a well-floured board. (Refrigerate the remaining dough until ready to use.) This should be almost paper thin; the thinner the ravioli, the better. Leaving a 2-inch strip of dough at the top, place a rounded half-teaspoon of filling at 1-inch intervals across the dough.
• Fold the strip over; on the unfolded sides, cut around each mound of filling with a small, serrated pastry wheel. If the ravioli do not stay closed, moisten your finger with milk and press the edges together. Place on a clean, lightly floured dish towel while you make the rest of the ravioli.
• Continue in the same manner until the dough is used up. The ravioli should rest uncovered at room temperature for several hours before cooking. Turn them once during this time.
• Fill two large pots with about 5 quarts of salted water each. Bring to the boil. Place the ravioli gently in the pots and cook at a full boil for 10 to 15 minutes. When done, skim them from the pot with a slotted spoon and drain in a colander. Slide them onto a platter and serve with tomato sauce and grated Parmesan cheese.

SPINACH AND TORTELLINI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

TORTELLINI PASTA SALAD WITH SHRIMP

Steps:

• Cook tortellinin in a large pot of boiling water 10 minutes or until al dente.
• Drain and transfer to a large bowl.
• Combine remainimg ingredients with tortellini and toss gently.
• Can serve this way or refrigerate.

SHRIMP, TORTELLINI & SPINACH

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
• Drain pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
• Serve topped with cheese.

TORTELLINI SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, tortellini and Parmesan cheese. Drizzle with dressing; toss to coat.

TORTELLINI, SHRIMP, AND VEGETABLES WITH SPINACH-BASIL SAUCE

Steps:

• Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.
• This recipe is really just an Italian stir-fry.
• Just about everything can be done up to a day ahead and refrigerated until you are ready to cook.
• Bring all ingredients to room temperature before starting to cook.
• Cook tortellini according to package directions.
• Drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool.
• Very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly.
• Steam asparagus for about 2-3 minutes, rinse under cold water, and drain.
• Combine parsley, basil, oregano, and scallions, and set aside.
• Combine wine and sherry, add bouillon granules, and stir to dissolve.
• Stir in cornstarch, and set aside.
• Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.
• Add chopped onion, and cook for 1 minute.
• Add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent.
• Increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute.
• Add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice.
• Add red bell pepper and tomatoes, and saute for 1 minute.
• Reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly.
• Cook for about 2 minutes, stirring and tossing constantly.
• Add spinach, and stir to combine.
• Add cream and Parmesan cheese, and stir to combine.
• Add tortellini and asparagus, and toss gently.
• Stir wine-cornstarch mixture, and pour over all.
• Add Gorgonzola cheese and walnuts, and stir gently to combine.
• Cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce.
• Adjust seasoning to taste with salt and more freshly ground black pepper.
• Pass more freshly grated Parmesan cheese on the side if desired.
• Serve with a crisp vinaigrette salad and hot garlic bread.

RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH

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.

SHRIMP WITH RAVIOLI AND SPINACH

Steps:

• Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
• Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
• Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
• Serve topped with the pine nuts and cheese.