Creamy Spinach Parmesan Cheese Ravioli Recipes

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CREAMY SPINACH BAKED RAVIOLI



Creamy spinach baked ravioli image

Creamy spinach baked ravioli made with shop-bought ravioli is an easy, delicious vegetarian dinner recipe perfect for busy weeknights.

Provided by Alida Ryder

Categories     Dinner     Vegetarian

Time 40m

Number Of Ingredients 11

1 onion (finely chopped)
3 garlic cloves (crushed)
200 g (7oz) baby spinach (roughly chopped)
1 cup heavy/whipping cream
½ cup milk
1 tbsp cornflour/cornstarch
½ cup Parmesan cheese (grated )
juice of ½ lemon
salt and pepper to taste
500 g (1 pound) cheese ravioli
1 cup grated cheese

Steps:

  • Pre-heat the oven to 200ºC/390ºF.
  • Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
  • Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
  • Add the Parmesan and lemon juice then season to taste.
  • Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
  • Remove from the oven and allow to rest for 5 minutes then serve.

Nutrition Facts : Calories 591 kcal, Carbohydrate 48 g, Protein 30 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 113 mg, Sodium 1073 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

HOMEMADE RAVIOLI WITH GOAT CHEESE AND SPINACH FILLING



Homemade Ravioli with Goat Cheese and Spinach Filling image

Learn how to make ravioli from scratch at home using a ravioli mold. Then, you can make these delicious homemade ravioli filled with goat cheese and spinach and smothered in a creamy mushroom and Parmesan cheese cream sauce.

Provided by Julia

Categories     Main Course

Time 1h

Number Of Ingredients 17

1 1/4 cup flour
1 egg
1/4 cup hot water
1/4 teaspoon salt
1/3 cup spinach (, cooked)
2 oz goat cheese
1/3 cup Parmesan cheese (, shredded)
1/4 teaspoon nutmeg
salt and pepper
2 tablespoons olive oil
1/2 lb mushrooms (sliced)
4 garlic cloves (chopped)
1/4 teaspoon nutmeg
2 tablespoons white wine
1 cup half and half
1 1/2 cups parmesan cheese (shredded)
1/4 cup chives (chopped, for garnish)

Steps:

  • Mix flour with salt.
  • Stir water with egg until well mixed.
  • In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Sprinke some flour over working surface and over your hands as you knead the dough. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
  • This amount of dough enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.
  • If you don't have cooked spinach on hand, cook spinach until wilted and all liquid is gone. All liquid should be evaporated - it's important. Chop spinach.
  • Soften goat cheese by heating it up in microwave oven for about 5-10 seconds.
  • Mix all ingredients together in a medium bowl: chopped spinach, goat cheese, Parmesan cheese. Add a little bit of nutmeg to taste. Salt and pepper to taste. Set aside.
  • Your filling should not be runny, it should be pretty firm, which is why it's important to make sure spinach has no liquid from step 1. If your filling is a bit runny from softened cheese, put the bowl with ravioli filling in the refrigerator to firm up.
  • Unwrap ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn't stick to the counter, and flour working surface with more flour, if necessary.
  • Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.
  • Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.
  • Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold - carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.
  • Flip ravioli mold to release ravioli. Bring a large pot of water to boil Boil ravioli for 5 minutes, drain and set aside - to be used with sauce below.
  • Or, alternatively, if you're not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.
  • Heat oil in a skillet over medium-high heat. Add mushrooms, garlic, a bit of nutmeg and cook for about 7 minutes until mushrooms soften and garlic is fragrant.
  • Add half-and-half, bring to boil. Remove from heat, add grated parmesan cheese, mix until cheese is melted and mixture thickens. Add salt and pepper to taste.
  • After you have boiled ravioli for 5 minutes, drain them and add ravioli to the sauce to coat. To serve, place ravioli and sauce on plates. Garnish with with chopped chives or leeks.

Nutrition Facts : Calories 541 kcal, Carbohydrate 37 g, Protein 28 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 978 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CREAMY SPINACH-PARMESAN RAVIOLI



Creamy Spinach-Parmesan Ravioli image

Flavored Philly is our secret to this easy pasta cream sauce that's prepared in just minutes. Your family will love this twist to their favorite ravioli.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

2 pkg. (9 oz. each) refrigerated cheese ravioli, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup milk
1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
4 cups tightly packed baby spinach leaves
2 Tbsp. chopped fresh dill
zest of 1 lemon
6 cherry tomatoes, quartered

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well.
  • Drain pasta. Add to cream cheese sauce; mix lightly. Top with tomatoes and remaining Parmesan.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 5 g, Protein 19 g

RAVIOLI WITH CREAMY PARMESAN SAUCE



Ravioli with Creamy Parmesan Sauce image

Ravioli in a creamy parmesan sauce topped with crispy breadcrumbs is a comforting dinner for two.

Provided by April @ Girl Gone Gourmet

Categories     Dinner

Time 35m

Number Of Ingredients 12

1 (9-oz) package fresh cheese ravioli
2 tablespoons unsalted butter
1 tablespoon finely chopped garlic
1 teaspoon dried Italian seasoning
2 tablespoons all-purpose flour
1 cup whole milk
1 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
2 tablespoons dried breadcrumbs
1 tablespoon grated Parmesan cheese
1 tablespoon unsalted butter, cut into small cubes
Chopped fresh chives, for garnish (optional)

Steps:

  • Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
  • In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
  • Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
  • Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
  • Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.

Nutrition Facts : ServingSize 1/2 of recipe, Calories 859 calories, Sugar 8.3g, Sodium 1341.9mg, Fat 42.6g, SaturatedFat 25.1g, UnsaturatedFat 12.4g, TransFat 0g, Carbohydrate 80.1g, Fiber 3.5g, Protein 39.4g, Cholesterol 142.1mg

DATE NIGHT CREAMY TUSCAN RAVIOLI



Date Night Creamy Tuscan Ravioli image

The easiest Valentine's Day dinner ever - Creamy Tuscan Ravioli. Store-bought ravioli tossed in a garlicky sun-dried tomato cream sauce topped with baby spinach, basil, and parmesan cheese.

Provided by Marzia

Categories     30 Minute Meals

Time 30m

Number Of Ingredients 10

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
¼ cup chicken stock (or vegetable, see notes)
1 cup EACH: heavy cream AND fresh baby spinach (packed)
2 (9-10 ounce) package of ravioli (see notes)
⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)
Freshly grated parmesan cheese + basil, for topping

Steps:

  • BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
  • SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
  • FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

CREAMY SPINACH RAVIOLI



Creamy Spinach Ravioli image

I came across this delightful cheese-filled ravioli and vegetable recipe one day while browsing through one of my daughter-in-law's new cookbooks and just had to try it. The family declared it a keeper. Prep and cooking times are approximate. I hope you might like it too. :)

Provided by LtlPhyl 2

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) package mushrooms, sliced
1/2 cup onion, chopped
1/2 cup red bell pepper, diced
2 (9 ounce) packages refrigerated cheese ravioli
2 garlic cloves, pressed
1/4 teaspoon ground black pepper
3 ounces cream cheese
1/3 cup evaporated milk
1 (10 ounce) package frozen creamed spinach, in sauce thawed
fresh grated parmesan cheese (optional)

Steps:

  • Slice mushrooms. Chop onion. Dice bell pepper.
  • Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
  • Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all all liquid is absorbed.
  • Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately.
  • Serve with Parmesan cheese if desired.
  • COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.

Nutrition Facts : Calories 150.9, Fat 11.2, SaturatedFat 5.2, Cholesterol 25.8, Sodium 186.2, Carbohydrate 8.9, Fiber 1.7, Sugar 1.8, Protein 4.8

CREAMY SPINACH-PARMESAN CHEESE RAVIOLI



Creamy Spinach-Parmesan Cheese Ravioli image

How is it possible to make ravioli tossed with a creamy spinach sauce and topped with tomatoes and Parmesan in 20 minutes? You're about to find out!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

2 pkg. (9 oz. each) refrigerated light cheese ravioli, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 clove garlic, minced
1 cup fat-free milk
1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
4 cups tightly packed baby spinach leaves
1/2 cup chopped red bell pepper s
1/2 tsp. crushed red pepper

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook reduced-fat cream cheese, garlic and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, bell peppers and crushed pepper; mix well. Cook 2 min. or just until spinach starts to wilt.
  • Drain pasta. Add to cream cheese sauce; toss to coat. Top with remaining Parmesan.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 6 g, Protein 18 g

DATE NIGHT CREAMY RAVIOLI WITH PEAS



Date Night Creamy Ravioli with Peas image

Date Night Creamy Ravioli with Peas is the easiest dinner ever! Store-bought spinach and cheese ravioli served with a garlicky cream pink sauce are quick to make and ready in under 30 minutes!

Provided by 2 sisters recipes

Categories     Dinner

Time 23m

Number Of Ingredients 12

1 large onion - chopped (about 2 cups)
2 garlic cloves - minced
1 Tbsp. extra virgin olive oil
4-ounces chopped pancetta
1 cup frozen baby or petite peas
1/8 tsp. crushed red pepper flakes
1 + 1/2 cups half and half, or light cream
1/2 to 3/4 cup already prepared marinara sauce, and extra
1 pound (16-ounces) Spinach and Cheese Ravioli
4 Tbsp. grated Parmigiano-Reggiano cheese
5 to 8 large leaves of fresh basil - chopped
salt and black pepper, to taste

Steps:

  • In a large deep skillet, on high heat, add the extra virgin olive oil, minced garlic, chopped onion, and saute for about 5 minutes until the onions are softened and translucent, stirring occasionally.
  • Add the pancetta, reduce the heat and cover with a lid. Simmer until the pancetta is fully cooked and crispy, about 3 to 5 minutes.
  • Pour in the already prepared marinara sauce, along with the baby peas and crushed red pepper flakes. Stir to combine and blend, cover with a lid and simmer for about 2 to 3 minutes.
  • Pour and stir in the light cream. Cover and simmer for 3 minutes until it blends and thickens the sauce. Taste the sauce, and season with salt and black pepper to taste.
  • Finally, toss in 4 tablespoons of grated parmesan cheese and fresh chopped basil. Stir to combine. Turn off the heat. If the sauce gets too thick, you can stir in a little water.
  • Meantime, bring a large saucepan of water to a boil. Add 1 tsp. to the boiling water and gently drop into the water the ravioli. Cook the ravioli for about 2 to 3 minutes only. They cook quickly. Drain in a colander.
  • Spoon a few ravioli into each dish and spoon some creamy pink sauce over them and serve. Serve with extra grated parmesan cheese at the table.
  • yields: 4 to 6 servings

Nutrition Facts : Calories 280 calories, Carbohydrate 8.8 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 23.1 grams fat, Fiber 1.9 grams fiber, Protein 9.5 grams protein, ServingSize 4 ravioli, Sugar 3.4 grams sugar

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