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.
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.
CREAMY SPINACH RAVIOLI
I came across this delightful cheese-filled ravioli and vegetable recipe one day while browsing through one of my daughter-in-law's new cookbooks and just had to try it. The family declared it a keeper. Prep and cooking times are approximate. I hope you might like it too. :)
Provided by LtlPhyl 2
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice mushrooms. Chop onion. Dice bell pepper.
- Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
- Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all all liquid is absorbed.
- Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately.
- Serve with Parmesan cheese if desired.
- COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.
Nutrition Facts : Calories 150.9, Fat 11.2, SaturatedFat 5.2, Cholesterol 25.8, Sodium 186.2, Carbohydrate 8.9, Fiber 1.7, Sugar 1.8, Protein 4.8
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
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