Easy Skillet Spinach Carbonara Ravioli Recipes

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RAVIOLI CARBONARA



Ravioli Carbonara image

Creamy Alfredo sauce tops ravioli in this savory main course from Ronda Weirich. The Liberal, Kansas cook gives it great crowd-appeal with a topping of crisp bacon crumbles. This tempting meal is just five ingredients away!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 6

1 package (16 ounces) frozen cheese ravioli
8 bacon strips, diced
1 cup prepared Alfredo sauce
1/4 cup milk
2 to 3 teaspoons dried basil
Pepper to taste

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings., Stir the Alfredo sauce, milk and basil into drippings; heat through. Drain ravioli; add to sauce and toss to coat. Sprinkle with bacon and pepper.

Nutrition Facts :

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.

EASY SKILLET SPINACH CARBONARA RAVIOLI



Easy Skillet Spinach Carbonara Ravioli image

Ravioli topped with Alfredo sauce, spinach and cheese doesn't get easier than this-it's made in one skillet and will be ready in 20 minutes tops.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 3 servings

Number Of Ingredients 6

1 pkg. (9 oz.) refrigerated spinach and cheese ravioli
4 slices OSCAR MAYER Fully Cooked Bacon, cut into 1 inch pieces
1 cup chopped fresh spinach
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 cup frozen peas
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat bacon in medium nonstick skillet on medium heat until crisp, stirring occasionally; drain. Add spinach; cook 2 min. or until wilted. Stir in Alfredo sauce and peas; cook and stir 1 min. on low heat or until heated through.
  • Drain pasta; place in large bowl. Add sauce mixture, bacon and cheese; toss to coat.

Nutrition Facts : Calories 520, Fat 32 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1450 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 6 g, Protein 22 g

RAVIOLI WITH GARBANZOS AND SPINACH



Ravioli With Garbanzos and Spinach image

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

Provided by Donna Matthews

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces dry cheese ravioli
2 teaspoons olive oil
2 garlic cloves, minced
1 (15 ounce) can garbanzo beans
1 medium summer squash, thinly sliced (1 1/4 cup)
4 roma tomatoes, quartered
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon black pepper
4 cups fresh spinach, shredded (we use non-shredded baby spinach in the bag)

Steps:

  • Cook ravioli, drain, cover and keep warm.
  • Meanwhile, in a large skillet heat oil over medium-high heat.
  • Add garlic and cook, stirring constantly, for 15 seconds.
  • Add garbanzos, squash, tomatoes, thyme and pepper.
  • Sstir 4-5 minutes, until squash is tender.
  • Add the cooked ravioli to bean mixture and toss gently to combine.
  • Arrange spinach on plate and top with ravioli.
  • Fresh ravioli may be used in place of dry, but you would want more by weight to feed the same number of people.

Nutrition Facts : Calories 175.3, Fat 3.8, SaturatedFat 0.5, Sodium 346.1, Carbohydrate 29.9, Fiber 6.7, Sugar 2.9, Protein 7.4

CHICKEN AND RAVIOLI CARBONARA



Chicken and Ravioli Carbonara image

Smother chicken and ravioli in a homemade cream sauce for a tasty, 30-minute wonder!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons Italian dressing
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup half-and-half
4 slices bacon, crisply cooked and crumbled
Shredded Parmesan cheese, if desired
Chopped fresh parsley, if desired

Steps:

  • In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
  • Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
  • Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.

Nutrition Facts : Calories 265, Carbohydrate 13 g, Cholesterol 150 mg, Fiber 0 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg

RAVIOLI SKILLET



Ravioli Skillet image

Dress up store-bought ravioli and make it really special-prosciutto and mozzarella help to do the trick. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound ground beef
3/4 cup chopped green pepper
1 ounce prosciutto or deli ham, chopped
3 cups spaghetti sauce
3/4 cup water
1 package (25 ounces) frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook the beef, green pepper and prosciutto over medium heat until beef is no longer pink; drain. , Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat; cover and simmer for 7-9 minutes or until ravioli is tender, stirring once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until cheese is melted.

Nutrition Facts :

BASIL CHICKEN RAVIOLI CARBONARA



Basil Chicken Ravioli Carbonara image

Make this one-dish Italian-style skillet dinner--ready in 20 minutes--using Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 20m

Yield 4

Number Of Ingredients 7

1 (9 ounce) package refrigerated four-cheese-filled ravioli
1 (14 ounce) package uncooked chicken breast pieces for stir-fry
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
¼ cup half-and-half
¼ cup cooked real bacon pieces (from a jar or package)
⅛ teaspoon Shredded Asiago or Parmesan cheese
⅛ teaspoon Chopped fresh basil leaves or parsley

Steps:

  • Cook and drain ravioli as directed on package.
  • In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
  • Sprinkle with bacon, cheese and basil.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 23.6 g, Cholesterol 103.7 mg, Fat 17.8 g, Fiber 1.8 g, Protein 35 g, SaturatedFat 6.8 g, Sodium 650.6 mg, Sugar 1.4 g

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