This Toasted Spinach Pesto Ravioli post is sponsored by Pillsbury, but the content and opinions expressed here are my own.
Pillsbury just had their 48th Pillsbury Bake-Off® Contest and one of the winning category recipes is Toasted Spinach Pesto Ravioli by JoAnne Tucker! Toasted Ravioli is not a dish I grew up with and I am not sure I even heard of it until I was a teenager. The first time I heard of it I was intrigued and knew I had to try it. We recently visited St. Louis Missouri and it was the first thing on my list for us to eat while were there. Of course it was amazing and I knew I wanted to try some recipes to make our own.
I love that this recipe for Toasted Spinach Pesto Ravioli is made with crescent rolls and baked instead of fried. The recipe came out amazing and my family loved the taste and crunchy texture!
Just look at that spinach and pesto filled ravioli! So much flavor and the best part was that it only took a few ingredients to make.
Using pre-made ingredients really cuts down the time to make this dish and I think using the Pillsbury crescent rolls as the dough is genius! The ravioli become really crunchy because of the Progresso Panko bread crumbs.
This dish would make a great appetizer for a party too. Just have a spoon for the marinara and everyone can grab a Toasted Spinach Pesto Ravioli and a little sauce on the side. I also liked serving it with the leftover pesto as well!
This recipe is definitely a must-try along with all the other category winners in the 48th Pillsbury Bake-Off® Contest!
Toasted Spinach Pesto Ravioli
- 1 box 1 box (9 oz) frozen chopped spinach
- 4 oz cream cheese
- 4 tbsp basil pesto (from 7 oz. container)
- 3 large eggs
- 3/4 cup shredded parmesan cheese
- 1 can PillsburyTM efrigerated crescent dough sheet or 1 can (8 oz) PillsburyTM refrigerated crescent dinner rolls
- 1 1/2 cups ProgressoTM plain panko crispy bread crumbs (from 8-oz box)
- 1 cup marinara sauce
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
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.
CT on Food Network to find out who is the official grand prize