The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.
| Prep Time: | 20 minutes |
| Ready in: | 20 minutes |
| Yield: | 4 servings, about 1 1/2 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 20-ounce package frozen cheese ravioli or tortellini (4 cups) | |
| 6 teaspoons extra-virgin olive oil , divided | |
| 4 cloves garlic , minced | |
| 1/4 teaspoon salt | |
| 1/8-1/4 teaspoon crushed red pepper | |
| 1 16-ounce bag frozen chopped or whole-leaf spinach | |
| 1/2 cup water | |
| 1/4 cup freshly grated Parmesan cheese | |
Recipe Directions
- Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
- Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
Health Advantages: low calorie, high fiber, low sat fat, low cholesterol, high potassium, high calcium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 277 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 28 g | Dietary Fiber: | 6 g | Cholesterol: | 25 mg | |||
| Fat: | 13 g | Sodium: | 654 mg | Saturated Fat: | 4 g | |||
| Protein: | 14 g | Potassium: | 706 mg | Monounsaturated Fat: | 7 g | |||
| Nutrition Bonus: | Vitamin A (270% daily value), Vitamin C (50% dv), Folate (44% dv), Calcium (35% dv), Potassium (20% dv). | |||||||
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Florentine Ravioli
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