CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
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.
SPINACH RAVIOLI BAKE
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
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.
ZAVIOLI WITH SPINACH AND RICOTTA
A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
- Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.
- Slice zucchini lengthwise into strips using a mandoline.
- Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.
- Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
- Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 13.6 g, Cholesterol 72.8 mg, Fat 17.8 g, Fiber 2.9 g, Protein 15.3 g, SaturatedFat 6.1 g, Sodium 239.7 mg, Sugar 4.9 g
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
Nutrition Facts : Calories 645.1, Fat 30.8, SaturatedFat 9.8, Cholesterol 221.8, Sodium 799.2, Carbohydrate 68.1, Fiber 6.8, Sugar 0.9, Protein 26.8
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by Jen in Victoria
Categories High In...
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients well.
- Chill until ready to make ravioli.
Nutrition Facts : Calories 108.4, Fat 7.5, SaturatedFat 4.5, Cholesterol 55.9, Sodium 126, Carbohydrate 2.4, Fiber 0.6, Sugar 0.3, Protein 8.1
VALENTINO'S SPINACH-RICOTTA-PARMESAN RAVIOLI
Provided by Cathy Horyn
Categories pastas, appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the pasta dough: combine 2 1/2 cups flour and the salt in a food processor. Combine the whole egg, yolks, oil and 5 tablespoons water in a cup and mix with a fork to blend. With the food processor running, add the egg mixture in a steady stream and process until the dry ingredients look like coarse crumbs. Stop and mix the ingredients to clear out any dry pockets of flour. Process until the mixture forms a dough that cleans the sides of the bowl. Turn out onto a work surface and knead about 10 times. If the dough is sticky, sprinkle with some flour and knead it in. Place the dough in a zip-top plastic bag and let it rest while starting the sauce and filling.
- For the basil-cream sauce: melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté until softened and caramelized, about 8 minutes. Add the wine and 1 cup water and stir until boiling. Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes. Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. Set aside.
- For the filling: finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
- For the ravioli: roll out one-third of the pasta dough onto a lightly floured surface until paper-thin, or roll gradually through a pasta machine. Working with a 6-by-30-inch piece of dough, place heaping teaspoonfuls of filling on the upper half of the length of dough, making 2 rows of 10 mounds. Wet the pasta dough between the mounds with water and fold over the empty pasta half. Press from the fold to seal, trying to eliminate air pockets. Trim the pasta edges with a cutter or knife, and separate the individual raviolo. Repeat with the remaining dough and filling.
- Cook the ravioli in a stockpot of boiling salted water until the pasta is al dente, about 5 minutes. Drain and spread out into a large serving bowl. Reheat the sauce and pour on top. Gently toss to coat. Sprinkle with additional Parmesan and serve.
Nutrition Facts : @context http, Calories 1007, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 64 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 31 grams, Sodium 1046 milligrams, Sugar 6 grams, TransFat 0 grams
QUICK RAVIOLI & SPINACH SOUP
I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.
Nutrition Facts : Calories 292 calories, Fat 11g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 1638mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
More about "spinach and ricotta ravioli topped with asparagus and tomato sauté with fresh crab and parmesan recipes"
RICOTTA AND SPINACH RAVIOLI IN TOMATO SAUCE
From sugarlovespices.com
Reviews 10Servings 30Cuisine ItalianCategory Pasta
- On the wood board, pour the flour, make a hole in the center and add the eggs. Beat the eggs with a fork and start incorporating a little flour.
- Wash and blanch the spinach until tender, about 5 minutes. Then, drain, squeeze them very well and chop them fine. Let them cool.
- After the resting time, divide the dough into four parts. Take a piece of dough, and leave the others covered so they do not dry out.
- In a medium pot over medium heat, add the olive oil, the minced onion, carrot, and garlic clove. Cook until golden, then add the tomato puree.
SPINACH AND RICOTTA RAVIOLI TOPPED WITH ASPARAGUS AND …
From fortheloveofcooking.net
Reviews 11Estimated Reading Time 3 minsServings 4
- Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.
- While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.
GARDEN SPINACH RICOTTA RAVIOLI RECIPE - HELLOFRESH
From hellofresh.com
Cuisine ItalianCalories 540 per servingTotal Time 15 mins
10 BEST SPINACH AND RICOTTA RAVIOLI SAUCE RECIPES - YUMMLY
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE
From bbc.co.uk
SPINACH AND RICOTTA RAVIOLI RECIPE - BETTER HOMES AND …
From bhg.com.au
HOMEMADE SPINACH AND RICOTTA RAVIOLI RECIPE
From elizabethskitchendiary.co.uk
SPINACH RICOTTA AND MOZZARELLA RAVIOLI - THEKITTCHEN
From thekittchen.com
SPINACH & RICOTTA RAVIOLI - RACHAEL RAY IN SEASON
From rachaelraymag.com
SPINACH AND RICOTTA RAVIOLI RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
RICOTTA, SPINACH AND LEMON RAVIOLI RECIPE - GOOD FOOD
From goodfood.com.au
EASIEST LEMON RICOTTA ASPARAGUS RAVIOLI. - HALF BAKED …
From halfbakedharvest.com
BEST TOASTED GARLIC-BUTTER RAVIOLI WITH SPINACH RECIPE
From delish.com
RICOTTA AND PARMESAN RAVIOLI | PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
WHOLE WHEAT SPINACH RICOTTA RAVIOLI IN CREAMY …
From archanaskitchen.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RAVIOLI WITH SPINACH AND RICOTTA FILLING - BIGOVEN.COM
From bigoven.com
SPINACH AND RICOTTA FILLED RAVIOLI - HONEST COOKING - RECIPES
From honestcooking.com
RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS
From cookingclassy.com
RAVIOLI LASAGNA WITH RICOTTA AND SPINACH - THE SEASONED MOM
From theseasonedmom.com
SPINACH AND RICOTTA RAVIOLI RECIPE - BBC FOOD
From bbc.co.uk
SPINACH RAVIOLI WITH ARTICHOKES & OLIVES RECIPE - EATINGWELL
From eatingwell.com
SPINACH AND RICOTTA RAVIOLI RECIPE - COLES
From coles.com.au
SPINACH AND RICOTTA RAVIOLI TOPPED WITH ASPARAGUS AND TOMATO …
From pinterest.ca
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BASIL-RICOTTA RAVIOLI WITH SPINACH AND BLISTERED TOMATOES
From fortheloveofcooking.net
SPINACH & RICOTTA RAVIOLI WITH PASSATA | PASTA RECIPES | SBS FOOD
From sbs.com.au
SKILLET RAVIOLI WITH SPINACH – SMITTEN KITCHEN
From smittenkitchen.com
SPINACH AND CHEESE RAVIOLI WITH ALFREDO SAUCE RECIPES
From yummly.com
SPINACH RAVIOLI WITH TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
SPINACH AND RICOTTA RAVIOLI RECIPE - NDTV FOOD
From food.ndtv.com
SPINACH AND RICOTTA RAVIOLI - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
SPINACH AND RICOTTA RAVIOLI RECIPE - NETMUMS
From netmums.com
SPINACH AND RICOTTA RAVIOLI BOLOGNESE WITH PARMESAN
From homechef.com
SPINACH AND RICOTTA RAVIOLI - BIGOVEN.COM
From bigoven.com
GARDEN SPINACH RICOTTA RAVIOLI RECIPE - HELLOFRESH
From hellofresh.com
SPINACH AND RICOTTA PAPPARDELLE RECIPE - FOOD & WINE
From foodandwine.com
SPINACH AND RICOTTA RAVIOLI | SAVEUR
From saveur.com
SPINACH AND RICOTTA RAVIOLI - FOOD TO LOVE
From foodtolove.co.nz
SPINACH AND RICOTTA RAVIOLI RECIPE - VISIT TUSCANY
From visittuscany.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love