Spinach Ravioli With Tomato Sauce Recipes

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SPINACH AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE



Spinach and Cheese Ravioli With Fresh Tomato Sauce image

This is Deee-licious and not at all difficult. A filling alternative to meat dishes. This is the "main" recipe. Please also refer to my Fresh Tomato Sauce recipe. I will also list a recipe for Homemade Pasta Sheets if you choose to go that route instead of purchasing them. *Both recipes to be published in next few days* I almost didn't post this as it's so long, but these are really fun to make and really not that hard.

Provided by SmHerndon

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb spinach (fresh or frozen)
1/2 lb fresh ricotta cheese
1 tablespoon chopped garlic
2 tablespoons chopped shallots
1/4 cup extra virgin olive oil
1/2 cup grated provolone cheese
1 cup chopped mozzarella cheese
salt and pepper
6 sheets fresh pasta (fresh or purchased at local gourmet store)
1/2 cup butter
1/4 cup parmesan cheese

Steps:

  • FILLING: Preheat oven to 350 degrees.
  • Sauté spinach with garlic, shallots and olive oil.
  • Chop and drain all the liquid from the spinach.
  • In a bowl, place, spinach, Ricotta, Mozzarella and Provolone.
  • Mix well until you get a firm texture.
  • Add salt and pepper to taste.
  • RAVIOLI:.
  • Roll out dough and cut into sheets of manageable length, approximately 16 inches.
  • Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle- trust me!
  • Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.
  • Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.
  • Gently press the filling down with your fingertips.
  • Press the dough down between each teaspoon of filling to enclose it.
  • Ttrim off the edges of the dough and cut apart the ravioli.
  • Gently crimp the edges of the ravioli with a fork.
  • Lay the ravioli on a lightly floured bed sheet or tea towels and let dry at least 5 minutes before cooking.
  • COOK: Bring a large pot of salted water to the boil and add ravioli (Very fresh pasta takes about 2 to 5 minutes to cook).
  • Carefully drain the ravioli and transfer to a warm serving platter; top with tomato sauce and grated Parmesan cheese.

Nutrition Facts : Calories 406.9, Fat 37.7, SaturatedFat 19.2, Cholesterol 86, Sodium 448.7, Carbohydrate 4.4, Fiber 0.9, Sugar 0.6, Protein 14.2

RAVIOLI WITH TOMATO, BACON & SPINACH



Ravioli With Tomato, Bacon & Spinach image

This is a variation of a recipe from Giada de Laurentis on "Everyday Italian". She used proscioutto and arugula and I substituted bacon and fresh baby spinach. She only used cheese ravioli but I used beef ravioli too. I also added the green onions because I had some that I needed to use. This turned out awesome and I had to post this to keep for future use. I hope you enjoy!

Provided by Loves To Cook but N

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces frozen cheese ravioli
12 ounces frozen beef ravioli
2 tablespoons olive oil
6 slices bacon, chopped (reserve 2 tbsp of drippings when cooking)
2 tablespoons garlic, minced
2 roma tomatoes, large or 3 small, chopped
2 cups spinach, fresh baby spinach
2 green onions, sliced thin

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!

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