Best Florentine Ravioli Recipes

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SLOW-COOKER FLORENTINE RAVIOLI "LASAGNA"



Slow-Cooker Florentine Ravioli

A really easy version of florentine lasagna using frozen ravioli as a shortcut. If you left out the spinach it would be white lasagna. Try to buy the loose spinach in the bag, not the block, that way you don't have to thaw. If you get the block, thaw and drain it

Provided by LaraKN

Time 4h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

2 (15 ounce) jars alfredo sauce
25 ounces frozen cheese ravioli
10 ounces frozen spinach
8 ounces mushrooms, cleaned & sliced
1 1/2 lbs boneless skinless chicken breasts
2 cups shredded mozzarella cheese
1/2 cup white wine, divided
1/2 cup shredded parmesan cheese
1/2 tablespoon Italian herb seasoning (optional)
1/2 teaspoon garlic powder (optional)

Steps:

  • Dice chicken into bite size pieces, sprinkle evenly with salt pepper, garlic powder & Italian herbs, to taste.
  • Grease a 5-6 quart oval slowcooker.
  • Spread 1/2 jar of Alfredo sauce in the bottom.
  • Layer in, 1/3 each of the ravioli, mushrooms, spinach, chicken, and mozzarella. Cover with 1/2 jar Alfredo sauce.
  • Repeat layers twice more.
  • Add 1/4 cup white wine (or water) to each jar, cap and shake well to get all the sauce loosened and then pour each over the top of the casserole.
  • Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.

Nutrition Facts : Calories 316.8, Fat 14.1, SaturatedFat 7, Cholesterol 109.5, Sodium 534.6, Carbohydrate 5.1, Fiber 1.9, Sugar 1.7, Protein 38.6

CHEF BOYARDEE® RAVIOLI FLORENTINE SOUP



Chef Boyardee® Ravioli Florentine Soup image

A quick and easy ravioli soup recipe flavored with Italian sausage, diced tomatoes and fresh spinach. Boyardeelicious Recipe Contest Finalist -- Submitted by Cheryl, Wake Forest, NC

Provided by Chef Boyardee174

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb mild Italian pork sausage
2 (15 ounce) cans Chef Boyardee® Cheese Ravioli
1 (14 1/2 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (14 ounce) can reduced-sodium chicken broth
1 cup water
2 cups baby spinach leaves

Steps:

  • Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain.
  • Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.
  • Cook's Tip: Shredded Parmesan cheese may be sprinkled on top of soup when served, if desired.

Nutrition Facts : Calories 143.8, Fat 12.3, SaturatedFat 4.4, Cholesterol 28.8, Sodium 305.5, Carbohydrate 1.4, Fiber 0.2, Sugar 0.1, Protein 7

FLORENTINE RAVIOLI



Florentine Ravioli image

Number Of Ingredients 8

20 ounces Frozen cheese ravioli
6 teaspoons Olive oil
4 cloves Garlic
1/4 teaspoon Salt
1/4 teaspoon Crushed red pepper
16 ounces Frozen chopped spinach
1/2 cup Water
1/4 cup Parmesan cheese

Steps:

  • Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions
  • 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

CREAMY RAVIOLI FLORENTINE



Creamy Ravioli Florentine image

My mom sent me this recipe and I don't know where she got it but this is good (and easy)enough for company.

Provided by Punky Julster

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

2 (13 ounce) packages frozen cheese ravioli
1 (6 ounce) package spinach
1 (16 ounce) jar alfredo sauce
1 1/2 cups shredded jarlsberg cheese, divided
1 (14 1/2 ounce) can Italian-style diced tomatoes, drained

Steps:

  • Cook pasta according to directions, during last minute of cooking add spinach to pasta; drain.
  • Position oven rack so that top of 8-cup baking dish is about 2" from heat source.
  • Preheat broiler.
  • In a pot over med heat combine sauce and 1 cup cheese and stir until melted.
  • In a bowl combine tomatoes, pasta, spinach and the sauce; toss to coat.
  • Transfer to baking dish and sprinkle with remaining cheese.
  • Broil until cheese is lightly browned.

Nutrition Facts : Calories 149.8, Fat 9.4, SaturatedFat 5.9, Cholesterol 30.4, Sodium 234.5, Carbohydrate 7.1, Fiber 1.6, Sugar 3.1, Protein 10.2

RAVIOLI FLORENTINE SOUP



Ravioli Florentine Soup image

A quick and easy ravioli soup recipe flavored with Italian sausage, diced tomatoes and fresh spinach Boyardeelicious Recipe Contest Finalist -- Submitted by Cheryl, Wake Forest, NC

Provided by @MakeItYours

Number Of Ingredients 6

1/2 pound mild Italian pork sausage
2 cans (15 oz each) Chef Boyardee Cheese Ravioli
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
1 can (14 oz each) reduced-sodium chicken broth
1 cup water
2 cups baby spinach leaves

Steps:

  • Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.
  • Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain.
  • Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.

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 @MakeItYours

Number Of Ingredients 8

1 20-ounce package frozen cheese ravioli, or tortellini (4 cups)
1/8-1/4 teaspoon crushed red pepper
6 teaspoons extra-virgin olive oil, divided
1 16-ounce bag frozen chopped or whole-leaf spinach
4 cloves garlic, minced
1/2 cup water
1/4 teaspoon salt
1/4 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.

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