Artichoke Ravioli With Spinach Mushrooms Recipes

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SPINACH ARTICHOKE RAVIOLI BAKE RECIPE BY TASTY

Here's what you need: cream cheese, shredded mozzarella cheese, spinach, artichoke heart, grated parmesan cheese, sour cream, milk, frozen ravioli

Provided by Tasty

Categories     Dinner

Yield 10 servings

Number Of Ingredients 8



Spinach Artichoke Ravioli Bake Recipe by Tasty image

Steps:

  • Preheat the oven to 375ºF (190ºC).
  • In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
  • Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
  • Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
  • Bake for 30-35 minutes, or until browned.
  • Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

8 oz cream cheese
1 ½ cups shredded mozzarella cheese
5 oz spinach, cooked and chopped
16 oz artichoke heart
½ cup grated parmesan cheese
¾ cup sour cream
1 cup milk
20 oz frozen ravioli

SPINACH-ARTICHOKE STUFFED MUSHROOMS

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 2-1/2 dozen

Number Of Ingredients 10



Spinach-Artichoke Stuffed Mushrooms image

Steps:

  • Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese

ARTICHOKE RAVIOLI

This dish is quick and easy to put together, but tastes like you spent hours preparing it. The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6



Artichoke Ravioli image

Steps:

  • Cook ravioli according to package directions; drain and return to the pan. Add the spaghetti sauce, artichokes, mushrooms and olives; gently toss. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 15-20 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 1159mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.

2 packages (9 ounces each) refrigerated cheese ravioli
1 jar (24 ounces) meatless spaghetti sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 jar (4-1/2 ounces) whole mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 cups shredded part-skim mozzarella cheese

ARTICHOKE FILLING FOR RAVIOLI OR TORTELLINI

Make and share this Artichoke Filling for Ravioli or Tortellini recipe from Food.com.

Provided by sugarpea

Categories     Vegetable

Time 30m

Yield 4 filled pasta servings, 4 serving(s)

Number Of Ingredients 8



Artichoke Filling for Ravioli or Tortellini image

Steps:

  • Cut the artichoke hearts into four wedges; place them, the leek, butter, salt and pepper in a skillet and saute over moderately low heat for 15 minutes.
  • Puree in a blender or food processor until smooth; stir in olive oil, eggs and cheese.

1 small leek, washed well and thinly sliced
8 small artichoke hearts
1 1/2 tablespoons butter, melted
salt & freshly ground black pepper
2 tablespoons olive oil
2 eggs, plus
1 egg yolk, beaten together
3/4 cup freshly grated parmesan cheese

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