Spinach Ricotta Gnocchi
1 16-ounce package
frozen dumpling-shaped pasta (gnocchi)
2 cups thawed and
cut leaf spinach
1 1/2 cups Prego* Heart
1/4 cup grated Parmesan
1/2 cup ricotta cheese
1 cup shredded mozzarella
cheese (about 4 ounces)
Prepare pasta according to package directions in a
6-quart saucepot. Add spinach during the last 3 minutes
of cooking. Drain the pasta mixture well in a colander.
Return to the saucepot.
Stir Italian sauce, Parmesan Romano and ricotta into
the pasta. Cook over medium heat until the mixture
is hot and bubbling, stirring occasionally.
Top with mozzarella. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Four-Cheese Ravioli with Fresh
Tomato Basil Cream Sauce
Kirkland Signature/Seviroli Foods
2 tablespoons olive oil
1 small yellow onion, diced
1 tablespoon thinly
Salt and pepper
6 fresh Roma (plum)
1/4-1/2 cup heavy cream
1/4 cup coarsely chopped
1 tablespoon butter
24 Kirkland Signature
Freshly grated Parmesan
Heat olive oil in a 10- to 12-inch sauté pan over medium
heat. Add onion and sauté until soft and translucent.
Stir in garlic. Sprinkle with salt and pepper to taste.
Roughly chop tomatoes and add to the onions. Cook
for about 5 minutes, then add 1/4 cup cream or more
to lighten the sauce to taste. Turn up the heat to
bring to a boil, then lower the heat and simmer until
the sauce is reduced by about a third. When the sauce
is nearly at your desired consistency, add basil and
cook for a couple minutes longer. Add butter and stir
until blended into the sauce.
Meanwhile, prepare ravioli according to package
directions. Transfer to a serving bowl. Add 1/2-3/4 cup
of the sauce and mix gently.
Add more sauce to each portion when serving. Top
with grated Parmesan. Makes 4 servings.