Spinach cheese ravioli primavera is a delectable dish that combines the flavors of fresh spinach, creamy cheese, and vibrant vegetables in a delectable sauce. This dish is a delightful vegetarian meal that's perfect for a light lunch or dinner that can be customized to suit your tastes. Whether you prefer a simple sauce or a creamy sauce, there are numerous recipes available to cater to your preferences. Discover the best recipe for spinach cheese ravioli primavera and embark on the journey of creating this flavorful and satisfying dish.
Here are our top 8 tried and tested recipes!
SPINACH & CHEESE RAVIOLI WITH FRANCAISE SAUCE
Provided by Colleen Kennedy
Time 10m
Number Of Ingredients 11
Steps:
- In a saucepan, melt your butter. add in garlic and saute for 1-2 minutes (until fragrant but not browned).
- Whisk in flour, add wine, stock and lemon and bring to a boil.
- Remove from heat.
- Season with salt & pepper, add capers, sprinkle with parsley and serve over pasta or ravioli.
SPINACH & RICOTTA RAVIOLI ALLA PRIMAVERA
Yield 2/3
Number Of Ingredients 11
Steps:
- Thinly slice bell peppers, the zucchini and the summer squash; quarter the cherry tomatoes; slice a few cloves of garlic and chop the onion; pick leaves from a few stalks of oregano and thyme. Heat the oil in a large skillet over medium-high heat until shimmering. Add onions and garlic, season with salt and pepper, and sauté until softened and golden, then add peppers and zucchini. Add tomatoes and herbs and toss to coat. In the meantime, cook the Ravioli according to package instructions in generously salted boiling water. Drain and add to vegetables. Toss to coat and serve immediately, topped with a dollop of fresh ricotta, additional olive oil, oregano, and thyme. Any leftover sauce can be used with additional pasta or can be saved as a side dish.
SPINACH FETTUCCINE PRIMAVERA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
- Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.
CHICKEN RAVIOLI PRIMAVERA (6 WW POINTS)
This looks really good! I haven't made it yet but I hope to soon. UPDATE: 3-23-09 This is a keeper. Made with refrigerated spinach & ricota ravioli (thanks moms). I added mushrooms :), and of course extra garlic. I used pettie tomatoes instead of crushed and added italian seasoning. The taste of the sauce is great! it comes out very "saucy"
Provided by punkyluv
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- . Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
- Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
- 10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
- While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
- large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
- sprigs, if desired.
Nutrition Facts : Calories 56.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.5, Sodium 313.6, Carbohydrate 10.3, Fiber 2.4, Sugar 5.8, Protein 2.3
RAVIOLI PRIMAVERA
In Oceanside, California, Lois McAtee relies on frozen vegetables and ravioli to hurry along this colorful main dish. It's pleasantly seasoned with minced garlic and fresh parsley.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.
Nutrition Facts :
PRIMAVERA RAVIOLI BAKE
Layer frozen ravioli with veggies, sauce and the works for a hearty baked Italian-style casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread frozen ravioli in baking dish. Top with remaining ingredients except croutons; mix slightly to coat ravioli.
- Cover baking dish with foil. Bake 50 minutes; stir. Sprinkle with croutons. Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.
Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 17 g, ServingSize 1 Serving (1 1/3 cups), Sodium 710 mg, Sugar 9 g, TransFat 1 g
CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)
Make and share this Cheese Ravioli With Fresh Vegetables (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches a desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and freshly ground black pepper to taste.
- DRAIN cooked ravioli well. Toss ravioli in a smal amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
- PLACE sauced ravioli on a serving plate. Top with grated Parmesan cheese and parsley.
Nutrition Facts : Calories 175.7, Fat 16.1, SaturatedFat 2.3, Sodium 1672.9, Carbohydrate 6.9, Fiber 2.2, Sugar 1.4, Protein 2.8
TORTELLINI PRIMAVERA
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Provided by Happyschmoopies
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 4h30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g
Tips:
- To make the ravioli filling extra creamy, use a combination of ricotta and cream cheese.
- For a more flavorful filling, add some chopped sun-dried tomatoes or artichoke hearts.
- If you don't have a ravioli maker, you can use a wonton wrapper instead.
- To prevent the ravioli from sticking together, dust them with flour before cooking.
- To make the primavera sauce, use a variety of fresh vegetables, such as broccoli, zucchini, and carrots.
- For a creamier sauce, add a splash of heavy cream or milk.
- To make the dish more flavorful, add some grated Parmesan cheese or crumbled bacon.
Conclusion:
Spinach and cheese ravioli primavera is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy filling, flavorful sauce, and fresh vegetables, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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