CREAMY SPINACH-PARMESAN RAVIOLI
Flavored Philly is our secret to this easy pasta cream sauce that's prepared in just minutes. Your family will love this twist to their favorite ravioli.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well.
- Drain pasta. Add to cream cheese sauce; mix lightly. Top with tomatoes and remaining Parmesan.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 5 g, Protein 19 g
CREAMY SPINACH-PARMESAN CHEESE RAVIOLI
How is it possible to make ravioli tossed with a creamy spinach sauce and topped with tomatoes and Parmesan in 20 minutes? You're about to find out!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook reduced-fat cream cheese, garlic and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, bell peppers and crushed pepper; mix well. Cook 2 min. or just until spinach starts to wilt.
- Drain pasta. Add to cream cheese sauce; toss to coat. Top with remaining Parmesan.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 6 g, Protein 18 g
VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI
Provided by Cathy Horyn
Categories pastas, appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the pasta dough: combine 2 1/2 cups flour and the salt in a food processor. Combine the whole egg, yolks, oil and 5 tablespoons water in a cup and mix with a fork to blend. With the food processor running, add the egg mixture in a steady stream and process until the dry ingredients look like coarse crumbs. Stop and mix the ingredients to clear out any dry pockets of flour. Process until the mixture forms a dough that cleans the sides of the bowl. Turn out onto a work surface and knead about 10 times. If the dough is sticky, sprinkle with some flour and knead it in. Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.
- For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté until softened and caramelized, about 8 minutes. Add the wine and 1 cup water and stir until boiling. Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes. Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. Set aside.
- For the filling: finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
- For the ravioli: roll out one-third of the pasta dough onto a lightly floured surface until paper-thin, or roll gradually through a pasta machine. Working with a 6-by-30-inch piece of dough, place heaping teaspoonfuls of filling on the upper half of the length of dough, making 2 rows of 10 mounds. Wet the pasta dough between the mounds with water and fold over the empty pasta half. Press from the fold to seal, trying to eliminate air pockets. Trim the pasta edges with a cutter or knife, and separate the individual raviolo. Repeat with the remaining dough and filling.
- Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente, about 5 minutes. Drain and spread out into a large serving bowl. Reheat the sauce and pour on top. Gently toss to coat. Sprinkle with additional Parmesan and serve.
Nutrition Facts : @context http, Calories 1007, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 64 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 31 grams, Sodium 1046 milligrams, Sugar 6 grams, TransFat 0 grams
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
CREAMY SPINACH AND RAVIOLI
A very easy, wonderfully tasty quick meal. Not for those watching calories, although you could use lower fat versions. I have added chopped mushrooms to it with the spinach and it's good that way too. Adapted from a Kraft Food and Family magazine.
Provided by Shastababy
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli as directed on package.
- Add cream cheese to large skillet. Ad milk, cook on medium heat until cream cheese melts (about 1-2 minutes). I usually help it blend better with a whisk.
- Add Parmesan cheese, and spinach.
- Drain pasta, add to sauce. Toss well to coat, top with chopped tomatoes.
Nutrition Facts : Calories 78.5, Fat 4.2, SaturatedFat 2.5, Cholesterol 14, Sodium 150.7, Carbohydrate 5.4, Fiber 1, Sugar 1, Protein 5.5
SPINACH, GOAT CHEESE AND HERB RAVIOLI
I love homemade pasta but I don't always have the time to make it from scratch. Gyoza or potsticker wrappers make for the perfect fresh pasta without all of the hassle. Using 2 wrappers for each, I stuff them with sauteed spinach, goat cheese and fresh herbs then serve them in a simple brown butter sauce to make the easiest ravioli ever.
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 10 ravioli (serves 5 as a starter or 2 as a main course)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Liberally season with salt.
- While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
- Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
- Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
- Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
- While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
- For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.
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