SHRIMP WITH RAVIOLI AND SPINACH
Make and share this Shrimp With Ravioli and Spinach recipe from Food.com.
Provided by sexymommalucas
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
- Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
- Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
- Serve topped with the pine nuts and cheese.
Nutrition Facts : Calories 207.6, Fat 8.5, SaturatedFat 1.2, Cholesterol 131.8, Sodium 1197.9, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 22.1
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
SHRIMP RAVIOLI
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
- For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
- Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
- For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
- Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
- Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
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
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
More about "spinach ricotta ravioli with shrimp recipes"
SPINACH & RICOTTA RAVIOLLI WITH SEARED DIVER SCALLOPS …
From singingchef.com
WHAT’S FOR DINNER? RAVIOLI WITH SHRIMP & SPINACH
From heinens.com
Servings 2Total Time 20 mins
SHRIMP SCAMPI OVER SPINACH AND RICOTTA RAVIOLI - JUDI GALLAGHER
From judigallagher.com
Estimated Reading Time 2 mins
PASTA AND SAUCES - GIOVANNI RANA
From giovanniranausa.com
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE - BBC FOOD
From bbc.co.uk
GARDEN SPINACH RICOTTA RAVIOLI RECIPE | HELLOFRESH
From hellofresh.com
RAVIOLI WITH SPINACH AND RICOTTA (RAVIOLI RICOTTA E SPINACI)
From stefangourmet.com
SPINACH RICOTTA RAVIOLI - ITALIAN FOOD FOREVER
From italianfoodforever.com
SPINACH RICOTTA RAVIOLI WITH MARINARA
From thehomesteadtraveler.com
SPINACH RICOTTA RAVIOLI WITH SHRIMP - PINTEREST
From pinterest.com
SHRIMP AND SPINACH RAVIOLI RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
SPINACH RICOTTA RAVIOLI WITH SHRIMP - ALL INFORMATION ABOUT …
From therecipes.info
10 BEST SPINACH AND RICOTTA RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
SHRIMP RAVIOLI {ONE POT WITH SKINNY ALFREDO} - WELLPLATED.COM
From wellplated.com
LEMON RICOTTA PASTA WITH SHRIMP | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
SHRIMP WITH RAVIOLI - THE SEASONED MOM
From theseasonedmom.com
CREAMY SPINACH AND CHEESE RAVIOLI - PEAS AND CRAYONS
From peasandcrayons.com
10 BEST SHRIMP RAVIOLI RECIPES | YUMMLY
From yummly.com
CHICKEN WITH CHEESE RAVIOLI : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RAVIOLI DI SPINACI GORDON RAMSAY – THE NOSEY CHEF
From noseychef.com
AN EASY HOMEMADE RICOTTA AND SPINACH RAVIOLI RECIPE
From hardcoreitalians.blog
EASY DATE NIGHT CREAMY TUSCAN RAVIOLI RECIPE - LITTLE SPICE JAR
From littlespicejar.com
RICOTTA RAVIOLI FILLING RECIPES - THERESCIPES.INFO
From therecipes.info
SPINACH AND RICOTTA RAVIOLI | RAVIOLI VERDI AGLI SPINACI E RICOTTA
From pastaetal.com
FROM SCRATCH - SPINACH AND RICOTTA RAVIOLI – DIMA AL SHARIF
From dimasharif.com
SPINACH AND RICOTTA RAVIOLI SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE
From thespruceeats.com
SPINACH AND RICOTTA RAVIOLI RECIPE - NDTV FOOD
From food.ndtv.com
CREAMY TUSCAN SHRIMP RAVIOLI - WILL COOK FOR SMILES
From willcookforsmiles.com
SPINACH RICOTTA RAVIOLI WITH SHRIMP
From pinterest.ca
SPINACH RAVIOLI WITH SHRIMP & MUSHROOMS IN GARLIC CREAM SAUCE
From greatneighborhoodcooks.com
RICOTTA AND SPINACH RAVIOLI IN TOMATO SAUCE - SUGARLOVESPICES
From sugarlovespices.com
RAVIOLI LASAGNA WITH RICOTTA AND SPINACH - THE SEASONED MOM
From theseasonedmom.com
SPINACH AND RICOTTA RAVIOLI RECIPE | VISIT TUSCANY
From visittuscany.com
SPINACH & RICOTTA RAVIOLI WITH LEMON BUTTER SAUCE - DAEN'S KITCHEN
From daenskitchen.com
SPINACH SHRIMP AND RICOTTA TACOS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO CREAM …
From juliasalbum.com
SPINACH & RICOTTA RAVIOLI | ANNABEL KARMEL
From annabelkarmel.com
SPINACH AND RICOTTA FILLED RAVIOLI - HONEST COOKING - RECIPES
From honestcooking.com
RAVIOLI WITH SWISS CHARD AND RICOTTA | RICARDO
From ricardocuisine.com
SPINACH & RICOTTA RAVIOLI | RACHAEL RAY IN SEASON
From rachaelraymag.com
HOMEMADE RAVIOLI WITH SPINACH AND RICOTTA - THE PROVINCETOWN …
From provincetownindependent.org
PUTTANESCA: FRESH RICOTTA & SPINACH RAVIOLI | OLIVIERI®
From olivieri.ca
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