Best 9 Cannelloni With Spinach Raisins And Pine Nuts Recipes

SAUTEED SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.

CANNELLONI WITH SPINACH, RAISINS AND PINE NUTS

Steps:

• If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
• Heat 2 T of the olive oil in a large skillet over low heat.
• Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
• Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
• Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
• Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
• Whisk in the flour and cook, whisking for about 2 minutes.
• Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
• Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
• Stir in the nutmeg and season with salt and pepper to taste.
• Set about 1/2 cup of the spinach mixture aside.
• To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
• Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
• Bring 5-6 quarts water to a boil over high heat.
• Place a large bowl of ice water next to the pot.
• Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
• Using tongs, transfer the noodles to the ice water to stop the cooking.
• Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
• Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
• Pat the pasta dry with paper towels before filling it.
• Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
• Starting with a long end, roll up the noodle, then cut it in half crosswise.
• Place the filled noodles seam side down in the prepared dish.
• Repeat with remaining noodles and filling.
• The filled noodles should fit snugly in a single layer.
• Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
• Sprinkle the cheese evenly on top.
• Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
• If you'd like the top more browned, pass the dish under the broiler for a few minutes.
• Let cool for a few minutes then serve straight from the baking dish.

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

SPINACH WITH RAISINS & PINE NUTS

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

CREAMY SPINACH, PINE NUTS AND RAISINS WITH PASTA

Steps:

• Bring 2 quarts of water to boil in covered pot for orzo.
• Mince shallots in food processor.
• Wash and trim tough stems from spinach, and set spinach aside.
• Mix together yogurt and sour cream.
• When the water boils, cook orzo for 9 to 11 minutes.
• Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
• A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
• Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
• Drain the orzo, and stir in the spinach mixture.