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Chef Julie Andrews: Winner of Nestle recipe contest

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We’re excited to tell you that our chef, Julie Andrews, is the grand prize winner of the Nestlé Balance Your Plate Recipe Contest. Her winning recipe put a new spin on the well-known Lean Cuisine® Spinach Artichoke Ravioli.

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After a rigorous scoring and testing process, Julie’s recipe for Spinach Artichoke Mini Layered Ravioli Cups made with Lean Cuisine® Spinach Artichoke Ravioli won rave reviews from the Food & Culinary Professionals and the Nestlé team, which included their chefs and registered dietitians.

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And if Julie’s recipe is good enough for the professionals, it’s definitely good enough for your table. So … here it is:

Recipe name

Spinach Artichoke Mini Layered Ravioli Cups

Yield: 2 portions; Serving Size: 2 ravioli cups

Timing: Prep time = 10-12 minutes

Ingredients

2 pkgs. Lean Cuisine® Spinach Artichoke Ravioli

1 medium zucchini

⅓ cup marinara sauce + ¼ cup for topping

¼ cup low fat cottage cheese

1 large egg

Dash black pepper, dried basil & dried oregano (optional)

Cooking spray

¼ cup shredded part-skim mozzarella cheese

Flat-leaf Italian parsley leaves, for garnish (optional)

Method of Production (Instructions)

  1. Preheat oven to 375°F.
  2. Heat 2 pkgs. Lean Cuisine® Spinach Artichoke Ravioli according to package directions.
  3. While ravioli cooks, slice zucchini lengthwise in ¼ inch strips, then in to squares that fit in a muffin cup. Set aside.
  4. In a medium bowl, whisk together marinara sauce, cottage cheese, egg and seasonings (if using).
  5. Coat muffin tin with cooking spray. Begin layering ravioli cups with a tablespoon of marinara/cottage cheese mixture, 1 ravioli with a tablespoon of spinach artichoke sauce and veggies, a zucchini square and mozzarella cheese, until the muffin cup is full, ending with a tablespoon of mozzarella cheese.  Repeat, making a total of 4 ravioli cups.
  6. Bake 17-19 minutes, until ravioli cups are bubbly and cheese is melted. Remove from the oven and let sit 8-10 minutes.
  7. Using a spoon, remove ravioli cups and place 2 on each plate. Top with remaining marinara sauce and garnish with parsley leaves.

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