Ravioli With Tomato Bacon Spinach Recipes

BACON-TOMATO-SPINACH RAVIOLI TOSS

Steps:

• In 5-quart Dutch oven, cook ravioli as directed on package; drain and return to Dutch oven. Meanwhile, on microwavable plate, microwave bacon 30 to 45 seconds on High until crisp.
• Add bacon, spinach, tomatoes and dressing to ravioli. Cook over medium heat until warmed and spinach is partially wilted. Sprinkle with pepper.

RAVIOLI WITH TOMATO, BACON & SPINACH

Steps:

• Bring 3 quarts of water to a boil and cook ravioli according to package directions.
• Add 2 tbsp olive oil to a large metal skillet and heat on high for 2-3 minutes until very hot.
• Add chopped bacon (it should immediately sizzle) and cook on medium heat until bacon is completely cooked and all fatty pieces have been cooked down.
• Drain the bacon reserving 2 tbsp of drippings.
• Add the minced garlic and chopped roma tomatoes to the skillet and continue cooking on medium heat for 2 minutes.
• Add the fresh baby spinach and sliced green onions and stir to coat the spinach so it will cook down, approximately 5 minutes. Add salt and pepper to taste.
• Add the cooked ravioli and toss, and continue cooking on medium heat for 2-3 more minutes to ensure the entire dish is hot.
• Can be served with freshly grated parmigiano reggiano cheese and garlic bread if you wish. Enjoy!

SPINACH RAVIOLI WITH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
• Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

EASY RAVIOLI WITH BACON

Steps:

• Cook ravioli as directed on package.
• Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
• Drain ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 minutes or until heated through, stirring occasionally.
• Add onions and bacon; stir. Cook an additional 2 minutes or until heated through, stirring occasionally.

ITALIANO RAVIOLI WITH TOMATO & BACON

Steps:

• Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
• Stir in bacon and broth; cook 2 min. or until sauce comes to boil.
• Add hot cooked Italiano Ravioli and arugula; toss to coat.

RAVIOLI WITH SPINACH

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.

RAVIOLI WITH TOMATO BASIL

Steps:

• Heat oven to 400°. Cook and drain ravioli as directed on package.
• While ravioli is cooking, mix crushed tomatoes, sun-dried tomatoes and basil.
• Pour 1 1/2 cups of the tomato mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches. Top with ravioli. Pour remaining tomato mixture over ravioli. Sprinkle with cheese.
• Bake uncovered about 20 minutes or until hot.