SPINACH STUFFED RAVIOLI RECIPES

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SPINACH RAVIOLI BAKE RECIPE: HOW TO MAKE IT



Spinach Ravioli Bake Recipe: How to Make It image

This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli—straight from the bag without boiling or thawing—saves so much time.—Susan Kehl, Pembroke Pines, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 5

2 cups spaghetti sauce
1 package (25 ounces) frozen sausage ravioli or ravioli of your choice
2 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese

Steps:

  • Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 470 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 1441mg sodium, CarbohydrateContent 54g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 27g protein.

SPINACH AND MUSHROOM RAVIOLI RECIPE | GIADA DE LAURENTIIS ...



Spinach and Mushroom Ravioli Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Total Time 2 hours 15 minutes

Prep Time 35 minutes

Cook Time 1 hours 40 minutes

Yield 2 servings

Number Of Ingredients 19

1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup mascarpone
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with 1 teaspoon water
1/2 cup mushroom (cremini, shiitake, button), finely chopped
2 cups tomato sauce, recipe follows
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
  • Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
  • In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
  • In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
  • Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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