Ravioli Baked With Broccoli and Spinach |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This dish is the ultimate comfort food for me. And the sauce is a little on the lighter side because you may choose to use very little butter or heavy cream. I use skim milk, and find that I don't miss the cream at all. Feel free to experiment with different vegetables layered in this as well. Asparagus and/or artichoke hearts make nice substitutions. For the ravioli, try and find a family size package (24-28 oz), or you may use two smaller packages. Ingredients:
2 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry |
1 tablespoon olive oil |
4 -6 garlic cloves, finely chopped |
1 1/2-2 lbs broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted) |
salt and pepper |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons flour |
2 cups vegetable stock (or chicken stock if you prefer) |
1/2 cup skim milk (can use whole milk or cream if you like a richer sauce) |
1/2 cup grated parmigiano-reggiano cheese |
1/4 teaspoon freshly grated nutmeg (optional) |
salt and black pepper |
2 cups grated provolone cheese or 2 cups mozzarella cheese or 2 cups italian four cheese blend |
1 (28 ounce) package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat) |
Directions:
1. Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
2. Steam broccoli for about 5 minutes until bright green and slightly tender.
3. As water heats up to a boil, heat a large skillet over medium heat.
4. Add olive oil and chopped garlic, and saute for about 1 minute.
5. Next, add drained spinach to the pan, along with the steamed broccoli.
6. Toss vegetable well with garlic oil to coat evenly.
7. Sauté for about 5 minutes.
8. Season with salt and pepper, remove from the heat into a bowl, and set aside.
9. For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
10. Add stock, raise heat and bring mixture to a boil, whisking the entire time.
11. Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
12. Season sauce with nutmeg (if desired) and salt and pepper.
13. For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
14. Cook for about 4 or 5 minute, until slightly underdone.
15. The ravioli will finish cooking with sauce under the broiler.
16. Place a thin layer of the white sauce in an oven proof casserole dish.
17. Drain ravioli.
18. Layer 1/2 of the ravioli in the baking dish.
19. Next add 1/2 of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
20. Add the rest of the vegetable mixture, then the remaining half of the ravioli.
21. Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
22. Place casserole dish under the broiler or in oven about 8 or so inches from the element.
23. Broil about 5 minutes until cheese melts and is bubbly and starting to brown.
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