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Fresh 3-Cheese & Spinach Ravioli with Herbed Beurre Blanc and Vegetables https://www.metro.ca/userfiles/image/recipes/ravioli-frais-3fromages-epinards-beurre-herbes-legumes-10830.jpg PT20M PT15M PT35M
Bring a large pot of water and some salt to a boil then add the ravioli and cook for 5 minutes.Drain, drizzle with 1/3 olive oil and set aside.Dissolve the broth cube in boiling water (2 cups per cube).Dice the tomato and the pepper into small cubes.Mince the garlic, chives, dill and parsley.In a frying pan, fry the garlic in remaining olive oil for 1 min, add chopped vegetables and fry for 2 minutes more.Add white wine and let it evaporate for 2-3 minutes.Add the vegetable broth and bring to a boil.Let it simmer for 3 minutes and turn off the heat.Add butter and mix well.Add the ravioli and the peas to the pan with the sauce.Add the spinach, chives and dill to taste and cook for another 2 minutes.Season with salt and pepper and serve immediately.Source: Missfresh.com
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4 g dill 1 Tbsp. (15 mL) butter 2 cups (500 mL) vegetable broth 1 cup (250 mL) baby spinach 4 g chives 1 garlic clove 1 Tbsp. (15 mL) olive oil 4 g parsley 1/2 cup (125 mL) green peas 1 yellow bell pepper 250 g fresh cheese and spinach ravioli 1 tomato 1/4 tasse (60 ml) cooking white wine
Fresh 3-Cheese & Spinach Ravioli with Herbed Beurre Blanc and Vegetables

Fresh 3-Cheese & Spinach Ravioli with Herbed Beurre Blanc and Vegetables

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2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 g
    dill
  • 1 Tbsp.
    (15 mL)
    butter
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    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 2 cups
    (500 mL)
    vegetable broth
  • 1 cup
    (250 mL)
    baby spinach
  • 4 g
    chives
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 4 g
    parsley
  • 1/2 cup
    (125 mL)
    green peas
  • 1
    yellow bell pepper
  • 250 g
    fresh cheese and spinach ravioli
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    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

    $0.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    MOLISANA PASTA

    MOLISANA PASTA

    $0.88 ea.

    450 g SELECTED VARIETIES


    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    $0.88 ea.

    SELECTED SIZES SELECTED VARIETIES


    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $7.99 ea.

    500 - 700 g SELECTED VARIETIES


  • 1
    tomato
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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 1/4 tasse
    (60 ml)
    cooking white wine
Imprimer ma sélection

Preparation

Bring a large pot of water and some salt to a boil then add the ravioli and cook for 5 minutes.

Drain, drizzle with 1/3 olive oil and set aside.

Dissolve the broth cube in boiling water (2 cups per cube).

Dice the tomato and the pepper into small cubes.

Mince the garlic, chives, dill and parsley.

In a frying pan, fry the garlic in remaining olive oil for 1 min, add chopped vegetables and fry for 2 minutes more.

Add white wine and let it evaporate for 2-3 minutes.

Add the vegetable broth and bring to a boil.

Let it simmer for 3 minutes and turn off the heat.

Add butter and mix well.

Add the ravioli and the peas to the pan with the sauce.

Add the spinach, chives and dill to taste and cook for another 2 minutes.

Season with salt and pepper and serve immediately.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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