Spinach Artichoke Ravioli With Gremolata Recipes

SPINACH ARTICHOKE RAVIOLI BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC).
• In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
• Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
• Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
• Bake for 30-35 minutes, or until browned.
• Enjoy!

SPINACH-ARTICHOKE RAVIOLI-LASAGNA

Steps:

• Bring a large pot of water to a boil for pasta.
• Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
• Defrost the spinach in the microwave for 10 minutes on high.
• While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
• Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
• Cook pasta to al dente, 5 to 6 minutes in salted water.
• Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
• Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
• Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

SPINACH AND MUSHROOM RAVIOLI

Steps:

• In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
• Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
• In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
• In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
• Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ARTICHOKE RAVIOLI

Steps:

• Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.

RAVIOLI VEGETABLE LASAGNA - SPINACH, ARTICHOKE, ASPARAGUS - YUM!

Steps:

• NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount.
• Bring a pot of water to boil for ravioli.
• While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink.
• Heat a medium skillet over medium heat. Add extra-virgin olive oil and saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.).
• Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
• Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend.
• Brown cheese 8 inches from broiler, 5 minutes. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so.
• This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make.
• I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.

SPINACH-ARTICHOKE RIGATONI

Steps:

• Preheat broiler. Prepare rigatoni and spinach according to package directions., Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if desired., Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.

RAVIOLI WITH ARTICHOKES, LEEK & LEMON

Steps:

• Heat the oil from the artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.
• Meanwhile, cook the ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Parmesan, if you like.

SPINACH & ARTICHOKE RAVIOLI WITH GREMOLATA

Steps:

• COMBINE oil, parsley, lemon peel, garlic, lemon juice, salt and pepper in large serving bowl; whisk to combine.
• PREPARE pasta according to package directions; drain and transfer to serving bowl with gremolata. Toss to coat.