Four Cheese Ravioli in a Creamy Garlic & Spinach White Sauce

This recipe was delicious and would recommend everyone to give it a try. I went out of my norm being a “meatless” recipe and don’t regret it at all.

INGREDIENTS:

  • ½ lb frozen cheese ravioli about 250 g
  • 1 tablespoon butter
  • 1 clove garlic minced (about ½ teaspoon)
  • 1 small shallot finely chopped
  • 1 cup finely chopped spinach
  • ¼ cup heavy cream
  • ¼ cup milk or as required to reach desired consistency
  • ¼ cup freshly grated parmesan cheese
  • 1 tablespoon chopped chives optional
  • ½ tablespoon chopped basil
  • A pinch of nutmeg optional
  • Italian seasoning to taste
  • Salt and fresh ground black pepper to taste
  • Red pepper flakes optional

DIRECTIONS

  1. Cook ravioli according to package directions.
  2. While the ravioli is cooking, set a heavy bottomed, nonstick skillet on medium high heat and add butter.
  3. Wait for the butter to melt and then add garlic and shallot. Cook for about 30 seconds and then add spinach.
  4. Cook for about 2-3 minutes till the spinach is wilted.
  5. Carefully add in the heavy cream and start whisking. Keep at it till the cream boils a bit – about 4 minutes. Add in milk if you want to make the sauce thinner.
  6. Add parmesan chees and stir toi melt and mix. After the parmesan becomes part of the sauce, add the seasoning. Give the sauce a taste check.
  7. By now your ravioli should be done. Drain the ravioli and add to the sauce. Stir to coat. Sprinkle chives and basil and give one final mix.
  8. Serve piping hot sprinkled with extra herbs or drizzled with extra virgin olive oil.

Original recipe found at: http://kitchendocs.com/2018/05/25/ravioli-in-creamy-garlic-and-spinach-white-sauce/

Sausage Mozarella Spinach Tortellini Pasta

Sausage Mozarella Spinach Tortellini Pasta

This was supposed to be just a quick throw together meal for Derek and I. Well simple it was, however it tasted like something that was made over a long difficult time in the kitchen. Simple, yet tasty.

Sausage Mozarella Spinach Ravioli Pasta

INGREDIENTS

  • Sausage/Kielbasa
  • Spinach & Mozarella Ravioli
  • Jar of Marinara Sauce / Spaghetti Sauce
  • Onion
  • Minced Garlic
  • Parmesan Cheese (For Topping)

DIRECTIONS

  1. Start by adding a little olive oil to a pan and heating over medium heat. Add onions, saute for a couple of minutes then add in garlic. Saute for 1 minute longer and add in sausage slices, cook until done.
  2. Prepare Ravioli according to directions and then strain water out.
  3. Mix together sausage, tortellini and sauce.
  4. Top with parmesan cheese.
  5. ENJOY!

Chicken Tortellini Spinach Soup

This recipe was a most definite WIN! The recipe made way more then we were able to eat though!

Chicken Tortellini Spinach Soup

INGREDIENTS

  • 2 tsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 Tbsp dried basil
  • 2 Tbsp tomato paste
  • 4 cups chicken broth
  • 2 (14.5 oz) cans petite diced tomatoes, with juices
  • 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts* (I used half thighs and half breasts)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups frozen cheese tortellini (or you can use fresh)
  • 3 cups packed spinach (you can also use kale if you prefer)
  • 1/2 cup Parmesan cheese
  • 1 cup half and half, warmed

DIRECTIONS

  1. Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and stir for a couple of minutes. Add in the garlic and stir until the onions are translucent, another couple of minutes.
  2. Add in the basil, tomato paste, chicken broth, tomatoes, chicken, salt and pepper. Give a quick stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting.”
  3. Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the IP to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.

Recipe: http://www.kiefertshome.com

Original Recipe Posted By: 365daysofcrockpot.com