Cook the spinach ravioli until done, according to package directions.
Drain, and return pasta to the pot.
Stir in the olive oil, parsley, and the cocktail shrimp, stirring until the shrimp are warmed through and the noodles are well coated with the olive oil.
Add in the tomatoes, cheese, garlic powder, salt and pepper.
Serve immediately while warm, or cover and chill until serving time.
ith a single layer of ravioli, a third of the mushrooms
edium heat.
Add the spinach and cook until wilted, about
o 3 days.
Cook ravioli according to package directions. Drain
hallots for 5 mins. Add spinach and cook gently until wilted
Preheat oven to 375 degrees.
Spread thin layer of sauce in 9 x 13 pan.
Add half the ravioli in a single layer, half the spinach, half the marinara, and half the mozzarella.
Repeat layers.
Top with Parmesan.
Cover pan with foil, Bake for 35 minutes. Uncover and bake for 15 minutes more, until cheese is melted and pasta is cooked.
Let stand at least 5 minutes before serving.
nd heat on medium. Cook spinach in batches, until wilted. Squeeze
xtra water.
Add drained spinach, eggs, oil, and salt into
Preheat oven to 375\u00b0. Chop spinach, and toss with pesto in a medium bowl.
Combine Alfredo sauce and vegetable broth.
Spoon one-third of alfredo sauce mixture into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
Bake for 30 minutes.
Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly.
Add paprika and basil for garnish if using.
ixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and
Preheat oven to 350.
Place 1 cup spaghetti sauce in a greased shallow 2-qt baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
Bake, uncovered, at 350 degrees for 40 - 45 minutes or until heated through and cheese is melted.
Dice bell pepper.
Cook ravioli according to package directions. Drain
Prepare ravioli according to package directions (generally, cook in boiling salted water for about 6 minutes for fresh pasta).
Reserve.
Combine wine, broth and onion and bring to a boil, skimming any foam.
Reduce heat and add ginger; simmer 10 minutes.
Add jalapeno, tomato and basil; heat through.
To serve, place 4 or 5 raviolis in the bottom of a bowl; ladle broth over.
(This is also impressive with one very large ravioli in the bottom of a shallow serving bowl.).
Boil the ravioli according to package directions.
Place remaining ingredients in a blender, cover and puree.
Heat the sauce to you desired temp and serve over ravioli.
Another great freezer dinner kit!
Leave ravioli in bags they come in, frozen.
Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.
ood processor, mix the chicken, spinach, and onion. Transfer to a
Cook ravioli according to package directions; drain. Meanwhile, in saucepan whisk together pesto, sour cream, whipping cream and lemon zest. Heat slowly on low heat until heated through; stir constantly. Add tomatoes and gently flake in chicken of the sea albacore, salmon or light tuna; heat. Salt and pepper to taste. Fold ravioli into creamy seafood sauce. Evenly divide onto 2 plates. Top with pine nuts and parmesan cheese. Garnish with basil leaves.
rom sticking.
Add the ravioli and cook until al dente
olling boil; stir in frozen ravioli and return to a boil
In a large pot of boiling salted water, cook ravioli until just tender, 6-7 minutes. Drain well.
In a warm bowl, toss hot ravioli with melted butter, parsley, pepper and cheese. Serve.
Cook the pasta following directions until cooked, al dente.
Heat half a teaspoon of the oil in a large fry pan and cook the pine nuts gently until golden.
Remove.
Add the remaining oil to the pan, and then the tomatoes, capsicums, parsley, mint and balsamic vinegar.
Stir until combined and heated through, then remove from the heat and season with salt and pepper.
Stir in the pine nuts.
Divide the pasta between 4 bowls and spoon the sauce over.
Sprinkle with Parmesan and serve at once.