Best Creamy Spinach Parmesan Cheese Ravioli Recipes

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CREAMY SPINACH RAVIOLI



Creamy Spinach Ravioli image

I came across this delightful cheese-filled ravioli and vegetable recipe one day while browsing through one of my daughter-in-law's new cookbooks and just had to try it. The family declared it a keeper. Prep and cooking times are approximate. I hope you might like it too. :)

Provided by LtlPhyl 2

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) package mushrooms, sliced
1/2 cup onion, chopped
1/2 cup red bell pepper, diced
2 (9 ounce) packages refrigerated cheese ravioli
2 garlic cloves, pressed
1/4 teaspoon ground black pepper
3 ounces cream cheese
1/3 cup evaporated milk
1 (10 ounce) package frozen creamed spinach, in sauce thawed
fresh grated parmesan cheese (optional)

Steps:

  • Slice mushrooms. Chop onion. Dice bell pepper.
  • Cook ravioli according to package directions. Drain, and return to pot. Cover and keep warm.
  • Meanwhile, heat a large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic and black pepper. Cook and stir 3-4 minutes or until vegetables are tender all all liquid is absorbed.
  • Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately.
  • Serve with Parmesan cheese if desired.
  • COOK'S TIP: The cooking time for fresh pasta is shorter than for dried pasta so follow the package directions carefully.

Nutrition Facts : Calories 150.9, Fat 11.2, SaturatedFat 5.2, Cholesterol 25.8, Sodium 186.2, Carbohydrate 8.9, Fiber 1.7, Sugar 1.8, Protein 4.8

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

EASY BAKED CHEESE RAVIOLI WITH SPINACH



Easy Baked Cheese Ravioli With Spinach image

Make and share this Easy Baked Cheese Ravioli With Spinach recipe from Food.com.

Provided by Secret Agent

Categories     One Dish Meal

Time 1h10m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 6

12 large cheese ravioli (frozen or fresh are ok)
1 lb Baby Spinach
4 cups spaghetti sauce
1 lb fresh mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
1/4 cup basil leaves, shredded

Steps:

  • Preheat oven to 350.
  • Blanch the ravioli a few at a time in salted water for one or two minutes and drain on an oiled plate so they don't stick. They should not be cooked all the way.
  • Pour 1 1/2 cups sauce into a 9 x 13" pan and line the spinach leaves over top. Place ravioli on top of spinach and top each ravioli with a slice of mozzarella. Spoon remaining sauce over top of cheese.
  • Cover pan with plastic wrap and then cover with foil very tightly. You can stow this in the refrigerator for up to 24 hours. Bring to room temperature while you pre-heat the oven.
  • Bake about 45 minutes to an hour or until the ravioli are hot throughout. Time depends on how big, or cold the ravioli are.
  • When the ravioli are done just uncover for a few minutes and sprinkle with parmesan cheese and let melt in the oven, about 5 minutes. Watch it so it does not burn. Sprinkle with basil.
  • Enjoy with garlic bread or bread sticks!

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