Ravioli In Spinach Alfredo Sauce Recipes

SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE

Steps:

• Lightly grease a 9 x 9 x 3-inch oven proof dish.
• Preheat oven to 350°F.
• Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
• Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
• Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
• Repeat layers saving 1/3 of the mozzarella & the parmesan.
• On the last layer pour in the chili sauce spreading it evenly over the top.
• Cover the casserole with foil; bake for 45 minutes, remove foil.
• Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
• Rest 10 minutes and serve.

RAVIOLI IN SPINACH ALFREDO SAUCE

Steps:

• Bring 2 cups of water to boil and add the spinach pouch. Bring back to a boil and cook for 3 minutes. Then add the ravioli, return to a boil. Reduce heat and simmer for 5 minutes until the ravioli float. Pour contents of pot into a colander.
• Remove the spinach pouch from the colander and cut open. Pour spinach into a large skillet. Add alfredo sauce and mix gently to blend. Heat over medium heat 4-5 minutes until the mixture just begins to bubblee, stirring frequently.
• Add the cooked ravioli and stir to coat. Heat gently. Sprinkle with 1/2 cup cheese.
• NOTE: To make your own Alfredo Sauce: Combine a stick of butter, about 1-2 cups Parmesan cheese and about 1/2 cup of cream or milk in a saucepan. Cook till the sauce thickens slightly. You can add a little garlic to this sauce, also.

SPINACH AND RAVIOLI LASAGNA

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

RAVIOLI - SPINACH - ALFREDO BAKE - CASS'S

Steps:

• 1. Preheat oven to 350 degree F. Spray a 9 x 13 x 3 inch baking dish with nonstick cooking spray.
• 2. Make the sauce: In a medium saucepan over medium high heat, bring the chicken stock to a slow boil. Reduce the heat to medium and stir in the cream, corn starch, garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken. Set aside
• 3. In your baking dish, spread enough Alfredo sauce to cover evenly.
• 4. Next, spread some spinach evenly onto the sauce.
• 5. Next, lay single layer of ravioli, cover with cheese ( I don't use sparingly), more Alfredo sauce ( I use a ladle, approx 1/2 cup ). Spread the sauce evenly.
• 6. Repeat the steps until out of spinach, sauce and ravioli. ( end with ravioli and top with lots of cheese. I don't measure the cheese, just put enough on to cover. I then sprinkled the top with hot pepper flakes and dried parsley. I ended up with 5 - 6 ravioli's left over.
• 7. Bake for 50 - 55 minutes or until bubbly and cheese begins to brown. I let it sit for 5 - 10 minutes before cutting.
• 8. I hope you enjoy this as much as my family and friends do..it is out of this world good!

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE

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.