Meatless Meals #2: Ravioli with Tomato, White Beans, and Spinach

Who knew meatless meals could be so amazing?  I love this one.  I'm a huge fan of ravioli, Buitoni especially... and what's not to love about white beans and spinach?
This dish was so easy to make, and almost a one-pot meal (aside from having to cook the ravioli in another pot).  However, in hindsight, I'm thinking that I probably could have cooked them in the pan (had there been a little more liquid)  - kind of like my Spaghetti:  Risotto-Style.  So many variations in my head... different veggies, different liquids and sauces.... yum!  I'm truly enjoying this meatless meal exploration!  What's YOUR favorite meatless dish?

Best dishes and yummy dreams!

xoxo,
 

Ravioli with Tomato, White Beans, and Spinach

Adapted from:  a Health.com recipe

1 9-oz. package of cheese ravioli 

1 14-oz. can of diced tomatoes with liquid

1 15-oz. can white beans, Great Northern

1/2 tsp. basil

1/2 tsp. oregano

1/8 tsp. red pepper flakes

2-3 c. chopped fresh spinach

1/4 c. water

grated Asiago cheese

fresh parsley

1.  Cook ravioli according to package directions and set aside.

2.  In a sauce pan, heat tomatoes, beans, basil, oregano, and red pepper flakes.  Bring to a boil.

3.  Add in chopped spinach, reduce heat, and cover the pan to wilt the greens.

4.  Add in the pasta and the water and simmer for a few minutes. 

5.  Top with cheese and parsley.  

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Baked Ravioli

I'm sure you have seen the "Toasted Ravioli" recipes before... the first time I saw one was while watching Giada years ago.  I found a Rachel Ray recipe online that I used for quite some time, until I started making them without measuring ingredients.  My only hesitation with these recipes wasn't so much the frying, but the clean-up.  I loathe cleaning up a pan of cooking oil.  I don't know where to put it.  You have to wash the pan several times.  I don't fry often, obviously.  Blah.  So, I was thinking... why not bake them?  It's healthier, and a lot less messy.  Thumbs up in my house - we all think they are just as good, if not better, baked.  Yay!  We love to eat them as a meal with marinara, and a side of sauteed zucchini.  But, they would also make an awesome appetizer.  Enjoy!
Wishing you best dishes and yummy dreams in the New Year!

xoxo,

Baked Ravioli

(This is a "loose" recipe - I kind of do "a little of this, a little of that")

Fresh Ravioli (our fave is Buitoni's Mushroom Agnolotti)

skim milk

1 egg

1 1/2 c. bread crumbs

1/2 c. grated parmesan cheese

1 tbsp. parsley

1 tsp. red pepper flakes

1 or more tsp. of Italian blend seasoning

a dash of salt and pepper

Prepared marinara for dipping (We love Emeril's Chunky Marinara)

1.  Pour the skim milk so that it half-fills a cereal-sized bowl.

2.  Mix an egg into the milk, stir until it is combined.

3.  In another small bowl, mix together the remaining dry ingredients.  Place parchment paper on a baking sheet and preheat the oven to 350 degrees. 

4.  Take the ravioli (in batches), put them into the milk mixture.

5.  Next, remove the ravioli from the milk mixture, and put them into the bowl with the dry ingredients, coat well.  

6.  Place the raviolis on the baking sheet.  Repeat with the rest of the ravioli, then bake 15 minutes, or until the ravioli are golden brown.  

7.  Heat marinara and serve with the ravioli.

If you enjoyed this recipe, I'd love for you to "like" my FB page, follow me on GFC, or pin my pictures!  Thanks a million!  xoxo