Spinach Cheese Ravioli Primavera Recipes

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SPINACH & CHEESE RAVIOLI WITH FRANCAISE SAUCE



Spinach & Cheese Ravioli With Francaise Sauce image

Provided by Colleen Kennedy

Time 10m

Number Of Ingredients 11

12-24 Ravioli (cheese or spinach & cheese)
2 TBS butter
1 clove garlic (minced)
1 tsp flour
1/2 cup white wine
1/2 cup chicken stock
2 TBS lemon
Salt & pepper
2 TBS capers
Chopped parsley
Sprinkle of Parmesan or Asiago cheese

Steps:

  • In a saucepan, melt your butter. add in garlic and saute for 1-2 minutes (until fragrant but not browned).
  • Whisk in flour, add wine, stock and lemon and bring to a boil.
  • Remove from heat.
  • Season with salt & pepper, add capers, sprinkle with parsley and serve over pasta or ravioli.

SPINACH & RICOTTA RAVIOLI ALLA PRIMAVERA



Spinach & Ricotta Ravioli alla Primavera image

Yield 2/3

Number Of Ingredients 11

- One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli
- 2 multicolored bell peppers
- 1 zucchini
- 1 summer squash
- 3 cherry tomatoes
- Garlic to taste
- 1 onion
- Oregano and thyme to stalks
- 1 small package of fresh ricotta
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste

Steps:

  • Thinly slice bell peppers, the zucchini and the summer squash; quarter the cherry tomatoes; slice a few cloves of garlic and chop the onion; pick leaves from a few stalks of oregano and thyme. Heat the oil in a large skillet over medium-high heat until shimmering. Add onions and garlic, season with salt and pepper, and sauté until softened and golden, then add peppers and zucchini. Add tomatoes and herbs and toss to coat. In the meantime, cook the Ravioli according to package instructions in generously salted boiling water. Drain and add to vegetables. Toss to coat and serve immediately, topped with a dollop of fresh ricotta, additional olive oil, oregano, and thyme. Any leftover sauce can be used with additional pasta or can be saved as a side dish.

SPINACH FETTUCCINE PRIMAVERA



Spinach Fettuccine Primavera image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt
1 pound spinach fettuccine
2 carrots, peeled
2 medium zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
1/2 cup dry white wine
1 cup vegetable or chicken stock
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

  • Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
  • Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

CHICKEN RAVIOLI PRIMAVERA (6 WW POINTS)



Chicken Ravioli Primavera (6 Ww Points) image

This looks really good! I haven't made it yet but I hope to soon. UPDATE: 3-23-09 This is a keeper. Made with refrigerated spinach & ricota ravioli (thanks moms). I added mushrooms :), and of course extra garlic. I used pettie tomatoes instead of crushed and added italian seasoning. The taste of the sauce is great! it comes out very "saucy"

Provided by punkyluv

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 1/2 teaspoons minced garlic
1 (28 ounce) can crushed tomatoes, undrained
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sugar
2 cups sliced zucchini (about 1 large)
1 (25 ounce) package frozen chicken ravioli
2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese
fresh basil, springs (optional)

Steps:

  • . Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
  • Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
  • 10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
  • While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
  • large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
  • sprigs, if desired.

Nutrition Facts : Calories 56.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.5, Sodium 313.6, Carbohydrate 10.3, Fiber 2.4, Sugar 5.8, Protein 2.3

RAVIOLI PRIMAVERA



Ravioli Primavera image

In Oceanside, California, Lois McAtee relies on frozen vegetables and ravioli to hurry along this colorful main dish. It's pleasantly seasoned with minced garlic and fresh parsley.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 cups frozen cheese ravioli
1 package (16 ounces) frozen Italian vegetables, thawed
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup chicken or vegetable broth
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.

Nutrition Facts :

PRIMAVERA RAVIOLI BAKE



Primavera Ravioli Bake image

Layer frozen ravioli with veggies, sauce and the works for a hearty baked Italian-style casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 7

1 bag (25 oz) frozen Italian sausage-filled ravioli
6 cups frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 teaspoon Italian seasoning
1 cup Parmesan croutons, crushed

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
  • Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 17 g, ServingSize 1 Serving (1 1/3 cups), Sodium 710 mg, Sugar 9 g, TransFat 1 g

CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)



Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) image

Make and share this Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 fresh garlic clove, chopped
2 (7 ounce) jars roasted red peppers, sliced in strips
1 medium whole fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
parmesan cheese, grated, to taste
fresh parsley, chopped, for garnish
salt, to taste
fresh ground black pepper, to taste

Steps:

  • HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste.
  • DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
  • PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.

Nutrition Facts : Calories 175.7, Fat 16.1, SaturatedFat 2.3, Sodium 1672.9, Carbohydrate 6.9, Fiber 2.2, Sugar 1.4, Protein 2.8

TORTELLINI PRIMAVERA



Tortellini Primavera image

This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.

Provided by Happyschmoopies

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 4h30m

Yield 5

Number Of Ingredients 8

20 ounces refrigerated cheese tortellini
2 cups halved cherry tomatoes
1 ½ cups bite-sized broccoli florets
1 cup diced yellow bell pepper
¾ cup shredded Parmesan cheese
6 ounces pepperoni sausage, cubed
1 cup Italian-style salad dressing (such as Newman's Own®)
¼ cup Italian-style salad dressing (such as Newman's Own®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
  • Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.

Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g

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