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Toasted Spinach Pesto Ravioli

Name: Toasted Spinach Pesto Ravioli
Prep time: 30 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Italian
Ingredients: 1 box (9 oz) frozen chopped spinach; 4 oz (half of 8-oz package) cream cheese, softened; 4 tablespoons basil pesto (from 7-oz container); 3 eggs; 3/4 cup shredded Parmesan cheese (5 oz); 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 1 1/2 cups Progresso™ plain panko crispy bread crumbs (from 8-oz box); 1 cup marinara sauce (from 24-oz jar)

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Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit

Prep 30 min
Total 1 hr 10 min
Ingredients 8
Servings 10

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Stuffed with pesto, spinach and cheese, crisped to perfection, and ready to be dunked in marinara, these Toasted Ravioli are the kind of appetizer that win people over in one bite!

By Pillsbury Kitchens

Updated Oct 10, 2018

Bake-Off® Contest 48, 2018

JoAnne Tucker
Tampa, Florida

Ingredients

1 box (9 oz) frozen chopped spinach
4 oz (half of 8-oz package) cream cheese, softened
4 tablespoons basil pesto (from 7-oz container)
3 eggs
3/4 cup shredded Parmesan cheese (5 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 1/2 cups Progresso™ plain panko crispy bread crumbs (from 8-oz box)
1 cup marinara sauce (from 24-oz jar)

Make With

Pillsbury Crescents

Steps

1

Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper, or spray with cooking spray.
2

Microwave spinach as directed on box. Drain well; squeeze dry with paper towels.
3

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.
4

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.
5

Meanwhile, in medium bowl, beat remaining 2 eggs with whisk or fork. In shallow bowl, add bread crumbs. Set aside.
6

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.
7

Bake 16 to 18 minutes or until golden brown.
8

In small microwavable bowl, cover and microwave marinara sauce 30 to 60 seconds on High or until warm. Serve ravioli with marinara sauce.

Tips from the Pillsbury Kitchens

tip 1
For best results, work with cold dough directly from refrigerator.

Nutrition Information

300 Calories, 15g Total Fat, 12g Protein, 28g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 140

Total Fat: 15g; 24%

Saturated Fat: 7g; 33%

Trans Fat: 0g

Cholesterol: 80mg; 26%

Sodium: 630mg; 26%

Potassium: 200mg; 6%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 1g; 5%

Sugars: 5g

Protein: 12g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 4%; 4%

Calcium: 25%; 25%

Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

My mother has been entering the Pillsbury Bake-Off® Contest for as long as I can remember. I continued the tradition beginning about 15 years ago. In fact, when I call to check on my almost 85-year old mom each day, we greet one another by saying "Good Mornin', Pillsbury!" So here I go again.My family loves anything with spinach. Spinach on pizza, in eggs, on appetizer breads—just about anything with spinach, we think, takes it up a notch. A favorite appetizer of ours is a bread loaf carved out in the center and filled with spinach and melted cheeses. We serve it with a tomato sauce dip. So, I thought, why not something with a similar taste? Instead of the Pillsbury French bread, the Crescent Dough sheets would allow me free rein creatively, so with half dozen crescent dough cans in hand, I went to work. I finally settled on ravioli, but how and what to do with it? It had to be unusual, easy to do and tasty. Panko bread crumbs are another family favorite because of the crunchy texture. I usually pan fry chicken or fish with panko, why not dough? Baking was the healthier, more interesting option and I decided, that was it: toasted ravioli with a spinach and cheese filling, pesto to give it zing and marinara dipping sauce to give it a nice finish, yum! The Pillsbury Bake-Off® Contest period is a really exciting and fun time in our family because everyone tries the creations and gives their opinions. The main taste tester, my foodie husband, gave it a thumbs up! So, it's one more for the Pillsbury Bake-Off® Contest, and the tradition carries on.