Curried Ravioli With Spinach Recipes

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BAKED RAVIOLI WITH SPINACH



Baked Ravioli with Spinach image

This Baked Ravioli and Spinach is the perfect weeknight meal.

Provided by Kimberly

Number Of Ingredients 4

24 oz Bag of Frozen Ravioli
2 Cups Spinach Leaves
24 oz Jar Spaghetti Sauce
2 Cups Shredded Mozzarella Cheese

Steps:

  • Preheat oven to 350 degrees.In an oil sprayed 7x11 or 9x13 pan, add 1/3 of the spaghetti sauce.
  • Layer ½ of the ravioli evenly on the bottom. Add another 1/3 of the sauce on top the ravioli, then layer ½ the spinach and ½ the cheese on top of the sauce.
  • Next, place the other ½ of the frozen ravioli. Layer the remaining spinach and top with the remaining cheese.
  • Cover with foil and place in the oven for 35-40 minutes.
  • Take out, uncover and place back in the oven for an additional 10 Minutes. Serve and Enjoy!

BAKED SPINACH RAVIOLI



Baked Spinach Ravioli image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 sprigs fresh rosemary
1/4 cup all-purpose flour
2 cups whole milk
Kosher salt and freshly ground pepper
2 9-ounce packages refrigerated cheese ravioli
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1/4 cup grated grana padano or parmesan cheese

Steps:

  • Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
  • Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
  • Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

SPINACH RAVIOLI BAKE



Spinach Ravioli Bake image

This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

2 cups spaghetti sauce
1 package (25 ounces) frozen sausage ravioli or ravioli of your choice
2 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese

Steps:

  • Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 470 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1441mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

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

RAVIOLI WITH SPINACH



Ravioli With Spinach image

My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.

Provided by Marialisa Calta

Categories     pastas, project, appetizer, main course, side dish

Time 1h

Yield Six to eight servings as antipasto, about 100 ravioli

Number Of Ingredients 8

3 to 3 1/2 cups sifted flour
2 large eggs mixed with 1/2 cup water
2 1/2 cups of cooked, finely chopped meat, such as turkey, chicken, veal and beef, including at least one pork chop
1 egg, lightly beaten
Salt and freshly ground pepper to taste
2 teaspoons olive oil
1 clove garlic, finely chopped
1 package (10 ounces) frozen spinach, cooked, well-drained and chopped

Steps:

  • In a small bowl, stir 3 or 4 tablespoons of flour into the egg-and-water mixture. Place the 3 cups of flour on a working surface and make a well in the center. Slowly pour the egg mixture into the well, working the liquid into the flour as you go. Knead for at least 15 minutes. The dough should be so stiff that when you poke it with your finger it doesn't bounce back immediately. If the dough is still sticky, add some of the remaining flour as needed.
  • Cut the dough into two pieces, wrap in plastic wrap and chill overnight in the refrigerator.
  • In a large bowl, mix the meats with the egg. Add salt and pepper to taste.
  • In a small saute pan, heat the 2 teaspoons of olive oil over medium-low heat. Add the garlic and saute until soft. Add the well-drained, well-chopped cooked spinach and cook for a few minutes. Add the spinach mixture to the meat mixture and combine well.
  • To assemble the ravioli, using a rolling pin or pasta machine, roll out one of the halves of dough as thin as possible on a well-floured board. (Refrigerate the remaining dough until ready to use.) This should be almost paper thin; the thinner the ravioli, the better. Leaving a 2-inch strip of dough at the top, place a rounded half-teaspoon of filling at 1-inch intervals across the dough.
  • Fold the strip over; on the unfolded sides, cut around each mound of filling with a small, serrated pastry wheel. If the ravioli do not stay closed, moisten your finger with milk and press the edges together. Place on a clean, lightly floured dish towel while you make the rest of the ravioli.
  • Continue in the same manner until the dough is used up. The ravioli should rest uncovered at room temperature for several hours before cooking. Turn them once during this time.
  • Fill two large pots with about 5 quarts of salted water each. Bring to the boil. Place the ravioli gently in the pots and cook at a full boil for 10 to 15 minutes. When done, skim them from the pot with a slotted spoon and drain in a colander. Slide them onto a platter and serve with tomato sauce and grated Parmesan cheese.

CURRIED RAVIOLI WITH SPINACH



Curried Ravioli with Spinach image

Enjoy this cheesy spinach and pasta recipe - perfect for a hearty dinner that is ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 package (9 oz) refrigerated cheese-filled ravioli
1 box (9 oz) frozen spinach
2 oz cream cheese, softened
2/3 cup canned coconut milk
1/3 cup vegetable broth
3/4 teaspoon curry powder
1/4 teaspoon salt
3 medium green onions, sliced (1/3 cup)
1/4 cup chopped peanuts

Steps:

  • Cook and drain ravioli as directed on package. Cook and drain spinach as directed on box.
  • In 1-quart saucepan, mix cream cheese, coconut milk, broth, curry powder and salt. Cook over medium heat, stirring occasionally, until hot.
  • Spoon spinach onto serving plate. Top with ravioli and sauce. Sprinkle with onions and peanuts.

Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 4 g, TransFat 0 g

CURRIED RAVIOLI



Curried Ravioli image

Make and share this Curried Ravioli recipe from Food.com.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

1 (9 ounce) package refrigerated ravioli
9 ounces fresh spinach
2 ounces cream cheese, softened
2/3 cup coconut milk
1/3 cup vegetable broth or 1/3 cup chicken broth
3/4 teaspoon curry powder
3 medium green onions, sliced (1/3 cup)
salt
red pepper flakes

Steps:

  • Cook and drain ravioli as directed.
  • Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer).
  • In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted.
  • Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions.

Nutrition Facts : Calories 327.7, Fat 17.7, SaturatedFat 13.9, Cholesterol 20.8, Sodium 161.2, Carbohydrate 40.6, Fiber 2.8, Sugar 35.3, Protein 4.9

RAVIOLI BAKED WITH BROCCOLI AND SPINACH



Ravioli Baked With Broccoli and Spinach image

This dish is the ultimate comfort food for me. And the sauce is a little on the lighter side because you may choose to use very little butter or heavy cream. I use skim milk, and find that I don't miss the cream at all. Feel free to experiment with different vegetables layered in this as well. Asparagus and/or artichoke hearts make nice substitutions. For the ravioli, try and find a "family size" package (24-28 oz), or you may use two smaller packages.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

2 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
1 tablespoon olive oil
4 -6 garlic cloves, finely chopped
1 1/2-2 lbs broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted)
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
2 cups vegetable stock (or chicken stock if you prefer)
1/2 cup skim milk (can use whole milk or cream if you like a richer sauce)
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon freshly grated nutmeg (optional)
salt and black pepper
2 cups mozzarella cheese or 2 cups italian four cheese blend
1 (28 ounce) package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)

Steps:

  • Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
  • Steam broccoli for about 5 minutes until bright green and slightly tender.
  • As water heats up to a boil, heat a large skillet over medium heat.
  • Add olive oil and chopped garlic, and saute for about 1 minute.
  • Next, add drained spinach to the pan, along with the steamed broccoli.
  • Toss vegetable well with garlic oil to coat evenly.
  • Sauté for about 5 minutes.
  • Season with salt and pepper, remove from the heat into a bowl, and set aside.
  • For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
  • Add stock, raise heat and bring mixture to a boil, whisking the entire time.
  • Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
  • Season sauce with nutmeg (if desired) and salt and pepper.
  • For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
  • Cook for about 4 or 5 minute, until slightly underdone.
  • The ravioli will finish cooking with sauce under the broiler.
  • Place a thin layer of the white sauce in an oven proof casserole dish.
  • Drain ravioli.
  • Layer ½ of the ravioli in the baking dish.
  • Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
  • Add the rest of the vegetable mixture, then the remaining half of the ravioli.
  • Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
  • Place casserole dish under the broiler or in oven about 8 or so inches from the element.
  • Broil about 5 minutes until cheese melts and is bubbly and starting to brown.

RAVIOLI STUFFED WITH RICOTTA AND SPINACH



Ravioli Stuffed with Ricotta and Spinach image

Categories     Sauce     Ricotta     Spinach     Chill     Simmer     Boil

Yield makes 6 servings (about 60 pieces)

Number Of Ingredients 17

For the Filling
1 1/2 pounds fresh ricotta cheese, or 3 cups packaged whole-milk ricotta cheese
2 tablespoons extra-virgin olive oil
2 small leeks, white parts only, trimmed, cleaned, and chopped (about 1 cup) (see page 80)
1/2 cup minced scallions, including greens (about 6 scallions)
4 cups fresh spinach leaves, stemmed, washed, and dried (see page 67), chopped coarsely
Salt
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh Italian parsley
1 large egg, beaten
Fresh Egg Pasta (page 178)
For Dressing the Ravioli
2 cups Tomato Sauce (page 151)
2 tablespoons extra-virgin olive oil
8 fresh basil leaves, washed and shredded
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight or up to 24 hours. Discard the liquid in the bottom of the bowl.
  • In a wide braising pan or deep skillet, heat the oil over medium-low heat. Add the leeks and scallions and cook until softened, about 3 minutes. Stir in the chopped spinach and increase the heat to medium. Season lightly with salt and pepper and cook over moderate heat until the vegetables are tender and the liquid is evaporated, about 10 minutes. Set in a strainer and cool completely.
  • Stir the fresh ricotta, Parmigiano-Reggiano, parsley, and sautéed greens together in a bowl. Season to taste with salt and pepper and stir in the egg. Chill thoroughly.
  • While the filling is chilling, make the pasta dough and let rest.
  • Form and cut the ravioli according to directions on page 190. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli onto a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the water a few at a time, stirring gently as you do. Cook until the edges of the pasta are tender but still firm to the bite and they rise to the surface, about 6 minutes after the water returns to a boil.
  • While the ravioli are cooking, divide the tomato sauce, olive oil, and basil between two large skillets and bring to a simmer over medium heat. Fish out the ravioli with a wire skimmer or large flat slotted spoon, drain them well over the pasta pot, and slide them into the pans of sauce, dividing them evenly. Simmer, stirring gently with a spoon until the sauce is lightly reduced and the ravioli are coated. Remove the pans from the heat, check the seasoning, and add salt and pepper if necessary. Spoon the ravioli into warm bowls or onto a warm platter, sprinkle with the grated cheese, and serve immediately.
  • Variation: Butter-Sage Sauce (Conditi all Burro e Salvia)
  • Melt one stick (8 tablespoons) unsalted butter in a large skillet over low heat. (The heat should be low enough to melt the butter slowly, without its separating or turning clear.) Add eight to ten whole sage leaves and remove the skillet from the heat. Ladle out about 1 cup of the ravioli-cooking water before you drain them. Either fish the ravioli out of the pot with a large wire skimmer or drain them gently. Add the ravioli to the skillet. Pour in enough of the cooking liquid to make a sufficient amount of creamy sauce to coat the ravioli generously. Bring to a quick boil, then remove from the heat. Stir in grated Parmigiano-Reggiano cheese, salt, and freshly ground black pepper to taste. Serve immediately.

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From giallozafferano.com


CREAMY SPINACH BAKED RAVIOLI - SIMPLY DELICIOUS
2020-02-18 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.
From simply-delicious-food.com


SPINACH AND RICOTTA RAVIOLI RECIPE - NDTV FOOD
About Spinach and Ricotta Ravioli Recipe: Serve with a simple sauce or just toss in olive oil and garlic so as not to overwhelm the spinach and cheese flavor of …
From food.ndtv.com


FRIED RAVIOLI WITH RICOTTA, CHARD, AND SPINACH - LA CUCINA ITALIANA
2021-12-16 Method. Start with the dough first. Combine the flour and 1 tsp. salt in a bowl. Mix together, drizzling in the olive oil to create a uniform dough. Shape it into a sphere, cover in plastic wrap and let it rest in the fridge for 30 minutes. Clean and trim the greens and spinach, preserving only the leaves.
From lacucinaitaliana.com


TRUFFLED RAVIOLI RECIPE | OLIVEMAGAZINE
2015-11-19 Method. STEP 1. Fill a large, deep saucepan 1/3 full with oil, and heat it till it reaches about 180C – use a thermometer to check. STEP 2. While the oil is heating, put the egg in a bowl and spread the breadcrumbs on a tray. A few at a time, dunk the ravioli in the egg, shake off the excess, then drop into the crumbs to coat.
From olivemagazine.com


BAKED SPINACH AND CHEESE RAVIOLI | FOOD NETWORK HEALTHY EATS: …
One typical serving of cheese-filled ravioli (four squares) can dish out up to 850 calories, 15 grams of saturated fat, and 1,600 milligrams of sodium.
From foodnetwork.com


CREAMY SPINACH AND CHEESE RAVIOLI - PEAS AND CRAYONS
2018-11-01 While the pasta cooks, chop your onion and spinach and mince your garlic. Heat the oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the onion and cook until tender and translucent, approx. 5 minutes. Add garlic towards the end to prevent burning. Add butter and garlic to the pan.
From peasandcrayons.com


RAVIOLI WITH SPINACH SKILLET RECIPE - EIGHTY RECIPES
2021-06-15 STEP 4 – Put refrigerated ravioli and ½ to ¾ cup water into the skillet, cover, and let boil for about 5 minutes, until tender, but lightly resistant to bite. STEP 5 – Gently add mascarpone around ravioli, return spinach to skillet and sprinkle with parmesan (or transfer to a baking dish). Pop into the oven just until golden brown and crispy.
From eightyrecipes.com


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