Creamy & Light Ravioli Casserole

READY IN: 35mins
Recipe by Kitchen_Kouture

This dish is so easy. It is creamy & light at the same time. Perfect for company or a date night.

Top Review by JackieOhNo!

This recipe needs a teeny bit of tweaking, but makes a lovely, easy-to-put together meal. The sauce need some adjustment, though, as it is just too thin, and makes a bit too much. 5 cups of liquid is just too much for this roux. I tried thickening it with a cornstarch and water mixture, but it still didn't get to where I wanted it, and I didn't want to add too much cornstarch. I'll definitely need to play with the sauce. I used a 13x9x2-inch lasagna pan, and the sauce was overflowing. I made this even easier by using microwave steamable broccoli and microwave steamable ravioli! Easy peasy! Made for Fall PAC 2012.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Heat a large skillet over medium heat. Add olive oil, minced garlic, diced onion and saute for 3 minutes.
  3. Add to skillet mushrooms, spinach, broccoli and wine.
  4. Salt, pepper, and garlic powder to taste. Saute for 5 minutes.
  5. For the sauce: In a large pot melt butter. Mix butter and flour to make a rue.
  6. Mix in broths, milk, Parmesan, and nutmeg. Bring to a boil.
  7. Add in tomatoes and season to taste. Thicken if needed with a water and cornstarch mixture.
  8. Boil ravioli till tender and drain.
  9. Layer in a casserole dish as follows: sauce, ravioli, Italian blend cheese, veggie mix, Italian blend cheese, and sauce.
  10. Cook at 357 degrees for 15 minutes.

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