Pesto Ravioli With Spinach Tomatoes Recipes

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SPINACH-PESTO RAVIOLI



Spinach-Pesto Ravioli image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4

Number Of Ingredients 0

Steps:

  • Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.

BAKED PESTO RAVIOLI



Baked Pesto Ravioli image

A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes.

Provided by By Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1/2 cup whipping cream
1 package (20 oz) refrigerated cheese-filled ravioli
2 medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2 cups packed fresh baby spinach leaves
3 tablespoons basil pesto
1/4 cup shredded Cheddar-Monterey Jack cheese blend (1 oz)

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
  • Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : ServingSize 1 Serving

RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH



Ravioli or Tortellini With Pesto and Spinach image

Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces ravioli (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount) or 12 ounces tortellini (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount)
2 garlic cloves, minced
4 cups Baby Spinach, fresh (cleaned and chopped) or 5 ounces frozen spinach (cleaned and chopped)
10 ounces basil pesto
4 ounces chicken broth (use more if you desire a thinner sauce) or 4 ounces vegetable broth (use more if you desire a thinner sauce)
2 ounces parmesan cheese, shredded (fresh is best and use as much as you like)
red pepper flakes, to taste (optional)
pine nuts (optional)

Steps:

  • Cook pasta according to package directions.
  • Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
  • Add pesto and broth to pan and cook until heated through.
  • Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.

Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4

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