Spinach Ravioli Bake (Print Version)
# Ingredients:
01 -
Chopped fresh spinach (3 cups)
02 -
Unsalted butter (2 tbsp)
03 -
Whole milk (2 cups)
04 -
Plain flour (2 tbsp)
05 -
Grated Parmesan (3/4 cup)
06 -
Ricotta cheese (1 1/2 cups)
07 -
Minced garlic (1 tsp)
08 -
Zest from 1 lemon (1 tsp)
09 -
Chopped artichoke hearts (6 ounces)
10 -
Spinach and artichoke ravioli (27 ounces)
11 -
Ground nutmeg, as needed
12 -
Kosher salt, as needed
13 -
Black pepper, as needed
# Instructions:
01 -
Preheat the oven to 375°F. Lightly coat a 9-inch square pan with nonstick spray.
02 -
Melt butter and whisk in flour until it turns a golden color. Add spinach until wilted, then pour in milk to make a creamy mix. Season with salt, nutmeg, and black pepper.
03 -
In a bowl, combine ricotta, garlic, lemon zest, a pinch of salt, and some black pepper.
04 -
In a big pot with salted water, boil ravioli. Drain just before it's fully cooked, following the timing on the package.
05 -
Start layering in the pan: a bit of sauce first, then ravioli, ricotta mix, artichokes, and Parmesan. Repeat until all is used up.
06 -
Bake for about 15 minutes or until bubbling. If you'd like, broil the top for a golden finish.
# Notes:
01 -
Avoid broiling with glass pans.
02 -
You can prep this ahead of time.
03 -
Uses premade ravioli for convenience.