Spinach And Paneer Ravioli With Tomato Cream Sauce Recipes
RAVIOLI WITH CREAMY SPINACH SAUCE
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
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
SPINACH RAVIOLI WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
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- Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wilted, about 15 minutes.
- After the ravioli dough has been resting at room temperature for 1 hour, divide the ravioli dough (instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin. Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. Also it will be really hard to use the ravioli mold if the dough is not thin enough.
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