Creamy Spinach Ravioli Recipe Recipe For Shrimp

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CREAMY SPINACH BAKED RAVIOLI



Creamy spinach baked ravioli image

Creamy spinach baked ravioli made with shop-bought ravioli is an easy, delicious vegetarian dinner recipe perfect for busy weeknights.

Provided by Alida Ryder

Categories     Dinner     Vegetarian

Time 40m

Number Of Ingredients 11

1 onion (finely chopped)
3 garlic cloves (crushed)
200 g (7oz) baby spinach (roughly chopped)
1 cup heavy/whipping cream
½ cup milk
1 tbsp cornflour/cornstarch
½ cup Parmesan cheese (grated )
juice of ½ lemon
salt and pepper to taste
500 g (1 pound) cheese ravioli
1 cup grated cheese

Steps:

  • Pre-heat the oven to 200ºC/390ºF.
  • Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
  • Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
  • Add the Parmesan and lemon juice then season to taste.
  • Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
  • Remove from the oven and allow to rest for 5 minutes then serve.

Nutrition Facts : Calories 591 kcal, Carbohydrate 48 g, Protein 30 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 113 mg, Sodium 1073 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

RAVIOLI IN CREAMY SPINACH SAUCE



Ravioli in Creamy Spinach Sauce image

Savor the creaminess of this ravioli recipe in a cheesy spinach sauce. It's the perfect weeknight recipe idea.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 9

1 pkg. (1 lb.) frozen cheese ravioli
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
1 Tbsp. oil
1 onion, chopped
1 clove garlic, minced
4 cups loosely packed baby spinach leaves
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
  • Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until crisp-tender.
  • Drain pasta, reserving 1/3 cup cooking water; cover pasta to keep warm. Add reserved water and cream cheese mixture to skillet; cook and stir on medium heat 2 min. Add spinach; cook and stir 2 to 3 min. or just until spinach starts to wilt. Add pasta; stir to evenly coat. Sprinkle with Parmesan.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 5 g, Protein 17 g

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY



Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

  • In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  • Cook until shrimp is pink, then put aside.
  • In the same pot, add milk, broth, and pasta.
  • Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  • Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
  • Add the shrimp back in and give it a stir until fully incorporated.
  • Serve with some extra parmesan cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

MEAT AND SPINACH RAVIOLI FILLING



Meat and Spinach Ravioli Filling image

My grandmother made this when I was young. Just found her old recipe book with it in it.

Provided by Sherrie Durkee

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 15

Number Of Ingredients 9

1 pound ground beef
1 ½ cups fresh spinach
5 tablespoons grated Parmesan cheese
1 ¼ tablespoons dried parsley
¼ cup bread crumbs
¼ cup olive oil
1 large egg
½ teaspoon garlic salt
1 pinch black pepper

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
  • Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
  • The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 1.6 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 124.1 mg, Sugar 0.2 g

SHRIMP WITH RAVIOLI AND SPINACH



Shrimp With Ravioli and Spinach image

Make and share this Shrimp With Ravioli and Spinach recipe from Food.com.

Provided by sexymommalucas

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 (9 ounce) package refrigerated cheese ravioli
1/4 cup Kraft roasted red pepper italian parmesan dressing
2 garlic cloves, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) jar roasted red peppers, drained
3/4 lb large shrimp, peeled and deveined
1 (6 ounce) bag baby spinach leaves
1/4 cup fresh basil, chopped
1/4 cup pine nuts
2 tablespoons parmesan cheese, grated

Steps:

  • Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
  • Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
  • Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
  • Serve topped with the pine nuts and cheese.

Nutrition Facts : Calories 207.6, Fat 8.5, SaturatedFat 1.2, Cholesterol 131.8, Sodium 1197.9, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 22.1

SHRIMP RAVIOLI



Shrimp Ravioli image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 23

2 cups all-purpose flour, plus more for dusting
Kosher salt
2 large eggs plus 7 large egg yolks
Splash of extra-virgin olive oil
Semolina flour, for dusting
1 pound shrimp, peeled and deveined
4 small jarred Calabrian chiles, plus a teaspoon of chile oil
3 strips raw bacon, diced
Zest of 1 lemon
Kosher salt
1/4 cup fresh basil leaves
Extra-virgin olive oil, for cooking and drizzling
1 small shallot, diced
3 cloves garlic, minced
4 to 5 sprigs fresh thyme, leaves picked
1 1/2 cups cherry tomatoes, cut in half
Kosher salt and freshly ground black pepper
1/4 cup vodka
1 cup heavy cream
1/2 teaspoon jarred crushed Calabrian chiles
Juice of 1/2 lemon
6 fresh basil leaves, plus more for garnish
Grated Parmesan, for garnish

Steps:

  • For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
  • For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
  • Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
  • For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
  • Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
  • Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

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

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