Best Creamy Ravioli Florentine Recipes

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5 INGREDIENT SPINACH AND MOZZARELLA BAKED RAVIOLI



5 Ingredient Spinach and Mozzarella Baked Ravioli image

5 Ingredient Baked Spinach and Mozzarella Ravioli Florentine is a cheesy, quick and delicious dinner that is better than carry out!

Provided by Megan

Yield 6

Number Of Ingredients 5

2 cups tomato and basil pasta sauce, or your favorite pasta sauce
1 package (4-6 serving pkg) refrigerated spinach and mozzarella ravioli (or ravioli of choice), [i]gluten free if needed[/i]
2 cups (8 ounces) shredded part-skim mozzarella cheese
1-10 ounce bag fresh baby spinach
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a greased 9x9 or baking dish, place 1 cup pasta sauce. Top with half of the ravioli, spinach and mozzarella cheese. Repeat layers.
  • Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

FLORENTINE RAVIOLI



Florentine Ravioli image

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes--especially if you use frozen spinach and frozen ravioli or tortellini.

Provided by Sarah Fritschner

Categories     Healthy Ravioli Recipes

Time 20m

Number Of Ingredients 8

1 20-ounce package frozen cheese ravioli, or tortellini (4 cups)
6 teaspoons extra-virgin olive oil, divided
4 cloves garlic, minced
¼ teaspoon salt
1/8-1/4 teaspoon crushed red pepper
1 16-ounce bag frozen chopped or whole-leaf spinach
½ cup water
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
  • Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 28.9 g, Cholesterol 27.8 mg, Fat 12.6 g, Fiber 5.1 g, Protein 12.2 g, SaturatedFat 3.9 g, Sodium 673.8 mg, Sugar 6.7 g

CREAMY RAVIOLI



Creamy Ravioli image

Just something I threw together for a quick weeknight meal. Amounts can be adjusted to personal taste.

Provided by Alskann

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 (16 ounce) package frozen ravioli (any flavor, I used chicken & cheese ravioli)
1 (14 ounce) can Italian stewed tomatoes
1/4 cup sun-dried tomato, chopped
1/2 cup cream
1/4 cup pesto sauce (store bought or homemade)
1 tablespoon coarse ground Dijon mustard
1/4 cup gouda cheese, shredded
1/2 cup feta, crumbled
1/4 cup chopped fresh parsley
1 teaspoon red chili pepper flakes (or to taste)
sea salt, to taste (optional)
fresh ground pepper, to taste (optional)
1/2 cup toasted pine nuts (optional)

Steps:

  • Cook ravioli according to package directions; drain.
  • In medium sauce pan, add next four ingredients.
  • Cook over medium heat until bubbly; continue cooking until liquid is reduced and starts to thicken.
  • Add next four ingredients ; cook until heated through and cheese is melted.
  • Fold in ravioli; heat through.
  • Stir in pinenuts and season with salt and pepper, to taste.
  • Serve hot with a crisp, green salad and garlic bread.

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