Toasted Spinach Pesto Ravioli
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5.0
3 reviews
Excellent
Toasted Spinach Pesto Ravioli
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I made Toasted Spinach Pesto Ravioli, Joanne Tucker's winning recipe of the Appetizers for Any Party category of the 48th Pillsbury Bake-Off® Contest. Crescent dough ravioli, stuffed with a spinach and pesto cream cheese filling, is then covered with panko breadcrumbs and baked for a creamy and crunchy appetizer.
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Ingredients
- 1 (9 oz) box frozen chopped spinach
- 4 oz cream cheese softened (from 8-oz package)
- 4 tablespoons basil pesto (from 7-oz container)
- 3 eggs
- 3/4 cup shredded Parmesan cheese (5 oz)
- 1 (8 oz) can Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1-1/2 cups Progresso™ plain panko crispy bread crumbs (from 8-oz box)
- 1 cup marinara sauce (from 24-oz jar)
Instructions
- Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper, or spray with cooking spray.
- Microwave spinach as directed on box. Drain well; squeeze dry with paper towels.
- In large bowl, beat spinach, cream cheese, 2 tablespoons of the pesto and 1 of the eggs with electric mixer on medium speed about 1 minute or until blended. Add 1/2 cup of the Parmesan cheese; beat on low speed about 1 minute or until blended.
- Lightly sprinkle work surface with flour. Unroll dough on surface; if using crescent dinner rolls, pinch seams to seal. Press or roll into 15x12-inch rectangle. Using pizza cutter or sharp knife, cut rectangle into 5 rows by 4 rows to make 20 (3-inch) squares.
- Spoon heaping tablespoonfuls spinach mixture in centers of 10 squares. Top with remaining dough squares, stretching dough to cover filling; press edges with fork to seal. Place on 1 of the cookie sheets. For easier handling, refrigerate 15 minutes.
- Meanwhile, in medium bowl, beat remaining 2 eggs with whisk or fork. In shallow bowl, add bread crumbs. Set aside.
- Dip each ravioli into egg, allowing excess to drip off, then into bread crumbs, coating both sides of ravioli. Place ravioli 1 inch apart on second cookie sheet.
- Top each ravioli with about 1/2 teaspoon of the remaining pesto; sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake 16 to 18 minutes or until golden brown.
- In small microwavable bowl, cover and microwave marinara sauce 30 to 60 seconds on High or until warm. Serve ravioli with marinara sauce.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
5g
(2%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
67mg
(22%)
Sodium
383mg
(16%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
521IU
(10%)
Vitamin C
2mg
(2%)
Calcium
126mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 383mg | 16% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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