Grilled Chicken & Spinach Ravioli with Portabella Florintine Marinara
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 385.1
- Total Fat: 12.8 g
- Cholesterol: 40.0 mg
- Sodium: 537.9 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 4.1 g
- Protein: 20.6 g
View full nutritional breakdown of Grilled Chicken & Spinach Ravioli with Portabella Florintine Marinara calories by ingredient
Introduction
This recipie is fast, easy, and truly satisfying. If you love Italian, You are in for a treat! This recipie is fast, easy, and truly satisfying. If you love Italian, You are in for a treat!Number of Servings: 2
Ingredients
-
2 cups fresh spinach leaves
1 cup Portabella mushrooms(or baby bellas)
1/2 cup chopped onion
1 cup Bertolli Portobella w/ Merlot sauce
1 pkg. Market side grilled chicken&Spinach Ravioli
Directions
Spray large skillet with cooking spray.
Chop onion, mushroom, and spinach.
Put water on to boil for the ravioli.
Heat skillet, then saut'e onions, and mushrooms till tender. Add spinach, continue to saut'e untill spinach is tender (about a minute more).
Add Maranara sauce. Lower heat, Cover, and let simmer. Stiring occasionally.
When water comes to a boil, cook ravioli, carefully following package directions.
Place ravioli on plate(s). There are 9 good size raviolies, so I cut the 9th one in half, giving each plate 4 1/2 pieces.
Scoop marinara on top of the ravioli. It should a bit more than 1/2 cup for each plate because of the extra volume added from the saute'd vegetables.
Enjoy!
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GOT2BGR8.
Chop onion, mushroom, and spinach.
Put water on to boil for the ravioli.
Heat skillet, then saut'e onions, and mushrooms till tender. Add spinach, continue to saut'e untill spinach is tender (about a minute more).
Add Maranara sauce. Lower heat, Cover, and let simmer. Stiring occasionally.
When water comes to a boil, cook ravioli, carefully following package directions.
Place ravioli on plate(s). There are 9 good size raviolies, so I cut the 9th one in half, giving each plate 4 1/2 pieces.
Scoop marinara on top of the ravioli. It should a bit more than 1/2 cup for each plate because of the extra volume added from the saute'd vegetables.
Enjoy!
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GOT2BGR8.