Tag Archives: ravioli

15 Minute Gourmet Dinner: Butternut Squash Ravioli with Parmesan Olive Oil Sauce!

Ok, I know what you’re thinking – Butternut Squash Ravioli in 15 minutes?? Impossible. Well, technically, from scratch – it is. But my husband recently found the most AMAZING fresh ravioli at Trader Joe’s that only takes 4 minutes to cook! Pair that with my quick and easy sauce and you’ve got a gourmet dinner in 15 minutes with only 4-5 ingredients!! ūüôā Amazing I know, right? And might I add, it was DELICIOUS. Probably one of the best pre-made raviolis I’ve had. And it all starts with…

The fresh ravioli! (Ok so this is just the package but at least you know what to look for at your local Trader Joe’s ūüôā ). The other great thing about this ravioli is that it’s relatively low in calories. You can eat 2/3 of this entire package (which is one HUGE serving – 2 cups of ravioli) for only 460 calories, and you get 8g fiber and 18g protein along with it!

So here’s my super easy 15 minute dinner recipe:

Ingredients

  • Trader Joe’s Butternut Squash Triangoli
  • High quality Extra Virgin Olive Oil
  • Fresh grated Parmesan cheese
  • Freshly ground black pepper to taste

Directions

  1. Cook the ravioli according to package directions. Drain & cool.
  2. In the same pot that you cooked the ravioli in, heat a few Tbsp olive oil and 1/4 cup Parmesan cheese over low heat until the cheese is melted in the olive oil
  3. Return the cooked ravioli to the pot and toss in the sauce. Serve and top with 1 Tbsp Parmesan cheese and freshly ground black pepper to taste.

How easy is that?? My husband totally cleaned his plate he liked the ravioli so much. Doesn’t it look good?

Next time, I’ll probably try my Gorgonzola cheese sauce with it to mix things up a bit ūüôā Oh and for those of you who are interested in making butternut squash ravioli from scratch – try my Pumpkin Ravioli Recipe (you can just substitute butternut squash for the pumpkin). Hope you enjoy this quick and easy dish!

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Easy, Healthy Recipe: Ricotta and Spinach Ravioli

Last night I was super busy (as usual) and I needed a quick and healthy recipe to get my dinner started! I turned to one of my favorite staples – ricotta and spinach ravioli from Trader Joe’s. It’s pretty healthy for pre-made ravioli, and they taste great! Not rubbery like most store bought ravioli. Here’s a picture of the product:

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Ingredients

  • Depending on how many servings you need, 1-2 packages of Trader Joe’s Ricotta and Spinach Ravioli
  • Olive oil cooking spray
  • Any healthy, non-sugary marinara sauce (I like Trader Joe’s Tomato Basil Marinara)
  • Dried oregano, basil, garlic salt to taste

Directions

1. Cook the ravioli according to the package directions (should only take 3-4 min max). Drain and set aside.

2. Heat a large pan over medium heat. Spray lightly with cooking spray.

3. Take 5-6 ravioli (depending on how many will fit in your pan), and pan fry them on either side for a few minutes, until the outside becomes lightly golden brown and firm. (I love this step because it adds an extra special flavor and texture to the ravioli that makes it feel like it’s homemade – rather than store bought!)

Ravioli cooked in the pan

Ravioli cooked in the pan

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4. Repeat with remaining ravioli until done.

5. In a separate pot, heat the marinara sauce over medium-low heat, bring to a simmer. Add dried oregano, basil, garlic salt to taste and simmer for 5 min until flavors are combined.

6. Plate ravioli and top with sauce – enjoy!

Finished cooking, plated ravioli

Finished cooking, plated ravioli

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Dinner is served!

Dinner is served!

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The nutritionals are pretty good too:

10 ravioli per packet, 2.5 servings
4 ravioli
250 calories, 60 calories from fat
2g fiber
62.5 calories per ravioli
375 calories for 6 – 3g fiber
sauce – 50 calories max – 425 total

– Each package has 10 ravioli, which amounts to 2.5 servings (so one serving is 4 ravioli)

– Each serving has 250 calories, 60 calories from fat and 2g fiber

– That amounts to: 62.5 calories per ravioli

– I usually have 6 ravioli for dinner (with sauce) which makes for a pretty filling meal! That amounts to: 375 calories and 6g fiber.

– With Trader Joe’s Tomato Basil Marinara Sauce – add 50 calories – you end up with probably about 425-450 calories max for the entire meal!

Tip: For extra fiber, serve with a spinach, red onion and cherry tomato salad! Tastes great ūüôā

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Healthy Pumpkin Ravioli Recipe! (with Gorgonzola Sauce)

One of my favorite Italian recipes is pumpkin or butternut squash ravioli – and it’s a great indulgence once in a while. The reason I say indulgence is because most restaurants add a lot of extra butter/oil to the recipe and the ravioli is usually topped with a “brown butter sauce” or a “cheese sauce” – both of which have tons of fat & calories! So – I was super excited when I found a healthy recipe for pumpkin ravioli on cookinglight.com! I tried it out for dinner tonight and it turned out to be an excellent meal! I did make some modifications to the cooking light recipe which I have included below – try it out and let me know how you like it!

Yield 

6 Servings

Ingredients 

  • 1 1/4 ¬†cups ¬†canned pumpkin (about one 15 oz can)
  • 2 ¬†tablespoons ¬†dry breadcrumbs
  • 2 ¬†tablespoons ¬†fresh grated Parmesan cheese
  • 1/2 ¬†teaspoon ¬†salt
  • 1/2 ¬†teaspoon ¬†minced fresh sage
  • 1/4 ¬†teaspoon ¬†freshly ground black pepper
  • 1/8 ¬†teaspoon ¬†ground nutmeg
  • 30 ¬†round wonton wrappers
  • 1 ¬†tablespoon ¬†cornstarch
  • Cooking spray
  • 1 ¬†cup ¬†fat-free milk
  • 1 ¬†tablespoon ¬†all-purpose flour
  • 1 1/2 ¬†tablespoons ¬†butter
  • 1/2 ¬†cup ¬†(2 ounces) crumbled Gorgonzola cheese
  • 3 ¬†tablespoons ¬†chopped hazelnuts, toasted (I used chopped walnuts instead)
1 1/4  cups  canned pumpkin
2  tablespoons  dry breadcrumbs
2  tablespoons  fresh grated Parmesan cheese
1/2  teaspoon  salt
1/2  teaspoon  minced fresh sage
1/4  teaspoon  freshly ground black pepper
1/8  teaspoon  ground nutmeg
30  round wonton wrappers
1  tablespoon  cornstarch
Cooking spray
1  cup  fat-free milk
1  tablespoon  all-purpose flour
1 1/2  tablespoons  butter
1/2  cup  (2 ounces) crumbled Gorgonzola cheese
3  tablespoons  chopped hazelnuts, toasted

Directions

1. Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Here’s what it looked like:

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Ravioli filling on wonton wrapper

 

 

 

 

 

 

Spreading water on the wonton wapper to seal it

Spreading water on the wonton wapper to seal it

Pressing the wonton wrapper shut

Pressing the wonton wrapper shut

 

 

 

 

 

 

 

 

 

Ravioli on baking sheet with cornstarch

Ravioli on baking sheet with cornstarch

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3. Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 2 minutes or until done (do not boil), stirring gently. (The recipe says 4 min but 1-2 min was enough for ours). Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

4. This is my added modification to the recipe – the wonton wrappers we had had a bit of a “squishy” texture. So I heated a pan over medium heat, sprayed it lightly with cooking spray, and quickly pan-fried the ravioli to make their texture “crispier” and more ravioli like on the outside – and it worked great!¬†

5. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

6. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts/walnuts. Serve immediately.

Nutritional Information

  • Calories:¬†250 (33% from fat)
  • Fat:¬†9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
  • Protein:¬†9.5g
  • Fiber:¬†3.1g

 

Finished Product - YUM!

Finished Product - YUM!

Finished Product #2 (my husband's portion :) )

Finished Product #2 (my husband's portion ūüôā )


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