Ravioli In Creamy Spinach Sauce Recipes

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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

RAVIOLI IN CREAMY SPINACH SAUCE



Ravioli in Creamy Spinach Sauce image

Savor the creaminess of this ravioli recipe in a cheesy spinach sauce. It's the perfect weeknight recipe idea.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 9

1 pkg. (1 lb.) frozen cheese ravioli
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
1 Tbsp. oil
1 onion, chopped
1 clove garlic, minced
4 cups loosely packed baby spinach leaves
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
  • Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until crisp-tender.
  • Drain pasta, reserving 1/3 cup cooking water; cover pasta to keep warm. Add reserved water and cream cheese mixture to skillet; cook and stir on medium heat 2 min. Add spinach; cook and stir 2 to 3 min. or just until spinach starts to wilt. Add pasta; stir to evenly coat. Sprinkle with Parmesan.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 5 g, Protein 17 g

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

BAKED SPINACH RAVIOLI WITH PESTO CREAM SAUCE



Baked Spinach Ravioli with Pesto Cream Sauce image

This Baked Spinach Ravioli with Pesto Cream Sauce will delight your entire family-and it all comes together in under an hour. Here's how to make it at home.

Categories     dinner     main dish

Time 55m

Yield 4-6 servings

Number Of Ingredients 9

Kosher salt, for the water
2 10-ounce packages fresh or frozen spinach ravioli
1 5-ounce bag baby spinach
2 tbsp. salted butter
2 tbsp. all-purpose flour
2 c. half-and-half
1 7-ounce container pesto
2 c. grated whole-milk mozzarella cheese (about 8 ounces)
1/4 c. freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain the ravioli.
  • Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine.
  • Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally, until thickened, about 7 minutes.
  • Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.
  • Pour the pesto cream sauce over the spinach and ravioli. Spread with a spoon, making sure all the ravioli are coated. Sprinkle with the mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned, about 25 minutes. Let cool 5 minutes before serving.

RAVIOLI WITH CREAMY SPINACH SAUCE



Ravioli With Creamy Spinach Sauce image

I'm a huge fan of Italian cuisine, and pasta is one of my absolute favorites! Since I'm a self-proclaimed "beginner chef," this is the perfect dish, it's easy, yet tastes so good! The original recipe calls for beef ravioli, but I substituted it with cheese ravioli.

Provided by Authenticriot

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (24 ounce) package frozen cheese ravioli
1 (20 ounce) box frozen chopped spinach
1 (14 1/2 ounce) jar alfredo sauce
1/4 teaspoon ground nutmeg
1 cup chopped tomatoes or 1 cup roasted red pepper

Steps:

  • In large saucepan, cook ravioli according to package directions; drain and set aside.
  • Cook spinach according to package directions; place in strainer. Press excess water from spinach with the back of a spoon.
  • In same saucepan, place spinach, alfredo sauce and nutmeg; cook over medium heat until heated through.
  • Add ravioli and tomato, toss together.

Nutrition Facts : Calories 50, Fat 0.9, SaturatedFat 0.1, Sodium 107.3, Carbohydrate 7.8, Fiber 4.7, Sugar 2.1, Protein 5.6

RAVIOLI WITH MUSHROOM CREAM SAUCE



Ravioli with Mushroom Cream Sauce image

Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you'll never want your ravioli any other way!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 9

18 ounces mushroom ravioli (see note)
8 ounces mushrooms (sliced)
3 whole garlic cloves (peeled OR 1 tablespoon minced garlic)
3 tablespoons butter
2 cups low sodium chicken or vegetable broth
1 cup heavy cream
1 teaspoon italian herb blend seasoning (or Herbs de Provence)
½-1 teaspoon salt (to taste)
1/2 teaspoon freshly cracked black pepper (reduce to 1/4 teaspoon if using ground black pepper)

Steps:

  • Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
  • In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
  • Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
  • Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
  • Gently stir in ravioli.
  • If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Nutrition Facts : Calories 659 kcal, Carbohydrate 58 g, Protein 22 g, Fat 38 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1257 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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!

WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?



What Sauce to Serve With Spinach Ravioli? image

Provided by TheChef

Categories     Side Dish

Number Of Ingredients 4

Truffle Butter Sauce
Butter and Sage Sauce
Creamy Tomato Sauce
Spinach Ravioli with Pesto Sauce

Steps:

  • Prepare the Spinach Ravioli.
  • Prepare your sauce.
  • Enjoy your meal!

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Upgrade that store-bought ravioli to a restaurant-quality dish with this rich and creamy tomato ravioli sauce. A 15 minute, one-pan recipe.

Provided by Nicky Corbishley

Categories     Dinner

Time 15m

Number Of Ingredients 17

1 tbsp olive oil
1 onion (finely diced)
2 cloves garlic (peeled and minced)
500 g (1.1lb) fresh ravioli ((use your favourite flavour))
1 red bell pepper (sliced)
1/2 tsp Italian herbs
1/2 tsp chilli flakes (red pepper flakes)
1/2 tsp black pepper
a pinch salt
1 tbsp tomato puree (paste if you're in the US)
90 ml (1/3 cup) white wine
100 g (3 1/2 oz) roasted cherry tomato halves ((you can buy these from the deli counter))
120 ml (1/2 cup) chicken stock
90 ml (1/3 cup) double (heavy) cream
90 g (3 packed cups) baby spinach
50 g (1/2 cup) parmesan (grated )
1 tbsp fresh parsley (finely chopped)

Steps:

  • Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
  • Add in the minced garlic and cook for another 30 seconds stirring continuously.
  • Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
  • Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
  • Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
  • Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
  • Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 685 kcal, Carbohydrate 66 g, Protein 27 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 1304 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

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