Fresh Spinach Cheese Ravioli W Creamy Vegan Zucchini Sauce Recipes
FRESH SPINACH & CHEESE RAVIOLI W CREAMY VEGAN ZUCCHINI SAUCE
Enjoy our delicious Fresh Spinach and Cheese Ravioli with a guilt-free zucchini cream sauce. Full of flavor and goodness, this dish will leave your taste buds and stomach satisfied.
Provided by Monterey Gourmet Fo
Categories Spinach
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place shredded zucchini in 4 cups of boiling water. Boil for 5 minutes. Remove and drain all water.
- Combine all ingredients in blender except ravioli and blend until smooth and creamy.
- Cook ravioli according to the instructions on the back of the package.
- Toss zucchini sauce with ravioli and enjoy!
- Nutrition Facts: Serving Size 1 Cup. Servings Per Container: About 3.5. Calories: 420. Calories from Fat: 170. Total Fat: 19g. Saturated Fat: 7g. Trans Fat: 0g. Cholestrol: 80mg. Sodium: 600mg. Total Carbohydrate: 44g. Dietary Fiber: 7g. Sugars: 4g. Protein: 19g.
Nutrition Facts : Calories 263.4, Fat 20.5, SaturatedFat 3.1, Sodium 418.4, Carbohydrate 20.5, Fiber 11.8, Sugar 7.5, Protein 6.1
CHEESE RAVIOLI WITH ZUCCHINI
Whipping cream lends rich flavor to the lovely sauce for this colorful medley. Field editor Maria Regakis of Somerville, Massachusetts sent the recipe.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 cup. Meanwhile, cook ravioli according to package directions., In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm. , Stir 1/2 cup cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining cheese.
Nutrition Facts : Calories 506 calories, Fat 34g fat (21g saturated fat), Cholesterol 126mg cholesterol, Sodium 999mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
HOMEMADE PASTA SHEETS
The title says it all... :-) Use with your recipe of choice or my "Spinach and Cheese Ravioli with Fresh Tomato Sauce"
Provided by SmHerndon
Categories European
Time 4h30m
Yield 6 Sheets
Number Of Ingredients 4
Steps:
- Place flour in center of table, make a well. Beat eggs thoroughly, add oil and salt.
- Place in center of well. Fold in flour and knead into a ball - Add 1 tablespoon of cold water if dough seems to dry. Refrigerate for at least 4 hours before rolling out.
- Using pasta machine, roll out the pasta on the thinnest setting, cutting it into 6 sheets.
Nutrition Facts : Calories 255.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 62, Sodium 118.7, Carbohydrate 47.8, Fiber 1.7, Sugar 0.3, Protein 8.3
EASY BAKED CHEESE RAVIOLI WITH SPINACH
Make and share this Easy Baked Cheese Ravioli With Spinach recipe from Food.com.
Provided by Secret Agent
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Blanch the ravioli a few at a time in salted water for one or two minutes and drain on an oiled plate so they don't stick. They should not be cooked all the way.
- Pour 1 1/2 cups sauce into a 9 x 13" pan and line the spinach leaves over top. Place ravioli on top of spinach and top each ravioli with a slice of mozzarella. Spoon remaining sauce over top of cheese.
- Cover pan with plastic wrap and then cover with foil very tightly. You can stow this in the refrigerator for up to 24 hours. Bring to room temperature while you pre-heat the oven.
- Bake about 45 minutes to an hour or until the ravioli are hot throughout. Time depends on how big, or cold the ravioli are.
- When the ravioli are done just uncover for a few minutes and sprinkle with parmesan cheese and let melt in the oven, about 5 minutes. Watch it so it does not burn. Sprinkle with basil.
- Enjoy with garlic bread or bread sticks!
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