Kamil Perry
Giovanni Rana's Spinach and Cheese Ravioli is a delicious blend of tender spinach and creamy ricotta cheese wrapped in a delicate, thin dough. To cook this mouth-watering dish, simply boil 4 quarts of water, adding a pinch of salt. Then, gently lower the ravioli into the water without separating any pieces that are stuck together. Cook for 4 minutes, or 5 minutes if frozen, and drain. For a more indulgent treat, bake the ravioli with marinara sauce, mozzarella, basil, and a drizzle of olive oil. Alternatively, toss the cooked ravioli in a pesto sauce with green beans and chicken.
How to cook Rana Spinach and Cheese Ravioli
| Characteristics | Values |
|---|---|
| Boil water | 4 quarts |
| Reduce heat | Gentle boil |
| Add salt | A pinch |
| Cooking time | 4 minutes (frozen: 5 minutes) |
| Drain | N/A |
| Sauce | Marinara, Pesto, Alfredo |
| Additional ingredients | Mozzarella, Basil, Olive oil, Pepper |
| Baking | 375 degrees |
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What You'll Learn
- Boil 4 quarts of water, then reduce heat and add pasta
- Don't separate stuck-together uncooked pasta—it will naturally separate while cooking
- Stir occasionally when cooking on medium/low heat
- Bake in the oven with mozzarella slices, basil, olive oil, salt and pepper
- Toss cooked ravioli with pesto, green beans, chicken, and cheese
Boil 4 quarts of water, then reduce heat and add pasta
To cook Rana spinach and cheese ravioli, you'll need to start by boiling 4 quarts of water. Use a pot large enough to accommodate this volume of water comfortably. Make sure you have enough water to cover the amount of pasta you plan to cook. Once the water reaches a rolling boil, it's time to adjust the heat. Turn down the heat to a gentler setting. You want the water to continue boiling, but at a more relaxed pace. This will ensure that your pasta cooks evenly without becoming mushy.
At this stage, you can add a pinch of salt to the water. Salt not only seasons the pasta but also enhances the flavour of the filling. It's important not to separate the uncooked ravioli, even if they stick together. They will naturally separate as they cook. Gently lower the pasta into the boiling water. Use a spatula or a large spoon to carefully place the ravioli in the water, avoiding any splashing.
Stir the pasta gently to prevent it from sticking to the bottom of the pot or to each other. Keep the heat at a medium-low level to maintain a gentle boil. Cooking time may vary depending on whether your ravioli is fresh or frozen. For fresh pasta, cook for about 4 minutes. If your ravioli is frozen, add an extra minute to the cooking time. Set a timer to ensure you don't overcook or undercook the pasta.
Once the cooking time is up, promptly drain the pasta. It's crucial to follow the cooking instructions to ensure the ravioli reaches the recommended temperature of 160°F. This temperature ensures that the pasta is cooked thoroughly and that any harmful bacteria are eliminated. After draining, you can serve the ravioli with your choice of sauce and toppings. Enjoy your delicious, perfectly cooked Rana spinach and cheese ravioli!
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Don't separate stuck-together uncooked pasta—it will naturally separate while cooking
To cook Giovanni Rana's Spinach and Ricotta Ravioli, start by boiling four quarts of water. Add a pinch of salt and then reduce the heat so that the water is at a gentle boil. Do not separate stuck-together uncooked pasta—it will naturally separate while cooking. Add the pasta and cook for four minutes, or an additional minute if frozen. Drain the ravioli and follow the cooking instructions to ensure the product reaches a temperature of 160°F.
You can also bake this ravioli in the oven. Place the ravioli in an oven-safe baking dish in a single layer. Add dollops of marinara sauce and rip mozzarella slices into pieces, scattering them on top. Add basil sprigs and drizzle with extra virgin olive oil, salt, and pepper. Transfer to an oven set to 375°F and cook until the marinara is bubbling, the pasta is cooked, and the cheese is melted.
Alternatively, you can cook the ravioli on the stovetop with sauce. Shake the sauce pouch, open it, and pour the sauce into a large skillet. Add half a cup of water and stir. Open the pasta pouch and add the pasta to the skillet, gently mixing it with the sauce. Do not separate stuck-together uncooked pasta—it will naturally separate while cooking and stirring. Cover with a lid and bring to a boil on high heat. Reduce the heat to a gentle boil and cook on medium/low heat for about 6-7 minutes, stirring occasionally, and then serve.
If you want to add some extra ingredients, you can prepare the ravioli with basil pesto, chicken, and green beans. In a large bowl, combine the pesto with two tablespoons of the pasta cooking water. Add the cooked ravioli, green beans, and chicken, tossing gently. If needed, add additional cooking water to the pan a little at a time to loosen the sauce. Divide the pasta among bowls and finish with cheese and parsley.
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Stir occasionally when cooking on medium/low heat
To cook Giovanni Rana Spinach and Cheese Ravioli, start by shaking the sauce pouch well, as some separation might occur. Open the pouch and pour the sauce into a large skillet. Add 1/2 cup of water and stir.
Next, open the pasta pouch and add the pasta to the skillet, mixing it gently with the sauce. It's important not to separate the uncooked pasta if it sticks together—it will separate naturally during cooking and stirring. Cover the skillet with a lid and bring the contents to a boil on high heat.
Now, here's the key part: reduce the heat to a gentle boil and maintain a medium/low heat setting. Let the ravioli cook for about 6-7 minutes, and remember to stir it occasionally during this time. This gentle heat will ensure that the ravioli cooks evenly without scorching or sticking to the pan. Stirring it occasionally prevents the pasta from clumping together and ensures that the sauce blends evenly with the ravioli.
Finally, once the cooking time is up, turn off the heat and serve the delicious, steaming dish of spinach and cheese ravioli. Enjoy the perfect blend of tender spinach and creamy ricotta cheese, wrapped in delicate, thin dough.
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Bake in the oven with mozzarella slices, basil, olive oil, salt and pepper
To cook Giovanni Rana spinach and cheese ravioli in the oven with mozzarella slices, basil, olive oil, salt and pepper, you can follow this recipe.
Firstly, preheat your oven to 350 degrees Fahrenheit. Next, prepare the ravioli according to the packet instructions. Giovanni Rana spinach and cheese ravioli can be boiled for 4 minutes with a pinch of salt, and then drained.
Now, assemble your bake. In an oven-safe dish, layer your cooked ravioli with mozzarella slices, torn basil leaves, and a generous glug of olive oil. Season with salt and pepper, to taste. Repeat these layers, ending with a topping of mozzarella. Cover the dish with foil and bake for 40 minutes.
After 40 minutes, remove the foil and return the dish to the oven for a further 15-20 minutes, or until the cheese is melted, bubbly, and golden. Allow the bake to stand for 10 minutes before serving.
You can also add a simple tomato sauce to this dish. Simply fry an onion with some garlic, add a tin of tomatoes, and simmer with salt and pepper to taste. Pour this over the ravioli before baking.
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Toss cooked ravioli with pesto, green beans, chicken, and cheese
To cook Rana spinach and cheese ravioli, you'll need to follow the steps below:
Firstly, boil 4 quarts of water in a large pot. Add a pinch of salt to the water. Next, add the ravioli to the pot. It's important not to separate the uncooked ravioli if they stick together, as they will naturally separate during the cooking process. Reduce the heat to a gentle boil and cook the ravioli for about 4 minutes. If the ravioli is frozen, add an extra minute to the cooking time. Drain the water when the ravioli is cooked.
Now it's time to toss the cooked ravioli with pesto, green beans, chicken, and cheese. In a large bowl, start by combining the pesto with 2 tablespoons of the pasta cooking water. This will create a sauce with a consistency that coats the ingredients well. Add the cooked ravioli, blanched green beans, and chopped cooked chicken to the bowl. Toss everything together gently, ensuring everything is coated evenly in the sauce. If the sauce is too thick, you can add a little more cooking water to loosen it.
To finish, divide the pasta among bowls and top with grated or shaved cheese, such as Parmesan or Pecorino. A sprinkle of fresh parsley adds a nice touch of colour and freshness. This dish is best served immediately while the pasta is still warm, and the cheese is melted.
You can also experiment with adding other ingredients to this dish, such as chopped tomatoes, sautéed mushrooms, or red pepper flakes for a spicy kick. Enjoy your delicious and hearty meal!
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