Ravioli With Spinach Pesto Recipes

SPINACH AND RAVIOLI LASAGNA

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
• Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.

RICOTTA RAVIOLI WITH SPINACH PESTO

Steps:

• In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
• To make the spinach pesto:
• In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
• Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

SPINACH-PESTO RAVIOLI

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.

RAVIOLI WITH PESTO AND VEGETABLES

Steps:

• In a large bowl, combine halved red and yellow cherry tomatoes, diced avocado, small fresh mozzarella cheese balls.
• Cook ravioli according to package instructions. Drain.
• Add cooked and drained ravioli to the bowl with vegetables.
• Add basil pesto to the bowl. Toss gently to combine.

RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH

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.

WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?

Steps:

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

BAKED SPINACH RAVIOLI WITH PESTO CREAM SAUCE

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.

SPINACH & RICOTTA RAVIOLI WITH BASIL PESTO, CHICKEN & GREEN BEANS

Steps:

• Cook the ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as ravioli. If using frozen, add during the last 2 minutes of cooking. Drain the ravioli and green beans, reserving ½ cup of the pasta cooking water. In a large bowl, combine the pesto with 2 tablespoons of the pasta cooking water. Add the cooked ravioli, green beans and chicken and toss gently, adding additional cooking water to the pan a little at a time to loosen the sauce if needed. Divide the pasta among bowls and finish with cheese and parsley. *This recipe can also be made with Giovanni Rana 4 Cheese Ravioli.