Creamy Spinach And Ravioli Recipes

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RAVIOLI WITH CREAMY SPINACH SAUCE



Ravioli With Creamy Spinach Sauce image

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

1 (24 ounce) package frozen cheese ravioli
1 (20 ounce) box frozen chopped spinach
1 (14 1/2 ounce) jar alfredo sauce
1/4 teaspoon ground nutmeg
1 cup chopped tomatoes or 1 cup roasted red pepper

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

CREAMY SPINACH RAVIOLI



Creamy Spinach Ravioli image

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

1 (8 ounce) package mushrooms, sliced
1/2 cup onion, chopped
1/2 cup red bell pepper, diced
2 (9 ounce) packages refrigerated cheese ravioli
2 garlic cloves, pressed
1/4 teaspoon ground black pepper
3 ounces cream cheese
1/3 cup evaporated milk
1 (10 ounce) package frozen creamed spinach, in sauce thawed
fresh grated parmesan cheese (optional)

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

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE



Mushroom and Spinach Ravioli with Chive Butter Sauce image

This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!

Provided by larkspur

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 2h20m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 ½ tablespoons water, or more if needed
2 eggs
2 cups all-purpose flour, or more if needed
¼ teaspoon salt
1 teaspoon olive oil
1 clove garlic, minced
½ cup chopped onion
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 ounces cream cheese, softened
⅓ cup grated Parmesan cheese
½ cup mozzarella cheese
½ cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 egg white, beaten
3 tablespoons butter
1 ½ teaspoons chopped fresh chives

Steps:

  • Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
  • Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
  • Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
  • To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 36.3 g, Cholesterol 108 mg, Fat 19 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 10.4 g, Sodium 391.9 mg, Sugar 1.8 g

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