SAUCE FOR SPINACH RAVIOLI RECIPES
RAVIOLI IN SPINACH ALFREDO SAUCE RECIPE - PILLSBURY.COM
Four easy ingredients put a creamy ravioli on your dinner table in less than 30 minutes!
Provided by Pillsbury Kitchens
Total Time 0 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Fill Dutch oven or large saucepan 3/4 full with water. Bring to a boil. Add spinach pouch; cook 3 minutes. Add ravioli; return to a boil. Reduce heat; simmer 5 minutes or until ravioli are tender and begin to float. Remove spinach pouch from water; drain ravioli in colander or strainer.
- Open spinach pouch; pour into same Dutch oven. Add Alfredo sauce; mix well. Cook over medium heat for 5 minutes or until thoroughly heated, stirring occasionally.
- Add cooked ravioli; stir gently to mix. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 600 , CarbohydrateContent 56 g, CholesterolContent 150 mg, FatContent 2 1/2 , FiberContent 4 g, ProteinContent 27 g, SaturatedFatContent 15 g, ServingSize 1 Cup, SodiumContent 1340 mg, SugarContent 6 g
SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE RECIPE - FOOD.COM
I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a 9 x 9 x 3-inch oven proof dish.
- Preheat oven to 350°F.
- Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
- Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
- Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
- Repeat layers saving 1/3 of the mozzarella & the parmesan.
- On the last layer pour in the chili sauce spreading it evenly over the top.
- Cover the casserole with foil; bake for 45 minutes, remove foil.
- Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
- Rest 10 minutes and serve.
Nutrition Facts : Calories 186.3, FatContent 10.9, SaturatedFatContent 6.4, CholesterolContent 37.1, SodiumContent 803.8, CarbohydrateContent 8.4, FiberContent 2.2, SugarContent 4.4, ProteinContent 12.7
More about "sauce for spinach ravioli recipes"
SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE RECIPE - FOOD.COM
I would normally make my own sauce & ravioli but I have been rushed, then realized that I had this in the fridge and threw this recipe together. I enjoyed it and hope that you will too.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 186.3 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 186.3 per serving
- Rest 10 minutes and serve.
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SPINACH AND RICOTTA RAVIOLI RECIPE - FOOD.COM
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
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Reviews 5.0
Total Time 40 minutes
Calories 645.1 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 645.1 per serving
- 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.
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BEST BAKED SPINACH RAVIOLI WITH PESTO CREAM SAUCE RECIPE
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.
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Category dinner, main dish
- 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.
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SPINACH & CHEESE RAVIOLI WITH FRANCAISE SAUCE
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