Spinach Ravioli With Bell Pepper Cream Sauce Recipe

Name: Spinach Ravioli With Bell Pepper Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8- to 9-ounce package refrigerated vegetable-filled ravioli; 1 1/2 tablespoons butter; 1/4 cup chopped pecans; 1/3 cup finely chopped shallots; 2 bell peppers 1 yellow 1 orange; 2 large handfuls of fresh spinach; zest from one lemon; 3/4 cup dry white wine; 2/3 cup whipping cream; 1/4 teaspoon kosher salt; Parmesan cheese shavings

Servings: persons

1 8- to 9-ounce package refrigerated vegetable-filled ravioli
1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped shallots
2 bell peppers 1 yellow 1 orange
2 large handfuls of fresh spinach
zest from one lemon
3/4 cup dry white wine
2/3 cup whipping cream
1/4 teaspoon kosher salt
Parmesan cheese shavings

1
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
2
Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and peppers to same skillet. You may need to add more butter. Saute until fragrant and peppers are soft, about 10 minutes. Add salt. Add spinach and saute until incorporated, about 3 minutes.Add wine and cream. Add lemon zest. Increase heat and gently boil until sauce is reduced to generous 3/4 cup, about 7-10 minutes.
3
Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 8- to 9-ounce package refrigerated vegetable-filled ravioli, 1 1/2 tablespoons butter, 1/4 cup chopped pecans, 1/3 cup finely chopped shallots, and more.

Yes, Spinach Ravioli With Bell Pepper Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Ravioli With Bell Pepper Cream Sauce

How did you like this recipe?

Frequently Asked Questions