Best 8 Spinach Cheese Ravioli Primavera Recipes

SPINACH & CHEESE RAVIOLI WITH FRANCAISE SAUCE

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

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

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)

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.

RAVIOLI PRIMAVERA

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.

PRIMAVERA RAVIOLI BAKE

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.

CHEESE RAVIOLI WITH FRESH VEGETABLES (OLIVE GARDEN COPYCAT)

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.

TORTELLINI PRIMAVERA

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.