Best Spinach Pesto Ravioli Recipes
RAVIOLI OR TORTELLINI WITH PESTO AND SPINACH
Great simple yet tasty recipe that let's you get out of the kitchen and your family to the dinner table FAST! Great summer meal when you don't want to heat up the kitchen! Great way to hide some veggies! Consider adding some chopped zucchini or mushrooms to the sauce! Serve with a simple salad and maybe some crusty bread and you have a meal that will surely become a regular! (Note: 5 oz frozen spinach is half a box. Also, stuffed pasta amounts vary depending on fresh, frozen, brand etc... Use recommended amount per serving as listed on package if yours is different from what is listed here.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
- Add pesto and broth to pan and cook until heated through.
- Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
Nutrition Facts : Calories 241.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 12.5, Sodium 388.7, Carbohydrate 36.4, Fiber 27.6, Sugar 1.6, Protein 23.4
SPINACH-PESTO RAVIOLI
Steps:
- Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce.
RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
RAVIOLI W/SPINACH PESTO
This is such an easy -- quick meal! Another one of those meals for after work...and dinner on the table in 30 :)
Provided by katie in the UP
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
- Drain.
- Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
- Cover and process until smooth, stopping to scrape down blender as needed.
- Toss ravioli mixture into pesto.
- Sprinkle with cheese.
Nutrition Facts : Calories 92.9, Fat 8.1, SaturatedFat 1.5, Sodium 22, Carbohydrate 4.8, Fiber 0.7, Sugar 0.5, Protein 1.9
RAVIOLI WITH SPINACH PESTO
Categories Pasta
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, adding squash for the last 2 minutes cooking time. Drain. 2. Meanwhile, for pesto, combine spinach, basil, salad dressing and 2 tablespoons water in a blender. Cover and process until smooth, stopping to scrape down blender as needed. 3. Toss ravioli mixture with pesto. If desired, sprinkle with Parmesan.
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