BACON-TOMATO-SPINACH RAVIOLI TOSS
Turn cheese ravioli into a special supper with just a few ingredients and 20 minutes of time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 5-quart Dutch oven, cook ravioli as directed on package; drain and return to Dutch oven. Meanwhile, on microwavable plate, microwave bacon 30 to 45 seconds on High until crisp.
- Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.
Nutrition Facts : Calories 500, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 660 mg, Sugar 12 g, TransFat 0 g
RAVIOLI WITH TOMATO, BACON & SPINACH
This is a variation of a recipe from Giada de Laurentis on "Everyday Italian". She used proscioutto and arugula and I substituted bacon and fresh baby spinach. She only used cheese ravioli but I used beef ravioli too. I also added the green onions because I had some that I needed to use. This turned out awesome and I had to post this to keep for future use. I hope you enjoy!
Provided by Loves To Cook but N
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 3 quarts of water to a boil and cook ravioli according to package directions.
- Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
- Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
- Drain the bacon reserving 2 tbsp of drippings.
- Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
- Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
- Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
- Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!
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.
SPINACH AND MUSHROOM RAVIOLI
Provided by Giada De Laurentiis
Time 2h15m
Yield 2 servings
Number Of Ingredients 19
Steps:
- In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
- Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
- In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
- In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
- Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE
It tastes like you spent all day preparing this quick pasta recipe, but it's ready in just 30 minutes! Family and friends request this one often. -Cheryl Wegener, Festus, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions. Meanwhile, cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes or until slightly thickened., Drain ravioli; stir into sauce. Top with Parmesan cheese and parsley.
Nutrition Facts : Calories 649 calories, Fat 41g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 1733mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 6g fiber), Protein 23g protein.
SPINACH- RAVIOLI SALAD WITH OLIVE OIL TOMATO VINAIGRETTE
This came from BH&G (April 2009). The vinaigrette can be made ahead and refrigerated, and the Spinach Ravioli Salad goes together quickly for a speedy meal.
Provided by Julie F
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a blender, combine tomato, vinegar, shallot, mustard rosemary, paprika and 1/8 t each, salt and pepper. Cover and blend until smooth.
- With blender running, slowly add olive oil through opening in lid; blend until combined and slightly thickened.
- Refrigerate, covered, up to 3 days.
- Cook ravioli according to package directions. Drain, rinse; drain well.
- In a 12 inch skillet cook two thinly sliced shallots in 1 T hot olive oil just until tender.
- Add fresh spinach and toss until spinach BEGINS to wilt.
- Place ravioli and spinach on platter and drizzle with 1/3 c tomato olive oil vinaigrette. Top with shaved parmesan cheese.
ITALIANO RAVIOLI WITH TOMATO & BACON
This mix of tomatoes and bacon tossed with arugula and our special ravioli brings a delightful taste of the Old World into your busy one.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
- Stir in bacon and broth; cook 2 min. or until sauce comes to boil.
- Add hot cooked Italiano Ravioli and arugula; toss to coat.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 650 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 17 g
SWISS CHARD, BACON, AND RICOTTA RAVIOLI WITH TOMATO SAUCE
Steps:
- Make filling:
- In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.
- Bring a large saucepan of salted water to a gentle boil.
- Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
- Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon.
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- Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.
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